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Baked Spaghetti with Ricotta


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The Keyingredient Team

Baked Spaghetti with Ricotta is the perfect recipe to feed a crowd with minimal effort. Cook the spaghetti just to soften it, then allow it to finish cooking in the sauce.

Rate this recipe 3.8/5 (140 Votes)


  • 1 (16-ounce) package spaghetti
  • 1 (24-ounce) jar spaghetti sauce or to taste
  • 1 (15-ounce) container Ricotta cheese
  • 1/2 cup parmesan cheese
  • 1 1/2 cups mozzarella cheese
  • 1 egg
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • salt and black pepper to taste


Servings 12
Preparation time 15mins
Cooking time 60mins
Adapted from


Step 1

Preheat the oven to 375°F.

Prepare the spaghetti according to the directions on the box. Cook to al dente. Drain.

Lightly spray nonstick cooking spray inside a 13x9-inch baking pan or 2 9-inch round pans. Toss the spaghetti together with the sauce and pour it into the pan.

In a medium mixing bowl, combine the Ricotta, parmesan, mozzarella, egg, and spices. Spread the cheese stuff over top of the spaghetti.

Cover with foil. Bake at 375°F for 45 minutes or until cheese is bubbly. Or, cook it at 375°F for 20 minutes and then turn the broiler on high for about 3 minutes. You'll end up with that pizza-like cheese on top. If using the broiler method, keep a close eye on the dish, and remove when the cheese is browned and bubbly.

Allow to cool and rest for about 15 minutes, then serve.

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