Baked Spaghetti


Think of this baked spaghetti as a cousin to lasagna. Instead of layering ingredients, spaghetti is tossed with ricotta cheese, ground beef, veggies and marinara sauce before it's topped with cheese and baked until set. Serve this family-friendly casserole with a Caesar salad on the side.

Baked Spaghetti
Photo: Photographer: Jen Causey, Food Stylist: Ali Ramee
Active Time:
40 mins
Total Time:
1 hr 10 mins


  • 10 ounces whole-wheat spaghetti

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 pound 90%-lean ground beef

  • 2 tablespoons Italian seasoning

  • ¾ teaspoon salt

  • ½ teaspoon crushed red pepper

  • ½ teaspoon ground pepper

  • 1 cup finely chopped yellow onion

  • 2 cups sliced cremini mushrooms

  • 2 tablespoons finely chopped garlic

  • 6 cups baby spinach

  • 1 (24 ounce) jar lower-sodium marinara sauce

  • 2 large eggs, lightly beaten

  • 8 ounces part-skim ricotta cheese

  • ½ cup shredded part-skim mozzarella cheese, divided

  • ½ cup grated Parmesan cheese, divided

  • Chopped fresh basil for garnish


  1. Preheat oven to 350℉. Coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of water to a boil.

  2. Cook spaghetti according to package directions until al dente; drain and transfer to a large bowl; let cool slightly, about 10 minutes.

  3. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add ground beef; cook, stirring and breaking up the beef with a wooden spoon, until no longer pink, about 6 minutes. Stir in Italian seasoning, salt, crushed red pepper and pepper; cook, undisturbed, until fragrant, about 1 minute. Use a slotted spoon to transfer the mixture to a medium bowl. (Do not wipe the pan.)

  4. Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 2 minutes. Add mushrooms and garlic; cook, stirring occasionally, until fragrant, about 5 minutes. Add spinach; cook, tossing often with tongs, until wilted, about 2 minutes. Stir in marinara sauce and the reserved ground beef mixture. Bring to a simmer over medium heat; simmer, undisturbed, until slightly reduced, about 5 minutes.

  5. Whisk eggs, ricotta and 1/4 cup each mozzarella and Parmesan in a large bowl. Add the spaghetti and toss until coated.

  6. Stir the marinara mixture into the spaghetti mixture, tossing until completely coated. Transfer to the prepared baking dish and top with the remaining 1/4 cup each mozzarella and Parmesan. Bake until the cheeses are melted and the pasta is warmed through, about 20 minutes. Let stand for 10 minutes. Garnish with basil, if desired.

Nutrition Facts (per serving)

578 Calories
26g Fat
52g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/2 cups
Calories 578
% Daily Value *
Total Carbohydrate 52g 19%
Dietary Fiber 8g 29%
Total Sugars 8g
Protein 37g 74%
Total Fat 26g 33%
Saturated Fat 8g 40%
Cholesterol 135mg 45%
Vitamin A 4872IU 97%
Vitamin C 23mg 26%
Vitamin D 22IU 6%
Vitamin E 1mg 9%
Folate 68mcg 17%
Vitamin K 274mcg 228%
Sodium 755mg 33%
Calcium 347mg 27%
Iron 7mg 39%
Magnesium 135mg 32%
Potassium 779mg 17%
Zinc 7mg 64%
Vitamin B12 2mcg 83%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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