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Spaghetti casserole is the definition of comfort food! Hearty, delicious, and an easy way to make and eat spaghetti.
It’s fun to switch up Spaghetti every once in a while, whether we decide to make Chicken Spaghetti, Spaghetti Chili, or this new Spaghetti Casserole!
Easy Baked Spaghetti Casserole
Have I mentioned how much I enjoy casseroles? Especially this Spaghetti Casserole!
Here is why:
- SIMPLE. They’re so easy to whip up and throw into the oven for dinner!
- KID APPROVED. All the kids love this (and the adults do too!)
- HEARTY. Pasta, meat sauce, and lots of cheese! What more could you want?
- MAKE AHEAD + FREEZER MEAL. Casseroles are also great for making ahead of time or making as a freezer meal for later.
This casserole is simple a good, classic recipe that will never go out of style.
How to Make Spaghetti Casserole
- PREP. Start by preheating the oven to 350. While the oven is preheating, cook the spaghetti according to the package directions, then drain and set aside.
- MEAT. 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.
- SAUCE. Add the 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 1 cup of the mozzarella cheese to the skillet, and mix.
- BAKE. Pour the mixture 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.
Garnish with any fresh herbs like basil or parsley.
Recipe Tips
Here are a few pasta tips to keep in mind…
- Breaking the spaghetti noodles into quarters makes it easier to cut, serve and eat
- Try using OTHER PASTAS: angel hair is the most similar and keeps the “spaghetti” look, but you can also use shaped pasta such as penne and bow tie.
- Try other cheeses: You can add Ricotta cheese, cream cheese, Parmesan cheese or even cottage cheese.
- If you can, avoid the pre shredded bagged cheese. It contains a coating that keeps the cheese from sticking together, but it also keeps the cheese from melting as well.
- Change up the meat. Use Italian sausage instead of, or along with ground beef or use ground chicken or ground turkey.
- Add Veggies. Sneak in some diced onions, mushrooms, broccoli or bell peppers.
- Spice it up with red pepper flakes or hot sauce.
Making Ahead + Side Options
One reason I love casseroles is because they typically make a great freezer meal. This dish is no different!
The only adjustment to make is undercook the pasta then assemble as written. Cover the pan with plastic wrap then again with aluminum foil.
- FREEZE for up to 3 months. When you’re ready to use it thaw in the fridge and bake according to directions. (be sure to remove the plastic wrap)
- MAKE AHEAD. If you don’t want to freeze this dish you can still make it up to 24 hours in advance. Cover and refrigerate until baking.
SERVE THIS WITH:
Spaghetti Casserole Recipe
Spaghetti casserole is the definition of comfort food! Hearty, delicious, and an easy way to make and eat spaghetti.
Ingredients
- 1 16 ounce package spaghetti
- 2 pounds ground beef
- 1 1/2 cups sour cream
- 1 teaspoon garlic salt (with parsley flakes)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups shredded mozzarella cheese divided
- 1/2 cup parmesan cheese
- 2 26.5 oz spaghetti sauce jars (or marinara jars)
Instructions
- 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.
Video
Notes
Nutrition
Calories: 461kcal, Carbohydrates: 30g, Protein: 24g, Fat: 27g, Saturated Fat: 12g, Cholesterol: 86mg, Sodium: 454mg, Potassium: 347mg, Fiber: 1g, Sugar: 2g, Vitamin A: 338IU, Vitamin C: 1mg, Calcium: 201mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.