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Baked Spaghetti Recipe

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This yummy spaghetti casserole will be requested again and again for potlucks and family gatherings. From Westminster, Maryland, Louise Miller writes, "It's especially popular with my grandchildren, who just love all the cheese."

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8-10 Servings
Prep: 25 min. Bake: 1 hour

Ingredients

1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 jar (26 ounces) meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups (16 ounces) 4% cottage cheese
4 cups (16 ounces) part-skim shredded mozzarella cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 13-in. x 9-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1-1/2 cups) equals 526 calories, 24 g fat (13 g saturated fat), 127 mg cholesterol, 881 mg sodium, 45 g carbohydrate, 3 g fiber, 31 g protein.

Baked Spaghetti published in Quick Cooking July/August 2005, p65

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Reviews for Baked Spaghetti (12)

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Reviewed on Oct. 30, 2009 by ashleymarwi

Absolutely delicious! I have shared this recipe with friends who can't get enough of it! Thank you!

Reviewed on Oct. 09, 2009 by katlaydee3

I loved this recipe. I did make one change and used ricotta instead of the cottage cheese.

Reviewed on Sep. 28, 2009 by 3prettykids

my family with 3 young children, Loved this! Made enough for us to eat it twice! Definately going into the dinner rotation!

Reviewed on Sep. 27, 2009 by mcgee64

This was sooo delicious!

Reviewed on Sep. 01, 2009 by kightlis

I have made this twice now and will make it for years to come. It's DELICIOUS! For most things I use Prego sauce...but for this recipe I'll use Ragu-it clings on to the pasta rather than absorbing into it.

Reviewed on Mar. 09, 2009 by gilbreathc

Reviewed on Nov. 18, 2008 by Tlilbit

My Mom always made this for my special birthday dinner. Lots of memories of my favorite dish! Always delicious and leftovers are awsome too!

Reviewed on Nov. 12, 2008 by Amy T.

Hi everyone, thank you for commenting on one of my all-time favorite recipes. I hope you find the make-ahead information useful and easy-to-do! As I continue to write my blog, I will try to include with my favorite recipes any tips that I've learned along the way.

Enjoy the Baked Spaghetti!

Reviewed on Nov. 07, 2008 by cindykayp

Thanks for the comments from Amy's blog for preparing ahead of time:

"I would prepare the entire recipe, except for sprinkling the last layer of mozzarella cheese and baking it. Then let it cool completely uncovered in my refrigerator. Once cooled, I would top it the cheese and cover it with plastic wrap and aluminum foil. By double wrapping it, I was able to make it 1 to 2 days in advance without the sauce soaking majorly into the spaghetti. I got good at attaching the baking instructions with a side note to remove the plastic wrap and let the pan sit at room temperature for 30 minutes before baking. Then it was bake as directed; however, important to note after the first bake to check it was hot enough before baking it without the foil."