Baked Spaghetti with Ricotta

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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!

Have you ever gone through periods of time where you feel like your children are changing at the speed of light?

That is where we are right now.

Skye is growing up so fast that it is killing me.

Don’t get me wrong; I love where she is right now. She is delicious.

The fits are gone, and I can take her anywhere with zero stress of worrying about behavior issues.

And she is quite the conversationalist! My girl has the gift of gab, and I could spend all day just chatting with her.

And oh, the imagination! She loves to “write” books and read me the stories.

The boys are growing up fast as well.

With one teen and one that will be a teen in February, I am all too aware that I am going to blink and they are going to be grown.

All of this has had me making sure that I am spending as much time with them as I can.

I’ve looked at my schedule and tried to simplify everything that I can to free up time with the kids.

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.

I used to shy away from Italian dishes during the week.

Tools for Making Baked Spaghetti with Ricotta Cheese

• Skillet
• 13 x 9” Baking Dish
• Colander

Baked Spaghetti with Ricotta

Print Recipe

5 from 4 votes

Baked Spaghetti with Ricotta

If you are looking for an easy to make recipe for a cozy family meal, this Baked Spaghetti with Ricotta and Marinara Sauce is a winner! It is simple to make and the perfect cheesy comfort food.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Main Course

Cuisine: Italian

Keyword: Baked Spaghetti with Ricotta

Servings: 8

Calories: 567kcal

Author: Wendy Polisi

Ingredients

• 1/2  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
• 24  ounces  Little Italy in the Bronx Marinara
• 16  ounces  spaghetti  I used gluten-free, but feel free to substitute for regular spaghetti
• 8  ounces  ricotta cheese
• 12  ounces  Mozzarella cheese

US Customary – Metric

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 1/2 cup diced green bell pepper, 1/2 cup diced red pepper and 1/2 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.

Nutrition

Calories: 567kcal | Carbohydrates: 50g | Protein: 31g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 778mg | Potassium: 650mg | Fiber: 3g | Sugar: 6g | Vitamin A: 790IU | Vitamin C: 6.9mg | Calcium: 320mg | Iron: 3.3mg

If You Like Baked Spaghetti with Ricotta You May Also Like:

• Chicken Stroganoff
• Goat Cheese & Cauliflower Penne
• Macaroni & Cheese with Buttery Crumbs