Baked Spaghetti Casserole

This baked spaghetti casserole takes leftover or freshly cooked spaghetti and turns it into a cozy, cheesy one-dish meal that’s perfect for busy weeknights, potlucks, or when you want something comforting without a lot of fuss. It browns on top, stays creamy inside, and is the kind of dish kids and grown-ups ask for seconds of. If you love simple family bakes, this casserole lives in the same comfort-food lane as baked crunchy hot honey chicken, but with a softer, homey texture and lower fuss.

Why you’ll love this dish

This casserole is the food equivalent of a warm blanket. It’s quick to assemble, stretches modest grocery items into a filling meal, and is extremely forgiving — you can swap cheeses or sauces and still get a great result. It’s also a crowd-pleaser for picky eaters because the flavors are familiar: tomato, ricotta creaminess, mozzarella pull, and a salty Parmesan finish.

"Made this for a family dinner and everyone went back for seconds — simple and so comforting." — a regular weeknight review

Perfect occasions:

• Weeknight dinners when you need something fast and satisfying.
• Potlucks or casual gatherings where easy transport and reheating matter.
• Meal prep — it reheats well and keeps for a few days in the fridge.

Step-by-step overview

This recipe is a straightforward mix-and-bake:

1. Cook the spaghetti until al dente and drain well.
2. Combine cooked pasta with marinara, ricotta, eggs, and cheeses to create a creamy binder.
3. Transfer to a greased baking dish, top with extra mozzarella for a golden crust.
4. Bake until bubbly and browned, rest briefly, then garnish and serve.

The total hands-on time is short — about 15 minutes to cook and combine ingredients — plus 25–30 minutes in the oven. Expect roughly 45 minutes from start to finish.

What you’ll need

• 8 oz spaghetti (regular or whole wheat)
• 2 cups marinara sauce (jarred or homemade)
• 1 cup ricotta cheese (use whole-milk ricotta for creamier texture)
• 1 cup shredded mozzarella cheese, divided (low-moisture preferred)
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 tsp Italian seasoning
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Substitution notes:

• For a richer dish, swap half the ricotta for cottage cheese or mascarpone.
• Use gluten-free pasta if needed; slightly undercook before baking so it doesn’t go mushy.
• If you only have shredded mozzarella blend, drain any excess liquid from the cheese bag before mixing.

Step-by-step instructions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish with butter or nonstick spray.
2. Cook the spaghetti according to package directions until just al dente. Drain thoroughly and return to the pot.
3. In a large bowl, combine the hot spaghetti with 2 cups marinara sauce so the heat helps meld flavors.
4. Add 1 cup ricotta, 1/2 cup shredded mozzarella, 1/2 cup grated Parmesan, the beaten egg, 1 tsp Italian seasoning, and salt and pepper. Toss gently until everything is evenly coated. The egg helps set the casserole; don’t skip it.
5. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1/2 cup mozzarella over the top.
6. Bake for 25–30 minutes until the casserole is bubbling and the top turns golden brown.
7. Let cool for 5–10 minutes before serving to let the filling set slightly. Garnish with chopped parsley and slice to serve.

Quick safety tip: because the filling contains egg, make sure the center reaches a safe temperature (170°F/77°C) while baking; the full baking time typically ensures this.

Best ways to enjoy it

This casserole is versatile on the plate:

• Serve with a crisp green salad (arugula, lemon vinaigrette) to cut the richness.
• Add roasted vegetables on the side — broccoli, bell peppers, or a simple tray of garlic-roasted green beans.
• For a heartier meal, pair with garlic bread or simple oven-toasted slices.

If you want more make-ahead comfort food ideas, you might also enjoy a slow-simmered pasta dish like comforting slow-cooker baked ziti which is great when you want hands-off cooking for company.

Storage and reheating tips

Refrigeration:

• Store cooled leftovers in an airtight container for up to 3–4 days.
• For best texture, reheat single servings in the oven at 350°F (175°C) for 10–12 minutes or until warmed through, or microwave covered for 1–2 minutes, stirring halfway.

Freezing:

• Freeze unbaked: assemble in a freezer-safe dish, cover tightly, and freeze up to 2 months. Bake from frozen — add about 15–20 minutes to the cooking time and cover with foil for the first part to prevent over-browning.
• Freeze baked: cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating.

Food safety:

• Don’t leave the casserole at room temperature for more than 2 hours. Reheat to steaming hot throughout before serving.

Helpful cooking tips

• Drain the pasta well and toss it while still warm so the ricotta and sauce bind better.
• If your ricotta is watery, drain it in a fine mesh sieve for 10–15 minutes to avoid a soggy bake.
• Use low-moisture mozzarella for browning and less separation; shred your own for the best melt.
• Avoid over-mixing once you add the cheese; gentle folding keeps the texture tender.
• If you prefer a crispier top, switch the oven to broil for the last 1–2 minutes while watching closely.

Creative twists

• Meat option: Brown 8 oz of Italian sausage or ground beef, drain fat, and stir into the sauce before combining.
• Veg-forward: Add sautéed mushrooms, spinach, or roasted eggplant for extra flavor and nutrients.
• Spicy: Stir in 1/4–1/2 tsp crushed red pepper flakes or swap part of the marinara for a spicy arrabbiata.
• Cheesy variations: Try a mix of fontina and mozzarella, or add a handful of shredded Asiago for a sharper note.
• Gluten-free and dairy-free: Use gluten-free spaghetti and substitute ricotta with a silken tofu blend plus a dairy-free shredded cheese that melts well.

Common questions

Q: How long does this take from start to finish?
A: Plan for about 40–50 minutes total: 10–15 minutes to boil and mix, plus 25–30 minutes baking and a short rest.

Q: Can I make this ahead and bake later?
A: Yes. Assemble in a covered dish and refrigerate for up to 24 hours before baking. If frozen, bake longer as noted in the storage section.

Q: Will the casserole be dry if I bake it too long?
A: Slightly overbaking can dry it out. Cover with foil for the first 20 minutes of baking if you’re worried, then uncover to brown the top for the last 5–10 minutes.

Q: Can I use other pasta shapes?
A: Absolutely — ziti, penne, or rigatoni all work well because they hold sauce and cheese. Adjust the baking dish size accordingly.

Q: Is the egg necessary?
A: The egg helps the casserole set so it slices neatly. If you need an eggless version, add 1/4 cup plain yogurt and 2 Tablespoons cornstarch to help bind, but the texture will be a touch different.

Q: How can I get a crispier edge?
A: Use a metal baking dish and don’t cover the edges; the metal conducts heat and encourages browning. A quick 1–2 minute broil at the end will also crisp the top — watch closely to prevent burning.

If you want more cozy baked pasta inspiration, try adapting techniques from other casseroles and one-dish comfort recipes to match your pantry and taste.

Baked Spaghetti Casserole

This baked spaghetti casserole transforms leftover or freshly cooked spaghetti into a cozy, cheesy one-dish meal, perfect for busy weeknights and potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Casserole, Main Course

Cuisine Italian

Servings 6 servings

Calories 400 kcal

Ingredients

  

Pasta and Sauce

• 8 oz spaghetti (regular or whole wheat)
• 2 cups marinara sauce (jarred or homemade)

Cheeses

• 1 cup ricotta cheese (whole-milk for creamier texture)
• 1 cup shredded mozzarella cheese, divided (low-moisture preferred)
• 1/2 cup grated Parmesan cheese

Binder and Seasonings

• 1 large egg Helps set the casserole
• 1 tsp Italian seasoning
• to taste salt and freshly ground black pepper
• for garnish fresh parsley, chopped

Instructions

 

Preparation

• Preheat oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish with butter or nonstick spray.
• Cook the spaghetti according to package directions until just al dente. Drain thoroughly and return to the pot.
• In a large bowl, combine the hot spaghetti with 2 cups marinara sauce so the heat helps meld flavors.
• Add 1 cup ricotta, 1/2 cup shredded mozzarella, 1/2 cup grated Parmesan, the beaten egg, 1 tsp Italian seasoning, and salt and pepper. Toss gently until everything is evenly coated.
• Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1/2 cup mozzarella over the top.

Baking

• Bake for 25–30 minutes until the casserole is bubbling and the top turns golden brown.
• Let cool for 5–10 minutes before serving to let the filling set slightly. Garnish with chopped parsley and slice to serve.

Notes

For best texture, reheat single servings in the oven at 350°F (175°C) for 10–12 minutes or in the microwave for 1–2 minutes, stirring halfway. Store cooled leftovers in an airtight container for up to 3–4 days.

Keyword Baked Pasta, Comfort Food, Easy Recipe, Spaghetti Casserole, Weeknight Dinner