Fire Roasted Tomato Baked Spaghetti
Prep time 30mins
Cook time 1hr
Serves or Makes: 10

Recipe Card


  • 1 pound spaghetti
  • 1 pound ground beef or Italian sausage
  • 1 medium yellow onion, chopped
  • 1 26 oz jar marinara sauce
  • 1 (14.5oz) can Muir Glen Fire Roasted Diced Tomatoes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 2 eggs
  • 4 tablespoons melted butter
  • 1/3 cup parmesan cheese, grated
  • 15 oz ricotta cheese
  • 4 cups of shredded mozzarella cheese, divided
  • Chopped parsley or basil, for garnish, optional


  • Step 1

    Preheat oven to 350°. Grease a 9x13-inch baking dish.

  • Step 2

    Bring a large pot of water to a boil. Salt generously. Cook spaghetti 1-2 minutes under al dente, according to package directions. Pasta will finish cooking while baking. Drain.

  • Step 3

    In a large skillet, add ground beef or sausage, and chopped onion. Brown over medium heat until cooked through, breaking up with a wooden spoon. Stir in marinara, Muir Glen Organic Fire Roasted Tomatoes, Italian seasoning, garlic powder, and seasoned salt. Warm through over medium heat for 2-3 minutes.

  • Step 4

    In a large bowl, whisk together eggs, melted butter, and grated Parmesan cheese. Toss in cooked, drained spaghetti and coat with mixture. Set aside 1 cup of the mozzarella cheese for topping later.

  • Step 5

    Add a ladle of meat sauce to the bottom of baking dish. Add half of the spaghetti mixture. Spread half of the ricotta cheese over spaghetti, followed by half of the remaining mozzarella cheese. Top with half of the remaining meat sauce. Repeat layers ending with meat sauce on the top. Cover with foil, and bake for 40 minutes.

  • Step 6

    Remove foil, top with reserved 1 cup of mozzarella cheese. Bake for another 25 minutes, uncovered. Allow to rest for 5 minutes. Slice and serve.