The Best Baked Spaghetti

The Best Baked Spaghetti – delicious spaghetti casserole! Hamburger/Sausage, spaghetti sauce, eggs, parmesan, pasta, ricotta, sour cream and mozzarella. Also makes a great freezer meal!

The Best Baked Spaghetti - delicious spaghetti casserole! Hamburger/Sausage, spaghetti sauce, eggs, parmesan, pasta, ricotta, sour cream and mozzarella. Also makes a great freezer meal!
I love Baked Spaghetti casseroles. I made this casserole so Chicken Legs would have something to eat while I was in Europe. We ate this for dinner and I cut up the leftovers and froze it for Chicken Legs. This is SO good and super easy to make. You can make this casserole ahead of time and freeze it or refrigerate it until you are ready to serve it.  This is a great dish for a crowd. It will easily serve 10-12 people. Just toss together a salad and some Garlic Roll Cupcakes for a quick and easy Italian feast!

The Best Baked Spaghetti - delicious spaghetti casserole! Hamburger/Sausage, spaghetti sauce, eggs, parmesan, pasta, ricotta, sour cream and mozzarella. Also makes a great freezer meal!

Yield: serves 10 to 12

The BEST Baked Spaghetti

prep time: 15 MINScook time: 45 MINStotal time: 60 mins

ingredients:

  • 16-oz thin spaghetti
  • 1-lb italian sausage or hamburger, cooked
  • 1 (24-oz) jar spaghetti sauce
  • 2 eggs
  • 1/3 cup parmesan
  • 5 Tbsp butter, melted
  • 1 (15-oz) container ricotta
  • 3 Tbsp parsley
  • 1/4 cup sour cream
  • 4 cups mozzarella cheese

instructions:

  1. Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
  2. Cook spaghetti according to package directions. Drain. Whisk together eggs, parmesan cheese and melted butter. Toss with pasta. Set aside.
  3. Combine ricotta, parsley and sour cream. Set aside.
  4. Combine spaghetti sauce and cooked sausage/hamburger. Set aside.
  5. Layer half of pasta mixture, half of ricotta cheese mixture, half of meat sauce and half of mozzarella. Repeat layers.
  6. Cover pan with aluminum foil and bake 35 minutes. Remove foil and bake an additional 10 minutes (until cheese is bubbly).

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Comments

  1. I made a half recipe and put it in an 8×8 pan (there were just two of us), and I still had enough leftover for 4-6 servings (it's very thick, but very good)! Next time I would add additional sauce, but that would be my only change. Thanks!

  2. Only two people live in my house. If I make half the recipe, will it fit in a 9×9 pan, or cause it to overflow?

  3. I ended up reheating it in the oven at 350 for around 25 minutes. Is there a better way to do it? It tasted really good but I think I evaporated? a lot of my sauce. Any advice? My super picky six year old even liked it and I want to make it again!

    1. i don't see italian seasoning or garlic powder listed in the recipe, am i missing something? help!!! i'm making tonite!!

    2. This recipe doesn't have garlic or Italian seasoning. You can certainly add some to the sauce if you would like. It wouldn't hurt the recipe. Enjoy!

    1. I would think that cream cheese would get too thin once it melts. I substitute cottage cheese for ricotta all the time though.

  4. One look at the pictures and I was instantly drooling….excuse me while I grab a tissue LOL. This looks and sounds amazing!!! I must try this soon!!

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