Spaghetti Casserole

Spaghetti Casserole is comforting, hearty, and filled with creamy cheese and a homemade beef sauce. Plus, it comes together easily and quickly!

This is one of my favorite pasta recipes along with Greek Lasagna because they are a great weeknight meal and even better for leftovers.

Is there anything better than a saucy and cheesy plate of pasta? Not much, if you ask me! Recipes like this Lentil Bolognese are both staples in my house — and this Spaghetti Casserole is one of my more recent comfort food creations that I just love.

Why You’ll Love This Recipe

I grew up on casseroles, and as I’ve gotten older, I’ve realized why: they are so easy to throw together and are a great way to ensure that no one walks away from the table hungry.

This spaghetti bake is no different. It’s made with pantry ingredients (my jam, we know this!) and is reminiscent of spaghetti with a bolognese sauce — but better. Thanks to a healthy helping of three different types of cheese, the results are ooey, gooey, and delicious.

You’ll create a quick sauce and pre-cook the pasta, then all you’ll have to do is assemble the rest of the ingredients. Pop it in the oven and you’re done!

Ingredients Needed

Ingredient Notes

• Spaghetti: You could also use a different type of noodles if you’re in a crunch. It’s always best to use what you have on hand.
• Ground Beef: The sauce for your easy baked spaghetti casserole recipe is made with beef and tomatoes. Browning the meat before you bake it will give the dish even more flavor.
• Cheese: This spaghetti bake features three different types: mozzarella, ricotta, and Parmesan!
• Eggs: The added protein from the eggs makes this dish hearty and filling.

How to Make Spaghetti Casserole

1. Brown the meat. Preheat your oven to 350°F and lightly grease a 9×13-inch casserole dish. Place the ground beef in a large skillet on medium heat to brown it. Use a slotted spoon to remove the meat from the skillet, then set it aside. Remove the fat from the pan, but don’t rinse or clean it.
2. Sauté the onions. Return the skillet to your stovetop and heat the olive oil. Add the onions and sauté over medium heat until they become translucent and fragrant, or about 2 minutes.

3. Heat the sauce. Add the tomato pasta sauce to the pan along with the Italian seasoning and water. Reduce the heat to a simmer and allow it to cook for 10 minutes. Add the browned meat to the mix and stir to combine.
4. Cook the pasta in salted water. In a pot, add 2 tablespoons of salt to 4 quarts of water and bring to a boil. Add your spaghetti and cook until al dente or 10-12 minutes. Drain and return to the pot.

5. Add the meat back. Return the meat to the sauce and let it simmer for 1 to 2 more minutes.
6. Coat the spaghetti. Add the melted butter and eggs to the spaghetti and toss to coat.

7. Assemble the casserole. Spread 1 cup of the beef sauce on the bottom of your casserole dish making sure to spread it all the way to the edges.
8. Continue to arrange. Then layer with half of the noodles. Add half of the remaining sauce so that the spaghetti is completely covered.

9. Add the cheese. Spoon the ricotta cheese on top, then sprinkle on half of the mozzarella. Layer the remaining pasta, then the sauce, and then the rest of the mozzarella cheese on top.
10. Bake. Cover your Spaghetti Casserole with tin foil and bake for 40 minutes. Remove the foil and bake for 15-20 more minutes. Let the casserole set for about 10 minutes before slicing it. Serve with Parmesan and a bit of fresh basil on top!

Storage and or Freezing Instructions

• Make-ahead instructions: You can make this spaghetti casserole recipe up to 2 days in advance. Simply assemble, cover, and refrigerate. Then, follow the baking instructions.
• Freezing instructions: Assemble your spaghetti bake and cover tightly in tin foil before placing it in the freezer, where it will keep for 3-4 months. Allow it to defrost in the fridge overnight and bake as instructed.
• Storage instructions: Store this easy baked spaghetti casserole recipe in an airtight container in the fridge for up to 3 days.

Recipe Notes and Tips

• Make it vegetarian. Use bell peppers, mushrooms, or spinach instead of meat.
• Use a different type of meat. Replace the beef with ground turkey or chicken, or even Italian sausage.
• Serving suggestions. Serve with your favorite salad and garlic bread to really round out this meal.

FAQS

Related Recipes

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BBQ Pulled Pork Sliders

Instant Pot Pork Butt

Spaghetti Casserole

Spaghetti Casserole is comforting, hearty, and filled with creamy cheese and a homemade beef sauce. Plus, it comes together easily and quickly!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Cooling Time: 10 minutes minutes

Total Time: 2 hours hours

Servings: 12 Servings

Calories: 506kcal

Author: Aimee Mars

Equipment

• ▢
  Large Skillet
• ▢
  9×13 Casserole Dish

Ingredients

• ▢ 16 ounces Spaghetti Noodles
• ▢ 1 lb Ground Beef
• ▢ 1 tablespoon Olive Oil
• ▢ 1 medium Onion chopped
• ▢ 1 24 ounce jar Pasta Sauce
• ▢ 1 tablespoon Italian Seasoning
• ▢ 1 cup Water
• ▢ 2 large Eggs beaten
• ▢ 5 tablespoons Butter melted
• ▢ 2 cups Ricotta Cheese
• ▢ 4 cups Shredded Mozzarella Cheese
• ▢ 1/2 cup Grated Parmesan Cheese
• ▢ 1 tablespoon Fresh Basil chopped

Instructions

• Preheat your oven to 350°F and lightly grease a 9×13-inch casserole dish.
• Place the ground beef in a large skillet on medium heat to brown it. Use a slotted spoon to remove the meat from the skillet, then set it aside. Remove the fat from the pan, but don’t rinse or clean it.
• Return the skillet to your stovetop and heat the olive oil. Add the onions and sauté over medium heat until they become translucent and fragrant, or about 2 minutes.
• Add the tomato pasta sauce to the pan along with the Italian seasoning and water. Reduce the heat to a simmer and allow it to cook for 10 minutes. Add the browned meat to the mix and stir to combine.
• In a pot, add 2 tablespoons of salt to 4 quarts of water and bring to a boil. Add your spaghetti and cook until al dente or 10-12 minutes. Drain and return to the pot.
• Return the meat to the sauce and let it simmer for 1 to 2 more minutes.
• Add the melted butter and eggs to the spaghetti and toss to coat.
• Spread 1 cup of the beef sauce on the bottom of your casserole dish making sure to spread it all the way to the edges.
• Then layer with half of the noodles. Add half of the remaining sauce so that the spaghetti is completely covered.
• Spoon the ricotta cheese on top, then sprinkle on half of the mozzarella. Layer the remaining pasta, then the sauce, and then the rest of the mozzarella cheese on top. Sprinkle the grated parmesan over the mozzarella cheese.
• Cover your Spaghetti Casserole with tin foil and bake for 40 minutes. Remove the foil and bake for 15-20 more minutes. Let the casserole set for about 10 minutes before slicing it. Serve with Parmesan and a bit of fresh basil on top!

Notes

• Make it vegetarian. Use bell peppers, mushrooms, or spinach instead of meat.
• Use a different type of meat. Replace the beef with ground turkey or chicken, or even Italian sausage.
• Serving suggestions. Serve with your favorite salad and garlic bread to really round out this meal.

 

Storage and or Freezing Instructions

• Make-ahead instructions: You can make this spaghetti casserole recipe up to 2 days in advance. Simply assemble, cover, and refrigerate. Then, follow the baking instructions.
• Freezing instructions: Assemble your spaghetti bake and cover tightly in tin foil before placing it in the freezer, where it will keep for 3-4 months. Allow it to defrost in the fridge overnight and bake as instructed.
• Storage instructions: Store this easy baked spaghetti casserole recipe in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1serving | Calories: 506kcal | Carbohydrates: 32g | Protein: 27g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 420mg | Potassium: 298mg | Fiber: 2g | Sugar: 2g | Vitamin A: 678IU | Vitamin C: 1mg | Calcium: 341mg | Iron: 2mg

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