Skip to content

Baked Spaghetti

Image of prepared Baked Spaghetti
  • prep time: 20 min
  • total time: 1 hr 5 min
  • serves: 6 people
  • calories: 335 1 serving

Baked Spaghetti is the vintage recipe that will never get old. With just 5 on-hand ingredients turn cooked spaghetti (you can even use leftover) into a saucy, cheesy, meaty casserole that's perfect for a weekday dinner. This Baked Spaghetti recipe is the easiest to make, since the meat is already in the sauce! And you can customize just by changing the sauce- any of the Prego meat sauces will work and taste amazing! Want a sausage and pepper spin? Try Sweet Sausage & Pepper! Rather have meatballs? Choose Mini Meatball! Preheat the oven while the spaghetti cooks, then add the sauce, ricotta, Parmesan and mozzarella cheeses and bake!


  • 8 ounces uncooked spaghetti
  • 1 jar (23.5 ounces) Prego® Sweet Sausage & Roasted Peppers Italian Sauce or Italian Sausage & Garlic
  • 1/2 cup part skim ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (about 4 ounces)


  • Tips

    • This recipe is also great with Prego® Mini Meatball or Flavored with Meat Italian Sauces.
  • Step 1

    Cook the spaghetti according to the package directions, drain and return to the saucepan.  While the spaghetti is cooking, heat the oven to 400°F.

  • Step 2

    Add the sauce, ricotta cheese, the Parmesan cheese and 1/2 cup mozzarella cheese to the cooked spaghetti and toss to coat.  Pour the spaghetti mixture into a 13x9x2-inch baking dish.  Top with the remaining 1/2 cup mozzarella cheese.  Cover the baking dish.

  • Step 3

    Bake for 30 minutes.  Uncover the baking dish.

  • Step 4

    Bake for 5 minutes or until the cheese is lightly browned.  Let stand for 10 minutes before serving.

Recently Viewed

Made With

Calories 335
Total Fat 10 g
Sat. Fat 5.5 g
Trans Fat 0 g
Cholesterol 32 mg
Sodium 564 mg
Total Carb 41 g
Dietary Fiber 3 g
Sugar 8 g
Protein 16 g
Vitamin D 1 %DV
Calcium 18 %DV
Iron 11 %DV
Potassium 9 %DV
Calories 319
Total Fat 10 g
Sat. Fat 5.1 g
Trans Fat 0 g
Cholesterol 33 mg
Sodium 615 mg
Total Carb 40 g
Dietary Fiber 3 g
Sugar 8 g
Protein 16 g
Vitamin D 1 %DV
Calcium 18 %DV
Iron 13 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.