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Tucci Benucch-Style Baked Spaghetti

This isn’t your average weeknight spaghetti—this is baked, cheesy, and unapologetically indulgent. Trust us, the triple-layer of mozzarella, Parmesan, and sneaky ricotta (because why not?) will make you forget every sad, dry baked pasta you’ve ever suffered through.
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Prep Time 20 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Italian-American
Servings 6

Equipment

  • Large pot
  • Skillet
  • 9x13-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