This post may contain affiliate links. Please read our disclosure policy.
Spaghetti casserole is a comfort-food classic turned cheesy baked pasta dish. It’s a deliciously easy way to feed the family!
Easy Baked Spaghetti Casserole
Have I mentioned how much we enjoy casseroles? Especially this spaghetti casserole!
Like most kids, ours LOVE Spaghetti, and this version is a cheesy favorite – plus, it’s crazy easy! We started with a meaty sauce and added sour cream and cheese to make it creamy and add flavor. For extra cheese we topped it with mozzarella and parmesan and baked it in the oven. So cheesy and so delicious!
It is also perfect for prepping ahead of time AND makes an easy freezer meal! Great for busy weeknights or for sharing.
This casserole is a simple, classic dinner that will never go out of style. Serve it with Garlic Bread or Garlic Knots for a full meal.
WHY WE 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!
Ingredients
PREP TIME: 20 minutes
COOK TIME: 45 minutes
- 1 (16-ounce) package spaghetti – angel hair is the most similar and keeps the “spaghetti” look, but you can also use shaped pasta such as penne and bow tie.
- 2 pounds ground beef – Use Italian sausage instead of, or along with ground beef, or use ground chicken or ground turkey.
- 1½ cups sour cream – or Greek yogurt, Ricotta cheese, or even cottage cheese
- 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
- 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 16 ounces of 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 2 pounds of 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.
- SAUCE. Add 2 jars spaghetti sauce (or Marinara sauce), 1½ cups sour cream, 1 teaspoon garlic salt, 1 teaspoon oregano, and 1 teaspoon basil to the skillet. Stir everything to combine.
- COMBINE. Add the cooked spaghetti noodles and 1 cup of the mozzarella cheese to the skillet, and mix.
- BAKE. Pour the mixture into a 9×13 baking dish. Sprinkle the remaining cup of mozzarella and ½ cup parmesan cheese over the top.
- 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 with any fresh herbs like basil or parsley.
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
Spaghetti Casserole
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.
Video
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.
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.