Favorite Baked Spaghetti Recipe
Favorite Baked Spaghetti Recipe photo by Taste of Home
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Favorite Baked Spaghetti Recipe

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4.5 193 247
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This yummy spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love all the cheese. —Louise Miller, Westminster, Maryland
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES: 10 servings


  • 1 package (16 ounces) spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1/2 teaspoon seasoned salt
  • 2 large 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

Nutritional Facts

1-1/4 cups: 526 calories, 24g fat (13g saturated fat), 127mg cholesterol, 881mg sodium, 45g carbohydrate (9g sugars, 3g fiber), 31g protein.


  1. 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.
  2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
  3. Place half of the spaghetti mixture in a greased 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
  4. Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 10 servings.

Test Kitchen Tips
  • To ensure a well-seasoned dish, salt your pasta water according to package directions.
  • Our Test Kitchen recommends using small-curd cottage cheese because it will meld right in. Ricotta is a great substitute if you favor a milder flavor and finer texture.
  • This classic casserole comes out from under wraps toward the end of baking so the cheese can brown nicely and the noodles take on a delightful crunch. For a saucier experience, add a bit of extra sauce, or keep the casserole covered throughout baking.
  • Originally published as Baked Spaghetti in Quick Cooking July/August 2005, p65

    Reviews for Favorite Baked Spaghetti

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    MY REVIEW User ID: 4315670 261752
    Reviewed Feb. 24, 2017

    "This recipe was delicious! I only used 12 oz spagetti and I think I would add a little more sauce or heat some and put it on the side so they could add it themself. quick and easy. Really liked it."

    kpilk User ID: 1485622 261703
    Reviewed Feb. 23, 2017

    "I made this recipe exactly as written. I did not deviate in any way. It was one of the most bland dishes I have tasted in a long time. I had two servings (one the next day hoping it would be better) and it just didn't have any flavour at all. So disappointing. I ended up throwing the entire casserole out. The sauce needs to be doubled. the spaghetti needs seasoned (1/2 tsp of seasoned salt isn't going to make all that spaghetti taste good) and for god's sake, use ricotta, it goes a long way in texture and moisture. I think the idea is great, but please take it back to the kitchen and try it again. And pop for ricotta; it'll be worth it. This needs Italian seasoning badly. I may try it again after tweaking it."

    linda101545 User ID: 1130286 260553
    Reviewed Jan. 30, 2017

    "Made this tonight, it is awful. If I wanted dry lasagna I would have made it. Made and baked according to directions. The recipe is not a saver! I am 71 and have tried a lot of your recipes, but this is the worst! Don't waste your time, make lasagna! Linda"

    artichokequeen User ID: 4912851 260550
    Reviewed Jan. 30, 2017

    "This was so easy to make and everyone loved it!! Have made it several times, and will make it again, I'm sure"

    foodz User ID: 4801250 260547
    Reviewed Jan. 30, 2017

    "I'm trying to understand where 191 people gave 5 star reviews. This was aweful. Been cooking for 40 years and my hubby and kids and foster kids all said this was the worst dish I've made. Followed the recipe exactly. I'm a devote Taste Of Home follower, but I'm questioning the "Test Kitchen Approved"! YIKES!!"

    Gail User ID: 9027029 259465
    Reviewed Jan. 9, 2017

    "The whole family loved it! I'll definitely make it again."

    djmcclimon User ID: 8470923 257370
    Reviewed Nov. 27, 2016

    "Really enjoyed this recipe. Will definitely make this again. I did reduce the spaghetti to 12 oz. Perfect."

    jeanhflores User ID: 8285866 257173
    Reviewed Nov. 23, 2016

    "Really yummy recipe, and so easy to make. My guests all loved it!"

    Debglass11 User ID: 6300479 256684
    Reviewed Nov. 11, 2016

    "Good casserole to feed a crowd. I made a couple of adjustments - instead of spaghetti sauce from a jar, I sauteed fresh garlic along with the onions, used 2 cans of crushed tomatoes and seasoned it accordingly. I also swapped the cottage cheese for ricotta and mixed the ricotta in with the parmesan and eggs, omitting the butter. Be sure to serve with extra sauce!"

    grannybarbie User ID: 7796286 255077
    Reviewed Oct. 6, 2016

    "I am planning to make this and will try substituting cream cheese for the cottage cheese. Some of my family like extra sauce, so I always have extra sauce heated up and available for those that want to add more sauce to their spaghetti serving. Sounds so good it's making my mouth water...."

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