Name: Baked Spaghetti with Ricotta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 16 ounces spaghetti; 4 strips bacon; 1 large red onion, chopped; 15 ounces ricotta cheese ((part skim works)); 4 large eggs; 2 cups milk ((2% or whole milk)); 1 ½ teaspoons Italian seasoning; 1 teaspoon garlic powder; 1 cup Parmesan cheese, grated ((divided)); ½ teaspoon kosher salt; 2 cups frozen peas; 2 tablespoons olive oil

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Baked Spaghetti with Ricotta is a creamy and delicious recipe made with ricotta cheese, bacon and peas. This simple and satisfying meal is full of flavor and fun to eat!

Baked spaghetti with ricotta, bacon, and peas.

Baked Spaghetti is a quick and delicious dinner idea using cooked spaghetti, ricotta, bacon, and parmesan cheese. Baked in a pan, this will be your new favorite way to eat spaghetti!

For another tasty baked spaghetti casserole, try my Ground Turkey Baked Spaghetti. If you love classic Italian dishes using spaghetti, try this Carbonara with Pancetta or Italian Turkey Sausage Meatballs with spaghetti.

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Baked Spaghetti with Ricotta Recipe

Easy baked spaghetti recipe with ricotta is a fun take on baked spaghetti using a lightened-up white sauce, bacon, and peas. This creamy dish is so satisfying, it’s sure to be a new favorite recipe and is perfect for busy weeknights along simple salad and garlic bread.

Traditional baked pasta includes a tomato sauce base and often meaty Italian sausage filling. This recipe goes without the meaty sauce and uses a creamy ricotta mixture instead.

Baked spaghetti with ricotta on a white plate with a fork by it.

What makes this recipe so special are the mix ins and flavorings. Cooked bacon, onions, and peas get mixed in along with parmesan cheese and baked to perfection.

You’ll love that this recipe comes together quickly and makes for delicious leftovers. Plus, it’s a great way to use leftover spaghetti noodles and makes truly the best pasta bake.

So, if you love creamy comfort food, give this recipe a try. You’re going to love it!

Ingredients

Spaghetti: use classic spaghetti that’s be just a minute or two less than al dente, according to package instructions. You could also use thin spaghetti or angel hair pasta.
Ricotta: I lighten up this dish with room temperature part skim ricotta, but whole milk ricotta works great. You could make this with cottage cheese as well.
Bacon: Bacon gives this recipe great flavor, but could could use pancetta or ham instead.
Peas: use frozen peas to make this dish extra simple.
Red Onion: diced red onion or yellow onion work.
Eggs: you’ll need four large eggs to help bind the ingredients together.
Milk: I use 2% or whole milk.
Seasoning: a combination of Italian seasoning and garlic powder add great flavor. You can add in other flavorings like salt and black pepper.
Cheese: grated parmesan cheese or Pecorino Romano work.
Oil: I like to drizzle a bit of olive oil over the baked spaghetti before I put it in the oven. This step is optional.

How to Make Baked Spaghetti with Ricotta

This recipe for Baked Spaghetti with Ricotta comes together fast and is the perfect weeknight dinner. To start, preheat oven and prepare a baking dish or casserole dish by spraying with nonstick spray; set aside.

Step 1: Cook Spaghetti

Bring a large pot of salted water to boil. Cook the spaghetti according to package directions until just al dente. Drain well and set aside.

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Step 2: Cook Bacon and Onions

While the spaghetti boils, cook the bacon in a large nonstick skillet over medium-high heat until crisp. Use tongs to remove the cooked bacon from the pan and transfer to paper towels to drain. To the fat in the pan, cook the diced onion until softened, about 4-5 minutes.

Bowl with the sauce, pasta, bacon, peas and onions.

Step 3: Make Ricotta Sauce

While the onion cooks, in a very large bowl, whisk together the ricotta, eggs, milk, Italian seasoning, garlic powder, ½ of parmesan, and kosher salt, until well combined.

Bowl of ingredients ready to be tossed together.

Step 4: Combine Ingredients and Bake

Stir the drained spaghetti into the ricotta mixture along with the cooked bacon, onions, and frozen peas. Pour the spaghetti mixture into the prepared pan and top with the remaining ½ cup of parmesan cheese, drizzle with olive oil.

All of the ingredients in a glass baking pan sprinkled with parmesan cheese and a drizzle of olive oil.

Bake for about 30 minutes, or until the spaghetti is set and the mixture is hot and bubbly. Let sit for 5 minutes, then cut into pieces, scoop, and serve.

Recipe Tips

Make sure you boil the spaghetti a minute less than al dente. The pasta will continue to cook as it bakes and will be mushy if cooked too long.
If you prefer melty cheese for your pasta casserole, you can add in some shredded mozzarella along with the ricotta mixture.
Store leftovers of baked spaghetti in an airtight container in the refrigerator for up to three days.

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