Everyone’s favorite Baked Spaghetti Casserole is a comforting, home-cooked dish packed with zesty marinara, tender pasta, and gooey melted cheese. This warm, satisfying twist on classic spaghetti is easy to prepare and perfect for feeding a crowd.
Baked Spaghetti Casserole with Italian Sausage
Spaghetti is a versatile family favorite that can be adapted in many ways. Whether you choose vegetarian, add meatballs, use Italian sausage, or swap in chicken or turkey, this baked casserole provides comforting, crowd-pleasing flavors and stores well for leftovers.
How regular spaghetti differs from baked spaghetti
Traditional spaghetti is boiled and served immediately with sauce. Baked spaghetti is boiled until just shy of done, layered with sauce and cheese, then finished in the oven. Baking helps the pasta absorb flavors and creates a creamy, bubbly cheese topping.
Can you bake dry pasta?
Some recipes cook pasta from dry in a large amount of liquid, but for this casserole the pasta should be partially cooked first. The sauce and cheese layer don’t contain enough liquid to soften dry pasta properly, so boil the spaghetti until al dente before assembling.
What you’ll need
This casserole uses simple, pantry-friendly ingredients. If desired, you can swap or add ingredients to suit your tastes.
- Pasta: Dry spaghetti works well, but other pasta shapes can be used.
- Sausage: Sweet Italian sausage is recommended; hot sausage adds spice.
- Onion: One medium (yellow, white, or red), finely chopped.
- Garlic: Minced fresh garlic or an equivalent of jarred garlic.
- Salt and pepper.
- Pasta sauce: Marinara or any prepared red sauce; homemade sauce is also great.
- Cheeses: Ricotta for the creamy layer, plus shredded mozzarella and grated Parmesan.
- Egg: One whole egg to bind the ricotta mixture.
- Parsley: Chopped, optional garnish.
Let’s make baked spaghetti
Follow these straightforward steps to build a flavorful, cheesy casserole.
- Boil the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente (pliable but still slightly firm), about 8 minutes. Drain and set aside.
- Make the meat sauce: While the pasta cooks, heat a large skillet over medium. Crumble in the Italian sausage and cook until browned, about 4–5 minutes. Add the chopped onion, garlic, salt, and pepper and sauté until the onion is translucent, about 2 minutes. Stir in the marinara sauce, remove from heat, and set aside.
- Prepare the ricotta mixture: In a bowl, whisk together ricotta cheese and the egg until smooth.
- Assemble: Spread half of the sauce in a deep 9×13-inch baking dish. Layer half of the cooked pasta on top. Spread the ricotta mixture evenly over the pasta. Add the remaining pasta, pour the remaining sauce over it, and finish with shredded mozzarella and grated Parmesan.
- Bake: Cover with foil and bake at 350°F for 30 minutes. If the pasta needs more time, keep it covered and bake an additional 5 minutes. Remove the foil and bake 5–10 more minutes, until the cheese is melted and bubbling.
- Garnish and serve: Let the casserole rest briefly, then sprinkle with chopped parsley and extra Parmesan if desired. Serve warm.
Tips and tricks
- Using oil: Italian sausage usually releases enough fat for browning, but if you use very lean meat, add a tablespoon of oil to the pan.
- Adding vegetables: Fold in cooked spinach, broccoli, or zucchini for extra nutrients and texture.
- Sausage alternatives: Substitute ground beef, turkey, or chicken, or make it meatless with a plant-based substitute.
Serving suggestions
Serve the casserole with simple sides for a complete meal. A crisp salad or a basket of warm bread complements the rich flavors.
- Garlic knots or crusty bread to soak up extra sauce.
- Simple cucumber salad with a light dressing to balance the richness.
- Roasted or steamed vegetables such as asparagus or a green vegetable with a squeeze of lemon.
Storing and reheating
- Store leftovers in an airtight container in the refrigerator for 3–5 days.
- To reheat, cover with foil and bake at 350°F for 20–30 minutes or until heated through.
Freezing
- Portion the casserole, wrap servings tightly in foil or plastic wrap, or place in airtight containers.
- Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best texture.
Baked Spaghetti Casserole
This baked spaghetti casserole makes 8 servings and is a reliable, family-friendly dish for weeknights or gatherings. Prep time is about 25 minutes, cook time about 45 minutes, and total time roughly 1 hour 15 minutes.
Ingredients
- 1 pound dry spaghetti
- 1 pound sweet Italian sausage
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 40 ounces marinara sauce
- 16 ounces ricotta cheese
- 1 whole egg
- 2 cups shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- Chopped fresh parsley, optional for garnish
Instructions
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 minutes. Drain well and set aside.
- Meanwhile, heat a large pan over medium. Crumble in the Italian sausage and cook until browned, about 4–5 minutes.
- Add onion, garlic, salt, and pepper. Cook until the onion is translucent, about 2 minutes.
- Stir in the marinara sauce, remove from heat, and set aside.
- In a bowl, whisk together ricotta and the egg until combined.
- Pour half the marinara into a deep 9×13-inch casserole dish, then layer half the pasta on top.
- Spread the ricotta mixture evenly over the pasta.
- Add the remaining pasta, pour on the rest of the marinara, and top with mozzarella and Parmesan.
- Cover with foil and bake 30 minutes. Remove foil and bake 5–10 minutes more, until cheese is melted and edges are bubbling.
- Remove from the oven, garnish with parsley and extra Parmesan if desired, and serve immediately.
Nutrition
Estimated per serving: Calories: 655 kcal | Carbohydrates: 54 g | Protein: 32 g | Fat: 34 g | Saturated Fat: 16 g | Sodium: 1568 mg
Nutrition info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
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