Easy, Delicious Baked Lemon Spaghetti for Bright Weeknight Dinners

Baked Lemon Spaghetti is the perfect easy weeknight dinner that feels both comforting and fresh. Imagine tender strands of spaghetti coated in a luscious, creamy lemon sauce, topped with golden melted cheese, and baked to bubbly perfection. This dish brightens up any dinner table with its zesty flavors, making it a fantastic choice for those who love healthy comfort food with a twist.

What I adore about this recipe is how effortlessly it comes together with simple pantry staples, yet the taste is anything but basic. The lemon adds a lovely zing that cuts through the richness of the cream and cheese, creating a balanced, crave-worthy meal that’s great for quick family meals or even meal prep microwave lunches throughout the week. Plus, it’s vegetarian-friendly and easy to customize, so it fits nicely into various healthy meal plans for two or solo dinners.

Why You’ll Love This Recipe

The bright lemon flavor makes this baked pasta feel light and fresh, even though it’s wrapped in a creamy sauce.

It’s quick and straightforward to prepare—perfect for busy nights when you want delicious and nutritious on the table fast.

The baked cheesy topping adds just the right amount of indulgence and satisfying crunch.

You can easily swap ingredients or add protein to fit high protein meals or budget-friendly recipes.

This dish also reheats beautifully, making it a winner for prepared meals for two or batch cooking.

What Makes This Recipe Special?

The magic lies in the creamy lemon sauce that clings to every spaghetti strand, made with real lemon juice and zest for authentic citrus brightness.

Baking the pasta with mozzarella cheese on top gives it that irresistible bubbly, golden crust that takes this dish from everyday to special.

Using a combination of butter and olive oil to sauté the garlic infuses the sauce with deep, aromatic flavor.

The option to add crushed red pepper flakes adds a subtle kick, perfect for those who love a little heat.

This baked pasta works as a standalone dinner or a stellar side, making it versatile for all occasions.

Ingredients

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• 12 ounces spaghetti
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream (or half-and-half for lighter)
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh lemon zest
• ¼ cup fresh lemon juice
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• ½ cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley (optional, for garnish)

How to Make It Step-by-Step

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Stir in the heavy cream, Parmesan cheese, lemon zest, and lemon juice. Season with salt, black pepper, and crushed red pepper flakes if you like a little heat.
5. Let the sauce simmer gently for 2–3 minutes until it thickens slightly and becomes silky.
6. Toss the cooked spaghetti into the sauce, ensuring every strand is coated beautifully.
7. Transfer the saucy pasta to the prepared baking dish. Sprinkle the shredded mozzarella evenly over the top.
8. Bake for 15–20 minutes until the cheese is melted, bubbly, and golden.
9. Garnish with chopped fresh parsley for a pop of color and fresh flavor before serving.

Tips for Best Results

Use fresh lemon juice and zest—bottled lemon just can’t compete with the vibrant brightness of fresh.

Don’t overcook your spaghetti; al dente texture holds up better in the oven.

If you want a richer sauce, swap half the heavy cream for half-and-half or add a splash of cream at the end.

Keep an eye on the cheese during baking—cover loosely with foil if it browns too quickly.

For a crispy topping, sprinkle breadcrumbs mixed with a little olive oil over the cheese before baking.

Ingredient Substitutions & Variations

Swap mozzarella for provolone or fontina for a different cheesy flavor.

Add cooked shredded chicken or sautéed shrimp for extra high protein meals.

Stir in fresh baby spinach or peas before baking to sneak in some veggies.

Use gluten-free or whole wheat pasta to suit your dietary preferences.

Try topping with fresh basil or a drizzle of balsamic glaze for a gourmet touch.

Serving Suggestions

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Serve this lemony baked spaghetti with a crisp green salad dressed in a light vinaigrette for a balanced meal.

Garlic bread or warm focaccia pairs perfectly for soaking up the creamy sauce.

Roasted vegetables like asparagus or Brussels sprouts make excellent sides.

For a light lunch, plate it with a handful of fresh cherry tomatoes and arugula.

Pairing Ideas (Drinks, Sides, etc.)

Pair with a chilled glass of Sauvignon Blanc or a sparkling water with lemon slices to complement the citrus notes.

A cold iced tea or lemon-infused sparkling water works well for a refreshing non-alcoholic option.

For a heartier meal, a light lager or pilsner offers a crisp balance.

How to Store and Reheat Leftovers

Store leftover baked lemon spaghetti in an airtight container in the fridge for up to 4 days.

Reheat gently in the oven at 350°F, covered with foil, until warmed through.

For a quicker option, microwave individual portions—add a splash of milk or cream to loosen the sauce if needed.

Make-Ahead and Freezer Tips

Assemble the pasta and sauce ahead, then cover and refrigerate for up to 24 hours before baking.

This dish can be frozen—bake first, then cool and freeze leftovers in airtight containers for up to 2 months.

Reheat from frozen in a covered dish at 350°F, adding extra cheese if desired.

Common Mistakes to Avoid

Don’t skip salting the pasta water; it’s your first chance to season.

Avoid boiling the lemon juice—it can become bitter. Add it last into the warm sauce.

Don’t overcrowd the skillet when sautéing garlic; it burns quickly and becomes bitter.

Be careful not to overcook the pasta to keep it from turning mushy when baked.

Frequently Asked Questions (FAQ)

Can I use milk instead of heavy cream?
Yes, whole milk works for a lighter sauce, but it won’t be quite as creamy.

Can I make this gluten-free?
Absolutely! Just substitute with gluten-free pasta.

Is this dish good cold?
It’s best served warm, but leftovers taste great at room temperature too.

Can I add protein?
Definitely! Cooked chicken or shrimp mix in beautifully.

How lemony is it?
You control the zing—add more or less lemon juice to suit your taste.

Can I prepare this ahead of time?
Yes! Assemble, refrigerate, then bake when ready.

Cooking Tools You’ll Need

• Large pot for boiling pasta
• Strainer or colander
• Large skillet or sauté pan
• 9×13-inch baking dish
• Mixing spoon or tongs
• Zester or fine grater

Baked Lemon Spaghetti is a standout easy high protein high calorie meal that combines bright citrus with creamy comfort. It’s perfect for meal planning chicken alternatives or when you want a satisfying, refreshing pasta dish that’s quick to make and full of flavor. Whether you’re cooking for yourself, meals for two delivered, or feeding a crowd, this recipe is sure to become a favorite.

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