Baked Spaghetti Casserole with Ricotta and Egg

Name: Baked Spaghetti Casserole with Ricotta and Egg
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 lb (454 g) spaghetti, cooked to al dente (just under tender), drained and cooled slightly; 1¼ lb (567 g) ground beef (85/15 blend); 1 medium (150 g) yellow onion, finely diced; 4 cloves (20 g) garlic, minced; 28 oz (794 ml) crushed tomatoes (canned); 2 tbsp (30 g) tomato paste; ½ cup (120 ml) beef broth; 1½ tsp (4 g) dried oregano; 1 tsp (2 g) dried basil; ½ tsp (2½ g) sugar; 2 tbsp (30 ml) olive oil; to taste kosher salt; to taste freshly ground black pepper; 1½ cups (370 g) whole milk ricotta cheese, at room temperature; 3 whole (150 g) large eggs, at room temperature; ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated; 2 cups (227 g) whole milk mozzarella cheese, shredded; 3 tbsp (11 g) fresh Italian flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A comforting Italian-American baked pasta dish where spaghetti is layered with a savory meat sauce, creamy ricotta-egg mixture, and melted mozzarella. The eggs help bind everything together while baking, creating a cohesive casserole with custardy pockets and crispy edges. This is a make-ahead friendly dish perfect for weeknight dinners or feeding a crowd.

Prep: 25 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 25 min
Makes: One 9×13-inch (23×33 cm) casserole, 8 servings

Save to My Kitchen Jump to recipe

Ingredients

8 servings

1 lb (454 g) spaghetti, cooked to al dente (just under tender), drained and cooled slightly
1¼ lb (567 g) ground beef (85/15 blend)
1 medium (150 g) yellow onion, finely diced
4 cloves (20 g) garlic, minced
28 oz (794 ml) crushed tomatoes (canned)
2 tbsp (30 g) tomato paste
½ cup (120 ml) beef broth
1½ tsp (4 g) dried oregano
1 tsp (2 g) dried basil
½ tsp (2.5 g) sugar
2 tbsp (30 ml) olive oil
to taste kosher salt
to taste freshly ground black pepper
1½ cups (370 g) whole milk ricotta cheese, at room temperature
3 whole (150 g) large eggs, at room temperature
½ cup (50 g) Parmigiano-Reggiano cheese, finely grated
2 cups (227 g) whole milk mozzarella cheese, shredded
3 tbsp (11 g) fresh Italian flat-leaf parsley, finely chopped (optional)

Equipment (9)

9×13-inch (23×33 cm) baking dish
Large pot for boiling pasta
Large skillet or Dutch oven for meat sauce
Large mixing bowl
Medium mixing bowl
Wooden spoon or spatula
Whisk
Measuring cups and spoons
Colander or pasta strainer

Steps

Before you start

Preheat oven to 350°F (175°C) 15 minutes before baking
Cook spaghetti to al dente (slightly firm) since it will cook further in the oven
Have all ingredients measured and ready before assembling the casserole
Use a 9×13-inch (23×33 cm) baking dish, preferably glass or ceramic for even heat distribution

1
Cook pasta
- Bring a large pot of salted water (about 6 quarts/5.7 L) to a rolling boil.
- Add spaghetti and cook until just al dente (about 2 minutes less than package directions—it should bend but still feel slightly firm when bitten).
- Drain in a colander and set aside.
- Do not rinse; the starch helps it stick together.
+ Show details− Hide details
Ready when: Pasta bends easily but still has slight resistance when bitten
Tip: Slightly undercooking pasta is crucial—it will cook further in the oven and won't turn mushy
2
Brown ground beef
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook, breaking it apart with a wooden spoon, for 6–7 minutes until browned and cooked through.
- Pour off excess fat, leaving about 1 tablespoon in the pan.
- The beef should be in small, crumbly pieces.
+ Show details− Hide details
Ready when: Beef is no longer pink and rendered fat can be seen
Tip: Don't skip draining excess fat—it keeps the sauce from becoming greasy in the baked dish
3
Sauté aromatics
- Add diced onion to the browned beef and sauté over medium heat for 3 minutes, stirring occasionally, until onion softens and turns translucent.
- Add minced garlic and cook for 1 minute more until fragrant.
+ Show details− Hide details
Ready when: Onion is soft and translucent; garlic is fragrant
4
Build meat sauce
- Stir in tomato paste and cook for 1 minute, stirring constantly, to cook out the raw taste.
- Add crushed tomatoes, beef broth, dried oregano, dried basil, sugar, and a pinch each of salt and pepper.
- Stir to combine.
- Reduce heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Taste and adjust seasoning as needed.
+ Show details− Hide details
Ready when: Sauce thickens slightly and coats the back of a spoon; no watery layer on top
Tip: The sugar balances acidity from the tomatoes—don't skip it, but use sparingly
5
Prepare ricotta mixture
- In a medium bowl, whisk together room-temperature ricotta, eggs, 1/4 cup (25 g) of the grated Parmigiano-Reggiano, and 1 cup (113 g) of the shredded mozzarella.
- Season with a pinch of salt and pepper.
- Stir until smooth and well combined.
- The mixture should be creamy and relatively fluid.
+ Show details− Hide details
Ready when: Mixture is smooth, creamy, and completely combined
Tip: Room-temperature ingredients blend smoothly without lumps—remove eggs and ricotta from fridge 30 minutes ahead if possible
6
Assemble casserole
- Spread a thin layer of meat sauce (about 1 cup/240 ml) over the bottom of a 9×13-inch (23×33 cm) baking dish.
- Layer in half the cooked spaghetti, spreading it evenly.
- Top with half the ricotta-egg mixture, spreading it gently.
- Add another thin layer of meat sauce (about 1 cup/240 ml).
- Layer the remaining spaghetti, then the remaining ricotta mixture.
- Top with the remaining meat sauce.
- Sprinkle the remaining 1 cup (114 g) shredded mozzarella and remaining 1/4 cup (25 g) grated Parmigiano-Reggiano evenly over the top.
+ Show details− Hide details
Ready when: Casserole is fully assembled with even distribution of all layers
Tip: Don't overmix when layering—gentle spreading keeps the components distinct rather than muddled
7
Bake casseroleOven 350°F / 175°C
- Place the assembled casserole in a preheated 350°F (175°C) oven and bake uncovered for 40–45 minutes.
- The casserole is done when the top is golden brown, the cheese is melted and bubbling around the edges, and a knife inserted into the center meets resistance from cooked pasta but shows creamy (not runny) ricotta filling.
+ Show details− Hide details
Ready when: Top is golden brown; cheese bubbles at edges; center is set but still slightly creamy
Tip: If the top browns too quickly before the center sets, loosely tent with foil partway through baking
8
Rest and serve
- Remove the casserole from the oven and let it rest on the counter for 10–15 minutes before serving.
- This allows the casserole to set slightly so portions hold together cleanly when plated.
- Garnish with fresh chopped parsley if desired and serve warm.
+ Show details− Hide details
Ready when: Casserole has firmed up slightly and is still hot throughout
Tip: Skipping the rest results in a sloppy, loose casserole when sliced—the wait is essential

Good to know

Tips

Slightly undercook the pasta—it will cook further in the oven. Biting a strand should show slight firmness, not tenderness.
Room-temperature eggs and ricotta blend smoothly into the sauce and distribute evenly when layered. Cold ingredients can form lumps.
Layer the casserole methodically: sauce, pasta, ricotta, sauce, pasta, ricotta, sauce, cheese. This distributes flavors and ensures even baking.
Resting the casserole for 10–15 minutes after baking is essential for clean, neat slices. Serving immediately results in a loose, sloppy dish.

Make ahead

Assemble the casserole completely (through step 6) up to 24 hours ahead. Cover with plastic wrap and refrigerate. Bake directly from cold, adding 5–10 minutes to the bake time (45–55 minutes total). Alternatively, bake the casserole, cool completely, wrap tightly, and freeze for up to 3 months; reheat covered at 350°F (175°C) for 35–40 minutes until heated through.

Storage & reheating

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in a microwave (1–2 minutes per portion) or cover the baking dish loosely with foil and warm in a 325°F (163°C) oven for 20–25 minutes until heated through. Frozen casserole keeps for up to 3 months; thaw overnight in the refrigerator before reheating, or reheat from frozen at 350°F (175°C) for 45–55 minutes covered.

Substitutions

ground beef (85/15 blend) → ground pork or a mix of ground beef and pork. Uses the same weight and cooking method; pork may cook slightly faster and is milder in flavor
whole milk ricotta cheese → 2 cups (480 ml) whole milk or heavy cream mixed with 1/4 cup (25 g) grated Parmigiano-Reggiano. Creates a creamier, less custardy casserole; mix well before layering
crushed tomatoes (canned) → crushed San Marzano tomatoes or 2 cups (480 ml) marinara sauce plus 1 can (6 oz/170 g) tomato paste. San Marzano tomatoes are sweeter and less acidic; marinara speeds prep but adds some garlic and salt already
whole milk mozzarella cheese → a mix of mozzarella and provolone or asiago cheese. Adds sharper, more complex flavor; use 1.5 cups (170 g) mozzarella and 0.5 cup (60 g) harder cheese