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Creamy Baked Spaghetti Casserole

Close-up of a creamy baked spaghetti casserole in a white dish, topped with melted cheese and meat sauce.
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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 freezer-friendly instructions.

Ingredients

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  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon 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, divided

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-high heat. Drain off any excess grease.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the marinara sauce, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
  5. Meanwhile, cook the spaghetti according to package directions until al dente. Drain well.
  6. In a medium bowl, combine the ricotta cheese, beaten egg, and Parmesan cheese. Mix until well combined.
  7. In a large bowl, combine the drained spaghetti with the ricotta mixture and 1 cup of the mozzarella cheese. Stir gently to coat the spaghetti.
  8. Spread half of the spaghetti mixture into the bottom of a 9×13 inch baking dish.
  9. Spoon half of the meat sauce over the spaghetti layer.
  10. Repeat the layers with the remaining spaghetti mixture and meat sauce.
  11. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
  12. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  13. Let stand for 10 minutes before serving.

Notes

  • To freeze, assemble the casserole but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding an extra 10-15 minutes to the baking time.
  • For potlucks, bake the casserole ahead of time and transport it in the baking dish. Cover with foil to keep warm during transport. Reheat in a 350°F (175°C) oven for about 15-20 minutes if needed.
  • You can add a layer of cooked, crumbled Italian sausage to the meat sauce for extra flavor.
  • For a creamier texture, stir 1/4 cup of heavy cream into the ricotta mixture.

Nutrition

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