This baked spaghetti casserole is the cozy, no-fuss pasta bake that turns a weeknight into a family favorite. Think saucy spaghetti folded into a creamy ricotta mixture, topped with melted mozzarella and a golden crust—comfort food with minimal hands-on time. If you enjoy simple oven meals that feel special, you might also like my take on a fragrant, cheesy seafood bake like the baked Boursin salmon for another effortless dinner idea.
Why you’ll love this dish
This recipe checks a lot of boxes: quick to pull together, forgiving if you’re using pantry staples, and crowd-pleasing for kids and adults alike. It’s essentially the flavors of baked ziti simplified into a single, straight-forward casserole that uses regular spaghetti instead of tubular pasta—handy when you don’t have penne on hand.
"We made this for a busy weeknight and everyone went back for seconds — creamy, saucy, and easy to scale." — a home cook review
Perfect for weeknights, potlucks, or a make-ahead meal. It’s also an economical option: jarred marinara + basic cheeses = big flavor without breaking the grocery budget.
How this recipe comes together
A quick overview so you know what to expect: boil spaghetti until just al dente, toss it with marinara, fold it into a ricotta-egg-cheese mixture, then bake until bubbling and golden. Total hands-on time is about 15–20 minutes; baking adds 25–30 minutes. You can assemble everything in under half an hour and let the oven do the rest.
What you’ll need
- 8 oz spaghetti (regular or whole wheat) — cook al dente
- 2 cups marinara sauce (jarred or homemade) — use a good-quality jar if short on time
- 1 cup ricotta cheese — whole-milk ricotta gives creamier results
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Substitution notes: use low-fat cheeses to cut calories (the casserole will be slightly less creamy), or swap ricotta for cottage cheese puréed briefly if that’s what you have. For a gluten-free version, substitute with gluten-free spaghetti.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or nonstick spray.
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente (check it 1–2 minutes before package directions). Drain well and return to the pot.
- Stir the marinara into the hot spaghetti so the sauce coats the pasta evenly. This warms the sauce and helps the flavors meld.
- In a medium bowl, combine ricotta, half of the mozzarella (about 1/2 cup), Parmesan, the beaten egg, and Italian seasoning. Season with salt and pepper. Stir until smooth and uniform.
- Fold the sauced spaghetti into the ricotta mixture gently until everything is coated. Transfer the mixture into the prepared baking dish and smooth the top.
- Sprinkle the remaining mozzarella evenly over the casserole.
- Bake for 25–30 minutes, until the edges bubble and the top is golden. If you want a browner top, place under the broiler for 1–2 minutes—watch closely.
- Remove from the oven, let rest for 5–10 minutes, then garnish with chopped parsley and serve.
Best ways to enjoy it
Serve hot, scooped onto warm plates. This casserole pairs beautifully with a crisp green salad and a simple vinaigrette to cut the richness. For heartier meals, serve alongside roasted vegetables or garlic bread. If you want a surf-and-turf style spread, try pairing with a light baked fish — for example, serve it next to an easy baked salmon with garlicky spinach and mozzarella for a restaurant-style plate at home.
Storage and reheating tips
- Refrigeration: Cool the casserole to room temperature (no more than 2 hours), cover tightly, and refrigerate for 3–4 days.
- Freezing: You can freeze the baked casserole for up to 2–3 months. Wrap tightly with foil and then a layer of plastic wrap or use an airtight container. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual portions in the microwave (1–2 minutes, stirring halfway) or reheat a larger portion in a 350°F oven for 15–20 minutes until warmed through. If reheating from frozen, bake at 350°F covered for 30–40 minutes, then uncover for 10 minutes to refresh the top. Ensure internal temperature reaches 165°F (74°C) for safe reheating.
Helpful cooking tips
- Cook pasta slightly under the package time since it will continue to soften in the oven. Al dente gives the best texture after baking.
- Reserve a cup of pasta water before draining. If your ricotta mixture seems too thick, a splash of starchy pasta water loosens it and helps everything bind.
- For an evenly browned top, rotate the pan halfway through baking.
- Don’t overfill the baking dish; the 9×9-inch size gives an ideal height for even baking. If you use a deeper pan, bake a bit longer.
- To save time, use a good-quality jarred marinara—fresh is great, but jarred works well and keeps this recipe fast.
Creative twists
- Add cooked Italian sausage or browned ground beef for a meaty version.
- Stir in sautéed mushrooms, spinach, or zucchini for extra veggies.
- Swap half the ricotta for mascarpone for a silkier texture.
- Make it spicy: use arrabbiata sauce or add red pepper flakes to the ricotta mix.
- Crumb topping: mix panko with olive oil and Parmesan and sprinkle on top before baking for crunch.
- Vegan/dairy-free: use plant-based ricotta and mozzarella alternatives and a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water) as binder.
Common questions
Q: How long does this take from start to finish?
A: Plan for about 45–60 minutes total: 10–20 minutes prep (boiling pasta and mixing), plus 25–30 minutes baking and a short rest.
Q: Can I assemble this ahead and bake later?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if baking straight from the fridge. If frozen, thaw overnight before baking.
Q: Can I use leftover spaghetti?
A: Absolutely — leftover spaghetti works well. If it’s already sauced, reduce the marinara you add. Toss to combine and proceed to bake.
Q: My ricotta is watery. What should I do?
A: Drain it in a fine-mesh sieve for 10–15 minutes or line the sieve with cheesecloth. That removes excess moisture so the casserole isn’t runny.
Q: Is this safe for meal prep and freezing?
A: Yes. Store in airtight containers and freeze within two hours of cooking for best quality. Label with the date and use within 2–3 months.
Q: Can I double the recipe?
A: Double and bake in a 9×13-inch pan. Baking time may increase by 5–10 minutes; check for bubbling around the edges and a golden top.
If you want more easy oven dinner ideas, these pair well with the simple seafood bakes mentioned earlier and make weeknight planning smoother.
Print
Baked Spaghetti Casserole
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy, no-fuss pasta bake that turns a weeknight into a family favorite, featuring saucy spaghetti folded into a creamy ricotta mixture topped with melted mozzarella.
Ingredients
- 8 oz spaghetti (regular or whole wheat)
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or nonstick spray.
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Drain well and return to the pot.
- Stir the marinara into the hot spaghetti until the sauce coats the pasta evenly.
- In a medium bowl, combine ricotta, half of the mozzarella, Parmesan, the beaten egg, and Italian seasoning. Season with salt and pepper. Stir until smooth.
- Fold the sauced spaghetti into the ricotta mixture gently until everything is coated. Transfer to the prepared baking dish and smooth the top.
- Sprinkle the remaining mozzarella evenly over the casserole.
- Bake for 25–30 minutes until the edges bubble and the top is golden. For a browner top, place under the broiler for 1–2 minutes, watching closely.
- Remove from the oven, let rest for 5–10 minutes, then garnish with chopped parsley and serve.
Notes
For a gluten-free version, substitute with gluten-free spaghetti. Use low-fat cheeses to cut calories, or swap ricotta for cottage cheese if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian