5 from 15 votes
Baked Spaghetti
Baked Spaghetti blends al dente cooked spaghetti noodles with creamy softened cream cheese, ground beef simmered in garlic and spaghetti sauce, and seasonings like Italian herbs and basil. Topped with shredded Parmesan and mozzarella cheese, it’s baked until hot and bubbly, resulting in a hearty, cheesy pasta casserole with rich tomato flavor and a slightly crisp cheese topping.
Prep Time
20 mins
Cook Time
30 mins
Servings:
12
Course:
Main Course, Dinner, Others
Cuisine:
Italian, American
Ingredients
- 12 ounces spaghetti noodles dried
- 1 pound ground beef lean
- 2 cloves garlic minced
- 1 to 2 jars (24 ounces, each) spaghetti sauce * see note
- 1 block (8 ounces) cream cheese softened to room temperature
- 1 teaspoon Italian seasoning
- 1/2 teaspoon basil dried
- 1/2 cup Parmesan Cheese shredded
- 1 cup mozzarella cheese shredded
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray. Set aside.
- In a large skillet, cook & crumble ground beef and garlic over medium-high heat until no longer pink. Drain any grease. Stir in spaghetti sauce. Remove from heat.
- Meanwhile, cook spaghetti noodles in a large pot of water according to package directions. Drain water and then place hot noodles back into the empty pot. Add cream cheese, Italian seasoning and dried basil to noodles. Stir and combine until cream cheese has melted and noodles are all coated.
- Spread a small amount of meat sauce evenly in the bottom of the baking dish. Pour in noodles and spread out evenly. Pour the meat sauce mixture evenly over the tops of noodles and then sprinkle evenly with both cheeses.
- Bake, uncovered, for 25 to 30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares and serving. Enjoy!
Cup of Yum
Notes
- Use about 1.5 jars of spaghetti sauce if you prefer the casserole extra saucy.
- To serve fewer people, halve the recipe and bake in an 8x8-inch dish.