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This three cheese Baked Spaghetti Casserole is a comforting, nostalgic pasta dish with a flavorful meat sauce.
I’m kickin’ it old school today. I’m talking classic, blast from the past, down-home, spaghetti casserole. There’s nothing fancy about this recipe but it is one of the most family-friendly, crowd pleasing dishes in existence.
I think I was about 13 years old when I made my first attempt at spaghetti casserole and it was as delicious then as it is now. I’ve made some small, but important, changes to my recipe over the years that make it different than other popular versions I’ve seen. I think they also make it pretty darn amazing.
It’s Spring Break time for us here which means I’ve got a house full of college aged guys for the next week. Pasta dishes like this are perfect for times like this. It’s hearty and delicious and also reheats beautifully.
We start by cooking 12 ounces of spaghetti a couple of minutes shy of the package directions. If your package says to boil the pasta for 11 minutes, just let it go for 9.
The rich and delicious meaty sauce is a snap to put together. Lean ground beef, onion, garlic, jarred marinara sauce, a little water, some Italian seasoning, a touch of salt, and fresh ground pepper, to taste. Scroll down for the printable recipe below for the complete ingredient list and directions
While the meat sauce simmers, drain the cooked spaghetti and toss it well with a good drizzle of olive oil. The oil will coat the noodles and make them a bit easier to work with. Mix in 1 cup of ricotta cheese.
This step is one of those subtle differences I was referring to above. Coating the pasta in ricotta adds another layer of creamy, deliciousness that sets this casserole apart from others.
In goes a lightly beaten egg. The ricotta and egg will give some body and substance to the cooked pasta.
Work the egg and ricotta in to the cooked spaghetti till it is well incorporated.
The layering begins. First, spread half the ricotta coated spaghetti in the bottom of a 13″ x 9″ baking dish. Top the pasta with half the meat sauce.
Sprinkle half the shredded mozzarella and Parmesan over the top.
Repeat the layers with the remaining pasta and meat sauce…
…and the remaining cheese.
Coat the underside of a a piece of foil with non-stick cooking spray and place it over the dish, coated side down. This ensures that the melted cheese will stay on the casserole; not the foil. Bake at 350 degrees for 30 minutes.
After 30 minutes, remove the foil and let it go another 5 or 10 minutes, till bubbly.
Add a big green salad and a loaf of French Bread and we have dinner!
Save this one to your list of recipes to bake and take to a school function, sports banquet, or potluck. I can pretty much guarantee you’ll be asked for the recipe and possibly hugged and kissed a couple of times.
Baked Spaghetti Casserole
Ingredients
- 12 ounces spaghetti
- 1 egg lightly beaten
- 1 cup part-skim ricotta cheese
- 1 pound lean ground beef
- 1/2 cup diced white or yellow onion
- 1 teaspoon minced garlic
- 24 ounce jar marinara sauce
- 1/2 cup water
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or to taste
- 1 tablespoon olive oil
- 8 ounces fresh mozzarella cheese shredded
- 1 cup grated or shaved Parmesan cheese
Instructions
- Preheat oven to 350 degrees F.
- Prepare spaghetti according to package directions; cooking about 2 minutes shy of recommended time.
- Meanwhile, cook ground beef in a large skillet, breaking it up with spoon as it cooks. When no pink remains, drain off grease. Return the pan to the heat and add onion and garlic. Cook and stir till veggies have softened. Add marinara sauce, 1/2 cup water, Italian seasoning, and salt to taste. Allow sauce to simmer for about 10 minutes.
- While sauce simmers, drain cooked spaghetti well, return to pan and toss with olive oil. Add ricotta and combine until all of the pasta is coated. Add lightly beaten egg and stir to combine.
- Layer half the spaghetti mixture in a 13- x 9-inch casserole dish. Top with half the meat sauce, and half the mozzarella and Parmesan. Repeat layers with remaining ingredients.
- Coat the underside of a piece of foil with non-stick cooking spray and cover the dish, coated side down. Bake at 350 degrees F for 30 minutes. Remove foil and bake another 5 to 10 minutes or until bubbly.
Judy says
Would like to make this for our family February birthdays dinner. There will be 8 adults. Do you think I should make 2 of these casseroles? Just in case someone would like seconds. I love your serving bowl! Where did you find it? What size is it? Thanks!
Lola says
Hi Valerie
Are you able to email this recipe to me so I can print it off please. Looks delicious.
Linda Owens says
This is a delicious spaghetti casserole. I’ve been cooking this for years … pretty well the very same recipe (except that I make my pasta sauce from scratch … and it is always super yummy. Today I did not have the time to make pasta sauce from scratch so I used this recipe and it was super yummy … no leftovers!
Valerie says
It’s a classic!
kate havskjold says
I am making this right now, in the oven as of 10 min. ago, can’t wait to try this.
Valerie says
Hope you enjoy it, Kate!
Jayne Lale says
Hello….made this great dish…would you be able to freeze left overs?? Hope so..
Valerie says
Hi Jayne. I’m glad you enjoyed it 🙂 Pasta freezes really well so yes, I think it will do just fine.
Victoria says
I’m definitely making this tonight. Sounds and looks delicious. Just a (maybe dumb) quick question. Why marinara sauce instead of spaghetti sauce?
Valerie says
Hello Victoria. Marinara is my sauce of choice when it comes to jarred pasta sauce because it’s a very basic sauce that mixes well into most recipes. You can absolutely sub any type of sauce that you prefer. Enjoy!
Nancy says
Would like to try this but living in a small town it’s hard to get ricotta chesse. Is there another kind that you can use. Thanks in advance 🙂
Valerie says
Hi, Nancy! If you can’t get your hands on any ricotta, you might want to try subbing about 1/2 cup sour cream (I use light) or you could actually leave it out altogether and just increase the amount of mozzarella used later in the recipe. Just add another 1/2 cup or so. It will be delicious 🙂
Queeniecallie says
what about cottage cheese?
Valerie says
Good idea! Definitely a different texture but I think it would work well as a sub.
trina orrick says
Great timing Val, I just happen to have some left over noodles from last night that I didn’t want to throw away and some sauce in the freezer, I’ll pick up some ricotta tomorrow and I’ll have dinner, yummy!
Thanks!
Valerie says
Enjoy, Trina 🙂
Aggie says
This is on the schedule for tomorrow night, it looks delish! Total comfort family food.
Valerie says
I hope everyone loves it! Thanks, Aggie 🙂
Lynna says
I like how you added the egg to give it more substance. This is like a lasagna with all the layering. Haha. I wish I had discovered baked spaghetti when I was 13!
Jessica @ A Kitchen Addiction says
This sounds like some great comfort food!
Kim | Just For Clicks says
This is the very definition of comfort food. Oh I cannot wait to make this! I’m pinning this to make asap…. Food like this is a hug in a dish to me. And spaghetti casserole is one of my top favorites (AND a favorite of my picky eater daughter — so double score!).
Valerie says
Hi Kim! If you do try it, be sure to let me know what you think.