Back to Recipe
Four-Cheese Baked Spaghetti

Four-Cheese Baked Spaghetti

Extra-cheesy vegetarian baked spaghetti is easy, filling, and fit for a crowd! The recipe is a Yummly original created by Sara Mellas.

Author: OnlineCook

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: EASY

Prep. Time:

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 15 minutes

Servings: 10 Servings

Calories: 389 kcal per serving

Ingredients

  • nonstick cooking spray
  • 1 lb - spaghetti
  • salt
  • 16 ounces - low-moisture ricotta cheese
  • ½ cup - grated Parmesan cheese
  • ¾ tsp - salt
  • ½ tsp - black pepper
  • ½ tsp - garlic powder
  • 1 tsp - Italian seasoning
  • 4 cups - marinara sauce
  • ½ cup - grated Parmesan cheese
  • 8 ounces - fresh mozzarella
  • 6 ounces - provolone cheese

Instructions

  1. Preheat the oven to 375°F.
  2. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
  3. 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.
  4. 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.
  5. Return the drained spaghetti to the pot. Add the marinara sauce and remaining Parmesan, and stir to thoroughly coat the noodles.
  6. 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.
  7. Cover the baking dish with a sheet of aluminum foil.
  8. Bake the spaghetti on middle rack of oven for 40 minutes.
  9. Remove the aluminum foil and continue baking until cheese on top is lightly browned, about 15 minutes.
  10. Check to see that pasta is done. Remove from oven or add time as needed.
  11. Allow the spaghetti to rest for 20 minutes before serving.

Nutrition

Energy: 389 kcal | Total Fat: 14 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 37 mg | Total Carbs: 44 g | Fiber: 3 g | Sugars: 6 g | Proteins: 20 g | Sodium: 1,619 mg | Polyunsaturated: 1 g | Monounsaturated: 3 g

©2026 OnlineCook LLC