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!

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

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 again lunch the next day.

How To Make Baked Spaghetti

This Ultimate Baked Spaghetti is very easy to make. Start the spaghetti cooking. While the spaghetti is cooking, whisk together the eggs, parmesan, and melted butter. Toss that with the cooked spaghetti. Top the spaghetti mixture with a combination of cream cheese, sour cream, garlic, and Italian seasoning. Finally, top everything with some cooked Italian sausage or ground beef and jarred spaghetti sauce. You can make it in advance and refrigerate until ready to bake.

I get a lot of questions about which jarred spaghetti sauces I like to use. Here are three of my favorites. They are all great, and I use them for all of my recipes that call for jarred spaghetti sauce.

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!

Can I freeze Baked Spaghetti?

Absolutely! This Ultimate Baked Spaghetti also freezes well. You could even split the recipe into two 8×8 foil pans – bake one now and freeze one unbaked for later. When ready to bake the frozen baked spaghetti, thaw completely and bake as directed below.

For the leftovers, I cut them into single-serving squares and freeze them wrapped in plastic wrap. When ready to eat, just thaw and pop in the microwave. Perfect for a quick and easy meal later!

Baked Spaghetti for a Crowd

This makes a ton. It would be great for a potluck. You can serve about 12 people with this Ultimate Baked Spaghetti Casserole. If you have a large crowd, just double or triple the recipe. You can make this in advance, so it is great for parties! Serve this with a simple salad and some garlic bread for an amazing Italian feast!

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The Ultimate Baked Spaghetti

Yield: 8 people
Prep Time 15 mins
Cook Time 45 mins
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!

Ingredients:

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

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9×13-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.
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!

Steph

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Comments

  1. I made this once before, about 5-6 years ago. I remember it to be delicious. It reminded me a lot of lasagna. I will be making it again today, if I have sour cream. I hope it lives up to my memory.

  2. I have made this recipe several times. One thing I do different is that I mix everything together and then put it in the 9×13 dish

  3. I made this for a dinner party of eight people. Everyone raved about it ! It was delicious. I had leftovers for lunch today ,,,, it was even better the next day!

  4. As usual your recipes do not disappoint, even my 3 and 6 year old grandkids who are VERY picky. I wondered about the cream cheese and sour cream but have learned to trust you and glad I did. 🙂

    My daughter, who is a culinary teacher, was over for a quick visit, said she didn’t really like baked spaghetti, but not only ended up eating some, but taking some home LOL

    thanks.

  5. This is now my husband’s favorite meal!! I will definitely save this recipe. Thank you for sharing.

  6. I’ve made this receipt numerous times and LOVE IT. This will be the first time I freeze it. My question is … Can you freeze this unbaked and then bake it without thawing it first?

  7. Going to make this and which do you prefer – mild sausage or hamburger meat? Can’t wait to try this Rao sauce.

  8. Just made this again tonight. SO good!! My husband L O V E S it so much. Luckily, we have plenty leftover. He would not mind eating this every night 😀 I do add an extra Tbsp melted butter. I might add an extra egg to keep the spaghetti moist. I did also add 1/4 of the pasta cooking liquid.

    1. I have not tested this recipe with spaghetti squash, so I can not say with certainty how it would turn out.

  9. I made this for my niece’s family and her kids loved it! Her 4 year old daughter said she would pay $24 for a plate of it in a restaurant. LOL

  10. Once again, my family has requested this yummy spaghetti bake for our Christmas dinner!!! Such a great recipe, so creamy, delicious, easy to make and never disappoints!! Thank you!!!

  11. Second time I’ve made this and everybody loves it. I think the spaghetti is a little on the dry side so I added some canned pasta sauce to the bottom of the dish. Seems to do the trick.

  12. My family loves this recipe, definitely a favorite.
    Has anyone tried making it in a 9×13 crock pot?
    Going with friends and would like it ready when we get home.

    1. I think it would be just fine in the slow cooker. I would undercook the pasta by a few minutes so it isn’t mushy.

  13. I have never made a spaghetti bake before this recipe. It by far exceeded my expectations. I was concerned that the noodles would be dry, but they were perfect.

  14. This was terrific! I made tonight and split into 2 smaller casseroles. I used Italian sausage and removed from casing and browned and crumbled in pan before I added the pasta sauce. I also added an extra 1/2 cup sauce too. So flavorful! Husband had seconds! Thanks for this recipe. I will definitely make this regularly.

  15. Excellent
    Was delicious and the whole family enjoyed, will def add this to my rotating schedule of dinners.

  16. Made this and was delicious. Making it for church potluck..i might add more sauce when serving..

  17. My family loves this dish. We do use less spaghetti because for our taste it’s just too much base. Since we all work different shifts it’s so good right then or as a warm up. Thank you for sharing!

  18. Made this tonight for my family. Just didn’t add meat and my picky girls loved as did my husband. I thought it was good too! I’m rating it 5 stars because it was very easy to make and tasted good.

  19. Our family loves this so much that I’m making it for about 250 guests at my daughters wedding in December. I have done a couple trial runs and the spaghetti mixture seems to dry out a bit and the cream cheese mixture seems chunky and not creamy. I prepared it per the instructions, baked it, cooled it and wrapped it generously with foil/saran wrap. I frozen it for 3 weeks and thawed in the refrigerator, then reheated. Any helpful tips would be greatly appreciated to make this taste as amazing as it does when it is freshly made. I am freezing it a few weeks before, so we are not so overwhelmed the week of the wedding. Thank you in advance for any helpful hints

  20. WE MADE THIS LAST WEEK EVERYONE LOVED IT MY HUSBAND BRAGGED TO EVERYONE THAT WOULD LISTON HOW AWESOME IT WAS………AND IT WAS!!!

  21. Can anyone tell me where in aus I can get the Italian sausage from please?
    Or will I just use normal mince
    Thanks

    1. You can use ground beef or ground pork and add Italian seasoning (oregano, basil, garlic, onion)

  22. I just made this baked spaghetti and it was a hit.my husban love it .I will definately be making this again.I have never had baked spaghetti before.

  23. How long can you freeze this? Thaw in refrigerator; bring out for how many mins. to come to room temperature and would you bake it at the same temperture and time.

  24. This is one of mine and my husband’s favorite dinners so I’m going to make a couple pans for a big get together we’re having tomorrow. Would it be ok to make the pans tonight and keep in the refrigerator for 24 hours? Also, how much do you think I need to increase the cook time for 2 or 3 pans?

  25. I really like this recipe! Mine was a little dry & the spaghetti stuck together…..is that normal? The mozzarella cheese burned a little on the edges…should I not bake it as long?

    1. LaKeshia – I've never had issues with the spaghetti being dry. Maybe try and cook it a minute or two less than the directions on the package. If the cheese is getting too browned, try covering the dish during the last few minutes of baking.

  26. Made this tonight and it was really delicious! The only thing I did different was add diced onion to the ground beef, but thatsca personal preference. Thank you for sharing!

  27. Hello

    I was wondering do I cover the spaghetti up in foil before I put in the oven ? and should I put the spaghetti on the top shelf or the bottom shelf in the oven??

  28. I made this for hubby and myself earlier in the week and it was wonderful! While preparing, I divided everything evenly into two 8×8 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!

    1. Hi! I’m making this recipe tonight for the 2nd time and can’t wait to see if it turns out just as good this time as it did last time. An interesting spin on the spaghetti dish. So rich and creamy with alot of flavor. I also loved how I could tweak the amount of the ingredients to my preference. This dish was a hit with all of us.

  29. 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.

    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.

    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?

    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.

    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.

  30. 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!

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

  32. 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?

  33. 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!

  34. 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!

  35. 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. 🙂

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

    Thanks!

  37. 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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