Baked Spaghetti with Ricotta

Baked Spaghetti with Ricotta is the perfect recipe to feed a crowd scrumptious spaghetti with minimal effort. Cook the spaghetti just to soften it, then allow it to finish cooking in the sauce. This recipe utilizes jarred marinara to make it that much more easy to make. Serve this recipe with a lightly tossed side salad and a nice piece of chocolate cake.

Photo by Dorinda M.
Adapted from theburghbaby.com
None

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

Adapted from theburghbaby.com

Ingredients

  • 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

Directions

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. 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 fantabulous pizza-like cheese on top. Just make sure to keep an eye on things if you go the broiler route because cooking times can vary greatly once the broiler gets involved. Allow to cool and rest for about 15 minutes, then serve.

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