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Baked Spaghetti with Ricotta and Mozzarella
A sturdy, sliceable pasta bake that relies on a ricotta binding layer to prevent the noodles from turning to mush.
- Prep
- 25 minutes
- Cook
- 1 hour
- Total
- 1 hour 40 minutes
- Yield
- 8 servings | one 9x13 pan
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The common failure mode of baked spaghetti is a watery, unstructured mess that collapses when served. This happens when the pasta is overcooked before baking and when the sauce is too thin. The solution is to undercook the spaghetti by three minutes and to bind the center with an egg-enriched ricotta mixture, creating a firm, sliceable structure.
Using a combination of ground beef and Italian sausage provides a deeper flavor profile than beef alone. The ricotta layer, mixed with parmesan and a single egg, acts as mortar between the pasta and the meat sauce. Baking the dish uncovered for the final fifteen minutes ensures the mozzarella topping browns properly and any excess moisture evaporates.
This casserole requires a full hour in the oven and at least fifteen minutes of resting time before slicing. It can be assembled up to two days in advance and refrigerated, though you will need to add twenty minutes to the covered baking time. Serve with a sharp, acidic green salad to cut through the richness of the cheese and meat.
What you need
Ingredients
Measurements
Metric converts only measures that are mathematically safe. Density-dependent cups stay as Nicole wrote them.
Scale the batch
8 servings | one 9x13 pan
Pasta and Cheese Layer
- 1 pound dried spaghetti
- 15 ounces whole milk ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 large egg, lightly beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Meat Sauce
- 1/2 pound ground beef (80/20)
- 1/2 pound mild Italian sausage, casings removed
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
Topping
- 16 ounces low-moisture mozzarella cheese, shredded (about 4 cups)
How it goes
Method
Read the whole thing once before you start. Nothing here is difficult, but the timing is unforgiving at the end.
Boil the pasta
Bring a large pot of heavily salted water to a boil. Cook the spaghetti for 3 minutes less than the package directions indicate for al dente. The pasta should still be quite stiff in the center, as it will continue to cook in the oven. Drain well and set aside.
Prepare the meat sauce
In a large Dutch oven or heavy skillet over medium-high heat, brown the ground beef and Italian sausage, breaking the meat into small pieces. Cook until no pink remains, about 8 minutes. Drain all but 1 tablespoon of the rendered fat.
Simmer the sauce
Add the diced onion to the meat and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the crushed tomatoes, diced tomatoes, oregano, and salt. Reduce the heat to low and simmer for 15 minutes to thicken the sauce.
Mix the ricotta binder
In a medium bowl, combine the ricotta cheese, parmesan, egg, salt, and pepper. Stir until completely smooth. This mixture will set during baking, holding the layers of the casserole together.
Assemble the casserole
Spread 1 cup of the meat sauce in the bottom of a 9x13-inch baking dish. Layer half of the cooked spaghetti over the sauce. Spread the ricotta mixture evenly over the pasta. Top with the remaining spaghetti, then pour the remaining meat sauce evenly over the top.
Bake the dish
Cover the dish tightly with aluminum foil. Bake at 375°F for 45 minutes. Remove the foil, sprinkle the shredded mozzarella evenly over the top, and bake uncovered for 15 minutes, or until the cheese is melted, bubbling, and beginning to brown at the edges.
Rest before slicing
Remove the casserole from the oven and let it rest at room temperature for at least 15 minutes before serving. This resting period allows the ricotta layer to firm up and the bubbling juices to settle, ensuring clean slices.
On the bench
Equipment
All 3 of these change the result. Nothing here is a brand recommendation — the spec is what matters.
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9x13-inch baking dish
The casserole's layer depths and baking time are calibrated to a 9x13 pan; a smaller or much deeper dish will change cooking time and yield unevenly cooked pasta and sauce.
- What matters
- 9x13-inch (approx. 33x23 cm) oven-safe dish with at least a 2-inch depth, metal or glass, oven-safe to 400°F.
- Search for
- “9x13 inch baking dish” (paid link)
Large stockpot
Cooking a full pound of spaghetti in a cramped pot causes strands to clump and cook unevenly, which will produce mushy or underdone pasta in the casserole.
- What matters
- 6- to 8-quart stainless-steel stockpot to give the pasta plenty of room to move and for heavily salted water.
Large colander
Thoroughly draining the pasta prevents excess water from diluting the sauce and turning the finished casserole soggy.
- What matters
- Large-capacity colander or strainer able to hold 1 pound of drained pasta without crowding, stainless or heat-resistant plastic.
The list
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Cook's notes
What we would tell a friend
- Do not use fresh mozzarella for the topping; its high water content will make the casserole soggy. Stick to low-moisture block mozzarella.
- To freeze, assemble the casserole completely but do not bake. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before baking.
- If you prefer a smoother sauce, substitute an equal amount of tomato puree for the diced tomatoes.
- The pasta must be undercooked during the boiling stage. Fully cooked pasta will turn to mush during the hour-long bake.
From the kitchen
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