Baked Spaghetti with Ricotta

Baked Spaghetti is a quick and easy recipe that's perfect for weeknight dinner. This recipe uses a simple lightened-up white sauce with ricotta and parmesan. The bacon and peas add great flavor and a burst of color.

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 566kcal

Author Angela Allison

Equipment

9 x 13 inch baking dish use glass or ceramic dish if you have it
large pot
large nonstick skillet

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

Instructions

Preheat oven to 350 degrees. Spray a 3 quart (9 x 13 inch) baking pan with nonstick cooking spray; set aside.
Bring a large pot of salted water to boil. Cook the spaghetti according to package instructions, one minute less than al dente. Drain well and set aside.
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, then dice. To the fat in the pan, cook the diced onion until softened, about 4-5 minutes.
While the onion cooks, in a very large bowl, whisk together the ricotta, eggs, milk, Italian seasoning, garlic powder, ½ cup of parmesan, and kosher salt, until well combined.
Stir the drained spaghetti into the ricotta mixture along with the diced cooked bacon, onions, and frozen peas. Pour the mixture into the prepared pan and top with the remaining ½ cup of parmesan cheese, drizzle with 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.

Notes

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.

Nutrition