Baked Spaghetti Recipe

Sauté aromatics

Heat a large skillet or saucepan over medium heat. Add 2 tablespoons olive oil. When shimmering, add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown the meat

Increase heat to medium-high and add the ground beef or sausage. Break it up with a spoon and cook until no longer pink and beginning to brown, about 6–8 minutes. Drain excess fat if the pan has more than 1–2 tablespoons remaining.

Build the sauce

Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Add the crushed tomatoes, dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes (if using). Pour in 1 cup water or broth and bring the mixture to a gentle simmer.

Simmer

Reduce heat to low and simmer, partly covered, for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning with additional salt, pepper, or sugar as needed.

Preheat oven and prepare baking dish

Preheat the oven to 375°F (190°C). Lightly oil or spray a 9x13-inch (or similarly sized) baking dish with about 1 teaspoon olive oil or nonstick spray.

Cook spaghetti

Bring a large pot of salted water to a boil. Add 12 ounces spaghetti and cook until just under al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of the pasta cooking water, then drain the spaghetti.

Mix cheeses

In a medium bowl combine 1 cup ricotta, 1 whole egg, and half of the grated parmesan (about 1/4 cup). Stir in the chopped parsley if using, and a pinch of salt and pepper. Set aside.

Combine pasta with sauce and cheeses

Return the drained spaghetti to the pot or a large mixing bowl. Pour the meat sauce over the pasta. Add the ricotta mixture and 1 cup of shredded mozzarella, tossing gently to combine. If the mixture seems dry, add 1/4–1/2 cup of reserved pasta water to loosen it to a saucy consistency.

Assemble in baking dish

Transfer the sauced spaghetti to the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup shredded mozzarella and remaining 1/4 cup grated parmesan evenly over the top.

Bake

Bake uncovered in the preheated 375°F (190°C) oven for 20–25 minutes, until the cheese is melted and bubbly and the top is beginning to brown.

Broil for color (optional)

If you want a more browned top, switch the oven to broil and broil on high for 1–2 minutes, watching very closely to avoid burning.

Rest and garnish

Remove from the oven and let the baked spaghetti rest 5–10 minutes to set. Sprinkle with the extra grated parmesan and torn fresh basil leaves if using. Serve warm.