Baked spaghetti is a classic, comfort food that appeals to a crowd. This layered spaghetti dish is great for feeding the whole family. This is also one of my favorite recipes to make and give to people. Paired with dinner rolls or homemade garlic bread, this meal is a knock-out every time.
What I Love About This Dish:
Ingredient Notes:
Spaghetti Noodles- you can get creative here and try other varieties of pasta if you prefer.
Italian sausage or ground beef- Both are delicious, or you can try using half and half. I’ve even used ground venison and had it turn out delicious. Make sure if you are using something like 80/20 ground beef that you are draining out the excess fat.
Marinara sauce- Any kind will do. If I’m using store bought, I love Rao’s marinara. Or for some added spice, their Arrabbiata sauce is divine. If you prefer to make your own, season it however you prefer. I love using jars of marinara sauce that I have canned from my garden in the summer time when I’m opting to make the recipe more “from scratch”.
Shredded Mozzarella- I always prefer to shred my own cheese to avoid added preservatives and anti-caking agents but because this cheese is being baked on top, pre-shredded mozzarella can be used without affecting the end result.
Cream cheese- Full fat cream cheese is best here. You’ll need one 8-ounce block and make sure to soften it ahead of time so that it is easier to create a smooth, creamy mixture.
Ricotta- I prefer whole milk ricotta but any kind will do.
Baked spaghetti is a classic, comfort food that appeals to a crowd. This layered spaghetti dish is great for feeding the whole family.
Preheat oven to 375 degrees.
In a medium bowl, add the cheese layer ingredients and stir them together until you’ve got a nice, smooth mixture. Set aside.
Boil a large, salted pot of water and cook spaghetti for two minutes less than package’s suggested time. Drain and add back to pot.
Meanwhile, brown meat with onion. Once browned, stir in garlic and red pepper flakes and cook for one more minute. Spoon out any excess fat.
Add skillet mixture to pasta pot and pour in marinara sauce. Season with salt and pepper to taste. Toss mixture together well.
Add half of your mixture to a 9x13 pan.
Spread the cheese layer evenly over the top of your pasta layer.
Add the remaining pasta mixture and top with mozzarella cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 4-5 minutes, or until cheese is bubbly and browned. Remove from oven.
Let cool 5-10 minutes. Cut and serve.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Storage:
This spaghetti can be stored in the refrigerator for up to 5 days. This recipe freezes well. I prefer to freeze the dish unbaked. Assemble as normal, then cover with foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as normal or bake while still frozen for at least 1 hour.
