Best 7 The Best Spaghetti Casserole Recipes

SPAGHETTI CASSEROLE RECIPE

Steps:

• Preheat the oven to 350. Cook the spaghetti according to the package directions, then drain.
• While the spaghetti is cooking, add the ground beef to a large skillet. Cook, breaking into small pieces, until browned and cooked through. Drain the grease, then return the ground beef to the skillet.
• Add the spaghetti sauce, sour cream, garlic salt, oregano, and basil to the skillet, and stir to combine. Add the noodles and 1 cup of the mozzarella cheese to the skillet, and stir to combine.
• Pour the casserole into a 9 x 13 baking dish. Sprinkle the remaining mozzarella and the parmesan cheese over the top.
• Cover the casserole with foil and bake 30 minutes, then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbling and browned.

SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Sauté the ground beef, Italian sausage, and bacon in a pan over medium-high heat.
• Season the meat with salt and pepper.
• While the meat is cooking, chop onion and mushrooms and add them to the pan.
• Add Italian seasoning and red pepper flakes to the pan. Stir to combine.
• When the meat has cooked thoroughly, remove it from the pan, and drain excess grease if necessary.
• Bring a large pot of salted water to boil.
• Add the spaghetti and cook according to package directions.
• Reserve 1 cup of pasta water for the casserole once the pasta has finished cooking.
• Drain the pasta.
• Place cooked spaghetti into a large bowl.
• Add 1 tablespoon of olive oil, 2 beaten eggs, and 1 cup of Parmesan cheese to the spaghetti. Stir well to combine all ingredients.
• Place pasta sauce into a separate large bowl with the 1 cup of reserved pasta water. Stir to combine to create a thin sauce.
• Ladle just enough sauce to cover the bottom of a 13 x 9-inch baking dish.
• Add half of the cooked spaghetti to the dish.
• Spoon ricotta cheese on top of the spaghetti. The dollops will melt while cooking.
• Spoon half of the meat mixture over the ricotta cheese.
• Add 1 1/2 cups of shredded Italian blend cheese on top of the meat mixture.
• Pour just enough sauce in the dish to cover the meat.
• Place the remaining pasta on top.
• Place the remaining meat on the pasta.
• Sprinkle the remaining Italian cheese on top.
• Bake at 350 for 25 minutes, until heated through and the cheese on the top is melted and lightly browned.

SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat. , Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers., Cover and bake 55-65 minutes or until cheese is melted. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

BAKED SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350˚F.
• Bring a large pot of salted water to a boil over high heat. Add in the spaghetti and cook until it is pliable but still firm to the bite, about 8 minutes. Drain well and set aside.
• In the meantime, heat a large pan over medium heat. Crumble in the Italian sausage and stir occasionally until browned, about 4 to 5 minutes.
• Add onion, garlic, salt, and pepper. Cook until the onion is translucent and slightly softened, about 2 minutes.
• Pour in the marinara sauce and stir to combine. Remove from heat and set aside.
• In a large bowl, whisk together the ricotta and egg until combined. Set aside.
• Pour half of the marinara sauce into a deep 9x13 inch casserole dish, and then layer on half of the pasta.
• On top of the pasta, spread all of the ricotta cheese mixture into an even layer.
• Add the remaining pasta, pour on the remaining marinara sauce, and top with mozzarella and parmesan.
• Cover with foil and bake for 30 minutes. Remove foil and bake for another 5 to 10 minutes, or until the cheese is melted and sides are bubbling.
• Remove from oven. Garnish with chopped parsley and/or additional parmesan cheese.
• Serve immediately.

THE BEST SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
• Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
• Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

BAKED SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 and PAM a 13x9 deep baking dish.
• In large skillet, brown ground beef.
• In large pot cook pasta to al dente'.
• When beef is cooked, drain and add spaghetti sauce and hot water (I always dump the water in the jar and shake it up to get the last bit of sauce out before adding to the pan).
• Add garlic and veggies and simmer about 10 minutes.
• When pasta is done, drain in a colander and rinse with hot water, let sit temporarily.
• In pasta pot, melt margarine.
• Stir in parmesan cheese, then add pasta back into pan.
• Beat eggs with milk and toss with pasta mixture.
• Press pasta in pan evenly.
• Top with sauce mixture, spreading to the edges.
• Bake at 350 for 15 minutes.
• Top with cheeses and bake additional 15 minutes until cheese starts to melt and brown.
• Remove from oven and let sit for 10 minutes for easier cutting.
• Cut into squares.
• This makes a lot and freezes well in individual squares for lunches.

SPAGHETTI CASSEROLE

Steps:

• The recipe calls for a 9x13 casserole, but I usually split it between two 8x8 pans (increasing the spaghetti, beef, sauce and mozarella slightly if needed) and freeze one of them for another time.
• Cook the spaghetti and drain, but don't rinse.
• Put it right back in the warm pot and add the cream cheese.
• Blend the cream cheese until melted with the spaghetti and then blend in the sour cream.
• Put spaghetti mixture into greased pan.
• Layer some of the mozarella, then the beef, then a little more mozarella.
• Spread the spaghetti sauce across and then put the rest of the mozarella on top.
• Bake at 350 (or maybe 375?) for 30- 35 minutes- until a knife comes out clean.
• Let it stand for 5 or 10 minutes.