Cheesy Baked Spaghetti

Cheesy baked spaghetti is the lasagna alternative you didn’t know you were missing. Made to feed a crowd, this baked spaghetti casserole is loaded with sausage, spinach and lots of Italian cheeses. This hearty casserole makes enough to feed 16 people.


  • 2 lb spaghetti
  • 1 lb ground beef
  • 1 lb Italian sausage (mild, medium or hot)
  • 1 package frozen spinach, thawed
  • 2 cups heavy cream
  • 2 cups Chicken broth + ¼ cup flour, slurry
  • 1 can crushed tomatoes (28 oz)
  • 3 tsp minced garlic
  • ½ onion, chopped
  • ½ tsp marjoram
  • ½ tsp tarragon
  • ½ tsp parsley
  • 2 eggs
  • 16 oz ricotta cheese
  • ½ cup shredded mozzarella cheese


  1. Preheat oven to 350˚F.
  2. Cook spaghetti to al denté, according the package directions; drain, drizzle with oil and set aside.
  3. Brown beef and sausage in a large skillet over medium heat. When cooked through, remove from skillet.
  4. Melt butter and sauté garlic and onions, until fragrant.
  5. Whisk in heavy cream and chicken broth slurry with marjoram, tarragon, parsley. 
  6. Add crushed tomatoes and spinach. Stir until well combined and simmer for 5 minutes.
  7. Remove and reserve 2 cups of sauce. Stir spaghetti into sauce remaining in skillet.
  8. In a separate bowl, combine ricotta cheese and eggs. Stir until well incorporated. 
  9. Layer baking dish as follows: Sauce, spaghetti, beef and sausage, ricotta mixture, remaining sauce, mozzarella cheese.
  10. Bake at 350˚F for 30-45 minutes or until cheese is golden and bubbling on edges. 


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