Baked spaghetti is either a glorious, cheese-laden masterpiece or a sad, dry casserole pretending to be pasta. This recipe? It’s the former, and I’ve got the carb-loaded childhood memories to prove it.
My grandma used to make a version of this for Sunday dinners, and let’s just say it was the only time my brothers and I stopped fighting long enough to eat. The secret? Layers of melty mozzarella, a sneaky ricotta surprise, and just enough garlic to keep vampires (and annoying siblings) at bay.
This particular recipe takes its cues from Tucci Benucch’s—that beloved Italian-American restaurant chain known for turning simple pasta into something downright magical.
While I can’t promise their exact secret recipe (those are locked up tighter than nonna’s good silverware), this version nails the spirit of their famous baked spaghetti: rich, comforting, and packed with enough cheese to make you forget all your problems.
No shortcuts, no regrets—just saucy, soul-warming pasta that’s impossible to resist. If your baked spaghetti hasn’t changed lives yet, it’s about to.
Tucci Benucch-Style Baked Spaghetti
Equipment
- Large pot
- Skillet
- 9×13-inch baking dish
- Colander
- Mixing spoon
- Measuring cups and spoons
Ingredients
- 16 ounces spaghetti
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion finely chopped
- 3 cloves garlic minced
- 24 ounces marinara sauce about 3 cups
- 14.5 ounces canned diced tomatoes drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- Salt and black pepper to taste
- 15 ounces ricotta cheese optional
- 8 ounces shredded mozzarella cheese about 2 cups
- 4 ounces grated Parmesan cheese about 1 cup
- 2 tablespoons chopped fresh parsley
Instructions
- Boil the Pasta: Cook the spaghetti in a large pot of salted water until al dente (check the package for timing). Drain and set aside.16 ounces spaghetti
- Brown the Meat: Heat olive oil in a skillet over medium heat. Add the ground beef and cook until no longer pink, breaking it into crumbles. Drain any excess fat.1 tablespoon olive oil, 1 pound ground beef
- Sauté the Aromatics: Toss the onion and garlic into the skillet with the meat. Cook for 2–3 minutes until softened.1 small onion, 3 cloves garlic
- Simmer the Sauce: Stir in the marinara sauce, diced tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Let it simmer for 10 minutes to thicken slightly.24 ounces marinara sauce, 14.5 ounces canned diced tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, Salt and black pepper to taste, ½ teaspoon red pepper flakes
- Combine Pasta and Sauce: Dump the drained spaghetti into the skillet and toss until fully coated with the meat sauce.
- Layer the Dish: Spread half the spaghetti mixture into the greased baking dish. Dollop spoonfuls of ricotta (if using) over the top, then sprinkle with half the mozzarella and half the Parmesan. Repeat with the remaining spaghetti and cheeses.15 ounces ricotta cheese, 8 ounces shredded mozzarella cheese, 4 ounces grated Parmesan cheese
- Bake to Perfection: Pop it in the oven at 375°F for 25–30 minutes, or until the cheese is melted and bubbly with golden spots.
- Garnish and Serve: Sprinkle with fresh parsley, let it cool for 5 minutes (if you can resist), then dig in.2 tablespoons chopped fresh parsley
Tucci Benucch’s Baked Spaghetti: 10 Things I’ve Learned (So You Don’t Have To Screw It Up)
🔪 The Meat of the Matter
Ground beef works, but Italian sausage is where the magic happens. If you’re feeling fancy, do half-and-half. If you’re feeling lazy, just grab pre-seasoned meatballs and crumble ‘em. No judgment.
🧄 Garlic: The More, The Merrier (And Fewer Vampires)
The recipe says 3 cloves. I say 5. Your breath might repel people, but your spaghetti will attract them. Win-win.
🍅 Sauce Drama
That jarred marinara is fine, but if you want to pretend you’re a fancy chef, splash in a half-cup of red wine and let it simmer. Instant “I know what I’m doing” energy.
🧀 Cheese: Go Big or Go Home
Mozzarella is the star, but if you really want to live, add a handful of provolone. It’s like mozzarella’s more flavorful cousin who shows up to parties with better snacks.
🤫 The Ricotta Secret
Skipping ricotta? Bold move. But if you’re anti-ricotta (weird, but okay), cottage cheese works in a pinch. Just blend it smooth so no one catches on to your deception.
🍝 Pasta Problems
Overcooked noodles = mushy bake. Undercooked = crunchy surprise. Aim for al dente—or as I call it, “the Goldilocks zone.”
🔥 Bake It Like You Mean It
If your cheese isn’t slightly browned and bubbly, you didn’t bake it long enough. Patience, grasshopper.
🌿 Garnish Like a Pro
Parsley is cute, but basil is the show-off. Tear it, don’t chop it—makes you look like you’ve watched a lot of cooking shows.
🍷 Leftovers? Ha. Good One.
But if by some miracle there are leftovers, they reheat shockingly well. Pro tip: Add a splash of water before microwaving to revive the saucy magic.
🚨 Emergency Swaps
- No Parmesan? Asiago or Pecorino will do (but whisper an apology to any Italians nearby).
- Out of marinara? A can of crushed tomatoes + Italian seasoning + a pinch of sugar = crisis averted.
- Gluten-free? Use your favorite GF pasta, but maybe don’t tell Nonna.
Final Thought: This dish is supposed to be messy, cheesy, and slightly chaotic—just like life. Embrace it. 🍝💥
