Baked Spaghetti Casserole Recipe

Side view of a square of baked spaghetti casserole.

5 from 1 vote

Baked Spaghetti Casserole Recipe

Baked Spaghetti Casserole is the ultimate comfort dish, layered with tender pasta, rich meat sauce, and plenty of melty cheese. This easy, family‑friendly recipe bakes into a hearty, crowd‑pleasing dinner, and the leftovers are honestly the best part!

Course Main Dish

Cuisine Italian

Keyword baked spaghetti casserole, million dollar spaghetti

Prep Time 45

Cook Time 25

Total Time 1 10

Servings servings

Calories 552kcal

Author Sue Ringsdorf

Ingredients

1 pound spaghetti
8 oz. shredded mozzarella cheese

For the meat sauce:

1 pound ground beef
1/2 pound Italian sausage
1 medium onion - chopped
3 cloves garlic - minced
2 teaspoons Italian Seasoning
1 teaspoon red pepper flakes
1 teaspoon dried basil - or use about 1/4 cup of fresh basil
kosher salt and freshly ground black pepper - to taste
24 oz. marinara sauce - we use our homemade marinara recipe

For the cheese layer:

8 oz. cream cheese - softened
15 oz. full-fat ricotta cheese
4 oz. shredded parmesan cheese - freshly shredded
1 large egg
1/2 teaspoon Italian Seasoning

Instructions

Make meat sauce. In a large skillet, add onions, ground beef and sausage – cook and crumble the meat until fully done. Drain of some of the grease (if desired). Add garlic and seasonings (Italian seasoning, dried basil, red pepper flakes, salt, pepper) and stir for another two minutes.
Stir in all but one cup of the marinara sauce (set that remaining aside for later) and let everything simmer for a few minutes.
1 medium onion, 1 pound ground beef, 1/2 pound Italian sausage, 3 cloves garlic, 2 teaspoons Italian Seasoning, 1 teaspoon red pepper flakes, 1 teaspoon dried basil, kosher salt and freshly ground black pepper, 24 oz. marinara sauce
Combine cheese mixture. In a mixing bowl, combine the cheese mixture – cream cheese, ricotta cheese, parmesan cheese, egg, and Italian seasoning. Mix well.
8 oz. cream cheese, 15 oz. full-fat ricotta cheese, 4 oz. shredded parmesan cheese, 1 large egg, 1/2 teaspoon Italian Seasoning
Prepare noodles. Bring a large pot of water to a boil and salt it generously. Cook the spaghetti until al dente, then drain. Return the hot pasta to the pot and stir in ½ cup of the reserved marinara plus ½ cup of the cheese mixture, coating the noodles well.
1 pound spaghetti, 1/2 cup marinara, 1/2 cup cheese mixture
Assemble casserole. Pour half of the pasta into a 9×13‑inch casserole dish and spread it into an even layer. Add the cheese mixture and smooth it over the noodles, then layer the remaining pasta on top. Spoon the meat sauce over everything, spreading it evenly, and finish with another ½ cup of marinara and the shredded mozzarella.
8 oz. shredded mozzarella cheese
Bake casserole. Bake the casserole, uncovered, at 350°F for 25 minutes, or until cheese is melted and bubbly. You can broil for a minute at the end of you want it slightly browned on top.
Serve. Let pasta sit for 10-15 minutes, slice and enjoy.

Notes

If using our homemade marinara sauce, you won't need the entire batch. Use the remaining for meatball subs or something similar.
To make ahead of time, assemble it, cover, and refrigerate for up to a day. Add a few extra minutes to the bake time if it’s going into the oven cold.
Store leftovers in the refrigerator for 3-4 days. Reheat in microwave.
Freeze casserole unbaked for best texture. Thaw overnight, then bake as usual. If freezing leftovers, expect the pasta to soften a bit but still taste great.

Nutrition