Baked Spaghetti

Baked Spaghetti - A family favorite meal. Creamy, cheesy spaghetti casserole!

Baked spaghetti is so much easier to prepare than lasagna.  It’s almost lasagna but with spaghetti noodles.  

Who likes boiling lasagna noodles?  It’s a big pain! Maybe it’s just me who despises large pots of boiling water.  

My daughter claimed she likes this dish better than lasagna.  Don’t get me wrong, I will still make and EAT lasagna.  Just not very often.  

This recipe makes enough for an army, so either cut it in half or feed the army.  The leftovers freeze and reheat beautifully.  As a matter of fact, it’s even better the next day!

Try our Bread Pudding!

Baked Spaghetti

Baked Spaghetti - A family favorite meal. Creamy, cheesy spaghetti casserole!

It’s very simple to put together.  

Heat a large pot of water to boiling. Cook spaghetti according to the package instructions for al dente. Drain the pasta, rinse with cold water.

Preheat your oven to 350°F.

In a large skillet over medium heat. Slowly cook the sausage (or ground beef), breaking it up into smaller pieces. Cook until the sausage is cooked through, no longer pink anywhere, and lightly browned. Remove the sausage from the pan to a paper towel-lined dish.

Add the chopped onions to the pan. Increase the heat to medium-high. Cook, stirring frequently until the onions become translucent. Add the minced garlic and red chili pepper flakes, and cook a minute more.

Add the marinara sauce and the 1 cup of water to the pan with the onions. Add the sausage back, Italian seasoning and chopped parsley. Bring to a simmer and reduce the heat to a very low simmer. Cook for 10 to 15 minutes or so while you prepare the pasta. Season to taste with salt and pepper.

Check out out Italian Sausage Rigatoni!

cooked Spaghetti noodles in a glass baking pan

Place the cooled pasta in a large bowl. Toss with olive oil, then 2 beaten eggs. Place half of the spaghetti mixture in an even layer in a 9×13 baking dish.

Cover with half of the meat sauce. Then dot the sauce with half of the ricotta cheese (or cottage cheese). Sprinkle half of the parmesan over the ricotta layer and then half of the mozzarella cheese.

Baked Spaghetti layered in a glass baking dish

Layer again with the remaining pasta, sauce, ricotta cheese, parmesan, and mozzarella.

Baked Spaghetti in a glass baking dish

Cover with foil and bake for 40 min at 350°F. Remove the foil and bake an additional 20 minutes uncovered.

serving of Baked Spaghetti on a cream plate

Cover with foil and bake for 40 min at 350°F. Remove the foil and bake an additional 20 minutes uncovered until the cheese is melted and golden brown.

This baked spaghetti is perfect served with a side salad and bread.

Try our Cajun Chicken Pasta!

Simple Baked Spaghetti Casserole Recipe

Baked Spaghetti

Baked Spaghetti – A family favorite meal. Creamy, cheesy spaghetti casserole!
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Dinner, Entree, Main Course, pasta
Cuisine: American, Italian
Keyword: baked, casserole, creamy, simple, southern, spaghetti
Servings: 12
Calories: 455kcal
Author: DSTR

Ingredients

  • 3/4 lb Thin Spaghetti
  • 1 lb Italian sausage
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 2 cloves Garlic pressed
  • 1/2 teaspoon Red Pepper flakes
  • 3 cups or 24 ounces of Marinara
  • 1 cup water
  • 1 Tbsp Italian seasoning
  • 1/2 cup Fresh Parsley, chopped
  • 1 Tbsp Olive Oil
  • 1 cup Parmesan cheese, grated
  • 2 large eggs, beaten
  • 1 1/2 cups Ricotta Cheese
  • 3 cups Mozzarella Cheese, shredded

Instructions

  • Heat a large pot of water to boiling, add pasta and cook for 5 – 6 minutes, al dente. (it will continue to cook in the oven)
  • Drain the pasta, rinse with cold water.
  • Preheat your oven to 350°F.
  • In a large sauté pan. Turn the heat on, to medium. Slowly cook the sausage, breaking it up into smaller pieces. Cook until the sausage is cooked through, no longer pink anywhere, and lightly browned. Remove the sausage from the pan to a paper towel-lined dish.
  • Drain most of the fat from the pan
  • Add the chopped onions to the pan. Increase the heat to medium-high. Cook, stirring frequently until the onions become translucent. Add the minced garlic and red chili pepper flakes, and cook a minute more.
  • Add the marinara sauce and the 1 cup of water to the pan with the onions. Add the sausage back, Italian seasoning and chopped parsley. Bring to a simmer and reduce the heat to a very low simmer. Cook for 10 to 15 minutes or so while you prepare the pasta. Season to taste with salt and pepper.
  • Place the cooled pasta in a large bowl. Toss with olive oil, then 2 beaten eggs.
  • Place half of the pasta in an even layer in the casserole dish.
  • Cover with half of the sauce. Then dot the sauce with half of the ricotta cheese. Sprinkle half of the parmesan over the ricotta layer and then half of the mozzarella. Layer again with the remaining pasta, sauce, parmesan, and mozzarella.
  • Cover with foil and bake for 40 min at 350°F. Remove the foil and bake an additional 20 minutes uncovered.
  • Remove from oven and let rest for at least 10 minutes before cutting into squares and serving.

Nutrition

Calories: 455kcal | Carbohydrates: 28g | Protein: 24g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 109mg | Sodium: 946mg | Potassium: 471mg | Fiber: 2g | Sugar: 4g | Vitamin A: 957IU | Vitamin C: 9mg | Calcium: 337mg | Iron: 2mg

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Comments

  1. Reply

    I loved baked spaghetti! Pinned and shared on Facebook!

    Found you on Thursday Favorite Things blog hop!

    1. Reply

      Thank you for sharing and stopping by!

  2. Reply

    I loved making baked spaghetti and your recipe looks delicious! Pinned and Tweeted. Thanks for partying with us at Snickerdoodle Sunday!

    1. Reply

      Thank you Beverly!

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