Go Back
–+ servings
spaghetti casserole in a glass baking dish
Print Recipe
5 from 29 votes

Spaghetti Casserole

Spaghetti Casserole is the ultimate comfort food. Made with layers of saucy pasta, creamy cheese, and savory meat sauce.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Dinner, pasta
Cuisine: Italian
Keyword: spaghetti casserole
Servings: 12
Calories: 468kcal
Author: Kelsey Crist

Equipment

  • 9x13 baking dish

Ingredients

  • 1 pound spaghetti noodles
  • 48 ounces spaghetti sauce divided
  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 2 cloves garlic
  • 1 pound ground beef
  • 1/2 pound ground Italian sausage
  • 1 cup ricotta cheese
  • 1/4 cup sour cream
  • 8 ounces cream cheese softened
  • 1 egg
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 2 cup mozzarella cheese shredded
  • 1/2 cup parmesan cheese shredded
  • basil for topping

Instructions

  • Preheat oven to 350. Cook pasta according to package directions. Drain and combine with 24 ounces of spaghetti sauce. Set aside.
    a pot of pasta and red sauce
  • Heat olive oil in a large skillet over medium high heat. Add onions and cook until translucent and soft. Add garlic and cook for another 1-2 minutes. Add beef and sausage and break them up into small pieces. Cook until meat is browned through. Add 24 ounces of spaghetti sauce and stir to combine.
    meat sauce in a skillet
  • In a stand mixer or with a handheld mixer, combine ricotta, sour cream, cream cheese, egg, Italian seasoning, and salt and pepper.
    cheese mixture in a glass measuring cup
  • Grease a 9x13 baking dish. Add half of the pasta and then all of the cream cheese mixture.
    a baking dish with a layer of pasta with red sauce and a layer of cheese sauce
  • Sprinkle 1 cup of mozzarella over the cheese mixture. Then add the rest of the pasta, then the meat sauce, then the rest of the mozzarella and parmesan cheese.
    unbaked spaghetti casserole in a glass baking dish
  • Cover with aluminum foil and bake for 30 minutes. Take the foil off and bake for another 15 minutes or until the cheese is bubbly.
    A serving of spaghetti casserole on a plate

Video

Notes

  • Use your favorite brand of spaghetti sauce, or use our recipe for Homemade Spaghetti Sauce.
  • You can use different pasta shapes if you don't want to use spaghetti noodles. 
  • Cook pasta slightly under al dente so it stays tender after baking.
  • Keep the casserole covered first, then uncover to brown. Spray foil so cheese won’t stick.
  • For extra moisture, add a splash of sauce around the edges before baking.
  • Cottage cheese can replace ricotta; provolone or cheddar can sub for part of the mozzarella.
  • Use gluten-free spaghetti and marinara for a GF version.
  • Make ahead: assemble and refrigerate up to 24 hours or freeze up to 3 months.
  • From frozen: bake covered 60–75 min at 350°F, then uncover to brown.
  • Let rest 10 minutes before slicing for clean layers.
  • Add-ins: sautéed mushrooms, bell peppers, spinach, or crushed red pepper.
  • Halve in an 8×8 pan (slightly shorter bake); double into two 9×13 pans.
  • When reheating leftovers, add a little extra spaghetti sauce to keep it from drying out. 

Nutrition

Calories: 468kcal | Carbohydrates: 38g | Protein: 28g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 1044mg | Potassium: 711mg | Fiber: 3g | Sugar: 7g | Vitamin A: 804IU | Vitamin C: 9mg | Calcium: 297mg | Iron: 3mg