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5 from 140 votes

Spaghetti Casserole

Spaghetti casserole is a comfort-food classic turned cheesy baked pasta dish. It's a deliciously easy way to feed the family!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Italian
Servings: 12
Author: Lil' Luna

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 9x13 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

Prep ahead. 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.
Store leftovers in an airtight container(s) and store in the fridge for 3-4 days or freeze for 2-3 months.

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