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A white casserole dish full of baked spaghetti.

Easy Baked Spaghetti Recipe | Make-Ahead Family Dinner

This easy baked spaghetti recipe layers tender pasta with a savory Italian meat sauce, creamy cottage cheese or ricotta, Parmesan, and melted mozzarella. Make this comforting casserole ahead for a busy weeknight, potluck, or crowd. It is freezer-friendly and serves eight!
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 40 minutes
Resting Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 8 Servings
Calories: 491kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

  • Large Pot
  • Colander
  • Large Skillet
  • 9x13 Casserole Dish
  • Small Mixing Bowl
  • measuring cups and spoons

Ingredients

  • 1 Pound Spaghetti Noodles
  • 1 Pound Ground Beef This homemade Italian sausage recipe works great, too.
  • 1 Small Onion chopped
  • 2 Cloves Garlic minced
  • 1 Quart Tomato Sauce or 28-ounce canned crushed tomatoes
  • 2 Tablespoons Italian Seasoning
  • 1 Cup Ricotta or cottage cheese
  • 1 Large Egg
  • ½ Cup Parmesan Cheese grated
  • ½ teaspoon Salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
  • ¼ teaspoon Ground Black Pepper
  • 1 Cup Mozzarella Cheese shredded
  • Fresh Parsley optional

Instructions

  • Preheat the oven to 400°F and grease a 9-by-13-inch baking dish.
  • Cook the spaghetti in salted water for two minutes less than the package directions recommend; drain well.
  • Brown the sausage or ground beef with the onion, breaking the meat into small pieces as it cooks.
  • Drain the excess grease, add the garlic, and cook for 30 seconds.
  • Stir in the tomato sauce and Italian seasoning.
  • Combine the cottage cheese or ricotta, egg, Parmesan, salt, and pepper in a separate bowl.
  • Layer the spaghetti, half of the meat sauce, the cheese filling, and the remaining meat sauce in the baking dish.
  • Sprinkle the mozzarella evenly over the top.
  • Bake uncovered for 30 to 40 minutes, until bubbling and golden brown.
  • Rest for 10 minutes and garnish with fresh parsley before serving, if desired.

Notes

Tips and Troubleshooting:
  • Do Not Fully Cook the Pasta - The spaghetti will continue cooking as it absorbs moisture from the sauce. Boiling it two minutes short of al dente gives you tender pasta without a mushy texture.
  • Drain Excess Grease - Too much grease can make the casserole oily and prevent the layers from holding together. Drain the meat well before adding the tomato sauce.
  • Use a Thick Tomato Sauce - A thin, watery sauce can collect in the bottom of the baking dish. If your home-canned tomato sauce is thin, simmer it uncovered for several minutes before assembling the casserole.
  • Let the Casserole Rest - Resting the baked spaghetti for about 10 minutes allows the cheese filling and sauce to settle, making it much easier to cut into tidy servings.
  • Keep a Cold Baking Dish Out of a Hot Oven - When preparing this casserole ahead, place the cold baking dish in a cold oven and allow the dish and oven to preheat together. A sudden temperature change can cause certain glass or ceramic baking dishes to crack. Because the casserole begins cold, it may need a few additional minutes of baking time. Bake until the center is hot, and the sauce is visibly bubbling.
  • Cover the Top if It Browns Too Quickly - If the mozzarella becomes brown before the middle is thoroughly heated, loosely cover the baking dish with foil for the remainder of the cooking time.
Serving the Best Baked Spaghetti:
This easy baked spaghetti recipe is a filling main dish, so simple sides are usually all you need. Serve it with a crisp green salad dressed with this homemade ranch dressing recipe or a homemade vinaigrette. A Caesar salad would also provide a fresh contrast to the rich casserole.
Garlic bread, sourdough bread, or this sourdough dinner rolls recipe is perfect for soaking up the extra tomato sauce. For a lighter accompaniment, add roasted broccoli, green beans, zucchini, asparagus, or another vegetable that is in season.
When serving baked spaghetti for a crowd, round out the meal with a large salad, several loaves of this homemade French bread recipe, and a simple dessert that can also be prepared ahead of time.
Storage Instructions:
  • Refrigerating Baked Spaghetti - Allow leftovers to cool, then transfer them to an airtight container or cover the baking dish tightly. Refrigerate for up to four days.
  • Reheating - Reheat individual servings in the microwave or place the covered casserole in a 350°F oven until warmed through. Adding a spoonful of tomato sauce before reheating can help keep the pasta moist.
  • Making It Ahead - Assemble the casserole one or two days before you plan to serve it, cover it tightly, and store it in the refrigerator. Put a refrigerated glass or ceramic baking dish into a cold oven, then set the oven to 400°F. Allow the dish and oven to heat together, and add extra baking time as necessary.
  • Freezing Baked Spaghetti - For the best texture, freeze the casserole after assembling it but before baking. Wrap the dish securely with a layer of plastic wrap followed by foil, label it with the date, and freeze it for up to six months.
  • Thawing - Thaw the casserole in the refrigerator before baking. Remove the plastic wrap, replace the foil, and place the cold dish in a cold oven. Set the oven to 400°F and bake until hot and bubbling, removing the foil near the end so the cheese can brown.

Nutrition

Calories: 491kcal | Carbohydrates: 54g | Protein: 28g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 988mg | Potassium: 694mg | Fiber: 4g | Sugar: 7g | Vitamin A: 702IU | Vitamin C: 9mg | Calcium: 287mg | Iron: 4mg
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