Engaging Introduction
Have you ever craved a dish that’s as cozy as a warm blanket but fancy enough to impress your family or friends? Picture digging into a bubbling, cheesy pan of Baked Spaghetti, where every bite is packed with saucy beef, creamy cottage cheese, and gooey mozzarella. This isn’t just spaghetti—it’s a next-level casserole that’s easy to make and guaranteed to leave everyone asking for more. Ready to turn a classic pasta dish into a crowd-pleaser in under an hour? Let’s get started!
Overview: Why This Recipe Shines
What makes Baked Spaghetti so special? It’s a hearty, layered casserole that combines the simplicity of spaghetti with the melty, cheesy goodness of a baked dish. Perfect for busy weeknights or potluck dinners, this recipe is easy to prep, feeds a crowd, and is endlessly customizable. The layers of pasta, meat sauce, and cheese make it a comforting, all-in-one meal that’s both kid-friendly and adult-approved.
- Time Requirement: About 20 minutes prep and 60-65 minutes baking, totaling around 80-85 minutes.
- Difficulty Level: Easy—ideal for beginners or anyone looking for a low-effort, high-reward meal.
- Why It’s Special: The cottage cheese adds creaminess, the mozzarella creates a stretchy, golden top, and the meat sauce brings bold flavor. It’s budget-friendly, makes 8 generous servings, and is perfect for meal prep or freezing.
Essential Ingredients
Each ingredient in this Baked Spaghetti brings something special to create its rich, comforting flavor. Don’t worry if you need to swap something out—there are plenty of substitutions!
- Spaghetti (16 oz package): The sturdy base that holds up to baking. Substitution: Linguine, fettuccine, or gluten-free pasta.
- Ground Beef (1 lb): Adds hearty, savory flavor. Use 80/20 for a good balance of fat and flavor. Substitution: Ground turkey, chicken, or plant-based meat for vegetarian.
- Onion (1, chopped): Brings sweetness and depth to the sauce. Substitution: 1 tsp onion powder or ½ cup shallots.
- Meatless Spaghetti Sauce (32 oz jar): The tangy, tomatoey base. Substitution: Homemade marinara or canned crushed tomatoes with Italian seasoning.
- Seasoned Salt (½ tsp): Enhances the sauce’s flavor. Substitution: Regular salt with a pinch of garlic powder or Italian seasoning.
- Large Eggs (2): Bind the spaghetti layer for a sliceable casserole. Substitution: Flax eggs (2 tbsp ground flaxseed + 6 tbsp water) for egg-free.
- Grated Parmesan Cheese (⅓ cup): Adds a nutty, salty kick to the pasta layer. Substitution: Pecorino Romano or nutritional yeast for dairy-free.
- Butter (5 tbsp, melted): Keeps the spaghetti moist and rich. Substitution: Olive oil or vegan butter.
- Small Curd Cottage Cheese (2 cups): Creates a creamy, tangy layer. Substitution: Ricotta cheese or a dairy-free cream cheese alternative.
- Shredded Mozzarella Cheese (5 cups, divided): The star for that stretchy, cheesy top. Substitution: Provolone, Monterey Jack, or dairy-free mozzarella.
Why These Ingredients Matter:
- Ground beef and eggs provide protein for a filling meal.
- Tomatoes in the sauce offer vitamin C and antioxidants like lycopene.
- Cottage cheese adds calcium and creaminess without being heavy.
- Mozzarella creates that irresistible, melty texture everyone loves.
Step-by-Step Instructions
Let’s make this Baked Spaghetti with simple steps and tips to ensure it’s a hit every time.
- Preheat and Prep (5 minutes):
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Gather all ingredients: spaghetti, ground beef, onion, sauce, seasoned salt, eggs, Parmesan, butter, cottage cheese, and mozzarella. Tip: Prep ingredients while the water boils to save time.
- Cook the Spaghetti (12 minutes):
- Bring a large pot of lightly salted water to a boil.
- Add the 16 oz spaghetti and cook, stirring occasionally, until tender but firm (al dente), about 12 minutes.
- Drain and set aside in a large bowl. Tip: Don’t overcook the pasta—it’ll bake further in the oven.
- Cook the Meat Sauce (7 minutes):
- Heat a large skillet over medium heat.
- Add 1 lb ground beef and chopped onion. Cook, stirring, for 5-7 minutes until the beef is browned and the onion is soft.
- Drain excess oil from the skillet.
- Stir in the 32 oz jar of spaghetti sauce and ½ tsp seasoned salt. Simmer for 2-3 minutes. Tip: Break up the beef with a wooden spoon for even browning.
- Prepare the Spaghetti Mixture (5 minutes):
- In a large bowl, whisk 2 eggs, ⅓ cup grated Parmesan, and 5 tbsp melted butter.
- Add the cooked spaghetti and toss to coat evenly. Tip: Use tongs to toss the spaghetti for a thorough coating.
- Layer the Casserole (5 minutes):
- Spread half the spaghetti mixture in the greased 9×13-inch baking dish.
- Top with half the cottage cheese (1 cup), 2 cups mozzarella, and half the meat sauce.
- Repeat the layers: remaining spaghetti, 1 cup cottage cheese, 2 cups mozzarella, and remaining meat sauce.
- Cover the dish with aluminum foil. Tip: Press the layers gently to ensure even distribution.
- Bake the Casserole (60-65 minutes):
- Bake covered in the preheated oven for 40 minutes.
- Remove the foil, sprinkle the remaining 1 cup mozzarella on top, and bake uncovered for 20-25 minutes until the cheese is melted and lightly browned. Tip: Check that the center is hot (165°F) with a thermometer if unsure.
- Rest and Serve (5 minutes):
- Let the casserole rest for 5 minutes before serving to set the layers. Tip: Use a spatula to cut and serve neat portions.
Assembly: Bringing It All Together
Time to serve your Baked Spaghetti and make it look as tasty as it smells!
- Serve It Up:
- Cut into 8 even squares for easy serving (about 1 cup per portion).
- Use a spatula to lift portions onto plates, keeping layers intact.
- Garnish for Flair:
- Sprinkle with chopped parsley or basil for a fresh, colorful touch.
- Add a pinch of grated Parmesan or red pepper flakes for extra flavor.
- Pairing Ideas:
- Serve with garlic bread or dinner rolls to soak up the sauce.
- Pair with a Caesar salad or steamed broccoli for a balanced meal.
- Offer a glass of red wine, like Chianti, for a cozy dinner vibe.
- Presentation Tips:
- Use a colorful baking dish or white plates to highlight the cheesy top.
- Serve family-style in the baking dish for a rustic look.
- Keep extra sauce on the side for anyone who loves it extra saucy.
Storage and Make-Ahead Tips
This Baked Spaghetti is perfect for leftovers or prepping ahead for busy days.
- Storing:
- Cool to room temperature, then cover and refrigerate for up to 4 days.
- For freezing, wrap tightly in plastic wrap and foil or use a freezer-safe container for up to 3 months. Tip: Cut into portions before freezing for easy reheating.
- Reheating:
- Reheat in the microwave for 1-2 minutes per portion, covered with a damp paper towel.
- For oven reheating, place in a covered dish with a splash of water at 325°F for 15-20 minutes. Tip: Sprinkle with fresh mozzarella before reheating for a melty top.
- Make-Ahead:
- Assemble the casserole (without baking) up to 1 day ahead, cover, and refrigerate.
- Bake as directed, adding 5-10 minutes if starting cold. Tip: Prepare the meat sauce and cook the pasta the night before to save time.
Recipe Variations
This Baked Spaghetti is super versatile! Try these twists to make it your own:
- Vegetarian: Swap ground beef for plant-based meat or sautéed mushrooms and zucchini.
- Spicy Kick: Add 1 tsp red pepper flakes or diced jalapeños to the meat sauce.
- Extra Cheesy: Mix 1 cup shredded Cheddar or provolone into the spaghetti mixture.
- Gluten-Free: Use gluten-free spaghetti and check that the sauce is gluten-free.
- Italian Sausage: Replace ground beef with Italian sausage for a bolder flavor.
- Veggie-Packed: Add 1 cup chopped spinach or bell peppers to the meat sauce.
Conclusion
You’re now ready to whip up Baked Spaghetti—a cheesy, hearty dish that’s perfect for family dinners, potlucks, or cozy nights in! With its creamy layers, bold sauce, and stretchy mozzarella, this casserole is comfort food at its finest. Play with variations, pair it with your favorite sides, and enjoy the smiles around the table. How will you make this baked spaghetti your own? Give it a try and savor the deliciousness!
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Baked Spaghetti
Description
Have you ever craved a dish that’s as cozy as a warm blanket but fancy enough to impress your family or friends? Picture digging into a bubbling, cheesy pan of Baked Spaghetti, where every bite is packed with saucy beef, creamy cottage cheese, and gooey mozzarella. This isn’t just spaghetti—it’s a next-level casserole that’s easy to make and guaranteed to leave everyone asking for more.
Ingredients
Each ingredient in this Baked Spaghetti brings something special to create its rich, comforting flavor. Don’t worry if you need to swap something out—there are plenty of substitutions!
- Spaghetti (16 oz package): The sturdy base that holds up to baking. Substitution: Linguine, fettuccine, or gluten-free pasta.
- Ground Beef (1 lb): Adds hearty, savory flavor. Use 80/20 for a good balance of fat and flavor. Substitution: Ground turkey, chicken, or plant-based meat for vegetarian.
- Onion (1, chopped): Brings sweetness and depth to the sauce. Substitution: 1 tsp onion powder or ½ cup shallots.
- Meatless Spaghetti Sauce (32 oz jar): The tangy, tomatoey base. Substitution: Homemade marinara or canned crushed tomatoes with Italian seasoning.
- Seasoned Salt (½ tsp): Enhances the sauce’s flavor. Substitution: Regular salt with a pinch of garlic powder or Italian seasoning.
- Large Eggs (2): Bind the spaghetti layer for a sliceable casserole. Substitution: Flax eggs (2 tbsp ground flaxseed + 6 tbsp water) for egg-free.
- Grated Parmesan Cheese (⅓ cup): Adds a nutty, salty kick to the pasta layer. Substitution: Pecorino Romano or nutritional yeast for dairy-free.
- Butter (5 tbsp, melted): Keeps the spaghetti moist and rich. Substitution: Olive oil or vegan butter.
- Small Curd Cottage Cheese (2 cups): Creates a creamy, tangy layer. Substitution: Ricotta cheese or a dairy-free cream cheese alternative.
- Shredded Mozzarella Cheese (5 cups, divided): The star for that stretchy, cheesy top. Substitution: Provolone, Monterey Jack, or dairy-free mozzarella.
Why These Ingredients Matter:
- Ground beef and eggs provide protein for a filling meal.
- Tomatoes in the sauce offer vitamin C and antioxidants like lycopene.
- Cottage cheese adds calcium and creaminess without being heavy.
- Mozzarella creates that irresistible, melty texture everyone loves.
Instructions
- Preheat and Prep (5 minutes):
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Gather all ingredients: spaghetti, ground beef, onion, sauce, seasoned salt, eggs, Parmesan, butter, cottage cheese, and mozzarella. Tip: Prep ingredients while the water boils to save time.
- Cook the Spaghetti (12 minutes):
- Bring a large pot of lightly salted water to a boil.
- Add the 16 oz spaghetti and cook, stirring occasionally, until tender but firm (al dente), about 12 minutes.
- Drain and set aside in a large bowl. Tip: Don’t overcook the pasta—it’ll bake further in the oven.
- Cook the Meat Sauce (7 minutes):
- Heat a large skillet over medium heat.
- Add 1 lb ground beef and chopped onion. Cook, stirring, for 5-7 minutes until the beef is browned and the onion is soft.
- Drain excess oil from the skillet.
- Stir in the 32 oz jar of spaghetti sauce and ½ tsp seasoned salt. Simmer for 2-3 minutes. Tip: Break up the beef with a wooden spoon for even browning.
- Prepare the Spaghetti Mixture (5 minutes):
- In a large bowl, whisk 2 eggs, ⅓ cup grated Parmesan, and 5 tbsp melted butter.
- Add the cooked spaghetti and toss to coat evenly. Tip: Use tongs to toss the spaghetti for a thorough coating.
- Layer the Casserole (5 minutes):
- Spread half the spaghetti mixture in the greased 9×13-inch baking dish.
- Top with half the cottage cheese (1 cup), 2 cups mozzarella, and half the meat sauce.
- Repeat the layers: remaining spaghetti, 1 cup cottage cheese, 2 cups mozzarella, and remaining meat sauce.
- Cover the dish with aluminum foil. Tip: Press the layers gently to ensure even distribution.
- Bake the Casserole (60-65 minutes):
- Bake covered in the preheated oven for 40 minutes.
- Remove the foil, sprinkle the remaining 1 cup mozzarella on top, and bake uncovered for 20-25 minutes until the cheese is melted and lightly browned. Tip: Check that the center is hot (165°F) with a thermometer if unsure.
- Rest and Serve (5 minutes):
- Let the casserole rest for 5 minutes before serving to set the layers. Tip: Use a spatula to cut and serve neat portions.
FAQs
Q: Can I make this dish vegetarian?
A: Yes! Use plant-based meat or veggies like mushrooms and zucchini instead of ground beef. The sauce is already meatless.
Q: Is this recipe healthy?
A: It’s high in protein from beef and cheese, plus tomatoes provide antioxidants. Use lean beef, low-fat cottage cheese, or whole-grain pasta for a lighter version.
Q: Can I use ricotta instead of cottage cheese?
A: Absolutely! Ricotta works great and gives a similar creamy texture.
Q: How do I prevent the pasta from getting mushy?
A: Cook it al dente (firm to the bite) and don’t overbake. The resting step also helps set the layers.
Q: How long does this last in the fridge?
A: Up to 4 days in an airtight container. Reheat gently to keep it moist.
Q: Can I freeze baked spaghetti?
A: Yes, it freezes well for up to 3 months. Thaw in the fridge overnight before reheating.