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Baked Spasagna

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Baked spasagna is a delightful fusion of spaghetti and lasagna, combining tender pasta with layers of creamy cheese, rich marinara sauce, and savory meat. This hearty casserole is perfect for feeding a crowd or enjoying as a cozy family dinner. With its comforting flavors and simple preparation, baked spasagna is sure to become a favorite!

Why You’ll Love This Recipe

  • Comfort Food at Its Best: Combines the best of spaghetti and lasagna in one dish.
  • Great for Gatherings: Serves a crowd and is always a hit at potlucks or family dinners.
  • Make-Ahead Friendly: Assemble in advance and bake when ready.
  • Customizable: Adjust the meat, cheese, or sauce to suit your taste.
  • Easy to Prepare: Simple ingredients and a straightforward process.

Ingredients

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

  • Spaghetti, cooked al dente
  • Ricotta cheese
  • Mozzarella cheese, shredded
  • Parmesan cheese, grated
  • Eggs
  • Heavy cream
  • Marinara sauce (store-bought or homemade)
  • Ground beef or Italian sausage, cooked and drained
  • Garlic powder
  • Onion powder
  • Italian seasoning
  • Salt and pepper

Directions

  1. Preheat Oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Cook the Pasta: Prepare spaghetti according to package instructions. Drain and set aside.
  3. Make the Cheese Mixture: In a large bowl, combine ricotta cheese, 2 cups of mozzarella, ½ cup of Parmesan, eggs, heavy cream, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well blended.
  4. Combine Pasta and Cheese: Add the cooked spaghetti to the cheese mixture and toss until evenly coated.
  5. Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of the baking dish. Layer half of the spaghetti mixture, followed by half of the remaining marinara sauce and half of the cooked meat. Repeat the layers, finishing with a layer of marinara sauce. Top with the remaining mozzarella and Parmesan cheese.
  6. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden.
  7. Serve: Let the spasagna cool for 5–10 minutes before serving. Garnish with fresh parsley if desired.

Servings and Timing

  • Servings: 8–10
  • Prep Time: 20 minutes
  • Cook Time: 30–35 minutes
  • Total Time: 50–55 minutes

Variations

  • Vegetarian Option: Skip the meat and add sautéed spinach, mushrooms, or zucchini.
  • Spicy Kick: Use hot Italian sausage or add red pepper flakes to the sauce.
  • Four-Cheese Spasagna: Incorporate provolone or gouda for an extra cheesy experience.
  • Low-Carb Version: Replace spaghetti with spaghetti squash or zucchini noodles.
  • Pesto Twist: Swap marinara with basil pesto for a fresh flavor.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Warm in the oven at 350°F (175°C) or microwave individual portions until heated through.
  • Freezing: Assemble the spasagna in a freezer-safe dish but do not bake. Cover tightly and freeze for up to 3 months. Bake from frozen, adding 15–20 minutes to the cooking time.

FAQs

1. What type of pasta works best for spasagna?

Spaghetti is traditional, but fettuccine or linguine can also be used.

2. Can I use cottage cheese instead of ricotta?

Yes, cottage cheese is a great substitute for ricotta in this recipe.

3. Can I use store-bought marinara sauce?

Absolutely! Choose a high-quality marinara for the best flavor.

4. How do I prevent the dish from drying out?

Cover the dish with foil during baking to retain moisture and ensure the cheese doesn’t overcook.

5. Can I add vegetables to this recipe?

Yes, vegetables like spinach, bell peppers, or zucchini can be added for extra nutrition.

6. How do I keep the spaghetti from clumping?

Toss the cooked pasta with a little olive oil before mixing it with the cheese mixture.

7. Can I make this dish gluten-free?

Yes, use gluten-free spaghetti and ensure your marinara sauce is gluten-free.

8. What can I serve with baked spasagna?

Pair it with a green salad, garlic bread, or roasted vegetables for a complete meal.

9. How can I make it creamier?

Add more heavy cream or a dollop of cream cheese to the cheese mixture.

10. Can I prepare this dish ahead of time?

Yes, assemble the spasagna, cover, and refrigerate for up to 24 hours before baking.

Conclusion

Baked spasagna is the ultimate comfort food, offering layers of pasta, cheese, and sauce in every bite. It’s an easy and delicious way to feed a crowd or enjoy a cozy family dinner. Whether you stick to the classic recipe or add your own twist, this dish is sure to be a hit. Try it today and savor the fusion of spaghetti and lasagna in one irresistible casserole!

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Baked Spasagna

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Baked Spasagna combines the best of spaghetti and lasagna in one comforting, cheesy casserole. Layers of creamy pasta and rich meat sauce are baked to golden perfection, making this dish a family favorite for weeknight dinners or potlucks.

  • Author: Beth
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6–8 servings 1x
  • Category: Main Course
  • Method: Baked
  • Cuisine: Italian-American

Ingredients

Scale

For the Pasta:

  • 1 lb spaghetti
  • 16 oz ricotta cheese
  • 1 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 2 large eggs, beaten
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Meat Sauce:

  • 1 lb ground beef or Italian sausage
  • 1 jar (24 oz) marinara sauce
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes (optional, for heat)

For the Topping:

  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  • Cook the Spaghetti:
    • Preheat the oven to 375°F (190°C).
    • Cook the spaghetti according to package instructions until al dente. Drain and set aside.
  • Prepare the Meat Sauce:
    • In a large skillet, cook the ground beef or sausage over medium heat until browned and fully cooked. Drain excess fat.
    • Stir in the marinara sauce, Italian seasoning, onion powder, and red pepper flakes (if using). Simmer for 5-10 minutes, then set aside.
  • Make the Creamy Pasta Mixture:
    • In a large mixing bowl, combine the ricotta cheese, sour cream, Parmesan cheese, mozzarella cheese, beaten eggs, garlic powder, salt, and black pepper. Add the cooked spaghetti and toss to coat the pasta evenly.
  • Assemble the Spasagna:
    • Grease a 9×13-inch baking dish. Spread half of the spaghetti mixture in an even layer at the bottom of the dish.
    • Pour half of the meat sauce over the pasta layer. Repeat with the remaining spaghetti mixture and top with the rest of the meat sauce.
    • Sprinkle the shredded mozzarella and Parmesan cheese over the top.
  • Bake:
    • Cover the dish with aluminum foil and bake for 25 minutes.
    • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Serve:
    • Let the baked spasagna rest for 5-10 minutes before slicing. Serve hot with a side salad or garlic bread. Enjoy!

Notes

  • Add a layer of fresh spinach or sautéed mushrooms between the pasta and meat sauce for extra flavor.
  • Substitute cottage cheese for ricotta if desired.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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