Baked Lemon Spaghetti

Baked Lemon Spaghetti is a bright, zesty twist on classic baked pasta. It combines tender spaghetti tossed in a creamy, lemon-infused sauce, topped with cheese, and baked until golden and bubbly. It’s a simple, fresh, and satisfying dish that’s perfect for any night of the week.

Why You’ll Love This Recipe

This recipe is comforting yet light, thanks to the fresh burst of lemon flavor. It’s easy to make with basic pantry ingredients and is a delicious alternative to heavier baked pasta dishes. The creamy sauce clings to every strand of spaghetti, and the baked cheese on top adds an irresistible finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 ounces spaghetti
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream or half-and-half
• 1 cup grated Parmesan cheese
• Zest and juice of 1 large lemon
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley (optional)

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
3. In the same pot, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
4. Stir in the heavy cream, Parmesan cheese, lemon zest, lemon juice, salt, and pepper. Cook for 2–3 minutes until the sauce thickens slightly.
5. Add the cooked spaghetti to the sauce and toss until evenly coated.
6. Transfer the spaghetti to the prepared baking dish and top with shredded mozzarella cheese.
7. Bake for 15–20 minutes, or until the cheese is melted and golden.
8. Garnish with chopped fresh parsley before serving, if desired.

Servings and timing

Makes about 4–6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: About 40 minutes

Variations

• Add cooked shredded chicken or shrimp for extra protein.
• Use whole wheat or gluten-free spaghetti if desired.
• Stir in baby spinach or peas for a veggie boost.
• Top with breadcrumbs for a crispy, golden crust.

Storage/reheating

Store leftover Baked Lemon Spaghetti in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F until warmed through, or microwave individual portions. Add a splash of cream or milk if needed to loosen the sauce.

FAQs

1. Can I use milk instead of heavy cream?

Yes, but the sauce will be lighter and less creamy. Whole milk works best.

2. What type of cheese is best?

Freshly grated Parmesan and mozzarella melt beautifully for this recipe.

3. Can I make this ahead of time?

Yes! Assemble up to the baking step, cover, and refrigerate for up to a day. Bake when ready to serve.

4. Can I add veggies?

Absolutely—spinach, peas, or asparagus work well.

5. How do I keep the spaghetti from drying out?

Cover with foil while baking, then remove it at the end to brown the cheese if needed.

6. What pasta works best?

Spaghetti is classic, but linguine or fettuccine would be great too.

7. Is this dish good cold?

It’s best served warm, but leftovers taste great at room temperature too.

8. Can I freeze Baked Lemon Spaghetti?

It’s best fresh, but you can freeze it tightly wrapped for up to 2 months. Thaw and bake until heated through.

9. How lemony is this dish?

It’s zesty but balanced—adjust the lemon juice to your taste.

10. What pairs well with Baked Lemon Spaghetti?

A green salad, garlic bread, or roasted vegetables make great sides.

Conclusion

Baked Lemon Spaghetti is a fresh, flavorful twist on classic baked pasta. With its creamy, citrusy sauce and golden cheesy topping, it’s a comforting dish that feels special but comes together with ease. Give it a try for your next weeknight dinner or casual gathering—you’ll love how bright and satisfying it is!

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