Let me share one of my favorite comfort food recipes that never fails to impress: a delicious Baked Spaghetti Casserole. This crowd-pleasing dish combines the classic flavors of spaghetti with the cozy comfort of a casserole, creating something truly special. It’s perfect for busy weeknights, potlucks, or when you need to feed a hungry crowd.
Ingredients
- 1 pound spaghetti noodles
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (24 oz) jars marinara sauce
- 2 large eggs
- 1/3 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cook spaghetti according to package directions, but keep it slightly al dente. Drain and set aside.
- In a large skillet, brown the ground beef with diced onion over medium heat. Add garlic when the meat is almost done.
- Drain excess fat, then stir in marinara sauce and Italian seasoning. Simmer for 5 minutes.
- In a large bowl, whisk eggs, then add cooked spaghetti and Parmesan cheese. Toss until well combined.
- Layer half the spaghetti mixture in the prepared baking dish.
- Spread half the meat sauce, followed by dollops of ricotta and half the mozzarella.
- Repeat layers with remaining ingredients, ending with mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until cheese is golden and bubbly.
Cook Time and Serving Size
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8-10 portions
Recipe Notes
- Make sure to slightly undercook the spaghetti as it will continue cooking in the oven.
- Let the casserole rest for 10-15 minutes before serving – this helps it set and makes cutting easier.
- You can prepare this casserole up to 24 hours in advance. Keep it covered in the refrigerator and add an extra 10-15 minutes to the baking time.
- For a lighter version, use ground turkey instead of beef and reduced-fat cheeses.
- The casserole freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If the top browns too quickly, cover it loosely with foil during baking.
This Baked Spaghetti Casserole is more than just mixing pasta with sauce – it’s about creating layers of flavor that meld together perfectly during baking. The eggs help bind the pasta, while the three kinds of cheese create an irresistibly creamy and gooey texture. Give it a try, and I’m confident it’ll become a regular in your dinner rotation!
Baked Spaghetti Casserole
Ingredients
- 1 pound spaghetti noodles
- 1 pound ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 2 24 oz jars marinara sauce
- 2 large eggs
- 1/3 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Cook spaghetti according to package directions, but keep it slightly al dente. Drain and set aside.
- In a large skillet, brown the ground beef with diced onion over medium heat. Add garlic when the meat is almost done.
- Drain excess fat, then stir in marinara sauce and Italian seasoning. Simmer for 5 minutes.
- In a large bowl, whisk eggs, then add cooked spaghetti and Parmesan cheese. Toss until well combined.
- Layer half the spaghetti mixture in the prepared baking dish.
- Spread half the meat sauce, followed by dollops of ricotta and half the mozzarella.
- Repeat layers with remaining ingredients, ending with mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until cheese is golden and bubbly.
