Grandma’s Baked Spaghetti Casserole with Cheese
Grandma’s baked spaghetti and cheese pudding is a comforting vegetarian casserole made by tossing cooked spaghetti with whisked eggs, ricotta, and feta, then baking it until the top turns golden and crisp. It is the kind of warm, cheesy, fork-friendly dish you make when you want pure comfort food without anything fancy, and it comes together with just a handful of pantry staples. Think of it as a humble pasta bake with a soft, custardy inside and a crackly cheese crust on top.
This one comes straight from my grandma’s kitchen, crafted with love and a dash of nostalgia. She treated me to it last weekend, and it igniting a craving that demanded the recipe on the spot. Trust me, it is every bit as irresistible as it sounds. It will not win any awards for being light or low-calorie, but as a cozy weekend indulgence shared with the people you love, it is hard to beat.
What you’ll need to make it
The ingredient list is short, so each one carries weight. Spaghetti is the base here, but you can use any long pasta you have on hand. The two cheeses do the real work: ricotta brings a soft, milky creaminess that keeps the inside tender, while feta adds the salty, tangy bite that makes the dish taste like more than plain pasta. I opted for feta in this rendition, but feel free to experiment with different cheeses to tailor the flavor to your liking.
The eggs are not optional flavor, they are structure: whisked and poured over the hot pasta, they set as the casserole bakes and hold everything together into sliceable squares. Mashed garlic is listed as optional, but six cloves give the whole tray a savory backbone, so add it if you love garlic and leave it out if you are cooking for sensitive palates. A little olive oil, sea salt, and white pepper round it out.
Tips for getting it right
Cook the spaghetti just to al dente, around 10 to 12 minutes, since it will keep cooking in the oven and you do not want it turning mushy. If you want a quick refresher on timing and texture, my pasta al dente guide walks through how to nail it. Drain the pasta well so excess water does not water down the egg-and-cheese mixture.
- Whisk the eggs with salt and white pepper before they meet the pasta, so the seasoning is even throughout.
- Blend the ricotta and feta with a fork until they reach a paste-like consistency before folding them in, so you do not get dry clumps of cheese.
- Coat the tray well with olive oil to stop sticking and to help the bottom crisp up.
- For that signature crackly top, switch the oven to grill for the last 10 minutes and watch it closely so it browns without burning.
Why the eggs and cheese matter
The reason this casserole holds together instead of falling into loose noodles is the egg. As the tray bakes at 200C (395F), the whisked eggs gently set and bind the pasta and cheeses into a soft, custard-like pudding you can cut into portions. Folding the cheeses in while they are paste-smooth means they melt evenly rather than leaving dry pockets, and finishing under the grill drives off surface moisture so the top caramelizes into that golden, crispy crust. That contrast between the tender inside and the crunchy top is what makes the dish so satisfying.
What to serve with it
Because it is rich and cheesy, this pudding loves a fresh, acidic counterpoint, so a simple green salad with a sharp vinaigrette is all you really need alongside it. If you want to lean into a full cheese-forward spread, it sits happily next to my cauliflower and cheese casserole or a slice of potato and cheese tart. And if you find yourself captivated by this casserole, be sure to explore my equally tempting zucchini and cheese casserole for another flavorful adventure.
Storing and making it ahead
Leftovers keep well in an airtight container in the fridge for up to three days, and many people think baked pasta tastes even better the next day once the flavors have settled. Reheat individual squares in the oven or a hot pan to bring back some of the crispness, since the microwave will soften the crust. You can also assemble the whole tray ahead of time, keep it covered in the fridge, and slide it into the oven when you are ready to bake. If you are in the mood for more cheesy pasta after this, my Quattro Formaggi mac and cheese is a natural next stop.
If you bake my grandma’s spaghetti and cheese pudding, I would love to know how the crust turned out for you and whether you went all-in on the garlic or kept it mild. Please rate the recipe and leave a comment below with your tweaks, it always makes my day to hear how this old family favorite lands in your kitchen.
Summarise & Save This Recipe
★ Add us as a trusted Google source
Baked Spagetti Casserole with Cheese
Ingredients
- 500 g spaghetti
- 200 g ricotta
- 200 g feta cheese
- 6 cloves garlic mashed
- 3 eggs
- 1 Tbsp olive oil
- sea salt to taste
- white pepper to taste
Instructions
- Boil the pasta following the instructions on the package. (10-12 minutes)
- Preheat your oven at 395F (200C).
- Coat the oven tray with some olive oil.
- Drain the spaghetti and put them in a large bowl.
- Whisk the eggs with salt and pepper and pour them over the pasta.
- Using a fork, blend cheeses together and when they have a paste-like consistency add them over the spaghetti.
- *Add sliced/mashed garlic. (optional)
- Mix well, then put them in the oven tray.
- Place the tray in the oven and cook for about 30-35 minutes, until golden and crispy. You can use the grill for the last 10 minutes to create a lovely crust on top.
Frequently Asked Questions
It is vegetarian, not vegan. The recipe relies on three eggs, ricotta, and feta cheese, all of which are animal products. There is no plant-based version in this recipe as written, so it suits vegetarians and egg-and-dairy eaters rather than a fully vegan diet.
Yes. Feta and ricotta give the classic salty-and-creamy balance, but you can swap in other cheeses to suit your taste. A multi-cheese blend works well if you want it richer, just keep one creamy cheese for moisture and one sharper cheese for flavor.
The whisked eggs are what bind the dish. As the casserole bakes, the eggs set and hold the spaghetti and cheeses together into a soft, sliceable pudding rather than loose noodles. Without them you would lose the custard-like texture that defines this recipe.
Bake at 200C (395F) for about 30 to 35 minutes, then switch the oven to grill for the last 10 minutes. The direct heat dries the surface and caramelizes the cheese into a crackly crust. Keep an eye on it during the grill phase so it browns without burning.
Yes. You can assemble the tray ahead, refrigerate it covered, and bake when ready. Cooked leftovers keep in an airtight container in the fridge for up to three days and often taste even better the next day. Reheat in the oven or a pan to revive the crisp top.
No, the garlic is optional. The recipe uses six mashed cloves for a strong savory backbone, but you can reduce the amount or leave it out entirely if you prefer a milder dish or are cooking for people who are sensitive to garlic.
Lovely
Yum. This was wonderful.
This is the first time that I try baking spaghetti and I must say – I didn’t expect it to be so good!
Thanks, Ruxandra!
Glad you liked the recipe! 🙂
eu nu am cine stie ce ustensile in bucatarie dar cumpar
Nici eu nu am cine stie ce aparatura, doar lucruri de baza. Daca ai un blender te descurci sa faci cam orice. Pentru buget restrans recomand un blender vertical cu care poti face si supe crema mult mai usor. Ideal e sa ai un robot de bucatarie, insa nici eu nu am avut robot o mare perioada de timp si am rezistat si fara el 🙂 Aparatura doar ne mai usureaza munca 🙂
Thanks Stella! Maybe you should have let it a little bit longer in the oven. Also if you have an oven with a grill option, you can turn it on for about 10-15 minutes and it will get this lovely crust. Hope this helps!
It didn't turn out “golden” like the one on the picture : ) but it was superb! Very simple, quick and tasty recipe, thanks!
thanks, that was the USSR kindergarten's top meal…delicious…
now i have to recall those times 8)
Looks great!
Delicious recipe!
I am a bit of a cheese fiend actually, and this is my idea of comfort food…love it!