Baked Ricotta Spaghetti

Spaghetti was not made for baking. This I know.

Winding and twirling around a fork, yes. Not smothering in ricotta and mozzarella then cramming it into a casserole pan destined for the oven.

And that, my friends, is exactly why I did it. Because I hate rules. They bring out my rebellious side.

Especially food rules like don’t put cheese on fish. What about tuna melts? Or shrimp parmesan? Or cream cheese and lox? Some of the most delicious and loved combinations. Ever.

Do you see where I’m going with this?

If two ingredients taste good together then not eating them that way because of some age-old tradition is just plain silly.

Join me in my rebellion. Bake some spaghetti.

Baked Ricotta Spaghetti

Rating: 51

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 6 servings

Baked Ricotta Spaghetti

A comforting baked spaghetti casserole with ricotta, mozzarella, black olives, fresh tomatoes and parmesan.


butter, for greasing the pan
12 ounces spaghetti
4 cups tomato sauce
15 ounces ricotta cheese
1 egg, beaten
1 tablespoon chopped fresh parsley
8 ounces mozzarella cheese, shredded
1 cup black olives, choppped
1 large tomato, sliced
sea salt and fresh black pepper
extra-virgin olive oil, for drizzling
1/3 cup grated parmesan cheese, plus more for serving


  1. Grease a 9x13 casserole pan. Preheat oven to 400 degrees F.
  2. Cook spaghetti to al dente. Drain and toss immediately with sauce. Add 2/3 of the spaghetti to the pan in an even layer.
  3. Mix the ricotta with the egg and parsley. Spoon over the spaghetti in the pan leaving an inch border around the edges. Cover the ricotta with the remaining spaghetti.
  4. Sprinkle mozzarella cheese evenly over top, then olives, then place the tomato slices down the center. Sprinkle the tomatoes with salt and pepper then drizzle a little olive oil over them. Sprinkle the parmesan over top of everything.
  5. Bake 25-30 minutes until warm in the center. Allow to set for 5 minutes before serving.


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