Looking for an easy and simple family dinner that is sure to become a family favorite? This easy Baked Spaghetti with Ricotta is a winner. With ground beef, mozzarella, ricotta, marinara, and noodles, you can’t go wrong. One of the best easy comfort foods you will find!
These days, I am going for simple family meals like today's Baked Spaghetti.
With a salad on the side, it is the perfect weeknight dinner.
Let’s Talk Ingredients
For the best flavor and texture, I use 80/20 ground beef. Leaner beef works but won’t be quite as rich.
If you’re out of Italian seasoning, mix basil, oregano, rosemary, and thyme in equal parts.
I like using my homemade Crockpot marinara for this—it gives the dish so much more depth. A good jarred sauce works too.
Ricotta is my choice for creaminess, but cottage cheese works if that’s what’s in the fridge.
Mozzarella melts perfectly for that gooey top layer. I’ve tested provolone and fontina too—both are great swaps.
Step by Step
Add ground beef and cook, breaking it up with a spoon. Once mostly browned, add onion, garlic, and Italian seasoning. Season with salt and pepper. Cook until beef is browned and onions are soft, about 7 to 8 minutes. Stir in marinara sauce and simmer for 3 to 4 minutes.
Drain and return to hot pot. Stir in ricotta cheese until combined.
Layer half the noodles.
Repeat layers with remaining noodles, sauce, and cheese.
Bake for 25 to 30 minutes, until heated through and bubbly.
More Spaghetti Love!
- Discover the creamy twist in our Baked Spaghetti with Cream Cheese, another delicious baked spaghetti you'll crave again and again.
- Elevate weeknight dinners with Ninja Foodi Spaghetti, a game-changer recipe that brings together ease and deliciousness in one pot.
- Set it and forget it with our Crockpot Chicken Spaghetti, the ultimate comfort food that's both hearty and hassle-free.
- Delight in our Vegan Spaghetti and Meatballs, a plant-based marvel that promises all the traditional flavors without any of the meat.
Baked Spaghetti with Ground Beef and Ricotta
Equipment
Ingredients
- ½ tablespoon avocado oil
- 1 pound ground beef preferably grass-fed
- 1 medium onion chopped fine (or 2 small)
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 4 cups marinara sauce
- 16 ounces spaghetti I used gluten-free, but feel free to substitute for regular spaghetti
- 8 ounces ricotta cheese
- 12 ounces Mozzarella cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Heat oil in a skillet over medium-high heat.
- Add ground beef and cook, using a wooden spoon to break up.
- Once the ground beef has started to brown and is broken up into small pieces, add onion, garlic, and Italian seasoning to pan. Season to taste with salt and pepper. Cook until the meat is brown and onions are tender about 7 to 8 minutes.
- Stir in marinara and simmer for 3 to 4 minutes.
- Meanwhile, cook the spaghetti according to package instructions.
- Drain and return to the hot pan. Toss with the ricotta cheese.
- Place a spoon full of the meat sauce in the bottom of a 13 x 9” casserole dish. Top with half of the noodles, half of the sauce and half of the cheese. Repeat the layers, ending with the cheese.
- Bake for 25 to 30 minutes, until warm and bubbly.
Notes
VARIATIONS FOR SPAGHETTI CASSEROLE WITH RICOTTA
- For a lower carb alternative, substitute spaghetti squash for the spaghetti.
- For an extra kick of veggies, add ½ cup diced green bell pepper, ½ cup diced red pepper and ½ pound sliced button mushrooms when you add the onion.
- Mix up the cheeses and use sharp cheddar in place of the mozzarella. Alternatively, use a blend of the two.
Alejandra Graf says
Any dish with pasta will become my favorite in a pinch. This recipe is amazing! I love it! Congrats.
Amber T. says
I noticed this recipe didnt say anything about draining the beef once its cooked? Unless I missed that part!
So should I drain the beef? Or is that all needed for the recipe?
I want to say you drain it. I'm making this tonight. I am learning to cook and I really don't want to fudge this up! I want to impress my long time boyfriend....he is usually the better cook. But I wanted to try!
This sounds so delicious. So I'm gonna try! I'll drain to beef just incase!
Wendy Polisi says
If you have a lot of added grease I would drain it. It really depends on the type of beef you use. For 80/20 you would want to drain. I usually use a super-lean ground beef for this, so there isn't much need. But that is a really great point and I need to add that to the recipe for beginning cooks.
Nancy says
I like that you mix the ricotta with the pasta. My kids don't like getting big bites of ricotta but we all like the creaminess and richness is adds. This is the perfect solution.
Alicia says
Very tasty! I forgot to add salt and pepper so it was little bland and I think I will add 2 jars of sauce next time. We really enjoyed it and leftovers are the best!
Kimberley says
I just made this with low carb spaghetti and it was absolutely amazing! Thanks for a great weekday option
Bobbie says
Loved this and so easy
Wendy Polisi says
I am so glad that you enjoyed it!
Donna says
Can I freeze some?? We had a snowstorm and I have too much. Thanks Donna
It was delicious!!!
Wendy Polisi says
Yes, absolutely! This dish freezes well. Make sure you let it cool down completely. I recommend freezing in individual containers and thawing it in the fridge overnight. Pasta sometimes can dry out when reheating, but you can always add a little marinara, ricotta, cheese, or even oil to freshen it up if you need to.
I am so glad you enjoyed it.
Carrie Colvin says
I want to make a couple pans before a party. Would I just keep in fridge for day with the dish put together but not heated? Would it still be @350F?
Wendy Polisi says
Yes - you can make this ahead. Just remember to either let your casserole dish come to room temperature or put it in a cold oven and let it heat up slowly with the oven so it doesn't crack.
J says
Can I switch out the ground beef for ground sausage?
Wendy Polisi says
Yes, that would work just fine!
Tina says
I just made this but with ground beyond beef because my husband is vegetarian and it was amazing!! The mixing of ricotta and spaghetti was genius - thank you for sharing!!