As with the baked spaghetti nests, I also love giving spaghetti a twist and turning it into a cheese-topped casserole.
I mean, I guess it’s sort of just lasagna without all the work, right?
Less prep work and fewer ingredients go into this recipe.
I guess you could even say that it’s just the lazy person’s lasagna.
Either way, I think you’ll like it.
And you would likely wing it without a recipe and do just fine.
But anyways…
Here’s that recipe for ya-
Baked Spaghetti Casserole
This hearty baked spaghetti casserole layers tender pasta with a rich meat sauce, creamy cheese, and a golden-brown topping. It's the perfect comfort food for family dinners, potlucks, or meal prep, combining the best of lasagna and spaghetti in one easy-to-make dish.
Ingredients
- 1 pound spaghetti (uncooked)
- 1 pound ground beef (or ground turkey)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 24 ounces marinara sauce (about 3 cups)
- 14.5 ounces diced tomatoes (with juices)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (freshly ground)
- 8 ounces cream cheese (softened)
- 1 cup sour cream
- 1 cup ricotta cheese
- 3 cups mozzarella cheese (shredded, divided)
- ½ cup Parmesan cheese (grated)
- ¼ cup fresh parsley (chopped, for garnish)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter and set aside.
💡 Tip: You can also use two smaller 8x8-inch dishes if you want to freeze one for later.
2. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
💡 Tip: Slightly undercook the pasta by 1-2 minutes as it will continue cooking in the oven.
3. While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
💡 Tip: For extra flavor, don't drain all the fat—leave about 1 tablespoon for richness.
4. Add the diced onion to the skillet with the beef and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
💡 Tip: Be careful not to burn the garlic as it can turn bitter.
5. Stir in the marinara sauce, diced tomatoes with their juices, Italian seasoning, salt, and black pepper. Simmer the sauce for 5-7 minutes, stirring occasionally, to allow the flavors to meld together.
💡 Tip: Taste and adjust seasoning as needed - you can add a pinch of sugar if the sauce is too acidic.
6. In a medium bowl, combine the softened cream cheese, sour cream, and ricotta cheese. Mix until smooth and well blended.
💡 Tip: Let the cream cheese sit at room temperature for 15-20 minutes before mixing for easier blending.
7. In the prepared baking dish, spread half of the cooked spaghetti in an even layer. Top with the entire cream cheese mixture, spreading it gently to cover the pasta. Sprinkle 1½ cups of mozzarella cheese over the cream cheese layer.
💡 Tip: Use a spatula or the back of a spoon to spread the cream cheese mixture carefully so you don't disturb the pasta layer too much.
8. Add the remaining spaghetti on top of the cheese layer, then pour the meat sauce evenly over the pasta. Top with the remaining 1½ cups of mozzarella cheese and the grated Parmesan cheese.
💡 Tip: Make sure the sauce covers all the pasta edges to prevent them from drying out during baking.
9. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
💡 Tip: For an extra golden top, broil for 2-3 minutes at the end, watching carefully to prevent burning.
10. Remove from the oven and let the casserole rest for 10 minutes before slicing. Garnish with fresh chopped parsley and serve hot.
💡 Tip: The resting time allows the layers to set, making it easier to cut and serve neat portions.
Notes
Tips
- Make ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to the baking time if baking from cold.
- Freezing instructions: Wrap the unbaked casserole tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- Use a good-quality marinara sauce for the best flavor, or make your own homemade sauce if you have time.
- Don't skip the resting time after baking—it helps the casserole hold together when you cut into it.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheat beautifully in the microwave or oven.
- For easier cleanup, line your baking dish with parchment paper before assembling the casserole.
Variations
Here’s a few ideas for if you wanna put a spin on the original recipe above –
- Vegetarian version: Skip the ground beef and add sautéed mushrooms, zucchini, bell peppers, and spinach to the marinara sauce.
- Italian sausage: Replace half or all of the ground beef with Italian sausage (sweet or spicy) for more robust flavor.
- Three-cheese blend: Mix different cheeses like provolone, fontina, or asiago with the mozzarella for a more complex flavor profile.
- Add vegetables: Stir in chopped spinach, diced bell peppers, or sliced mushrooms into the meat sauce for extra nutrition.
- Spicy kick: Add red pepper flakes, diced jalapeños, or use spicy Italian sausage for heat.
- Cottage cheese substitute: Use cottage cheese instead of ricotta for a tangier, lighter creamy layer.
- Gluten-free: Use your favorite gluten-free pasta and ensure all other ingredients are certified gluten-free.
- Million Dollar Spaghetti: This recipe is sometimes called “Million Dollar Spaghetti”—you can add a layer of cream cheese mixed with eggs for an even richer version.
Nutrition Facts
I know the fat content here alone makes this not the healthiest meal but I also like to sometimes pair this with some garlic bread if I’ve not had too much other saturated fat in the day.
Calories: 485 kcal
Protein: 32g
Carbohydrates: 42g
Fat: 20g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 780mg
Fiber: 3g
Sugar: 7g
Calcium: 380mg
Iron: 3mg