Description
This comforting Baked Spaghetti recipe features a rich homemade meat sauce layered with tender cooked spaghetti, creamy ricotta, and melted mozzarella and Parmesan cheeses. Perfect for a hearty family meal, it combines the flavors of Italian seasoning, fresh parsley, and garlic to create a satisfying baked pasta dish with a golden cheesy crust.
Ingredients
Sauce
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (32-ounce) jar marinara sauce (about 3 1/2 cups)
- 1/2 cup water
Assembly
- 8 ounces low-moisture mozzarella cheese (about 2 cups shredded)
- 2 ounces Parmesan cheese (3/4 cup freshly grated or 1/2 cup store-bought grated)
- 12 sprigs fresh parsley (about 1/3 medium bunch), chopped
- 1 (15-ounce) container whole-milk ricotta cheese
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1 pound dried spaghetti
Instructions
- Prepare the sauce: Heat olive oil in a large skillet over medium heat. Add the chopped yellow onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1 minute until fragrant.
- Cook the beef: Add the lean ground beef to the skillet and cook, breaking it up with a spoon, until browned and fully cooked through, about 7-10 minutes. Drain any excess fat if necessary.
- Season and simmer: Stir in Italian seasoning, kosher salt, and black pepper. Add the jar of marinara sauce and 1/2 cup of water. Bring to a simmer, reduce heat to low, and cook for 15-20 minutes to allow flavors to meld.
- Cook the spaghetti: While the sauce simmers, bring a large pot of salted water to a boil. Add dried spaghetti and cook according to package instructions until al dente, usually about 9-11 minutes. Drain spaghetti and set aside.
- Prepare the ricotta mixture: In a medium bowl, combine the whole-milk ricotta cheese, eggs, 1/2 teaspoon kosher salt, and chopped parsley. Stir until smooth and well mixed.
- Assemble the dish: Preheat the oven to 350°F (175°C). In a large baking dish, spread a thin layer of meat sauce on the bottom. Add half of the cooked spaghetti, then dollop and spread half of the ricotta mixture over the pasta. Sprinkle with one-third of the shredded mozzarella and Parmesan cheeses. Repeat the layers with remaining spaghetti, ricotta mixture, and top with the remaining sauce and cheeses.
- Bake to perfection: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the cheese is bubbly and golden brown.
- Rest and serve: Let the baked spaghetti rest for 5-10 minutes before serving to let the flavors settle and make slicing easier. Garnish with additional fresh parsley if desired.
Notes
- Use whole-milk ricotta for creaminess; part-skim ricotta may result in a drier texture.
- For a spicier kick, add red pepper flakes to the sauce while it simmers.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Ensure spaghetti is cooked al dente to avoid overcooking during baking.
- Substitute the ground beef with Italian sausage for a different flavor profile.
