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Baked Spaghetti Casserole

Baked spaghetti casserole with tender spaghetti, rich beef marinara, creamy ricotta, and a bubbling golden mozzarella top. Layers bake until the edges bubble while the center stays saucy and cheesy for an easy comfort-food dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Spaghetti
  • 12 oz spaghetti
Beef and aromatics
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup ricotta cheese
  • 1 large egg
  • 0.5 cup grated Parmesan cheese
  • 24 oz marinara sauce
  • 2 cups shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the oven and dish
  1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish so the casserole releases easily after baking.
Parboil the spaghetti
  1. Boil the spaghetti in salted water for 2 minutes less than the package directions until it is just underdone.
  2. Drain the spaghetti well so it doesn’t dilute the marinara in the casserole.
Cook the beef marinara
  1. Heat the olive oil in a large skillet over medium heat, then add the ground beef and yellow onion.
  2. Cook for 6–8 minutes, breaking up the beef, until no pink remains and the yellow onion is soft (look for softened onion pieces and fully browned beef).
  3. Stir in the garlic, Italian seasoning, kosher salt, and black pepper, then cook for 30–60 seconds until fragrant.
  4. Pour in the marinara sauce and simmer for 4–5 minutes until hot and slightly thickened, so the sauce clings to pasta.
Mix the ricotta layer
  1. Whisk the ricotta cheese, egg, and Parmesan cheese together in a medium bowl until combined and smooth.
Assemble the casserole
  1. Combine the drained spaghetti with about two-thirds of the beef marinara and toss until every strand is well coated.
  2. Layer half the spaghetti mixture in the prepared baking dish, pressing gently into an even layer.
  3. Spoon the ricotta mixture evenly over the pasta, then add 1 cup shredded mozzarella cheese for a melty top layer.
  4. Add the remaining spaghetti, then spoon the remaining beef marinara across the top.
  5. Finish with the remaining 1 cup shredded mozzarella cheese so it bakes into a browned, bubbly cap.
Bake and broil
  1. Bake uncovered for 25–30 minutes at 375°F until the sauce bubbles around the edges and the cheese is completely melted (watch for active bubbling and a fully melted surface).
  2. Broil for 1–2 minutes, if desired, until the mozzarella develops scattered golden-brown spots, watching closely to prevent burning.
Rest and serve
  1. Rest the casserole for 10 minutes to set the layers, then sprinkle with fresh parsley before serving.

Notes

For clean slices, let the casserole rest the full 10 minutes so the ricotta-and-cheese layer firms up. Store covered in the refrigerator up to 4 days; reheat in a 350°F oven until hot throughout. Freezing is yes—cool completely, freeze tightly wrapped up to 2 months, then thaw in the fridge before reheating. For a lighter option, swap half the ground beef for lean ground turkey and use part-skim mozzarella.