Baked Spaghetti

Updated: Jun 19


Sometimes only a velvety baked pasta will do. Here Baked Spaghetti is tossed with a fragrant sauce, a dollop of ricotta, and a sprinkling of mozzarella. When heated thru, the flavors melt together and form the most comforting and delicious pasta.


Ingredients for Spaghetti Bake:


1 pound spaghetti, cooked according to package instructions

48 ounces tomato sauce

3 cups shredded mozzarella

2 cups chopped onions

1/2 cup ricotta, mixed with 1/2 cup water

2 tablespoon olive oil + 1 tablespoon

4 cloves garlic, finely chopped

1/8 teaspoon crushed red pepper

kosher salt

black pepper

fresh basil

grated Parmesan for serving


Time-Saving Tip: Assemble the dish up to an hour before baking-leave out at room temperature.


Let's see what we need.

We're ready to cook.



Add the oil, chopped onions, and garlic to a non-stick pan; season with salt and pepper. Cook for 6-8 minutes until tender. Add the sauce and basil and simmer until the sauce slightly reduces; about 20 minutes.


Combine the ricotta and water.


Turn off the heat and stir the cheese mixture into the sauce until well combined.



Return the spaghetti to the pot. Add the sauce and 1 1/2 cups of mozzarella and basil; toss.


Grease the bottom of a large baking dish with 1 tablespoon of oil. Pour in the spaghetti mixture and top with the remaining mozzarella. Bake in a preheated 400-degree oven until the cheese is melted and gooey.


It's ready! Baked Spaghetti is so delicious and easy to prepare. It's not too cheesy but just cheesy enough.

Enjoy!


Spaghetti Bake:


  • 1 pound spaghetti, cooked according to package instructions

  • 48 ounces tomato sauce

  • 3 cups shredded mozzarella

  • 2 cups chopped onions

  • 1/2 cup ricotta, mixed with 1/2 cup water

  • 2 tablespoon olive oil + 1 tablespoon

  • 4 cloves garlic, finely chopped

  • 1/8 teaspoon crushed red pepper

  • kosher salt

  • black pepper

  • fresh basil

  • grated Parmesan for serving

  • Add the oil, chopped onions, and garlic to a non-stick pan; season with salt and pepper. Cook for 6-8 minutes until tender. Add the sauce and basil and simmer until the sauce slightly reduces; about 20 minutes.

  • Combine the ricotta and water.

  • Turn off the heat and stir the cheese mixture into the sauce until well combined.

  • Return the spaghetti to the pot. Add the sauce and 1 1/2 cups of mozzarella and basil; toss.

  • Grease the bottom of a large baking dish with 1 tablespoon of oil. Pour in the spaghetti mixture and top with the remaining mozzarella. Bake in a preheated 400-degree oven until the cheese is melted and gooey.

  • Time-Saving Tip: Assemble the dish up to an hour before baking-leave out at room temperature.