Cheesy Baked Spaghetti
Indulge in ultimate comfort food with this cheesy baked spaghetti recipe, a hearty combination of tender spaghetti layered with a rich, savory meat sauce and a creamy blend of ricotta and cream cheese. Topped with bubbling mozzarella and Parmesan, this oven-baked pasta dish delivers ooey-gooey goodness in every bite. Perfect for weeknight dinners or cozy gatherings, this baked spaghetti is seasoned with Italian herbs and a hint of garlic, bringing classic flavors to your table. Easy to prepare and irresistibly delicious, it's a family favorite that pairs beautifully with garlic bread or a fresh green salad. Try this crowd-pleasing cheesy baked spaghetti for a satisfying, flavorful meal!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 tbsp olive oil
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 24 oz marinara sauce
- 1 tsp dried Italian seasoning
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.25 tsp red pepper flakes (optional)
- 4 oz cream cheese, softened
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks.
Add the diced onion and garlic to the skillet. Cook for 3-4 minutes, or until the onion becomes translucent and fragrant.
Stir in the marinara sauce, dried Italian seasoning, salt, ground black pepper, and red pepper flakes (if using). Let the sauce simmer for 5-7 minutes, stirring occasionally.
In a medium bowl, mix the cream cheese and ricotta cheese until smooth and well combined.
Toss the cooked spaghetti with the cream cheese and ricotta mixture until the pasta is coated evenly.
Spoon half of the spaghetti mixture into the prepared baking dish, spreading it out evenly.
Pour half of the meat sauce over the spaghetti, then sprinkle 1 cup of shredded mozzarella and 1/4 cup of Parmesan cheese on top.
Repeat the layers with the remaining spaghetti mixture, meat sauce, and cheeses.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the dish cool for 5-10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 484 mg | 37% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
