The Best Baked Spaghetti - easy & delicious spaghetti casserole! Italian sausage, spaghetti sauce, eggs, parmesan, pasta, ricotta, sour cream and mozzarella. Serve with a salad and garlic bread for a restaurant-quality meal. Can make in advance and refrigerate or freezer for later. The whole family loves this casserole!
1-lbItalian sausage, casings removed
1(24-oz) jar spaghetti sauce
4cupsshredded mozzarella cheese
Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
Cook Italian sausage in a skillet until no longer pink. Drain fat.
Cook spaghetti according to package directions. Drain.
Whisk together eggs, parmesan cheese, and melted butter. Toss with cooked pasta. Set aside.
Combine ricotta, parsley and sour cream. Set aside.
Combine spaghetti sauce and cooked sausage/hamburger. Set aside.
Layer half of pasta mixture, half of ricotta cheese mixture, half of meat sauce and half of mozzarella. Repeat layers.
Cover pan with aluminum foil and bake 35 minutes. Remove foil and bake an additional 10 minutes (until cheese is bubbly).
Can use ground beef, ground turkey, or ground pork/sausage or Italian sausageI use thin spaghetti for the pasta, but you can also use vermicelli, spaghetti, thick spaghetti, bucatini, or fettuccineI use three types of cheeses in this casserole - mozzarella, parmesan, and ricotta.Feel free to use any cheese that you like - Italian cheese blend, provolone, asiago, or cottage cheese are good substitutes.My favorite jarred spaghetti sauces are Trader Joe's Roasted Garlic Marinara (green label), Rao's, and La Famiglia DelGrosso.You can assemble this casserole ahead of time and refrigerate overnight or freeze for later.To bake after freezing, thaw completely and bake as directed below.To reheat after freezing, partially thaw the casserole. Cover with aluminum foil and bake at 350ºF for 30 to 40 minutes, until warmed throughout.