Recipes › Pasta › Baked Spaghetti Recipe

Baked Spaghetti Recipe

Recipe by Pedro M. A. Neves

Baked spaghetti is a rustic Italian-American casserole that layers tender pasta with rich ragù sauce, creamy béchamel, and melted cheese. This comforting dish transforms simple ingredients into a substantial main course with crispy golden edges and a tender center. Baked spaghetti is perfect for feeding a crowd and improves with a day of rest in the refrigerator.

Ingredients

• 400 g spaghetti (14 oz)
• 500 g ground beef (1.1 lb)
• 150 g pancetta, diced (5.3 oz)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 400 g canned crushed tomatoes (14 oz)
• 120 ml whole milk (½ cup)
• 40 g butter (2.8 tablespoons)
• 30 g all-purpose flour (¼ cup)
• 200 g whole milk ricotta (7 oz)
• 150 g grated Parmigiano-Reggiano (5.3 oz)
• 100 g low-moisture mozzarella, grated (3.5 oz)
• 2 g salt (½ teaspoon)
• 1 g black pepper (¼ teaspoon)
• ½ g nutmeg (⅛ teaspoon)
• 30 ml extra-virgin olive oil (2 tablespoons)
• 10 g fresh basil, chopped (2 teaspoons)

Instructions

1. Heat olive oil in a large heavy-bottomed pan over medium heat. Add diced pancetta and cook for 3-4 minutes until fat renders slightly and edges begin to crisp.

2. Add finely chopped onion and cook for 4 minutes, stirring occasionally, until translucent. Add minced garlic and cook for 1 minute until fragrant.

3. Increase heat to medium-high. Add ground beef, breaking it into small pieces with a wooden spoon, and cook for 5-6 minutes until browned throughout with no pink remaining.

4. Pour in crushed tomatoes, add ½ teaspoon salt and ¼ teaspoon black pepper, stir well, and reduce heat to low. Simmer for 12-15 minutes, stirring occasionally, until sauce thickens slightly.

5. While sauce simmers, prepare béchamel: melt butter in a separate saucepan over medium heat. Whisk in flour to create a paste, cooking for 1 minute. Gradually add 120 ml milk while whisking constantly to avoid lumps. Cook for 3-4 minutes until sauce coats the back of a spoon. Season with ⅛ teaspoon nutmeg and salt to taste. Stir in ricotta cheese until smooth.

6. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook for 9 minutes until three-quarters cooked (al dente). Drain well in a colander.

7. Preheat oven to 190°C (375°F). In a large mixing bowl, combine drained spaghetti with the ragù sauce and 100 g of Parmigiano-Reggiano. Toss until evenly coated.

8. Spread half the spaghetti mixture into a 9 x 13 inch (23 x 33 cm) baking dish. Spread half the béchamel-ricotta mixture evenly over the pasta. Add remaining spaghetti layer, then top with remaining béchamel. Sprinkle with 100 g mozzarella and remaining 50 g Parmigiano-Reggiano.

9. Bake uncovered for 25-30 minutes until the top is golden brown and the edges are bubbling. Allow to rest for 5 minutes before serving. Garnish with fresh basil.

Substitutions

• Ground pork or ground lamb may replace ground beef for different depth of flavor
• For dairy-free béchamel, use olive oil and oat milk with cornstarch instead of flour for the roux
• Ricotta may be omitted and replaced with an additional 100 g mozzarella for a lighter texture
• Vegetarian version: replace ground beef and pancetta with 300 g sautéed mushrooms (cremini, shiitake) and 150 g diced eggplant

Tips

• Undercooking the spaghetti by one minute is essential; it will continue to soften during baking and avoid becoming mushy
• Make the baked spaghetti a full day ahead and refrigerate covered; add 5-10 extra minutes to baking time if baking from cold
• For sharper flavor, use aged Parmigiano-Reggiano at least 24 months old
• Allow the finished dish to rest 5 minutes before cutting; this helps it hold together cleanly when portioned

While baked pasta is celebrated throughout Italian regions—particularly in Naples and Sicily—this assembly-style dish reflects Italian-American adaptations that became popular in the United States from the early 1900s onward. True to Italian tradition, the use of both ragù and béchamel together mirrors the Northern Italian preparation style.

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