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Creamy Baked Spaghetti Casserole

A close-up of a slice of creamy baked spaghetti casserole, showing layers of pasta, meat sauce, and melted cheese.
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A comforting and cheesy baked spaghetti casserole with a rich meat sauce, perfect for family dinners or potlucks. This recipe includes instructions for making it ahead and freezing.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1/2 cup water
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 pound spaghetti
  • 1 (15 ounce) can ricotta cheese
  • 1 egg, beaten
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup shredded Parmesan cheese, divided

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large pot or Dutch oven, cook the ground beef and Italian sausage over medium-high heat until browned. Drain off excess grease.
  3. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the crushed tomatoes, tomato paste, water, basil, oregano, salt, pepper, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for at least 30 minutes, stirring occasionally.
  5. While the sauce simmers, cook the spaghetti according to package directions until al dente. Drain well.
  6. In a medium bowl, combine the ricotta cheese, beaten egg, parsley, salt, and pepper. Stir in 2 cups of mozzarella cheese and 1/2 cup of Parmesan cheese.
  7. Add the drained spaghetti to the meat sauce and toss to combine.
  8. Spread half of the spaghetti mixture into a 9×13 inch baking dish.
  9. Dollop spoonfuls of the ricotta mixture over the spaghetti.
  10. Top with the remaining spaghetti mixture.
  11. Sprinkle with the remaining 2 cups of mozzarella cheese and 1/2 cup of Parmesan cheese.
  12. Bake for 25-30 minutes, or until the cheese is melted and bubbly. Let stand for 10 minutes before serving.
  13. To freeze: Assemble the casserole up to the point of adding the final cheese topping. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. To bake from frozen, remove foil and bake at 375°F (190°C) for 50-60 minutes, or until heated through. Add the cheese topping during the last 15 minutes of baking.

Notes

  • For potlucks, assemble the casserole and bake it just before leaving. Cover with foil to keep warm during transport.
  • You can substitute ground turkey or a vegetarian crumbles for the meat.
  • Add a layer of cooked spinach or mushrooms for extra vegetables.

Nutrition

Find it online: https://mdlatdmm.com/creamy-baked-spaghetti-casserole/