Spaghetti Casserole takes everything you love about classic spaghetti and turns it into a cozy baked dish full of flavor. With layers of pasta, seasoned beef, creamy sauce, and melted cheese, it’s hearty, delicious, and easy to make ahead.
This version adds a touch of sour cream, which gives it a rich, creamy twist that makes it extra special. It’s a dinner everyone (from kids to grandparents) will love.
It is also perfect for prepping ahead of time AND makes an easy freezer meal! Great for busy weeknights or sharing.
This pasta dish is a simple, classic dinner that will never go out of style. Serve it with Garlic Bread or Garlic Knots for a full meal.
This is a family favorite; we also love making Baked Spaghetti and Spaghetti Pie.
Why we think you’ll love it:
- An easy weeknight dinner. It’s so easy to whip up and throw into the oven for dinner. Just 20 minutes of prep!
- Kid-approved. All the kids love this (and the adults do too)! It’s an elevated classic packed with creamy, cheesy flavor!
- Makes a great freezer meal. This casserole is perfect for making ahead of time or freezing for later – perfect for sharing!
Spaghetti Casserole Ingredients
- Spaghetti (16 ounces): The base of the dish, tender and perfect for holding sauce. Or long pasta like angel hair, linguine, or fettuccine, or use shaped pasta such as penne and bow tie.
- Ground beef (2 pounds): Adds heartiness and flavor. We also like to use ½ Italian sausage with ½ ground beef, or replace it with ground chicken or ground turkey.
- Sour cream (1½ cups): The secret ingredient that makes it creamy and rich. Or use plain Greek yogurt, Ricotta cheese, or even cottage cheese.
- Garlic salt with parsley flakes (1 teaspoon): Adds savory flavor and a hint of color.
- Dried oregano (1 teaspoon): Classic Italian herb for depth and aroma.
- Dried basil (1 teaspoon): Adds freshness and sweetness.
- Mozzarella cheese (2 cups, divided): Melts beautifully for that gooey, cheesy topping. Or you can use a blend of Italian cheeses.
- Parmesan cheese (½ cup): Adds a salty, nutty finish.
- Spaghetti or marinara sauce (2 jars, 26.5 ounces each): Ties it all together with bold tomato flavor. You can use store-bought or homemade.
- optional spice – red pepper flakes or hot sauce
- optional veggies – diced onions, mushrooms, shredded carrots, broccoli, or bell peppers
How to Make Spaghetti Casserole
PREP. Preheat the oven to 350°F. While the oven is preheating, cook spaghetti according to the package directions, then drain and set aside.
- Tip: Breaking the spaghetti noodles into quarters makes it easier to cut, serve, and eat.
MEAT. While the spaghetti is cooking, add ground beef to a large skillet. Cook, breaking into small pieces, until browned and cooked through. Drain the grease. Return the ground beef to the skillet.
SAUCE. Add spaghetti sauce (or Marinara sauce), sour cream, garlic salt, oregano, and basil to the skillet. Stir everything to combine.
COMBINE. Add the cooked spaghetti noodles and mozzarella cheese to the skillet, and mix.
BAKE. Pour the mixture into a 9×13 baking dish. Top the casserole with the remaining cup of mozzarella and parmesan cheese.
- Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake an additional 10-15 minutes, until the cheese is bubbling and browned.
- Garnish baked spaghetti casserole with any fresh herbs like basil or parsley.
Kristyn’s Recipe Tips
- Use sour cream for creaminess — it gives the casserole a rich, velvety texture.
- Cook the spaghetti only to al dente, not more so it doesn’t get mushy while baking.
- We use all ground beef. For an easy twist, combine it with Italian sausage, or replace it with ground chicken or ground turkey.
- We use store-bought sauce to make this quick and easy, but homemade spaghetti sauce or homemade marinara sauce can also be used.
- Cover with foil for the first bake to keep it moist, then uncover to brown the cheese.
- Let it rest 5–10 minutes before serving to help it set and slice neatly.
Spaghetti Casserole Recipe
Video
Ingredients
- 1 (16-ounce) package spaghetti
- 2 pounds ground beef
- 1½ cups sour cream
- 1 teaspoon garlic salt (with parsley flakes)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups shredded mozzarella cheese, divided
- ½ cup parmesan cheese
- 2 (26.5-ounce) jars spaghetti sauce, or marinara sauce
Instructions
- Preheat the oven to 350°F. 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 9×13 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.
Notes
- Cook the spaghetti only to al dente, not more; it will continue to cook in the oven.
- We use all ground beef. For an easy twist, combine it with Italian sausage, or replace it with ground chicken or ground turkey.
- We use store-bought sauce to make this quickly and easily, but homemade spaghetti sauce or homemade marinara sauce can also be used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Boil the pasta to al dente. Assemble the casserole, cover with plastic, and refrigerate for 24 hours before baking, or wrap again with foil and freeze for up to 3 months. Thaw overnight in the fridge.
Place in an airtight container(s) and store in the fridge for 3-4 days or freeze for 2-3 months.
Complete The Meal
Sides
Olive Garden Breadsticks
2 hrs 27 mins
Tomato Mozzarella Salad
8 mins
Garlic Knot Recipe
20 mins
Easy Bruschetta Recipe
14 mins
Spaghetti Recipes
Collections
This recipe was originally published May 2020.
This is an excellent recipe! It is delicious. However there is no way it fits in a 9 x 13 baking dish…. more like two 9 x 13 baking dishes!
This is my go to baked spaghetti recipe. I’ve made it so many times now it’s second nature. I add more garlic salt and switch up the cheeses sometimes, but that’s personal taste. It is a wonderful recipe to have on hand!
Do I need to use garlic salt with parsley or is regular garlic salt okay? Same amount in recipe too?
You can use regular garlic salt if that’s what you have! And yes, same amount.
Thank you so much!
I can’t wait to make this wonderful looking casserole! I’ve made a few of your recipes and they have never failed to impress.