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Tuesday, September 8, 2015

The Ultimate Baked Spaghetti

The Ultimate Baked Spaghetti - cheesy spaghetti topped with Italian seasoned cream cheese, meat sauce and mozzarella cheese - SOOOO good! Makes a great freezer meal too! We ate this two days in a row!

I called this The Ultimate Baked Spaghetti because I combined two of my favorite baked spaghetti recipes and made one great recipe. The "ultimate" if you will. This was crazy good. I wanted to eat the whole pan! We ate this for dinner and lunch the next day. I cut the leftovers into single serving squares and froze them. I like to thaw them out when we get back from a trip for an easy dinner.

This makes a ton. It would be great for a potluck. This Ultimate Baked Spaghetti also freezes well. You could even split the recipe into two 8x8 foil pans - that is what I do since there are only two of us. Serve this with a simple salad and some garlic bread for an amazing Italian feast!

The Ultimate Baked Spaghetti - cheesy spaghetti topped with Italian seasoned cream cheese, meat sauce and mozzarella cheese - SOOOO good! Makes a great freezer meal too! We ate this two days in a row!


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The Ultimate Baked Spaghetti - cheesy spaghetti topped with Italian seasoned cream cheese, meat sauce and mozzarella cheese - SOOOO good! Makes a great freezer meal too! We ate this two days in a row!
The Ultimate Baked Spaghetti - cheesy spaghetti topped with Italian seasoned cream cheese, meat sauce and mozzarella cheese - SOOOO good! Makes a great freezer meal too! We ate this two days in a row!

The Ultimate Baked Spaghetti
serves 10 to 12
(Printable Recipe)

  • 16 oz thin spaghetti
  • 2 eggs
  • 1/3 cup grated parmesan cheese
  • 5 Tbsp butter melted
  • 1 tsp Italian seasoning
  • 1 clove garlic, minced
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 lb italian sausage or hamburger, cooked
  • 24 oz jar spaghetti sauce
  • 2 cups shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.

Cook spaghetti according to package directions. Drain. Whisk together eggs, parmesan cheese and melted butter. Toss with pasta. Place in prepared pan.

Combine Italian seasoning, garlic, cream cheese and sour cream. Spread over pasta.

Combined cooked sausage or hamburger and spaghetti sauce. Spread over cream cheese mixture. Top with 2 cups shredded mozzarella cheese.

Bake for 45 minutes, or until cheese is melted and bubbly.



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23 comments:

  1. your link to the printable version has an error. click and it asks you to save it, not print it. if I do save and then hit print--it's in some weird code. no recipe. thanks for checking on this

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    Replies
    1. I just clicked on the link and it worked for me. Maybe it was a temporary glitch. Definitely try again.

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  2. I definitely like your version of spaghetti. Looks tasty and I like it can be frozen.

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  3. Hi

    What brand of spaghetti sauce did you use in this recipe.

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    Replies
    1. Jackie - I used Trader Joe's Roasted Garlic sauce.

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  4. Oh my gosh this looks and sounds delicious. Printing now to save for when my diet allows a little over indulging.

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  5. I just finished eating some of this. It is very good and very rich. Thanks for sharing the recipe.

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  6. Is there a way to make this without the spaghetti sauce?

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  7. Hi there! To freeze this - do you bake, then freeze and reheat? or freeze unbaked, thaw and bake?

    Thanks!

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  8. love this recipe! I've always made it true to the recipe but tonight I made a healthier version. we have several friends over for dinner and I wanted to see if anyone could tell a difference. no one could! they all loved it! I used whole wheat noodles, light sour cream, non fat cream cheese, turkey meatballs and low fat skim milk shredded mozzarella cheese. it was awesome! next time I'll also substitute the butter for olive oil and see how that goes. :)

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  9. I made this last night & it was SO good! A big hit with everyone! And it's so simple too. What a great combination - delicious & easy! Definitely a keeper! Thanks!

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  10. My family and I are obsessed with this bake! I found myself going back for 2nds, 3rds and 4ths. Super rich and easy to make. I ran out of time and the fam was hungry so I upped the temp to 400 and baked for 20 and it came out perfect. Thanks so much for making and sharing!

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  11. I cooked this last night but want to reheat it for friends in the next day or so. For how long do you recommend I cook it and at what temperature?

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    Replies
    1. I'd probably cook it covered at 350 degrees for about 25 minutes.

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  12. I made it today and it would have been better if I would have mixed the noodles with the meat sauce.

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  13. As I am on summer vacation it is always my mission to begin trying new recipes that will be delicious, easy for the work week and be enough to feed us for two days. This recipe checks all my needs. I made it tonight and it was incredibly delicious. My husband raved over it and said that this recipe definitely needs to be a part of our menu. Thank you for sharing!

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  14. Just wondered if anyone has mixed it altogether and baked it. I thought the pasta might get dry without the sauce mixed in. Also my husband isn't a fan of cream cheese and sour cream and I thought it would be less recognizable to him that way.

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    Replies
    1. It won't help mixing it. He will still taste both even mixed together. Plus mixing it would ruin this dish. You could make two pans of it though one with the creamy layer, one without. Cook both then freeze half of each for another dinner. The pasta isn't dry at all. The egg/butter/Parmesan mixture makes it firm but moist. Too bad hubs doesn't like cream cheese or sour cream though, that makes this dish really good.

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    2. Hey Steph!
      It's been awhile since I had a chance to make any of your great recipes but I just made this dish last night and I am thinking that my "thin" spaghetti wasn't thin enough because I ended up with too much of the spaghetti layer and my pan was full before I could get to the meat sauce part so I improvised and luckily had enough extra everything to make two 1/3 full pans lol One for us and one for my Mom and Brother who LOVED it. What brand did you use for your noodle?

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    3. Lawanda, when I make this or any other baked spaghetti recipe I mix mine together. I think it turns out better that way. But I mix all the ingredients together except the mozzarella and some of the parmesean cheese and layer that over the top. It turns out great and doesn't mess the recipe up. Some times I spread a little sauce on top before the cheese layer.

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    4. Lawanda, when I make this or any other baked spaghetti recipe I mix mine together. I think it turns out better that way. But I mix all the ingredients together except the mozzarella and some of the parmesean cheese and layer that over the top. It turns out great and doesn't mess the recipe up. Some times I spread a little sauce on top before the cheese layer.

      Delete
  15. I made this for hubby and myself earlier in the week and it was wonderful! While preparing, I divided everything evenly into two 8x8 pans and froze one (without the mozzarella cheese on top) for another day. We both loved the combination of sour cream and cream cheese with the spaghetti and sauce. I used plain Ragu sauce but next time will use a more flavorful sauce or doctor it up some. When we reheated the leftovers the next day, I added garlic and onion powder, bit more mozzarella and just microwaved it. It was better the second time around! It is rare for me to find a "casserole" hubby likes but this one is definitely going to appear on the menu every few weeks. Thank you for sharing!

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