Easy Baked Spaghetti Casserole Recipe
This Easy Baked Spaghetti Casserole Recipe is creamy, cheesy, and loaded with flavor. This crowd-favorite casserole recipe combines spaghetti and lasagna into an easy-to-make, delicious dish!
Servings: 8
Equipment
- Dutch Oven or stock pot
Ingredients
- 8 ounces spaghetti cooked
- 1 pound ground beef
- 1/4 medium onion chopped (optional)
- 2 cups marinara sauce homemade or store-bought
- 1 teaspoon Stone House Seasoning
- 1/2 cup butter sliced thinly
- 8 ounces cream cheese
- 1 cup ricotta cheese or cottage cheese
- 8 ounces sour cream or Greek yogurt
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
Instructions
- Prep. Preheat oven to 350º F.
- Cook spaghetti. Bring a large pot of lightly salted water to a boil. Cook the spaghetti in a large pot of lightly salted boiling water until it is cooked through but still firm to the bite, about 8 to 12 minutes. Drain.
- Cook the ground beef. While the pasta is cooking, brown the ground beef over medium heat until it is cooked throughout, about 5 to 7 minutes. Drain and discard any grease. Stir in the marinara sauce.
- Mix the cheese layer. Stir together the cream cheese, ricotta cheese, sour cream, and Stone House Seasoning in a medium bowl.
- Layer the casserole. Add 1/2 of the butter slices to the bottom of the 9x13 baking dish. Top with 1/2 of the cooked noodles, then 1/2 of the cheese layer mixture, then 1/2 of the beef and marinara sauce. Repeat the layers (butter, noodles, cheese mixture, and beef marinara sauce).
- Bake. Bake in the preheated oven for 30 minutes. Top with the mozzarella and Parmesan cheeses and bake for an additional 15 minutes until the cheese is melted.
Notes
Storage Instructions:
Refrigerator: Store in an airtight container in the refrigerator for up to 4 days.
Freezer: Assemble without baking, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Make Ahead: Prepare the casserole up to 24 hour in advance. Assemble, cover tightly with foil, and refrigerate. When ready to bake, let it sit at room temperature while the oven preheats. Then bake as directed, adding 5 - 10 minutes if still cold from the fridge.
Reheating Tip: To keep leftovers moist, add a splash of water or marinara sauce before reheating, and cover to trap the steam.
Nutrition
Calories: 643kcal | Carbohydrates: 29g | Protein: 26g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1024mg | Potassium: 529mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1459IU | Vitamin C: 5mg | Calcium: 294mg | Iron: 2mg
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