Baked Spaghetti with Ricotta

Baked Spaghetti with Ricotta: A Comforting Italian-American Classic

Baked spaghetti with ricotta is a beloved staple in Italian-American households and restaurants alike. This hearty, oven-baked casserole combines tender spaghetti noodles with creamy ricotta cheese, savory tomato sauce, melted mozzarella, and Parmesan to create a rich, satisfying dish that’s perfect for family dinners, potlucks, or holiday gatherings. Unlike traditional spaghetti served al dente with sauce on the side, baked spaghetti melds all components into a cohesive, cheesy, bubbling masterpiece straight from the oven. The addition of ricotta not only adds luxurious creaminess but also helps bind the ingredients together, giving each bite a soft, comforting texture. Whether you’re feeding a crowd or meal-prepping for the week, this recipe delivers on flavor, ease, and nostalgic warmth.

The History of Baked Spaghetti with Ricotta

The roots of baked spaghetti trace back to early 20th century Italian immigration to the United States, where classic Italian dishes were adapted using locally available ingredients and American cooking techniques. While Italians traditionally serve pasta fresh and tossed with sauce, American home cooks began experimenting with baking pasta in casseroles—a method inspired by other cultures and convenient for feeding large families. The use of ricotta in baked pasta likely evolved from Italian cannelloni or manicotti recipes, where the cheese was used as a filling. Over time, home chefs simplified the process by mixing ricotta directly into layered spaghetti instead of stuffing individual tubes. By the mid-1900s, baked spaghetti had become a fixture in community cookbooks, church fundraisers, and Sunday suppers across the Midwest and East Coast. Today, it remains a symbol of comfort food heritage, often passed down through generations with slight variations reflecting regional tastes and family traditions.

Ingredients Breakdown: What Makes This Dish Special

The magic of baked spaghetti with ricotta lies in its balance of textures and flavors, achieved through carefully selected ingredients:

Spaghetti: The foundation of the dish, ideally cooked just shy of al dente since it continues to absorb moisture during baking.
Ricotta Cheese: Fresh, whole-milk ricotta adds a mild, slightly sweet creaminess and lightens the overall texture. It’s key to the dish’s signature tenderness.
Marinara or Tomato Sauce: A robust, seasoned sauce—homemade or high-quality store-bought—provides tangy depth and moisture.
Mozzarella Cheese: Low-moisture mozzarella melts beautifully, creating that golden, stretchy top layer everyone loves.
Parmesan Cheese: Adds a nutty, salty punch; freshly grated works best for optimal flavor and meltability.
Egg: Often mixed into the ricotta to help stabilize the cheese layer and prevent separation during baking.
Garlic and Onions: Sautéed aromatics build a flavorful base for the sauce.
Italian Seasonings: A blend of oregano, basil, parsley, and sometimes red pepper flakes enhances the herbal complexity.
Ground Meat (Optional): Beef, sausage, or a combination can be browned and added to the sauce for heartiness.
Olive Oil and Butter: Used for sautéing and richness, respectively, contributing to a well-rounded mouthfeel.

Each ingredient plays a role in transforming simple pasta into a deeply comforting casserole that satisfies both taste and soul.

Step-by-Step Recipe: How to Make Perfect Baked Spaghetti with Ricotta

Preheat Oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or olive oil to prevent sticking.
Cook the Spaghetti: Bring a large pot of salted water to a boil. Add 1 pound of spaghetti and cook according to package instructions until just before al dente (about 1 minute less than recommended). Drain and toss with a little olive oil to keep strands from clumping.
Prepare the Sauce: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add 1 diced onion and cook until translucent (about 5 minutes). Add 4 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 1 pound of ground beef or Italian sausage (optional) and cook until browned. Drain excess fat, then add 3 cups of marinara sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of red pepper flakes. Simmer for 10–15 minutes to deepen flavors.
Make the Ricotta Mixture: In a medium bowl, combine 2 cups of whole-milk ricotta cheese, 1 large egg, ½ cup grated Parmesan cheese, ¼ cup chopped fresh parsley, ½ teaspoon garlic powder, and a pinch of salt. Mix until smooth and well blended.
Assemble the Casserole: Spread ¾ cup of the meat sauce evenly on the bottom of the prepared baking dish. Layer half of the cooked spaghetti over the sauce. Spoon dollops of the ricotta mixture over the pasta and gently spread with a spatula. Top with ¾ cup more sauce, followed by 1 cup shredded mozzarella. Repeat the layers: remaining spaghetti, ricotta, ¾ cup sauce, and another cup of mozzarella. Finish with a final layer of sauce and sprinkle the remaining 1 cup of mozzarella and ¼ cup Parmesan on top.
Bake: Cover the dish loosely with aluminum foil (tent it to prevent cheese from sticking). Bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the cheese is golden brown and bubbly.
Rest Before Serving: Let the baked spaghetti rest for 10–15 minutes after removing it from the oven. This allows the layers to set, making it easier to cut and serve cleanly.
Garnish and Serve: Sprinkle with additional chopped fresh parsley and a few leaves of fresh basil. Serve warm with garlic bread and a crisp green salad.

Tips for the Best Baked Spaghetti with Ricotta

Avoid Overcooking Pasta: Since the spaghetti bakes in the oven, undercook it slightly to prevent mushiness.
Use Full-Fat Ricotta: Low-fat versions can be watery and lack the richness needed for a creamy texture.
Drain Ricotta if Necessary: If your ricotta seems wet, place it in a fine-mesh strainer lined with cheesecloth for 15–30 minutes to remove excess liquid.
Season Each Layer: Don’t skimp on seasoning. Taste your sauce and ricotta mixture to ensure balanced flavor.
Add Vegetables: For extra nutrition, mix in sautéed mushrooms, spinach, zucchini, or bell peppers into the sauce.
Browning the Cheese: For a deeper golden crust, broil for 2–3 minutes at the end—but watch closely to avoid burning.
Let it Rest: Allowing the dish to sit after baking ensures cleaner slices and better structural integrity.
Make Ahead: Assemble the casserole up to one day in advance, cover, and refrigerate. Add 10–15 minutes to baking time if starting cold.

Variations and Customizations

Baked spaghetti is incredibly versatile and welcomes creative twists:

Veggie-Packed Version: Add sautéed spinach, roasted eggplant, or diced carrots to the sauce for a nutritious boost.
Meatless Option: Omit meat entirely and enrich the sauce with lentils, plant-based crumbles, or mushrooms for umami depth.
Gluten-Free: Use gluten-free spaghetti made from rice, corn, or chickpeas. Cook according to package directions and handle gently when layering.
Dairy-Free: Substitute ricotta with cashew ricotta, and use vegan mozzarella and Parmesan alternatives.
Spicy Kick: Add crushed red pepper flakes, Calabrian chiles, or hot Italian sausage for a fiery twist.
Four-Cheese Delight: Mix in provolone, fontina, or goat cheese along with the standard trio for enhanced richness.
Individual Portions: Assemble in ramekins or muffin tins for cute, portion-controlled servings ideal for parties.
Breakfast Bake: Turn leftovers into a brunch dish by topping with poached or fried eggs.

Health Considerations and Nutritional Value

While baked spaghetti with ricotta is undeniably delicious, it’s a calorie-dense dish due to cheese, pasta, and optional meat. However, with mindful adjustments, it can be part of a balanced diet.

Nutritional Highlights (per serving, based on 8 servings):

Calories: ~450–550 kcal
Protein: 20–25g (from cheese, egg, and meat)
Carbohydrates: 45–55g (mostly from pasta)
Fats: 20–25g (saturated fat from full-fat dairy and meat)
Fiber: 4–6g (especially if vegetables are added)
Calcium: High (from ricotta, mozzarella, and Parmesan)
Iron and B Vitamins: Present when meat is included

Healthier Modifications:

Use whole wheat or legume-based spaghetti for added fiber and protein.
Opt for lean ground turkey or chicken instead of beef.
Reduce cheese quantity slightly or use part-skim ricotta and reduced-fat mozzarella.
Increase vegetable content to boost nutrients and lower the calorie density.
Serve with a side salad to enhance satiety without excess calories.

This dish should be enjoyed in moderation, especially by those managing cholesterol, blood pressure, or weight. Pairing it with physical activity and balanced meals throughout the day makes it a joyful part of a healthy lifestyle.

Ingredients

1 pound (450g) spaghetti
2 tablespoons olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 pound (450g) ground beef or Italian sausage (optional)
3 cups (720ml) marinara or tomato sauce (homemade or quality store-bought)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
Pinch of red pepper flakes (optional)
2 cups (450g) whole-milk ricotta cheese
1 large egg
¾ cup (75g) grated Parmesan cheese, divided
¼ cup fresh parsley, chopped
½ teaspoon garlic powder
3 cups (340g) shredded mozzarella cheese, divided
Non-stick cooking spray or butter (for greasing)

Directions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook spaghetti until just shy of al dente (about 1 minute less than package suggests). Drain, rinse briefly with cool water, and toss with a drizzle of olive oil to prevent sticking.
In a large skillet over medium heat, warm olive oil. Add onion and cook until soft and translucent (5–6 minutes). Add garlic and sauté for 30 seconds.
If using meat, add to the skillet and cook until browned. Drain excess fat.
Stir in marinara sauce, oregano, basil, salt, pepper, and red pepper flakes. Simmer uncovered for 10–15 minutes. Remove from heat.
In a bowl, combine ricotta, egg, ½ cup Parmesan, parsley, garlic powder, and a pinch of salt. Mix until smooth.
Assemble in the baking dish: Spread ¾ cup sauce on the bottom. Layer half the spaghetti, half the ricotta mixture (dolloped and spread), ¾ cup sauce, and 1 cup mozzarella. Repeat layers. Top with remaining ¾ cup sauce, 1 cup mozzarella, and ¼ cup Parmesan.
Cover with tented foil and bake for 25 minutes. Remove foil and bake 15–20 minutes more until cheese is golden and bubbling.
Let rest 10–15 minutes before serving. Garnish with fresh herbs and extra Parmesan if desired.

FAQ

Can I make baked spaghetti with ricotta ahead of time?
Yes! Assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Add 10–15 minutes to the baking time if going straight from fridge to oven.

How do I reheat leftovers?
Reheat individual portions in the microwave at 50% power for 2–3 minutes, stirring halfway. For larger portions, cover with foil and warm in a 350°F oven for 20–25 minutes.

Can I freeze baked spaghetti?
Absolutely. Cool completely, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Why is my baked spaghetti watery?
This can happen if the pasta wasn’t drained well, the ricotta was too moist, or the sauce was too thin. Always drain pasta thoroughly, consider straining ricotta, and use a thick, simmered sauce.

Can I use cottage cheese instead of ricotta?
Yes, though the texture and flavor will differ. Cottage cheese is tangier and lumpier. Blend it first for a smoother consistency.

What can I serve with baked spaghetti?
Classic pairings include garlic bread, Caesar salad, steamed broccoli, or a simple arugula salad with lemon vinaigrette.

Summary

Baked spaghetti with ricotta is a rich, comforting casserole that brings together al dente pasta, savory tomato sauce, and creamy cheese layers for a crowd-pleasing meal. Easy to customize and perfect for sharing, it’s a timeless favorite that warms both the kitchen and the heart.

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