Baked Spaghetti Recipe

Reviewed on May. 07, 2013 by dminkus

I just made this last night, with a few changes based on what I had on hand. First I sauteed the onions in olive oil and left out the ground beef because my husband doesn't care for meat in spaghetti sauce. I added fresh garlic to the onions a few minutes before they were done. I added seasoned salt to the egg mixture... next time I think I will add a little more. I used Tony's creole seasoning and a little bit of Mrs. Dash Table blend, because that was all I had. I used ricotta cheese instead of cottage because that was what I had on hand, and I used 1.5 jars of spaghetti sauce based on comments I read by other reviewers. It was definitely VERY moist and I think would be if you make it as is, but if you prefer a lot of tomato sauce and a little less cheese, I'd say add the extra. My husband thought it'd be good for me to use both jars but you'd probably want to use a much bigger pan for that. The flavor was great! I loved the texture that the noodles got from the egg mixture, especially the end pieces (which i don't typically like). I don't understand why someone would comment on this as bland... I make a wide range of food items, anything from a jar of spaghetti with a box of pasta, to homemade pasta with a from scratch sauce... this was definitely not bland! I would like to try this recipe with green pepper and italian sausage!

Reviewed on Apr. 21, 2013 by Blacksheep99

Soo good. It is a starter recipe as I call it. It needed a little more so here are the changes I made

The things I changed/added

-small can of tomato paste

-can of diced tomatoes (not drained)

- 4-5 cloves garlic

-less mozzarella cheese (2cups)

-less ricotta cheese (maybe 1cup) instead of cottage cheese

-added more spaghetti sauce (about 32-35 oz total)

Also I layered the cheese along with the spaghetti noodles & meat sauce.

Reviewed on Apr. 20, 2013 by Blacksheep99

I loved it. It's a great basic recipe. I will be making this a lot more. I did make some changes to it though

-Added more sauce about 35oz total

-Added 4 cloves minced garlic

-1 reg size can of diced tomatoes

-2c shredded mozzarella (1 bag)

-no salt added

-used 1 cup ricotta cheese not cottage cheese

-added Italian season to beef while browning it.

I would have added some red pepper flakes if I wasn't feeding this to my toddler.

Hope my changes help others! :)

Reviewed on Mar. 24, 2013 by basscampers

The recipe sounded good but it was very disappointing. I added garlic and mushrooms to the hamburger as it cooked. The flavor was very bland....not nearly enough sauce or flavor for the amount of noodles. I have discarded this recipe as I will not make it again.

Reviewed on Mar. 14, 2013 by tigersage

We used TVP instead of Ground Beef - tasted great! Also, husband made way too much pasta - but we used it all. Used only 1 cup of cheese. Added a can of diced basil tomatos. added layer of fresh spinach and used ricotta instead of cottage cheese. My 2 year old loved it! As did husband. and with all the pasta made it streach to another casserole dish and took it to grandparents who also loved it! However, husband did say he's adding spicy sausage next time. Glad he's going to cook! Thanks, this is going in the family recipe book.

Reviewed on Mar. 07, 2013 by jenniferlc

We have a restaurant here named Cheddar's that serves a recipe called Baked Spasagna. Obviously by the name you can tell it is a baked spaghetti /lasagna type dish. It is one of the most requested menu items, but trust me, THIS version is even better!! Extra sauce and shorter baking time is recommended to help the dryness factor. Other than that,this is Fantastic!

Reviewed on Mar. 07, 2013 by scurlock

Been using this recipe for years. It's always a hit. I have made it easier by mixing everything together instead of layering it. Makes it prettier too when serving. I have never had anyone say this isn't great. (Hint: If you break the spaghetti in thirds when cooking it, it makes it easier to mix.)

Reviewed on Mar. 07, 2013 by KristiJo

Easy to make, easy to please the masses and great leftovers!

Reviewed on Mar. 04, 2013 by netkna

I made the recipe exactly as written. There was way too much spaghetti for the amount of sauce...very dry on bottom. And the flavor was a bit bland. I was disappointed.

Reviewed on Mar. 03, 2013 by AmyIdaho

Reviews are right! I made the recipe..added garlic and oregano...doubled the spaghetti sauce...did half ground beef and half ground sausage. It was amazing!!!I had my family over (a dozen people) for sunday lunch. We had salad and garlic bread with the baked spaghetti. Huge likes from the family. I will make this again and again! :) Thanks Taste of Home!

Reviewed on Feb. 22, 2013 by Geo4Dudes

My kids loved this recipe and it was easy to make and not expensive. You may want to use a deep 9 X 13 baking disk.

Reviewed on Jan. 28, 2013 by Gttallon

This is a great recipe! My family loves it!

Reviewed on Jan. 16, 2013 by Eoneil

This recipe is unbelievable! I like a lot of flavor, so I modified by adding 4 cloves of crushed garlic in with the onion when I browned the ground beef. Once cooked and after drained, I added rosemary, oregano, and basil to the ground beef. I used ricotta instead of cottage cheese, and I also used two jars of sauce, which I highly recommend. Soooooo good!!!!

Reviewed on Jan. 10, 2013 by Nkrags79

so so so Great

Reviewed on Jan. 01, 2013 by Nikkif8

This sounds yummy with the cottage cheese, I make something similar with diced tomatos & mushrooms instead of sauce and cream of mushroom soup on top with parm & cheddar cheese. It's one of my favs and one of the few leftovers we always eat!

Reviewed on Dec. 29, 2012 by Ruthannom

Easy to make and absolutely delicious!! My family suggested that I make this whenever they visit.

Reviewed on Dec. 22, 2012 by MonCherie715

I felt it needed more everything...more meat-next time I will also add Italian sausage, more sauce and mushrooms.

Reviewed on Nov. 06, 2012 by rdwlcw

One of my Grandsons favorite recipes!

Reviewed on Oct. 28, 2012 by rn2010

I lightened this up and everyone loves it. I use multi grain angel hair pasta, ground turkey, and fat free cottege cheese

Reviewed on Oct. 24, 2012 by JeannineMarie

This recipie is the Spaghetti Pie recipe with a few changes. I like the Spaghettie Pie in the deep dish pie plate. I also use my own sauce instead of canned. When I make sauce I make about 10 pies for fmily and friends. They freeze well(baked or un baked) If cooking from frozen, take out night before and put in fridge, then bake as directed 45 minutes covered with foil, 15 minutes uncovered in 350 degree oven.

Reviewed on Oct. 10, 2012 by administrator

This was delicious! Very easy and makes alot-was good for leftovers and lunches. Might try making it with ricotta cheese next time, but is delicious this way too. I did use 2 jars of spaghetti sauce as suggested by others and it worked well.

Reviewed on Sep. 15, 2012 by angelajune

Yum! I can tell this would be great as written. But I added an extra 12 oz of sauce and some green bell pepper, used ricotta instead of cottage cheese, and an italian blend instead of mozzarella. It made a huge amount, which is good...this should make great leftovers! Will definitely make again.

Reviewed on Sep. 12, 2012 by laurij99

This is so good. I use 3 jars of spaghetti sauce instead of just 1. It's become a favorite recipe.

Reviewed on Sep. 07, 2012 by luvlex

We've made this before and it's always been popular. This time we used 2 pkgs of 16 oz. thin spaghetti noodles, 2 jars of 24 ozs. spaghetti sauce, 3 eggs, 2/3 cups parmesan cheese (left the other cheese as is), a container of 16 oz cottage cheese and a small container of ricotta cheese combined. We also used 2-1/2 lbs of meet and added olives and mushrooms. Yum!

Reviewed on Aug. 15, 2012 by Summy

Easy and yummy! Just a perfect blend. I did add a little extra sauce, based on the reviews.

Reviewed on Aug. 10, 2012 by 1275

Very yummy. It is amazing how something so simple can taste so good. My family (and even me) get tired of traditional spaghetti and this version was a nice change of pace. I halved the recipe and it fed my family of 6 well. I did not halve the beef though, I used a whole pound. I also used 2 eggs but I might use only one next time. I did not have cottage cheese on hand so I used about 1/2 cup of sour cream in place of it. Overall, a very good simple classic American dinner that I will be making again. I have made this a couple of times- once for a family in need.

Reviewed on Aug. 09, 2012 by Linda Connor

The family enjoyed this dish, and, at their request, I sent some home with the grandkids.

Reviewed on Jul. 31, 2012 by pwdigwald

This was delicious & really easy, but made a ton! I think you could easily cut this in half for a family of 4 or freeze half of it for later.

Reviewed on Jul. 31, 2012 by krissig1

great recipe. So sorry for readers who are still using margarine. Plastic ingredients ruin everything.

Reviewed on Jul. 31, 2012 by licatinodm

This sounds a lot like a recipe that we call Spasagna (spaghetti lasagna).

Reviewed on Jul. 20, 2012 by tbmcclain

This is the best baked spaghetti recipe.

Reviewed on Jul. 19, 2012 by laurij99

Such a good recipe. I use 2 jars of sauce also. I think it would be too dry for me using just one jar.

Reviewed on Jun. 20, 2012 by voodoowitch

I have a regular baked spaghetti recipe I use but I thought I'd give this one a try and was glad I did. It is so different from the other one but equally good. Good tip to use extra sauce. Mine did get a little dry.

Reviewed on Jun. 11, 2012 by s.smith

Just made this and loved it. Only changed a few things: when making the ground beef I added green peppers, garlic, italian seasoning and left out the season salt. Made for a really nice twist to spaghetti.

Reviewed on Mar. 24, 2012 by tchr90

I tasted this yummy spaghetti version when my husband & I were invited to dinner at his aunt & uncle's house. We both loved this and I asked for the recipe. I've made it several times since then and it is always gobbled up quickly! I also make it healtier by using whole grain pasta and fat free cottage cheese and 2% mozzarella cheese & lower-fat Parmesan cheese. I can't tell the difference between the original and my lower fat version! Either way, it is delicous!!

Reviewed on Feb. 15, 2012 by jess77

This was delicious, but it's horribly unhealthy if you make it as stated. You can easily make it lighter by using margarine instead of butter, whole grain pasta and reduced-fat cheeses. I did 2 cups of cheese instead of 4 and thought it was plenty cheesy. Also, I did mushrooms instead of meat, but you could do ground chicken or turkey instead as well.

Reviewed on Jan. 28, 2012 by MySonsx3

Was very good and will definitely make again. I can see where others would call this a lasagna hybrid. I did make a few midifiications. Used italian sausage instead of ground beef, added 2 small cans of black olives, and a large can of mushrooms along with using about 36 oz of sauce, left out the parm (we don't care for), and used the cottage cheese with chives instead of plain. I also cut the time to about 40 minutes total like the others suggested. The 9x13 used in this recipe must be about 6 inches high because basically all I added more was the extra sauce and I filled a 9x13 PLUS a small glass dish (about 6x6). Super recipe! Thanks for sharing! A definite keeper!

Reviewed on Jan. 28, 2012 by AZTina

Way better than just regular Spaghetti. Coating the noodles in the egg/cheese mixture makes them extra tasty.

Reviewed on Jan. 27, 2012 by missybputman

This recipe is fantastic! Although, I did add additional sauce to prevent dryness and a little more cottage cheese. Everytime I make this , the recipe is requested.

Reviewed on Jan. 21, 2012 by Noncookinmama

I am trying to keep w my resolution of eating more healthy this year, so I used whole wheat pasta, half the butter, low fat cottage cheese and 3 cups of low fat mozarella and my family voted this one a keeper! I am also glad it makes enough for leftover night for our family of 4.

Reviewed on Jan. 19, 2012 by GourmetVitae

Like some of the previous reviewers, I added additional sauce to prevent dryness and only baked for 30 minutes. It turned out quite nicely, tasting much like lasagna. It is far better than traditional spaghetti, I think.

Reviewed on Jan. 17, 2012 by gbmccary

When I make this again, I will break the spaghetti into shorter pieces for easier serving.

Reviewed on Jan. 17, 2012 by DBHIBL

Too chessey for Me and the Hubby. Kids would like this recipe tho!

Reviewed on Jan. 16, 2012 by jrjjsc

Everyone loved this casserole. Did not deviate from the recipe ingredients. This one is a keeper!

Reviewed on Jan. 12, 2012 by olddutch

everything is pre-cooked - no need to bake for an hour again- tends to make it a bit dry -

Reviewed on Jan. 11, 2012 by carolynstowers

It's a good dish. The problem I have is it taste like a lasagne with out Italian spices. Next time I make this recipe, I will add basil, Oregano Leaves and Garlic. . I do think children will love this recipe. My husband said the recipe was only ok. But I think his answer was prejudice. He was expection Spaghetti and Meatballs.

Reviewed on Jan. 11, 2012 by kwcrouch

Excellent -- made this for my husband, mom, and dad the other night and everyone loved it! Very easy and very cheesy.

Reviewed on Jan. 08, 2012 by Shuddertoes

<p>This was so scrumptious and satisfying on a cold winter's night! I am a bit puzzled, though, by the ingredient amounts called for. For instance, the amount of cottage cheese seems skimpy compared to the amount of mozzarella. And next time I will probably use a jar and a half of sauce as it was borderline dry.  It also seems like an extremely long time to bake...I will cut that back to 30 minutes next time. But these are minor adjustments...I loved this dish!</p>

Reviewed on Jan. 01, 2012 by terrawiese

This is amazing! Hubby says i'm not allowed to make 'normal' spaghetti again hehe

Reviewed on Dec. 29, 2011 by LadyBabs

Excellent recipe. My granddaughter and I enjoyed it. I especially like the flavor of the cheeses that come through. I will be making this again.

Reviewed on Dec. 28, 2011 by Maxing

I would give this 4-1/2 stars. We enjoy this recipe and now include it in our regular monthly rotation. Even if your kids are not a sauce lover, they will still likely enjoy this as one of my kids does. This recipe is easy to make, makes a lot, and is tasty.

Reviewed on Dec. 28, 2011 by loon55

This recipe is GREAT! My family loves it. I maded it quite a few times. I added frozen spinach to the cottage cheese .(Thaw & Squeeze out the water from frozen spinach before adding)

Reviewed on Dec. 27, 2011 by 3152004703

This was an amazing dinner! I love the cheesieness of it! Even my picky little boy ate all of his serving. This fed my family of six without having to double the recipe. I can see this being a staple for dinner!

Reviewed on Dec. 27, 2011 by dottienelld

This is a wonderful dish. I used Ragu CHUNKY garden sauce. Also, used small curd cottage cheese... and Mozzarella cheese... Will use two dishes to bake it in next time... and freeze part of it... yum...

Reviewed on Dec. 26, 2011 by Patti Kay

This is wonderful ... I add a touch of garlic .. It also makes a large portion is I make as 2 8x8 .... One for the freezer

Reviewed on Dec. 26, 2011 by mamaha24

Great recipe, and my four young kids loved it! I've made this a couple of times--it makes a LOT, so from now on I'll bake half and freeze half because we couldn't finish all the leftovers. I cut the amount of butter in half. I also add about 50% more tomato sauce than the recipe calls for because I love tomatoes.

Reviewed on Dec. 26, 2011 by pgrg71

My family really likes this version of baked spaghetti! I made a few adjustments that we like...I always add minced garlic and Italian seasoning to my meat as I am browning it. I also usually use a larger jar of tomato sauce because I like sauce. I have even used this meal to take to a friend after her daughter's surgery. They have a very large family, so I made a double batch. They raved about it too! They said it even was liked by their "picky eater" in the family.

Reviewed on Dec. 26, 2011 by s-chapstick

the only thing I changed was to use 2 can's of Jalapeno chili & some thick salsa verde instead of pasta sauce & added some pepper jack cheese...Yummmmm

Reviewed on Dec. 26, 2011 by pottaway

This is very easy and a big hit with my family of 5! They are fussy eaters and this is a nice dinner to make everyone happy!

Reviewed on Dec. 26, 2011 by wkmtca

i used italian sausge and it was great..

Reviewed on Dec. 20, 2011 by ekatiakarpova

Very very good! I add little bit garlic to the spaghetti sauceand and I recommend to put less butter to the spaghetti.

Reviewed on Nov. 29, 2011 by afoth73

My husband LOVED this recipe! He said it's a better version of lasagna :) It was really easy and yummy so I'll be making it again soon!!

Reviewed on Nov. 21, 2011 by Bodezafa

Pretty easy to make and I loved it

Reviewed on Nov. 20, 2011 by wild_mustang68

My new FAVORITE spaghetti recipe. I don't know if I'll ever make "plain" spaghetti again!

Reviewed on Oct. 30, 2011 by soccer_mom

This has become a family favorite. Super easy and really, really tasty!

Reviewed on Oct. 26, 2011 by bylaw

This is so good. I make it gluten-free by using gf pasta. I always add a can of diced tomatoes. It makes the dish a bit soupy, but I like it better with the addition. This goes a long way.

Reviewed on Sep. 19, 2011 by saviplus3

Love this recipe! Very easy to make and everyone loved it.

Reviewed on Sep. 14, 2011 by rustedgold1

I agree-this is easy and tasty too! I actually made a double batch and it didn't last long around here!

Reviewed on Aug. 15, 2011 by lorilovesbill

Yummy and easy, my two favorite things!