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.
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.