Main Dishes

Spaghetti Casserole

This Baked Spaghetti Casserole is a wonderful mixture of pasta, cheese, and an easy meat sauce. A couple of eggs

  • Serves 10
  • Prep 20 minutes
  • Cook 50 minutes
  • Total 1 hour

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Spaghetti Casserole

I love to serve this with a green salad with Creamy Italian Dressing and Pepperoncini Garlic Bread. A combination of Parmesan cheese, tons of mozzarella cheese, and cottage cheese makes this casserole so, so cheesy.

Spaghetti Casserole Recipe Tips

  • Add at least a few teaspoons of salt to the pasta water. Otherwise your pasta will taste bland and boring.
  • Don’t be turned off by the cottage cheese. It gives a wonderful creaminess but you won’t be able to tell there is cottage cheese in it. If you really object to cottage cheese, you can use ricotta cheese instead.
  • You can use Angel Hair pasta instead of spaghetti if you wish.
  • Depending on what else you are serving, you should get 8 to 12 servings.

Storage

This recipe makes a huge amount and leftovers reheat well. They will keep in the refrigerator for 3 to 5 days.

Spaghetti Casserole in a blue baking dish
  • This recipe freezes well so if you want you can divide it into 2 smaller portions in square baking dishes and freeze one.

How To Make This Dish Spicy?

If you want it spicy, add 1/2 a teaspoon of crushed red pepper flakes.

Slice of Baked Spaghetti Casserole on a plate

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Close-up of Spaghetti Casserole on a plate

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Recipe

Spaghetti Casserole

This Baked Spaghetti Casserole is a wonderful mixture of pasta, cheese, and an easy meat sauce. A couple of eggs get mixed in and they help the casserole hold it's shape. Always a family favorite.

  • Serves 10
  • Prep 20 minutes
  • Cook 50 minutes
  • Total 1 hour

Ingredients

  • 1 (16-ounce) box spaghetti
  • 1 pound ground beef
  • 1 medium onion, (diced)
  • 2 garlic cloves (minced)
  • ½ teaspoon seasoned salt
  • 1 ½ (24-ounce) jars spaghetti sauce
  • 2 large eggs
  • 4 tablespoons butter (melted)
  • ½ cup grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • 2 cups small curd cottage cheese
  • 4 cups shredded mozzarella cheese

Instructions

  1. 1

    Preheat oven to 350 degrees and grease a 9×13-inch baking dish.

  2. 2

    Cook spaghetti to al dente in a large pot of salted water. Drain.

  3. 3

    In a large nonstick skillet, cook ground beef and onion, crumbling the ground beef as it cooks.

  4. 4

    When there is no more pink in the ground beef, add garlic and cook 1 minute. If there is a lot of grease, drain it off.

  5. 5

    Add seasoned salt and spaghetti sauce and stir. Set aside.

  6. 6

    In a large bowl, whisk together the eggs, melted butter and Parmesan cheese. Add the pasta, Italian seasoning and black pepper and mix well.

  7. 7

    Place half the spaghetti mixture in the prepared baking dish. Top with half of the sauce, then half the cottage cheese and half the mozzarella.

  8. 8

    Repeat layers. Cover with foil. (Spray the underside of the foil with cooking spray so that the cheese will not stick to it.)

  9. 9

    Bake for 30 minutes. Remove foil and bake 20 more minutes. Let cool for 5 minutes and then cut into squares.

Notes

Add at least a few teaspoons of salt to the pasta water. Otherwise your pasta will taste bland and boring.

Equipment

  • 9×13-inch baking dish

Nutrition

  • Calories562 kcal
  • Carbohydrates43 g
  • Protein32 g
  • Fat29 g
  • Saturated Fat14 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat9 g
  • Trans Fat1 g
  • Cholesterol128 mg
  • Sodium1131 mg
  • Potassium616 mg
  • Fiber3 g
  • Sugar7 g
  • Vitamin A994 IU
  • Vitamin C7 mg
  • Calcium348 mg
  • Iron3 mg

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