Spaghetti al forno
Baked spaghetti is spaghetti and meat sauce transformed into a sliceable, lasagna-style casserole with a creamy ricotta layer and a bubbling mozzarella-cheddar top. Tossing the hot noodles with butter, egg, and Parmesan sets the pasta into a tender base that holds together instead of sliding apart, while slightly undercooking the spaghetti keeps it from turning mushy in the oven.
Brown 450 g (1 lb) ground beef with a chopped onion and 3 minced garlic cloves, stir in 2 tbsp tomato paste and 2 tsp Italian seasoning, then add a 24 oz jar of marinara and simmer 10 minutes. Meanwhile boil 450 g (1 lb) spaghetti 2 minutes shy of the package's al dente time, drain, and toss the hot noodles with 2 tbsp butter, then with 2 beaten eggs and 1/2 cup grated Parmesan. Layer half the spaghetti in a greased 9x13-inch dish, dollop with half of 15 oz ricotta, spoon over half the meat sauce, and scatter half of 2 cups mozzarella; repeat the layers and finish with 1 cup shredded cheddar. Bake at 190°C (375°F) covered with foil for 20 minutes, then uncovered 10 minutes until bubbling at the edges and spotty golden on top. Rest 10 minutes before slicing so the squares hold their shape.
- Pull the spaghetti 2 minutes early — it finishes cooking in the sauce and stays springy instead of mushy.
- Toss the hot pasta with butter first, then the egg-Parmesan mixture; the butter coats the strands so the egg binds without scrambling.
- Rest the casserole a full 10 minutes after baking or the slices will slump when you cut them.
Equipment
- Large pot for boiling pasta
- 12-inch skillet or Dutch oven
- 9x13-inch (23x33 cm) baking dish
- Colander
- Mixing bowls
- Aluminum foil
- Box grater
Ingredienti
Spaghetti base
- 450 g spaghetti
- 15 g salt, for the pasta water
- 30 g unsalted butter
- large eggs, lightly beaten
- 50 g Parmesan cheese, finely grated
Meat sauce
- 15 ml olive oil
- 450 g ground beef, 85% lean
- yellow onion, finely chopped
- garlic cloves, minced
- 30 g tomato paste
- 2 g Italian seasoning
- 680 g marinara sauce, use a brand you like plain
- 0.5 g red pepper flakes, optional
- 3 g salt, plus more to taste
- 1 g black pepper, freshly ground
Cheese layers
- 425 g whole-milk ricotta
- 225 g low-moisture mozzarella, shredded
- 115 g sharp cheddar, shredded
- 8 g fresh parsley, chopped, for serving
Preparazione
- PASSO01
Set a rack in the middle of the oven and heat it to 190°C (375°F). Butter or oil a 9x13-inch (23x33 cm) baking dish. Put a large pot of water on to boil with 1 tbsp salt. Chop the onion, mince the garlic, and shred the cheeses while the water heats.
- PASSO02
Heat the olive oil in a 12-inch skillet over medium-high. Add the ground beef and onion and cook, breaking the meat into small crumbles, until no pink remains and the onion is soft, 6 to 8 minutes. Spoon off all but about a tablespoon of fat. Stir in the garlic, tomato paste, Italian seasoning, and red pepper flakes and cook 1 minute, until the paste darkens a shade. Pour in the marinara, swish 60 ml (1/4 cup) water in the jar and add it too, then season with the salt and pepper. Simmer gently for 10 minutes, stirring now and then.
- PASSO03
While the sauce simmers, drop the spaghetti into the boiling water and cook 2 minutes less than the package's al dente time, usually 7 to 8 minutes. The strands should still have a firm core — they will finish softening in the oven. Drain well but do not rinse.
- PASSO04
Return the drained spaghetti to its warm pot and toss with the butter until the strands are slicked. Whisk the eggs with the grated Parmesan, pour over the pasta, and toss quickly with tongs until evenly coated. The residual heat sets a light, custardy coating that holds the casserole together — keep the pasta moving so the egg doesn't scramble.
- PASSO05
Spread half the spaghetti in the prepared dish. Dollop half the ricotta over it in spoonfuls, spoon on half the meat sauce, and scatter half the mozzarella. Repeat with the remaining spaghetti, ricotta, and sauce, then top with the rest of the mozzarella and all of the cheddar.
- PASSO06
Cover the dish with foil (tent it slightly so it doesn't stick to the cheese) and bake for 20 minutes. Remove the foil and bake 10 minutes more, until the edges bubble and the top is melted with golden spots. For a browner top, broil 1 to 2 minutes at the end, watching closely.
- PASSO07
Let the casserole rest on a rack for 10 minutes so the layers set, then scatter with parsley and cut into squares. Slices will lift out cleanly once rested; cut too soon and they slide apart.
Make ahead
Assemble the casserole up to 24 hours ahead, cover tightly, and refrigerate unbaked; add 15 minutes to the covered baking time since it goes in cold. For the freezer, assemble in a foil pan, wrap in plastic and foil, and freeze up to 3 months — thaw overnight in the fridge before baking, or bake from frozen, covered, at 190°C (375°F) for about 70 minutes, then uncovered 10 to 15 minutes more until the center reaches 74°C (165°F).
Storage
Cool leftovers within 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat individual portions in the microwave with a teaspoon of water, covered, until steaming hot, or reheat larger amounts covered with foil in a 175°C (350°F) oven for 20 to 25 minutes.
Variations
Creamy million-dollar style
Swap the ricotta for a mixture of 225 g (8 oz) softened cream cheese, 120 ml (1/2 cup) sour cream, and 2 sliced green onions beaten until smooth. The middle layer turns richer and tangier, closer to the potluck classic.
Vegetarian mushroom bake
Skip the beef and instead brown 450 g (1 lb) chopped cremini mushrooms in the olive oil until their liquid evaporates and they're deeply browned, about 10 minutes, then proceed with the onion, garlic, paste, and marinara. The mushrooms give the sauce the same savory heft. Check that your Parmesan is made with vegetarian rennet if that matters to you.
Spicy sausage and pepper
Use 450 g (1 lb) hot Italian sausage (casings removed) in place of the beef and cook a chopped red bell pepper along with the onion. Bump the red pepper flakes to 1/2 tsp for a bake with real warmth.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Domande frequenti
Can I make this baked spaghetti recipe ahead of time?
Yes — that's one of its best features. Assemble the whole casserole, cover it tightly, and refrigerate it unbaked for up to 24 hours. Because it goes into the oven cold, add about 15 minutes to the covered baking time and check that the center is hot and the edges are bubbling before you uncover it to brown the cheese.
Why do you undercook the spaghetti before baking?
The noodles keep absorbing moisture and softening while the casserole bakes for 30 minutes. If you boil them fully al dente first, they come out of the oven limp and mushy. Pulling them 2 minutes early means they land exactly tender after baking, which is the single biggest difference between a great baked spaghetti recipe and a gluey one.
Can I freeze baked spaghetti?
Absolutely, either before or after baking. Unbaked is best for texture: assemble it in a freezer-safe pan, wrap it well, and freeze up to 3 months. Thaw overnight in the fridge and bake as written, or bake straight from frozen, covered, for about 70 minutes at 190°C (375°F), then uncover until browned. Baked leftovers freeze well in portions for quick lunches, too.
What can I use instead of ricotta?
Small-curd cottage cheese is the classic swap — drain it briefly and use the same amount for a lighter, tangier middle layer. Softened cream cheese blended with a little sour cream gives a richer, 'million-dollar' result. You can also skip the creamy layer entirely and simply add an extra 1/2 cup of mozzarella between the layers.
How do I keep baked spaghetti from drying out?
Three things: use the full 24 oz jar of marinara plus the water swished from the jar, keep the dish covered with foil for the first 20 minutes so steam stays in, and don't bake past the point where the edges bubble and the cheese is just spotted with gold. If your leftovers seem dry on reheating, a spoonful of water or extra marinara under the foil brings them right back.
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