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