Four-Cheese Baked Spaghetti

Preheat the oven to 375°F.

Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

Bring a large pot of water to a boil. Add a generous pinch of salt. Once boiling, add the spaghetti to the water and cook, stirring occasionally, until the pasta is al dente, 9-10 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water. While the pasta cooks, prepare the cheese mixture.

Place the ricotta, Parmesan, salt, black pepper, garlic powder, and Italian seasoning in a large mixing bowl. Stir with a rubber spatula to thoroughly combine.

Return the drained spaghetti to the pot. Add the marinara sauce and remaining Parmesan, and stir to thoroughly coat the noodles.

Transfer the about 1/3 of the sauced pasta to the prepared baking dish. Drop half the ricotta mixture by spoonfuls over the spaghetti, and gently spread it into an even layer. Layer about 1/3 of the mozzarella and provolone cheeses over the ricotta. Repeat with another 1/3 of the noodles, the remaining ricotta, and another 1/3 each of the mozzarella and provolone cheeses. Top with the last 1/3 of noodles. Layer the remaining mozzarella and provolone cheese in an even layer over the top of the dish.

Cover the baking dish with a sheet of aluminum foil.

Bake the spaghetti on middle rack of oven for 40 minutes.

Remove the aluminum foil and continue baking until cheese on top is lightly browned, about 15 minutes.

Check to see that pasta is done. Remove from oven or add time as needed.

Allow the spaghetti to rest for 20 minutes before serving.