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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.
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
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.
Really good! Added a little adobe and texas pete and used meatballs instead of hamburger. my family loved it.
Glad your family did! Thank you for trying it & for letting me know!
Sounds wonderful. Spaghetti sauce is not listed the ingredients. But is in the instructions. It obviously belongs in it. Anxious to try this one.
Sorry about that..it’s a jar of your favorite sauce 🙂
Havent made it although I would use ricotta instead of sour cream.
Definitely could 🙂
One jar of sauce or two?
Two jars! 🙂
A friend BROUGHT this to my family after my SO had surgery. My kids loved it! Glad I can come here for the recipe.
Spaghetti is a family favorite! I like being able to make it casserole style. I can make it ahead of time. So easy!
So good! This is the perfect family meal! I never hear any complaints when it’s spaghetti casserole night!
I am so excited to make this for my family!! Love spaghetti in casserole form! I like how simple & easy this looks!
I doubled the recipe and froze half! It’s delicious!
We have spaghetti at least every other week, so this is a great option to mix it up! My family really liked it!
Wha size jar of spagh sauce do you use?
24 ounce jar..sorry! I need to add that! Thank you!
Absolutely loved it! We used all vegan substitutes (Neat Italian, Daiya Pizzeria Blend, Follow your Heart sour cream, and FOllow Your Heart parmesan) and it was delicious and so filling.
WE were unsure of how much spaghetti sauce to add, we put 18 ounces of sauce in the end, but that seemed to be too little. The sour cream was overpowering the flavor of the sauce a bit, so I’d recommend using at least a whole 24 ounce jar! Super excited to make more of your recipes!
I hope you find some to try! Thanks for sharing how you made it vegan friendly 🙂
How much spaghetti sauce? BTW, i love your recipes!!!