Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) spaghetti
- 1 tbsp olive oil; 1 small yellow onion (diced); 4 garlic cloves (minced)
- 1 lb (454 g) lean ground beef
- 1 tsp kosher salt; 1 tsp Italian seasoning; 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 (24 oz) jar marinara sauce
- 1 (15 oz) can tomato sauce
- 15 oz (425 g) whole-milk ricotta
- 1 cup (240 g) sour cream
- 4 oz (113 g) cream cheese, softened
- 1 large egg
- 1/2 cup (50 g) grated Parmesan
- 3 cups (300 g) shredded mozzarella, divided
- 2 tbsp chopped parsley or basil (optional, for serving)
Do This
- 1. Heat oven to 375°F (190°C). Grease a 9 x 13-inch baking dish.
- 2. Boil spaghetti in salted water until just al dente; drain.
- 3. Brown beef with onion, then garlic; season. Stir in marinara + tomato sauce; simmer 10 minutes.
- 4. Mix ricotta, sour cream, cream cheese, egg, Parmesan, and 1 cup mozzarella.
- 5. Toss spaghetti with about 2 cups meat sauce. Spread in dish.
- 6. Spread creamy cheese layer over pasta, then spoon remaining sauce on top; finish with 2 cups mozzarella.
- 7. Bake 20 minutes covered + 20 minutes uncovered. Rest 15 minutes, then slice into squares.
Why You’ll Love This Recipe
- Perfect for slicing: It sets up like a casserole, so you can cut tidy squares with crispy edges and a gooey center.
- Comfort food layers: Saucy spaghetti, a creamy ricotta layer, and a bubbly mozzarella top in every bite.
- Great for feeding a crowd: One 9 x 13-inch pan makes generous portions.
- Make-ahead friendly: Assemble ahead, bake when you’re ready, and enjoy easy leftovers.
Grocery List
- Produce: 1 small yellow onion, 4 garlic cloves, fresh parsley or basil (optional)
- Dairy: ricotta (15 oz), sour cream, cream cheese (4 oz), Parmesan, shredded mozzarella (3 cups), 1 large egg
- Meat: lean ground beef (1 lb)
- Pantry: spaghetti (12 oz), olive oil, marinara sauce (24 oz), tomato sauce (15 oz), Italian seasoning, kosher salt, black pepper, crushed red pepper flakes (optional)
Full Ingredients
Pasta
- 12 oz (340 g) spaghetti
- 1 tbsp kosher salt (for the pasta water)
Meat Sauce
- 1 tbsp olive oil
- 1 small yellow onion, finely diced (about 1 cup)
- 4 garlic cloves, minced
- 1 lb (454 g) lean ground beef (85–90% lean works well)
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 (24 oz) jar marinara sauce
- 1 (15 oz) can tomato sauce
Creamy Cheese Layer
- 15 oz (425 g) whole-milk ricotta
- 1 cup (240 g) sour cream
- 4 oz (113 g) cream cheese, softened to room temperature
- 1 large egg
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Topping
- 3 cups (300 g) shredded mozzarella cheese, divided (1 cup in the filling; 2 cups on top)
- 2 tbsp chopped fresh parsley or basil (optional, for serving)
Step-by-Step Instructions
Step 1: Prep the oven and baking dish
Arrange a rack in the center of the oven and preheat to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish with a little olive oil or nonstick spray.
Set out the cream cheese now if it’s still cold so it softens while you cook the pasta and sauce.
Step 2: Cook the spaghetti just to al dente
Bring a large pot of water to a boil. Add 1 tbsp kosher salt, then add the spaghetti. Cook until al dente (typically 1–2 minutes less than the package directions).
Drain well. (Avoid overcooking here; the pasta will keep cooking in the oven, and al dente spaghetti helps the casserole slice cleanly.)
Step 3: Make a hearty, not-too-runny meat sauce
While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
Add the ground beef. Cook for 6–8 minutes, breaking it up with a spoon, until browned and cooked through. If there’s a lot of grease, carefully drain off excess (a little is fine for flavor).
Stir in the garlic, salt, Italian seasoning, black pepper, and optional red pepper flakes. Cook for 30 seconds until fragrant.
Add the marinara and tomato sauce. Bring to a gentle simmer, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. This short simmer helps the sauce thicken slightly so the casserole holds together.
Step 4: Stir together the creamy cheese layer
In a medium bowl, combine ricotta, sour cream, softened cream cheese, egg, Parmesan, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Mix until smooth and evenly combined. (A few tiny cream cheese flecks are okay; they’ll melt as it bakes.)
Stir in 1 cup of the shredded mozzarella.
Step 5: Toss the spaghetti with sauce for a flavorful base
Measure out about 2 cups of the meat sauce and toss it with the drained spaghetti in the pot (or in a large mixing bowl) until the noodles are evenly coated. This seasons the pasta all the way through and keeps the bottom from drying out.
Spread the sauced spaghetti evenly in the prepared 9 x 13-inch baking dish, pressing it into an even layer.
Step 6: Layer, top, and get ready to bake
Spoon the creamy cheese mixture over the spaghetti and gently spread it into an even layer all the way to the edges.
Spoon the remaining meat sauce evenly over the creamy layer.
Sprinkle the remaining 2 cups mozzarella evenly over the top.
Step 7: Bake until bubbly, then rest for clean slices
Cover the dish tightly with foil and bake at 375°F (190°C) for 20 minutes.
Remove the foil and bake for 20 minutes more, until the cheese is melted and bubbling and the edges are starting to turn golden and crisp.
For extra browning, you can broil on High for 1–3 minutes at the end, watching closely to prevent burning.
Let the casserole rest for 15 minutes before slicing. This is the key to neat squares with that gooey, layered center. Sprinkle with chopped parsley or basil if you’d like.
Pro Tips
- Undercook the pasta slightly: Aim for al dente so the casserole bakes up sturdy instead of soft and mushy.
- Thicken the sauce a bit: A 10-minute simmer helps the casserole set and makes slicing much easier.
- Spread to the edges: Pushing each layer to the sides of the pan helps create those crispy, caramelized edges everyone fights over.
- Rest before cutting: 15 minutes gives the cheese layer time to firm up into clean, scoopable squares.
- Shred your own mozzarella if you can: It melts smoother than pre-shredded (which often contains anti-caking agents).
Variations
- Half sausage, half beef: Use 1/2 lb ground beef + 1/2 lb Italian sausage for extra flavor.
- Spinach-ricotta layer: Stir 1 cup thawed, squeezed-dry chopped spinach into the creamy layer.
- Spicy baked spaghetti: Add 1/2 tsp crushed red pepper flakes and use a spicy arrabbiata sauce instead of marinara.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave for 1–2 minutes, or reheat the pan (covered) at 350°F (175°C) for about 20–25 minutes until hot.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating, or bake from frozen (covered) at 350°F (175°C) until hot in the center, typically 60–75 minutes, uncovering for the last 10–15 minutes to re-crisp the top.
Make-ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake at 375°F (190°C) as directed, adding 10 extra minutes covered if it’s going into the oven cold from the fridge.
Nutrition (per serving)
Approximate, based on 10 servings: 560 calories, 28 g protein, 48 g carbs, 29 g fat, 13 g saturated fat, 1,150 mg sodium, 3 g fiber, 7 g sugar.
