Spaghetti Casserole

Name: Spaghetti Casserole
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1 pound bulk Italian pork sausage; ½ pound ground beef; 1 cup diced yellow onion; 6 large cloves garlic, minced; 24 ounces marinara sauce; ⅓ cup chopped fresh basil leaves; salt & pepper; 15 ounces whole-milk ricotta; 1 large egg; 2 cups shredded mozzarella; ½ cup grated parmesan; 1 tablespoon dried Italian herb mix; ½ teaspoon Morton kosher salt; ½ teaspoon black pepper; ¼ teaspoon dried red pepper flakes; 1 pound spaghetti noodles; 4 ounces full-fat cream cheese, cut into 1" chunks; 2 tablespoons unsalted butter; ½ cup reserved pasta water; ½ teaspoon Morton kosher salt; 2 cups shredded mozzarella

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
8 servings
Calories
883 kcal
Course
Main Course, Dinner
Cuisine
Italian, American

Spaghetti Casserole

Iris Warren

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Meaty red sauce, spaghetti noodles, Cheesy Yum, and a topping of even more cheese make this baked Spaghetti Casserole an instant hit. This one’s going to be a staple in your family recipe box, for sure!

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Ingredients

Servings

Meat Sauce

1 pound bulk Italian pork sausage
½ pound ground beef
1 cup diced yellow onion
6 large cloves garlic, minced
24 ounces marinara sauce
⅓ cup chopped fresh basil leaves
salt & pepper, to taste

Cheesy Yum

15 ounces whole-milk ricotta
1 large egg
2 cups shredded mozzarella (use whole milk mozzarella if you can find it)
½ cup grated parmesan
1 tablespoon dried Italian herb mix
½ teaspoon Morton kosher salt
½ teaspoon black pepper
¼ teaspoon dried red pepper flakes

Spaghetti

1 pound spaghetti noodles
4 ounces full-fat cream cheese, cut into 1" chunks
2 tablespoons unsalted butter
½ cup reserved pasta water
½ teaspoon Morton kosher salt
2 cups shredded mozzarella (use whole milk mozzarella if you can find it)

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Instructions

Preheat oven to 350°F.
Meat Sauce: Heat a large skillet over medium to medium-high heat. Add pork and beef, and break into small bite-sized pieces as it browns. When meats are about half-way cooked, stir in onion and garlic. When meats are fully cooked, drain away excess grease. Add marinara sauce and fresh basil, and stir to combine and heat thoroughly. Season to taste with salt & pepper, then remove skillet from heat.
Cheesy Yum: In a medium bowl, combine ricotta and egg. Then fold in mozzarella, Parmesan, dried Italian herb mix, salt, pepper, and red pepper flakes. Set aside.
Spaghetti: In a large pot of water, cook spaghetti according to package directions, to al dente. Reserve ½ cup of pasta water. Then drain spaghetti and return it to the same pot. Add cream cheese, butter, 1 cup of prepared meat sauce, ¼ cup of the reserved pasta water, and salt; fold to coat + melt the cream cheese and butter. If needed, add a bit more reserved pasta water to maintain a creamy texture.
Assemble: Add half the spaghetti mixture to the bottom of a 9"x13" pan, in an even layer. Spread half the cheesy yum over the spaghetti. Then add the remaining spaghetti mixture, followed by the remaining cheesy yum. Spread the remaining meat sauce over the cheesy yum, then sprinkle remaining 2 cups of mozzarella evenly over the top.
Bake: Cover pan with foil and bake 45 minutes. Remove foil and bake 15-20 minutes more, or until cheese is bubbling and melted to your liking. If desired, place pan under broiler for 1-2 minutes to blister the cheesy top. Remove from oven and let rest 5-10 minutes before serving.

Notes

To prepare ahead: Make the casserole 1-2 days before baking, cover unbaked casserole tightly with a lid or foil, then refrigerate. When ready to bake, remove casserole from fridge 30 minutes prior to baking and preheat oven. Because the casserole is now thoroughly cold, it will need to bake longer than if you were baking it right after assembly. Bake with foil covering the casserole and do not remove the foil until the casserole is thoroughly warmed. Then remove the foil and bake 15-20 minutes more.

Nutrition Information

Show Details

Calories 883kcal (44%) Carbohydrates 55g (18%) Protein 44g (88%) Fat 54g (83%) Saturated Fat 26g (130%) Polyunsaturated Fat 4g Monounsaturated Fat 19g Trans Fat 0.5g Cholesterol 185mg (62%) Sodium 1692mg (71%) Potassium 789mg (23%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1432IU (29%) Vitamin C 9mg (10%) Calcium 527mg (53%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 883 kcal

% Daily Value*

Calories	883kcal	44%
Carbohydrates	55g	18%
Protein	44g	88%
Fat	54g	83%
Saturated Fat	26g	130%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	19g	95%
Trans Fat	0.5g	25%
Cholesterol	185mg	62%
Sodium	1692mg	71%
Potassium	789mg	17%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	1432IU	29%
Vitamin C	9mg	10%
Calcium	527mg	53%
Iron	4mg	22%