Why you’ll love this recipe
- A crispy twist on classic spaghetti the entire family will love.
- Made with simple ingredients, this fried spaghetti is ready in under 30 minutes.
- High in protein and a generous serving size will leave you satisfied.
- Pairs great with a side salad or garlic bread.
A different way to enjoy a classic…
Say goodbye to your run of the mill spaghetti and sauce! This delicious pasta dish has everything you love about regular spaghetti and adds a crispy cheesy finish to create fried spaghetti. This comfort food meal has a beefy tomato sauce combined with protein packed noodles and baked in the oven to create a crispy, melty, mozzarella topping. Perfect for that leftover pasta from the previous night and great as meal prep, this easy recipe is one you’ll want to make again and again.
No beef? No cast-iron? No problem.
This cheesy fried spaghetti can be with any preferred meat. Ground turkey, chicken or even rotisserie chicken are great options. To cook any raw meat, follow the same instructions. If using rotisserie or cooked shredded chicken, add the cooked meat to the sauce before adding the cheese. Bring the meat to a simmer to warm through.
I used a 12 inch cast iron because it makes it easy to transfer into the oven from the stove. If you don’t have a cast iron, use a large frying pan to make the sauce and then transfer everything to an oven safe pan after the stove and before you bake in the oven.
As the name implies, the main ingredient is spaghetti. But this wouldn’t be Oh Snap Macros without making it easy on you! If you don’t have a box of spaghetti or don’t like it, use any type of pasta you want. Bow tie, penne, rigatoni…there are so many types of pasta and they will all result in a great recipe.
How to make this gluten and dairy free.
This fried spaghetti uses ricotta and mozzarella cheese. To make this dairy free you will need to omit or substitute with your favorite dairy free options. Because I used Banza Chickpea Spaghetti Pasta Noodles for added protein, this recipe is gluten-free as is. However, if you choose a different noodle, keep in mind they may not be gluten free.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for Fried Spaghetti.
Ground Beef: this recipe uses lean 96/4 ground beef. You can use any percent beef or substitute with ground chicken or turkey. Alternatively, you can use shredded chicken or rotisserie chicken.
Pasta Sauce: I am using one full 24 oz. jar of Rao’s Tomato Basil pasta sauce. You can substitute with your favorite.
Spaghetti Noodles: nutrition facts are for Banza Chickpea Spaghetti Noodles which are a higher protein noodle than other standard brands. You can use your favorite.
How to make this spaghetti:
First, pre-heat the oven to 350 degrees Fahrenheit and cook the noodles according to the package instructions.
In a cast-iron skillet or oven-safe pan, heat the olive oil over medium heat. Add minced garlic and onions and cook for a few minutes. Add the ground beef and break into small pieces and cook through until no longer pink.
Add the jar of marinara sauce, seasonings, and chopped parsley to the meat sauce. Mix together well to combine.
Add the ricotta cheese to the meat sauce and stir to combine and melt.
After the noodles have cooked, drain them and add to the beef sauce. Using a fork mix the noodles into the sauce to even cover the pan. Top with mozzarella cheese.
Finally, transfer the dish to the oven and then bake for 10 minutes until the cheese has fully melted and the tops of the noodles begin to brown.
What to serve with this recipe?
This fried spaghetti is a perfect example of a standalone meal because it’s so hearty. Add red pepper flakes for a kick of heat, fresh basil for a pop of color or a sprinkle of parmesan cheese for added flavor. If you feel like you’re missing out on some veggies, serve with a green side salad, or roasted vegetables, or for an official Italian feast, bake some garlic bread.
How to store fried spaghetti
Store your leftover spaghetti in an airtight container in the fridge for up to three days. When you eat it the next day it will lose some of the crispiness, so I suggest heating your leftover pasta in the oven to bring it back to that original crisp.
If you like this recipe be sure to check out some of our other easy recipes!
- Cracked Out Tater Tot Casserole
- Big Mac Casserole
- Black Bean Chicken Chili
- Instant Pot Chicken Stroganoff
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Fried Spaghetti
- 1 lbs. lean ground beef 96/4
- 1 tbsp. olive oil
- 1/2 yellow onion chopped
- 1 garlic clove minced
- 24 oz. Rao's Homemade Tomato Basil Sauce
- 1/4 cup part skim ricotta cheese
- 1/2 tsp. dried oregano
- 1/2 tsp. Italian Seasoning
- 1/2 tsp. salt
- 1/4 cup fresh parsley
- 8 oz. Banza Chickpea Spaghetti Noodles full box
- 1 cup low moisture part skim mozzarella cheese shredded (112g)
- fresh chopped parsley
- parmesan cheese
- Pre-heat the oven to 350 degrees Fahrenheit.
- Cook the noodles according to the package instructions.
- In a cast iron skillet or oven safe pan, heat the olive oil over medium heat. Add minced garlic and onions and cook for a few minutes. Add the ground beef and break into small pieces and cook through until no longer pink.
- Add the jar of sauce, seasonings, and chopped parsley to the meat sauce. Mix together well to combine.
- Add the ricotta cheese to the meat sauce and stir to combine and melt.
- After the noodles have cooked, drain them and add to the beef sauce. Using a fork mix the noodles into the sauce to even cover the pan. Top with mozzarella cheese.
- Transfer the dish to the oven and bake for 10 minutes until the cheese has fully melted and the tops of the noodles begin to brown.