Spaghetti Casserole

by Sabrina Snyder

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2 Comments

5 from 1 vote
8 servings
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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Spaghetti Casserole is a hearty and easy family favorite with tender pasta, meaty red sauce, and creamy, melty layers of cheese.

Filling Italian casseroles like Meat Lasagna, Cheesy Manicotti, and this Spaghetti Casserole are perfect for weeknight dinners, potlucks, or dinner parties. 

Sabrina’s Spaghetti Casserole Recipe

Spaghetti Casserole is a low-effort dinner recipe, baked into a more creamy, cheesy, and filling dinner. Although baking spaghetti into a casserole takes a couple more steps than just serving the noodles with sauce on top. The flavors blend together with the crispy outer layer of cheese, and make it more comforting than ever. I also love making this recipe for transporting to a potluck or freezing for later.

Dinner, then Dessert

Spaghetti Casserole Recipe

Spaghetti Casserole is a hearty and easy family favorite with tender pasta, meaty red sauce, and creamy, melty layers of cheese.
Yield 8 servings
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Author Sabrina Snyder
casserole slice on dinner plate.
PrintRate

Ingredients
 

  • 1 pound spaghetti
  • 1 pound ground beef , 85/15
  • 1 yellow onion , chopped
  • 3 cloves garlic , minced
  • 4 cups Marinara Sauce
  • 1 teaspoon kosher salt
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon fennel seeds
  • 2 large eggs
  • 4 tablespoons unsalted butter , melted
  • 1 cup cottage cheese , divided
  • 1 cup sour cream
  • 3 cups mozzarella cheese , shredded and divided

Instructions

  • Preheat oven to 350 degrees and spray 9×13 baking dish with vegetable oil spray.
  • Cook pasta 2 minutes shy of the directions, then drain but don't rinse.
  • Add meat and onions to a large skillet on medium-high heat and brown while breaking it apart until fully cooked, about 5-6 minutes.
  • Add in the garlic and cook for 30 seconds until fragrant.
  • Add marinara sauce, Italian seasoning, and fennel seeds; stir to mix.
  • Toss the noodles in the salt, eggs and butter.
  • Put half the pasta in the bottom of the baking dish, then add half the cottage cheese, half the sour cream, half the meat sauce and half the mozzarella.
  • Top with the rest of the noodles, the rest of the cottage cheese, sour cream, meat sauce and mozzarella.
  • Cover with foil and bake for 30 minutes, remove the foil and bake an additional 15 minutes or until the cheese on top is crispy and golden brown.

Nutrition

Calories: 648kcal | Carbohydrates: 54g | Protein: 34g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1287mg | Potassium: 808mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1284IU | Vitamin C: 10mg | Calcium: 328mg | Iron: 4mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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