Creamy Baked Spaghetti Lasagna

If you ask me, baked spaghetti lasagna is pure comfort food genius.

This hearty casserole gives you all the cheesy, saucy goodness of traditional lasagna without the fussy layering. Regular spaghetti noodles get tossed with rich meat sauce and creamy ricotta cheese.

It’s topped with plenty of mozzarella and baked until bubbly and golden. The best part? You can throw it together in one dish without spending forever arranging perfect pasta sheets.

It’s a weeknight-friendly dinner that feeds a crowd and tastes like you spent hours in the kitchen.

What Kind of Spaghetti Should I Use?

Regular long spaghetti noodles work perfectly for this baked lasagna dish, and you don’t need to overthink it. Any standard spaghetti pasta from your grocery store will do the job, whether it’s a name brand or store brand. If you want to mix things up, you could try whole wheat spaghetti for a bit more fiber, though it will give you a slightly nuttier flavor and denser texture. The key is to cook your spaghetti just until it’s al dente since it will continue cooking in the oven, and overcooked pasta can turn mushy in a baked dish like this.

Options for Substitutions

This baked spaghetti lasagna is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Spaghetti: Any long pasta works great here! Try linguine, angel hair, or even penne if that’s what you have. The cooking time stays the same.
• Ground beef: Ground turkey, Italian sausage, or ground chicken all work well. You could even go meatless and add extra veggies like mushrooms, zucchini, or bell peppers.
• Ricotta cheese: Cottage cheese makes a good substitute – just drain it well first. You can also use cream cheese mixed with a little milk to soften it up.
• Sour cream: Greek yogurt works perfectly in place of sour cream and adds extra protein. Use the same amount and mix it in the same way.
• Mozzarella cheese: A blend of Italian cheeses, Monterey Jack, or even sharp cheddar can replace mozzarella. Just keep the same total amount of cheese.
• Marinara sauce: Any pasta sauce you like works here – try meat sauce, mushroom sauce, or even Alfredo for a white version. Homemade sauce is great too if you have time.

Watch Out for These Mistakes While Baking

The biggest mistake when making baked spaghetti lasagna is overcooking the pasta during the initial boiling – cook it just until al dente since it will continue cooking in the oven and you don’t want mushy noodles in your final dish.

Another common error is not draining the ground beef properly after browning, which can make your casserole greasy and watery, so be sure to drain off excess fat before mixing with the marinara sauce.

Don’t skip covering the dish with foil for the first part of baking, as this prevents the cheese from browning too quickly while the inside heats through properly.

For best results, let the casserole rest for 10-15 minutes after removing from the oven – this cooling time helps everything set up and makes slicing much cleaner and easier.

What to Serve With Baked Spaghetti Lasagna?

This hearty baked spaghetti lasagna is pretty filling on its own, but a crisp Caesar salad or simple mixed greens with Italian dressing makes a perfect side to cut through all that cheesy goodness. Garlic bread is always a crowd-pleaser too – you can never go wrong with extra bread for soaking up any leftover sauce on your plate. If you want to add some veggies to the meal, roasted zucchini, bell peppers, or a side of steamed broccoli work really well without competing with the rich flavors of the casserole. A glass of red wine like Chianti or even some sparkling water with lemon keeps things balanced and refreshing.

Storage Instructions

Refrigerate: This baked spaghetti lasagna is actually better the next day! Cover it tightly with foil or transfer portions to airtight containers and keep in the fridge for up to 4 days. The flavors really meld together overnight, making it taste even more amazing.

Freeze: You can freeze this casserole for up to 3 months, which makes it perfect for meal prep. I like to cut it into individual portions and wrap them separately so I can grab just what I need. You can also freeze the whole pan if you cover it really well with plastic wrap and foil.

Reheat: To warm up refrigerated leftovers, cover with foil and bake at 350°F for about 20-25 minutes until heated through. For frozen portions, thaw overnight in the fridge first, then reheat the same way. Individual portions heat up great in the microwave too – just cover and use medium power so the cheese doesn’t get rubbery.

Preparation Time	20-30 minutes
Cooking Time	35-45 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4600-5000
• Protein: 210-240 g
• Fat: 210-240 g
• Carbohydrates: 410-440 g

Ingredients

For the pasta and meat sauce:

• 5 cups marinara sauce
• 1 lb ground beef (80/20 lean for best flavor)
• 24 oz dry spaghetti (I use Barilla brand not thick spaghetti)

For the cheese mixture:

• 1 cup sour cream
• 1 tsp dried oregano (crushed between your fingers to release more flavor)
• 1 large egg
• 1 tsp dried basil
• 1/2 cup grated parmesan cheese
• 1 tsp salt
• 4 cups shredded mozzarella cheese (freshly shredded for better melting)
• 15 oz ricotta cheese

Step 1: Prepare the Oven and Baking Dish

Preheat the oven to 375°F (190°C).

Grease a 9×13-inch baking dish with nonstick spray or a light coating of oil to prevent sticking.

Set the prepared baking dish aside until you are ready to assemble the casserole.

Step 2: Brown the Beef and Make the Meat Sauce

• 1 lb ground beef
• 5 cups (40 oz) marinara sauce

In a high-sided skillet over medium-high heat, cook the ground beef until it is browned and cooked through, breaking it up into small pieces as it cooks.

If needed, drain any excess fat.

Stir in the marinara sauce and let the mixture simmer for about 5 minutes to allow the flavors to meld.

Remove from heat and set aside.

I always taste the sauce at this stage, and if you like, you can add a pinch of salt for extra flavor.

Step 3: Cook the Spaghetti

• 24 oz dry spaghetti
• 1 tsp salt
• beef and marinara sauce (from Step 2)

Bring a large pot of salted water to a boil.

Add the dry spaghetti and cook according to the package directions until al dente.

Drain well, then combine the cooked spaghetti with the beef and marinara sauce (from Step 2), stirring to coat the pasta evenly.

Step 4: Mix the Cheese and Ricotta Filling

• 1 container (15 oz) ricotta cheese
• 1 large egg
• 1 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp dried basil

In a medium bowl, combine the ricotta cheese, egg, sour cream, half of the Parmesan cheese (reserve the rest for the top or another layer), dried oregano, and dried basil.

Stir well until the mixture is smooth and all the seasonings are distributed evenly.

Step 5: Assemble the Spaghetti Bake

• spaghetti and meat sauce mixture (from Step 3)
• ricotta filling (from Step 4)
• 4 cups shredded mozzarella cheese
• remaining 1/4 cup grated Parmesan cheese

Begin layering the ingredients in the greased baking dish.

Spread one-third of the spaghetti and meat sauce mixture (from Step 3) evenly over the bottom.

Dollop and spread half of the ricotta filling (from Step 4) over the pasta, then sprinkle about one-third of the shredded mozzarella cheese on top.

Repeat the layers with another third of the spaghetti mixture, the remaining ricotta filling, and another third of the mozzarella.

Finish with the last third of the spaghetti mixture and the remaining mozzarella cheese.

Sprinkle the rest of the Parmesan cheese on top for an extra golden crust.

I like to gently press the layers with a spatula to ensure even baking and melting.

Step 6: Bake and Serve

Place the assembled dish in the preheated oven and bake for 35-45 minutes, or until the top is golden brown and bubbly.

Remove from the oven and let the dish rest for 10 minutes before slicing and serving.

This resting time makes the slices hold together better and allows flavors to develop fully.

Enjoy!