Baked Spaghetti
This Baked Spaghetti recipe is easy to make with ground beef, sausage, or meatballs! Add your favorite marinara sauce, ricotta cheese, cream cheese, and your favorite additions! Serve it casserole style with plenty of mozzarella cheese. You can even freeze it and bake it another day!
Servings: 6
Calories: 780kcal
Ingredients
- ¾ lb. spaghetti
- 1 pound ground beef can also use ground sausage or turkey
- 1 medium onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1/2 teaspoon seasoned salt
- 1 teaspoon Italian seasonings
- 32 oz. marinara sauce
- 8 oz. Ricotta cheese equal to 1 cup.
- 2 Tablespoons cream cheese at room temperature
- 1/3 cup Parmesan cheese shredded
- 4 cups mozzarella cheese shredded
- Parsley to garnish
Instructions
- Preheat oven to 375 degrees.
- Cook the spaghetti according to package instructions, while waiting for the water to reach a boil, proceed with the below.
- Cook the ground beef in a large nonstick skillet over medium heat until browned and cooked through. Drain excess grease.
- Add the seasonings, diced onions, and peppers. Sauté until softened, about 5 minutes. Add the garlic and heat for 1 minute.
- Add the marinara, ricotta, Parmesan, and cream cheese. Reduce heat to low and allow it to heat through.
- Add the drained spaghetti, use kitchen tongs to gently toss until well-combined. Note: It will be very saucy but the pasta is going to continue to absorb it as it bakes.
- Add half of the spaghetti to a lightly greased 9 x 13 inch baking dish and top with half (2 cups), of the mozzarella.
- Top with remaining spaghetti, then with the rest of the mozzarella.
- If serving immediately, bake uncovered for 15 minutes, or until the cheese is hot and melted. Let sit for 5 minutes prior to serving. Serve with a side of Garlic Bread with Cheese.
- See notes for instructions on baking and serving on another date.
Notes
Make Ahead Method
Option 1: Assemble and Refrigerate:
• Cover and refrigerate for up to two days.• Bake refrigerated casserole at 375° for 30 minutes covered, then for 10 minutes uncovered.
Option 2: Assemble and Freeze:
• Cover with 2 layers of foil and freeze for up to 3 months. These disposable aluminum baking pans are great for the freezer.• Let frozen casserole thaw in the fridge overnight and bake at 375° for 30 minutes covered, then for 10 minutes uncovered.
• You can also bake from a frozen state and add an additional 1 hour of baking time, covered.
Pro Tip: If your 9 x 13 casserole dish is filled to the brim, place it on a baking sheet in the oven to catch any overflow. (This isn't likely but just in case.) Alternatively, you can use an 11 x 15 inch baking dish.
Baked Spaghetti with Meatballs
If your family loves the classic spaghetti and meatball combo, you should make my meatball recipe instead of using ground beef. Just mix the cooked meatballs into the sauce, combine it with the spaghetti, top with cheese, and bake!Ricotta Cheese: The recipe calls for 8 oz. (1 cup) of ricotta. You can use up to 16 oz. if you prefer, you may just need a larger (11 x 15 inch) casserole dish. If necessary, you can substitute cottage cheese.
Nutrition
Calories: 780kcal | Carbohydrates: 57g | Protein: 46g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 141mg | Sodium: 1646mg | Potassium: 996mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1509IU | Vitamin C: 28mg | Calcium: 584mg | Iron: 4mg