Sometimes, I just crave good comfort food. This Baked Spaghetti with Ricotta checks all the boxes for me. It’s hearty sauce bubbles beneath gooey cheese when it comes out of the oven. Yes, yes, yes.
Baked Spaghetti with Ricotta
Here’s where I ask the questions about the time we spent in the kitchen making baked spaghetti with ricotta cheese. Olivia gives her answers. Sometimes, we laugh. Sometimes, you laugh. A win for everyone, all the way round.
What would you rate this recipe?
I would rate it 8/10. It was pretty good, but I think the ricotta needed to be mixed with the spaghetti instead of in layers. I also think we should have used more mozzarella, but the cheese grater was broken, so we did the best we could.
How would you describe the flavors and experience of eating this dish with someone who has never tasted it before?
Who has never tried spaghetti? It’s a bunch of long bland noodles with sauce and cheese. I liked the ricotta because it was cheesy and creamy. But, there were some bites where I got too much ricotta, and others where I didn’t get enough.
What part of making this dish did you enjoy the most, and why?
Because the cheese grater broke, I got the job of chopping the cheese into tiny squares. I actually really liked chopping it up, even though my hand got tired.
Did you feel like you learned anything while making it?
We should have checked for the cheese grater, first. We could have bought another one while we were at the store. Or we could have got pre-shredded mozzarella.
If we made it again, what would you want to do differently next time?
I would spread the ricotta out more so that it was more even and every bite would have just enough.
Dad’s Notes
It’s hard to believe that anyone is looking at me to teach them how to cook. But, now that I’m in this position with Olivia, I find myself constantly looking for new recipes to try.
This idea stemmed from my love of my wife’s baked ziti and my sister’s chicken tetrazzini. I don’t know why more people don’t bake pasta in the oven to finish it with mozzarella on top. It’s so good.
Baked spaghetti with ricotta kind of felt like lasagna’s laid back cousin. I liked this version of it quite well. But, I took the time to thoroughly stir each of the leftover portions I ate. I liked it better with the ricotta incorporated throughout.
Olivia is right that not having the cheese grater was a pain. She was a total trooper though, finely chopping soft cheese for the top layer. She is also right that I stopped her too soon. It could have used more cheese. Even so, 9/10.
Baked Spaghetti with Ricotta
Ingredients
Method
- In a large pan, brown the ground beef over medium-high heat. Drain the meat, then return it to the pan. Add the spaghetti sauce, tomatoes, and butter, then bring to a simmer.
- Once the sauce is simmering, reduce the heat to low. Then, preheat the oven to 375℉.
- Bring a large pot of well salted water to a boil. Then, cook the spaghetti for 6 minutes. It should still be al dente, with a bit of crunch when you drain it. It will finish cooking in the oven.
- Add the spaghetti to the sauce, then stir well to thoroughly coat the noodles. Spread about half of the spaghetti across the bottom of a 9×13 oven safe baking dish. Then, add a layer of ricotta, using about half the cheese.
- Repeat these layers once more. Then, top with plenty of shredded mozzarella cheese. Bake for 30 minutes. Then, finish under the broiler for a few minutes. Watch closely, and remove immediately once it has the desired golden brown crust.
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