Ever dreamed of digging into Portillo’s cheesy baked spaghetti without leaving home? This recipe recreates Barnelli’s classic with a meaty sauce, creamy ricotta, and a golden mozzarella crust that screams Chicago comfort. I’ve poured my heart into perfecting this dish, and after a few messy tries, I’ve nailed that restaurant magic. Whether you’re craving a taste of the Midwest or just want a cozy family meal, this casserole delivers. Let’s get started with simple steps, handy tips, and all you need to bring Portillo’s to your table!

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6-8
• Difficulty: Easy
• Cuisine: Italian-American
• Calories per Serving: ~850 kcal

This dish is a breeze to make and perfect for feeding a crowd. Keep reading for the recipe and tricks to capture Portillo’s flavor!

I grew up in a Chicago suburb, where Portillo’s was our spot for family dinners. Barnelli’s baked spaghetti, with its melty cheese and hearty sauce, was my go-to order. One chilly February evening, craving that comfort but stuck at home, I decided to recreate it. My first attempt was a flop—too little sauce, not enough cheese. But after tweaking the recipe over a weekend, I got it right. The result? A warm, cheesy casserole that felt like a hug from Chicago. I’m thrilled to share this with you, along with tips to make it perfect on your first try!

Here’s everything to make this Portillo’s-inspired baked spaghetti, picked for bold flavor. Swap options are included for flexibility.

• 1 lb spaghetti (Barilla for great texture)

• 1 lb lean ground beef (80/20 for tasty balance)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 24 oz jar marinara sauce (Rao’s for bold flavor)
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional, for heat)

• 1 cup ricotta cheese (whole milk for cream)
• 2 cups shredded mozzarella cheese, split evenly
• ½ cup grated Parmesan cheese, split evenly
• 1 large egg, beaten
• 2 tbsp butter, melted

• Fresh parsley, chopped (optional, for color)

Feel free to swap beef for sausage or turkey. For vegetarians, try mushrooms. For gluten-free, use gluten-free spaghetti and marinara.

These quick steps make Portillo’s baked spaghetti simple, with tips for success.

Boil salted water. Cook 1 lb spaghetti al dente, about 8 minutes. Drain without rinsing. Check for a slight bite to keep it firm.

Cook 1 lb beef with 1 chopped onion and 2 minced garlic cloves in a skillet over medium heat until browned, about 7 minutes. Drain fat. Add 24 oz marinara, 1 tsp Italian seasoning, 1 tsp salt, ½ tsp pepper, and ¼ tsp red pepper flakes (if using). Simmer 3 minutes. Taste to adjust.

Whisk 1 beaten egg, 2 tbsp melted butter, and ¼ cup Parmesan in a bowl. Toss spaghetti to coat for a sturdy casserole.

Preheat oven to 400°F. Grease a 9×13-inch dish. Layer half the spaghetti, 1 cup ricotta, 1 cup mozzarella, and half the sauce. Repeat with rest of spaghetti, sauce, 1 cup mozzarella, and ¼ cup Parmesan.

Cover with foil and bake 20 minutes. Uncover and bake 10 minutes until cheese is golden. Broil 1 minute if needed.

Rest 5 minutes, then cut into squares. Add parsley. Serve with garlic bread and salad.

My kitchen flops taught me a lot. Pick a quality marinara like Rao’s for big flavor. Cook pasta al dente to avoid mush. Drain beef fat for a clean taste. Cover with foil at first to keep it moist. Rest before cutting for neat slices. These tricks make your casserole shine!

Make this dish your own. Use sausage or turkey instead of beef, or mushrooms for a vegetarian version. Try cottage cheese for a cheaper ricotta swap or provolone for smoky flavor. For gluten-free, choose gluten-free spaghetti and marinara. Add more red pepper flakes for a spicy bite.

Keep leftovers in an airtight container in the fridge for 4 days or freeze for 3 months. Reheat in the oven at 350°F, covered, for 15 minutes, or microwave portions for 1-2 minutes. Add marinara to stay moist. Prep ahead and refrigerate 24 hours or freeze, thawing before baking.

A cheesy, meaty dish from Barnelli’s, baked with sauce and mozzarella.

Yes, make 24 hours ahead or freeze for 3 months.

Hearty sauce, creamy ricotta, and a golden crust, cut like lasagna.

Use gluten-free spaghetti and marinara for a gluten-free dish.

Use plenty of sauce, cover with foil, and cook pasta al dente.

Cracking this recipe during a Chicago winter was a game-changer. The cheesy, saucy bite took me back to Barnelli’s, with ricotta and a golden crust stealing the show. My family devoured it, and leftovers were awesome. Pair with garlic bread and salad for the full vibe. Tried Portillo’s spaghetti? Drop your thoughts below or tag me online!

I’m Yeasin Sorker, a Chicago food lover who recreates local classics. With 10 years of recipe testing and plenty of Portillo’s meals, I’m here to share Midwest comfort. Follow me for more!