Everyone’s favorite Baked Spaghetti Casserole is a comforting, home-cooked dish packed with zesty marinara, tender pasta, savory sausage, and melted cheese. This warm, cheesy take on classic spaghetti is simple to prepare and perfect for feeding a crowd or saving for later.
Baked Spaghetti Casserole with Italian Sausage
Spaghetti is a classic that adapts well to many variations. Whether you prefer it vegetarian, with ground meat, meatballs, or chicken, a baked spaghetti casserole delivers a satisfying, family-friendly meal. It stores well, reheats nicely, and is ideal for busy weeknights or gatherings.
How regular spaghetti and baked spaghetti differ
Traditional spaghetti is boiled and served immediately, while baked spaghetti is cooked until almost al dente, layered with sauce and cheeses, then baked. Baking lets the pasta soak up extra flavor and creates a delicious, cheesy top.
Can you bake dry pasta?
Some recipes cook dry pasta in a generous amount of liquid in the oven, but this casserole relies on partially cooked pasta. The sauce and cheese layers should not be too watery, so cook the pasta until just pliable before assembling to ensure the casserole bakes up with rich, bubbly layers rather than becoming soggy.
What you’ll need
This dish uses straightforward ingredients you may already have on hand:
- Pasta: Dry spaghetti works well, but other pasta shapes are fine if you prefer.
- Sausage: Sweet Italian sausage is recommended; hot sausage adds a spicy kick.
- Onion: One medium onion, finely chopped.
- Garlic: Fresh minced garlic, or jarred garlic/garlic powder as a substitute.
- Salt and pepper
- Pasta sauce: Store-bought marinara or your favorite red sauce; homemade is great too.
- Cheeses: Ricotta for a creamy layer, mozzarella for stretch, and parmesan for flavor.
- Egg: One egg to bind the ricotta mixture.
- Parsley: Chopped, optional for garnish.
Let’s make baked spaghetti
Follow these steps for a classic baked spaghetti casserole:
- Boil the pasta. Bring a large pot of salted water to a boil. Cook the spaghetti until it is pliable but still firm to the bite (about 8 minutes). Drain well and set aside.
- Prepare the meat sauce. While the pasta cooks, heat a large skillet over medium heat. Crumble in the Italian sausage and brown, about 4–5 minutes. Add the chopped 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.
- Mix the ricotta layer. Whisk the ricotta and egg together in a bowl until smooth.
- Assemble the casserole. Spread half the marinara in a deep 9×13-inch casserole dish. Layer half the pasta on top, then spread the ricotta mixture evenly over the pasta. Add the remaining pasta, pour on the rest of the sauce, and finish with shredded mozzarella and grated parmesan.
- Bake. Cover with foil and bake at 350°F for 30 minutes. If the pasta needs a little more time, keep covered and bake an additional 5 minutes. Remove the foil and bake uncovered for 5–10 minutes until the cheese is melted and bubbly.
- Garnish and serve. Sprinkle with chopped parsley and extra parmesan, then serve warm.
Tips and tricks
- Oil: Italian sausage typically releases enough fat for browning, but use a tablespoon of oil if your sausage is very lean.
- Add vegetables: Stir in spinach, zucchini, or broccoli for extra nutrients and texture.
- Protein swaps: Substitute ground beef, turkey, chicken, or a plant-based alternative if you prefer no sausage.
Tasty serving suggestions
Baked spaghetti is satisfying on its own, but these sides complement it nicely:
- Garlic knots: Soft, garlicky knots or store-bought refrigerated dough prepared as garlic knots make a perfect bread side.
- Cucumber salad with sour cream dressing: A cool, tangy salad balances the rich casserole.
- Parmesan panko asparagus fries: Crispy, oven-baked asparagus spears offer a crunchy, veggie-forward side.
Storing and reheating
- Store leftovers in an airtight container in the refrigerator for 3–5 days.
- To reheat in the oven, preheat to 350°F, cover with foil, and bake 20–30 minutes or until heated through.
Can I freeze baked spaghetti?
- Portion the cooled casserole into serving sizes and wrap individually in foil or plastic wrap, or place in airtight containers.
- Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Baked Spaghetti Casserole
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. Cook spaghetti until pliable but still firm, about 8 minutes. Drain well and set aside.
- Meanwhile, heat a large skillet over medium heat. Crumble in the Italian sausage and cook until browned, about 4–5 minutes.
- Add the 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 egg until smooth.
- Spread half the marinara in a deep 9×13-inch casserole dish. Layer half the pasta on top, then spread the ricotta mixture evenly over the pasta.
- Add the remaining pasta, pour on the remaining sauce, and top with mozzarella and parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake 5–10 minutes more until cheese is melted and bubbly.
- Remove from oven, garnish with parsley and extra parmesan if desired, and serve immediately.
Nutrition
Carbohydrates: 54 g |
Protein: 32 g |
Fat: 34 g
Nutrition info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
More casserole recipes
- Cabbage Roll Casserole Recipe
- Creamy Cheesy Broccoli Casserole
- Sweet Potato Casserole