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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.
I have made this several times. A quick, easy dish for dinner or potluck. just need lots of marinara or spaghetti sauce so it doesn’t dry out. also, don’t bake too long, and you have a delicious meal with garlic bread and a salad! I’m getting hungry just thinking about it. lol
Can I add ricotta cheese??
Yes, I’m sure you could!!
My family and I had this for supper tonight and we loved it! The only thing I did differently is I used lean ground beef and light sour cream. I will definitely make this again! Thank you for the good eats!
I tried this recipe and I was impressed,but I think this dish needs a day to make all come together. In other words,refrigerate overnight then reheat with foil on top. Zucchini squash is a great addition to this dish!.
Thanks for the feedback and for giving the recipe a try!
Can you use cream cheese instead of sour cream?
This casserole was delicious! I definitely will make again. The only change I made was, I divided the casserole up into two 8 x 8 dishes instead of the 9 x 13. I was able to share one with my parents. They loved it too! Thanks for sharing this recipe.
I normally do not comment, this is AWESOME! It will become a part of the rotation!
I’m so glad you enjoyed the casserole! Thanks for the comment and rate!
OMG this was so yummy! My girls ask for it at least once a week.
Oh I’m so happy to hear that!! So glad to hear that the recipe is a hit!
Can you make ahead or no
Yes you can! You can make up to 24 hours beforehand. Or you can freeze it too! The only change you would make if freezing is to undercook the pasta slightly, then make as written.
I make this spaghetti casserole all the time. It is so great. Three of my grandkids took the recipe to make themselves. Everyone who tastes this loves it. Thank you.
Oh that is wonderful! Thanks for sharing. I’m so glad to hear that you (and your grandkids) enjoy the casserole.
Can you make this with less then 2lbs of ground beef or is it required? AMAZING RECIPE.?
I Just like less meat and don’t want to ruin the recipe if it’s needed
No you can take some of the meat out if you like a little less. It should still taste yummy!!
Very good! This is a very large recipe! I made half recipe because of the amount of ingredients I had on hand. Half recipe was plenty for 6 people. We all enjoyed it.