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Creamy Baked Spaghetti Casserole

A slice of creamy baked spaghetti casserole with layers of spaghetti, meat sauce, and melted cheese, garnished with parsley.
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A comforting and cheesy baked spaghetti casserole layered with a rich meat sauce, perfect for family dinners or potlucks. This recipe includes tips for making it freezer-friendly.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces spaghetti, uncooked
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, brown the ground beef with the chopped onion over medium heat. Drain off any excess grease. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and let it cook for 10 minutes, stirring occasionally.
  4. Meanwhile, cook the spaghetti according to package directions until al dente. Drain well.
  5. In a medium bowl, combine the ricotta cheese, beaten egg, and Parmesan cheese. Mix until well combined.
  6. In a greased 9×13 inch baking dish, spread half of the cooked spaghetti. Top with half of the ricotta mixture, then half of the meat sauce, and 1 cup of mozzarella cheese.
  7. Repeat the layers with the remaining spaghetti, ricotta mixture, meat sauce, and the remaining 1 cup of mozzarella cheese.
  8. Cover the baking dish with aluminum foil. Bake for 20 minutes.
  9. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
  10. Let the casserole stand for 10 minutes before serving.

Notes

  • For a freezer-friendly option, assemble the casserole as directed but do not bake. Cover tightly with plastic wrap, then aluminum foil, and freeze for up to 3 months. To bake from frozen, remove plastic wrap, cover with foil, and bake at 375°F (190°C) for 50-60 minutes, or until heated through. Remove foil and bake for an additional 10-15 minutes until bubbly.
  • For potluck serving, ensure the casserole is well-covered during transport. Reheat gently in a low oven if needed before serving.
  • You can add a layer of cooked, drained spinach to the ricotta mixture for added nutrition.

Nutrition

Find it online: https://delicerecipe.com/creamy-baked-spaghetti-casserole/