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1
Preheat the oven to 375u00b0F.
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2
Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
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3
Bring a large pot of water to a boil. Add a generous pinch of salt. Once boiling, add the spaghetti to the water. Cook for 9-10 minutes, stirring occasionally, until the pasta is al dente. Drain the pasta in a large colander, and rinse thoroughly with cold water. While the pasta cooks, prepare the cheese mixture.
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4
Place the ricotta, 1/2 cup of Parmesan, 3/4 tsp. salt, black pepper, garlic powder, and Italian seasoning in a large mixing bowl. Stir with a rubber spatula to thoroughly combine.
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5
Return the drained spaghetti to the large pot. Add the marinara sauce and remaining Parmesan, and stir to thoroughly coat the noodles.
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6
Transfer the about 1/3 of the sauced pasta to the prepared baking dish. Drop half the ricotta mixture by spoonfuls over the spaghetti, and gently spread it into an even layer. Layer about 1/3 of the mozzarella and provolone cheeses over the ricotta. Repeat with another 1/3 of the noodles, the remaining ricotta, and another 1/3 each of the mozzarella and provolone cheeses. Top with the last 1/3 of noodles. Layer the remaining mozzarella and provolone cheese in an even layer over the top of the dish.
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7
Cover the baking dish with a sheet of aluminum foil.
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8
Bake the spaghetti for 40 minutes on the middle rack of oven.
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9
Remove the aluminum foil and bake for 15 minutes longer, until the cheese on top is lightly browned.
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10
Check to see that pasta is done. Remove from oven or add time as needed.
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11
Remove the baking dish from the oven. Allow the spaghetti to rest for 20 minutes before serving.
