Baked Spaghetti Casserole
User Reviews
5
Baked Spaghetti Casserole
Description
Baked Spaghetti Casserole brings together cooked spaghetti enriched with butter, Parmesan cheese, and eggs, giving the noodles a flavorful coating that enhances the casserole's richness. The meat sauce is made by browning ground beef with onions, then simmering it in meatless spaghetti sauce seasoned with Italian herbs and salt, producing a hearty and well-seasoned base. A cottage cheese and sour cream blend adds creaminess and moisture to the layers.
Assembly involves layering half the spaghetti, spreading the cottage cheese mixture evenly, then the meat sauce, and topping with shredded mozzarella for a melty finish. Baking melds the flavors and creates a warm dish with varied textures from the creamy filling to the tender pasta and cheese crust.
The casserole suits a family meal or potluck and accommodates add-ins such as mushrooms or substituting ricotta for cottage cheese. It freezes well for up to a month when assembled and wrapped properly, making it convenient for meal prep or future dinners. When frozen, bake it directly or thaw overnight to reheat.
Ingredients
- 16 ounces spaghetti
- 1 lb. ground beef
- 1 onion chopped, medium
- 32 ounces spaghetti sauce meatless, favorite
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1 1/2 cups cottage cheese
- 1 cups sour cream
- 1/2 teaspoon black pepper
- 2 egg
- 1/2 cup butter
- 1/2 cup Parmesan Cheese freshly grated
- 16 ounces mozzarella cheese about 3 cups, shredded
Instructions
- Fill a large pot with salted water and bring it to a rolling boil. Add spaghetti and cook until al dente, about 11-12 minutes. Drain, toss with a little olive oil to prevent it from sticking, and set aside.
- Meanwhile, in a large pan over medium heat, combine the ground beef and 1/2 cup of the chopped onion and cook, breaking up the meat until browned. Drain any excess grease from the pan and add the spaghetti sauce, Italian seasoning, and salt. Simmer for 15-20 minutes.
- In a medium bowl, combine the cottage cheese, sour cream, and pepper. Stir until combined, then set aside.
- Whisk together the two eggs, melted butter, and Parmesan cheese in a large bowl and then add the cooked spaghetti. Toss to coat.
- To assemble the baked spaghetti casserole, in a 9x13-inch baking dish, spread 1/2 of the cooked spaghetti noodles. Dollop spoonfuls of the cottage cheese and sour cream mixture over top and spread it into an even layer. Pour half of the spaghetti sauce and meat mixture over the top of the noodles and cottage cheese and spread it to the edges, then sprinkle half of the shredded mozzarella cheese over the whole thing. Repeat for a second layer with the remaining ingredients.
- Cover with foil and bake in a preheated oven at 350 degrees for 30-40 minutes, until hot in the center and the cheese is melted and bubbly. Remove foil and allow the casserole to rest for 15 minutes before serving.
- If making this casserole as a freezer meal, prepare to the point of baking it in the oven, then wrap tightly in foil and freeze. Defrost completely in the refrigerator when ready to cook, then bake in the oven for 40-50 minutes, until hot through and the cheese is melted and bubbly.
Notes
- Adding 8 ounces of chopped mushrooms to the beef and onions adds extra depth to the sauce.
- Sweet Italian sausage can be used instead of ground beef for a different flavor.
- Ricotta cheese may replace cottage cheese; it won’t be as creamy but still yields good results.
- The eggs, butter, and Parmesan mixed with the pasta can be omitted for a lighter version.
- This casserole freezes well; assemble and cover tightly with foil, freezing for up to 1 month.
- To bake from frozen, place in a baking dish and cook at 350°F for 60-75 minutes until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12 Servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 10g | 3% |
| Protein | 27g | 54% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 1210mg | 50% |
| Potassium | 570mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1269IU | 25% |
| Vitamin C | 7mg | 8% |
| Calcium | 373mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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