Baked Spaghetti Recipe

Heat a large skillet or Dutch oven over medium heat. Add olive oil and swirl to coat.

Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Increase heat to medium-high and add the ground beef and Italian sausage (if using). Break meat apart with a spoon and cook until no longer pink, about 6–8 minutes.

Drain excess fat if the pan is very greasy, leaving a little for flavor.

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly, which deepens the flavor.

Add crushed tomatoes, tomato sauce, dried oregano, dried basil, dried thyme, granulated sugar, red pepper flakes, salt, black pepper, and water or beef broth. Stir to combine.

Bring sauce to a gentle simmer, then reduce heat to low. Cover partially and simmer for 20–25 minutes, stirring occasionally to develop flavors and thicken slightly.

Taste and adjust seasoning—add more salt, pepper, or red pepper flakes as desired. Stir in chopped fresh parsley (optional) just before assembling.

About 10 minutes before the sauce finishes simmering, bring a large pot of water to a rolling boil. Add 1 tablespoon salt.

Add the spaghetti and cook until just al dente, about 8–10 minutes (follow package directions but subtract 1–2 minutes so the pasta is slightly firmer than usual).

Reserve 1 cup of pasta cooking water, then drain the spaghetti well.

Toss the hot drained spaghetti briefly with 1/2 cup of the meat sauce (or a few tablespoons of olive oil) to prevent sticking and to start marrying flavors.

In a medium bowl, combine ricotta cheese, beaten egg, 1/2 cup of the grated Parmesan (reserve 1/4 cup for topping), chopped parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Stir until smooth and set aside.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.

Spread a thin layer (about 1 cup) of meat sauce on the bottom of the prepared baking dish to prevent sticking.

Add half of the drained spaghetti to the dish, spreading it evenly. Spoon half of the ricotta mixture in dollops over the pasta, then spread lightly with a spatula. Sprinkle 1 cup of shredded mozzarella over the ricotta layer.

Spoon half of the remaining meat sauce over the cheese and pasta layers, gently tossing a bit to distribute the sauce.

Repeat with the remaining spaghetti, ricotta mixture, and meat sauce. Top with the remaining 1–2 cups shredded mozzarella and the reserved 1/4 cup grated Parmesan.

If the casserole looks dry, drizzle up to 1/4 cup reserved pasta water over the top to help create steam and keep the baking moist.

Cover the dish tightly with foil and bake in the preheated oven for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted, bubbly, and lightly golden on top.

If you prefer a browned top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 8–10 minutes to set. Garnish with remaining chopped basil or parsley before serving.