Everyone loves spaghetti, and baked spaghetti takes this favorite to a whole new level. Kids love it, and we use whole wheat spaghetti to give it extra flavor and heartiness for adults as well. As an added bonus, baked spaghetti freezes well, and it’s even better when reheated. We don’t mind planning ahead just a little bit to give this recipe the needed time in the oven because the actual prep time is minimal.
We like to make this simple recipe a little more complex by adding extra veggies, like shredded carrots, diced bell peppers or shredded zucchini. It’s a great way to sneak in some vegetables, and our unsuspecting crew gobbles it up! Our kids are always thrilled to be eating spaghetti, and we’re happy knowing how healthy it is.
1 hour to prepare serves 12
- 1 (16 ounce) package spaghetti (whole wheat recommended)
- 16 ounces ground mild Italian sausage
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (24 ounce) jar marinara sauce
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup Parmesan cheese, shredded
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 1 (15 ounce) package Ricotta cheese
- 2 cups Cheddar cheese, shredded
- Cook spaghetti per package instructions, undercooking by 1-2 minutes. Drain and set aside to cool slightly.
- Cook ground sausage, onion and garlic in a large skillet. Stir in marinara sauce, seasoned salt, pepper and Italian seasonings.
- Whisk together eggs, Parmesan cheese and butter in large bowl. Add spaghetti and toss to coat with egg mixture.
- Add 1 cup ricotta cheese, then meat and sauce, toss to combine and pour into prepared baking dish.
- Top with cheddar cheese. Cover with aluminum foil and bake at 350°F for 30 minutes.
- Remove aluminum foil and bake 10 minutes longer until cheese is bubbly and browned. Let stand 10 minutes before cutting and serving.
Recipe adapted from The Girl Who Ate Everything