Four Cheese Baked Spaghetti Recipe

Boil water and cook pasta

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 1 lb spaghetti and cook until just shy of al dente (about 1–2 minutes less than package directions), usually 8–9 minutes. Stir occasionally to prevent sticking.

Reserve 1 cup of the starchy pasta cooking water, then drain the spaghetti in a colander and set aside briefly.

Sauté aromatics

While the pasta cooks (or before), heat 2 tablespoons extra-virgin olive oil in a large wide sauté pan or saucepan over medium heat. Add 1 cup finely diced onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add 4 cloves minced garlic and cook until fragrant, about 30–45 seconds, taking care not to burn.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen the flavor. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes, and 1 teaspoon sugar. Stir to combine.

Bring sauce to a gentle simmer, then reduce heat to low and let simmer uncovered for 10–12 minutes to thicken slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust. If sauce is too thick, stir in a few tablespoons of reserved pasta water; if too thin, continue simmering 3–5 more minutes. Stir in torn fresh basil leaves (optional) right before combining with pasta.

Preheat oven and prepare dish

Preheat oven to 375°F (190°C). Lightly brush or rub a 9x13-inch baking dish with 1 teaspoon olive oil to prevent sticking.

Combine pasta and sauce

Return the drained spaghetti to the pot or a large mixing bowl. Pour the marinara sauce over the spaghetti and toss gently to coat. If the mixture seems dry, add up to 1/2 cup of the reserved pasta water to achieve a moist, saucy consistency.

Layer cheeses and assemble

Spread half of the sauced spaghetti evenly into the prepared baking dish. Sprinkle half of the mozzarella (1 cup), half of the grated parmesan (about 3/8 cup), half of the mizithra (1/4 cup), and half of the crumbled feta (1/4 cup) over the first layer. Pile the remaining sauced spaghetti on top and finish by evenly distributing the remaining mozzarella, parmesan, mizithra, and feta. Gently press the top to compact slightly so the cheeses contact the pasta.

Bake until bubbly

Place the baking dish on the center rack and bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden at the edges. If you want a more browned top, switch to broil for 1–2 minutes watching carefully to avoid burning.

Rest and garnish

Remove from oven and let rest 5–10 minutes so the casserole firms up for easier serving. Sprinkle with 2 tablespoons chopped fresh parsley and additional grated parmesan to taste before serving.