Go Back
–+ servings
Baked spaghetti recipe in a casserole dish with a spoonful being lifted with a spoon.
Print Recipe
4.66 from 75 votes

Baked Spaghetti Recipe

Baked Spaghetti made with meat sauce, ricotta filling, spaghetti noodles, and shredded mozzarella baked in layers until hot and bubbly.
Prep Time30 minutes
Cook Time2 hours
Resting Time15 minutes
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: Italian, soul food, Southern
Servings: 16 servings
Calories: 446kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Spaghetti Sauce

  • 3 tbsp extra virgin olive oil
  • 1 lb ground beef or ground turkey
  • 1 lb Italian sausage
  • 1 cup chopped onions
  • ½ cup chopped green peppers
  • Seasoned salt to taste
  • 1/4 tsp Black pepper to taste
  • 1 tbsp minced garlic
  • 42 oz crushed tomatoes
  • 29 oz tomato sauce
  • 2 tbsp red wine
  • ¼ cup chicken stock
  • 1 tbsp Italian seasoning
  • 2 tbsp + 1 teaspoon granulated sugar
  • ⅛ tsp crushed red pepper flakes

For the Ricotta Filling

  • 15 oz ricotta cheese
  • 1 large egg
  • 1 ½ tsp basil chopped
  • ¼ cup freshly shredded Parmesan cheese
  • ½ tsp salt

For the Remaining Ingredients

  • 16 ounces spaghetti
  • 3-4 cups mozzarella or Italian blend shredded cheese
  • Parsley for garnish

Instructions

For the Spaghetti Sauce

  • Add olive oil to large pot over medium high heat on stove.
  • Add ground beef, Italian sausage, onion, green pepper and salt and pepper. Brown until cooked.
  • Next add garlic and cook for 1 minute.
  • Then add in crushed tomatoes, tomato sauce, red wine, chicken stock, Italian seasoning, sugar, and red pepper flakes. Continue to simmer until sauce has thickened about 30-40 minutes.

For the Ricotta Filling

  • Combine ricotta cheese, egg, basil, parmesan cheese and salt in a large bowl and mix until combined.
  • Set aside.

For the Spaghetti Pasta

  • Bring a large pot of lightly salted water to boil then add spaghetti and cook for 8 to 10 minutes or until al dente. Don't cook all the way.  Drain noodles and rinse with cold water. Add sauce to spaghetti and toss to combine then set sauced spaghetti aside.
  • Preheat oven to 375.

For Assembly

  • Begin layering by adding ⅓ of sauced spaghetti to bottom of the 9x13 deep baking dish.
  • Next spread with half of ricotta filling then top with a large amount of mozzarella cheese..
  • Repeat steps with layering of spaghetti then the remaining half of ricotta cheese and mozzarella.
  • Finally add final layer of spaghetti then top with shredded cheese.
  • Bake for 35-45 minutes or until golden brown and cheese is bubbly and delicious. Cool for 10-15 minutes, sprinkle with parsley and serve.

Video

Notes

How to Store

  • Fridge: Let the baked spaghetti cool to room temp first, boos. Then transfer it to an airtight container or cover the casserole dish tightly and pop it in the fridge. It will keep for about 3-4 days.
  • Freezer: You can freeze it before or after baking. Wrap the dish tightly in plastic wrap, then foil, and label it with the date. It will keep well for up to 3 months.
  • Reheating: Warm a single portion in the microwave until hot. If you're reheating the whole casserole, cover it with foil and bake at 350°F for 15-25 minutes, or until hot and bubbly.

Nutrition

Calories: 446kcal | Carbohydrates: 35g | Protein: 24g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 826mg | Potassium: 673mg | Fiber: 4g | Sugar: 8g | Vitamin A: 642IU | Vitamin C: 16mg | Calcium: 295mg | Iron: 3mg