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Favorite Baked Spaghetti Recipe

Favorite Baked Spaghetti Recipe

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 YIELD:10 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1-1/4 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.

Reviews for Favorite Baked Spaghetti

Sort By :
MY REVIEW
Reviewed Jan. 13, 2016

"This was super easy and delicious!! I divided the recipe by half and left out the cottage cheese (I ran out). I did add more sauce because I love sauce and it turned out really good. My whole family was impressed. I will be cooking this again."

MY REVIEW
Reviewed Dec. 27, 2015

"Too dry. Would use more sauce"

MY REVIEW
Reviewed Dec. 24, 2015

"Very good and easy! My husband made this all on his own!"

MY REVIEW
Reviewed Dec. 23, 2015

"So good! I guess the egg mixture makes the parm and seasonings stick to the pasta? At first my picky husband said quit trying new recipes all the time, just make regular spaghetti! After he ate it was OK!, That's a keeper!"

MY REVIEW
Reviewed Oct. 21, 2015

"I would like to try this. It looks so yummy. I do just have one question. Why the egg mixture?"

MY REVIEW
Reviewed Oct. 8, 2015

"Made this with a few changes. Used left over spaghetti sauce so did not do onion, beef, or peppers...parmigiano and cheddar cheese..also added italian seasoning to noodles and egg and Mozerella to cottage cheese. It got a definite thumbs up from my family."

MY REVIEW
Reviewed Sep. 10, 2015

"Very good. Family liked it, too! I think next time I will use a more flavorful spaghetti sauce and add a little bit more sea salt and pepper, as well. :)"

MY REVIEW
Reviewed Jul. 20, 2015

"Taste fantastic! My husband never comments on food too much, but we ate it again for

lunch 2 days later and he said he forgot how good it was."

MY REVIEW
Reviewed Jul. 19, 2015

"Just plain AWESOME!!!!!!!!!!! Love it!!!!!"

MY REVIEW
Reviewed Jul. 18, 2015

"Easy, quick and good - my kind of cooking. Reheated well."

MY REVIEW
Reviewed Jul. 11, 2015

"This one was good. My choice instead of the beef would be veggies, such as yellow squash and eggplant. Slice them and salute these slices in a little butter and olive oil EVOO, and do the layering accordingly. You can also vary the cheeses, using cheddar instead of the Mozzarella.

Just my choice...."

MY REVIEW
Reviewed Jul. 10, 2015

"This reads like a wonderful recipe; if I make it (and I will), I'll have to share it with my coworkers because otherwise, I'd eat the whole thing over several days by myself, LOL. I like how it seems to be a simplified version of lasagna, one of my personal favorite dishes, but more work than I want to put into something just for me. This dish will be easy, and the leftovers will provide delightful lunches for a week!"

MY REVIEW
Reviewed Jul. 10, 2015

"I used garlic powder instead of seasoned salt and ricotta instead of cottage cheese. Very good."

MY REVIEW
Reviewed Jun. 30, 2015

"This was very good! I used double the sauce since the reviews said it could use more and turned out perfect. I will make this recipe again. Makes a large amount."

MY REVIEW
Reviewed Jun. 28, 2015

"I don't have a 3 qt dish, so I decided to halve the spaghetti and the sauce, but not the beef or the cottage cheese and mozzarella. I baked it in a 2-1/2 qt dish and it spilled out a little, but turned out so good!! Probably could have used more sauce, my fault, but it wasn't dry.....the ultimate comfort food and I will make this again, frequently!!!"

MY REVIEW
Reviewed Jun. 6, 2015

"This recipe was excellent!!! It was extremely easy to make, and better than using lasagna noodles. I will never make it using lasagna noodles again. Lasagna noodles can sometimes be rubbery or dry, but this recipe was verymoist. If you wait 20 minutes it will cut into squares so nicely. It was a hit with my family they said it was amazing!!!"

MY REVIEW
Reviewed May. 17, 2015

"This was fantastic! I never follow an exact recipe being a gourmet cook so I tweaked it alot. I added fresh tricolor peppers, fresh mushrooms, diced red onions and used half maple pork sausage and half ground sirloin and saut?ed them together with fresh garlic, parsley and rosemary. Used both ricotta and cottage cheese and layered it with 6 cheese Italian and mozzarella. Made a huge amount! Also doubled the sauce. My husband and teenager daughter devoured it and my husband has enough for lunches at work for a few days."

MY REVIEW
Reviewed Mar. 23, 2015

"Very good but needed more sauce as others stated. Makes a huge dish....I need to cut the recipe in half."

MY REVIEW
Reviewed Mar. 12, 2015

"I love this recipe, it's a family favorite... I make this and freeze half for late thaw and heat. With salad and French bread 30 min wala..."

MY REVIEW
Reviewed Mar. 11, 2015

"Very yummy...my family loved it!"

MY REVIEW
Reviewed Mar. 6, 2015

"Very tasty, quick and easy to make. I always add more Italian seasoning, fresh garlic, a dash of red pepper, a little sugar too. I put a 5 blend of cheese as well as the parmesan cheese.and mozzarella."

MY REVIEW
Reviewed Feb. 16, 2015

"I made this for dinner tonight, and although it was okay, I was on the dry side. Don't think I will make it again."

MY REVIEW
Reviewed Feb. 11, 2015

"If you are going to freeze half of this, do you bake it first and then freeze?"

MY REVIEW
Reviewed Jan. 25, 2015

"Everyone loves it!"

MY REVIEW
Reviewed Jan. 20, 2015

"This was delicious! I used brown rice pasta as we don't do gluten; I also used olive oil instead of butter - it was terrific. I was going to use ricotta, but I didn't have enough - the cottage cheese was great. I did use a 3 quart casserole - I think next time I'll use a 9x13 pan. We actually had only enough left for my husband's lunch! Very good. I'll add spinach next time. BIG hit!"

MY REVIEW
Reviewed Jan. 13, 2015

"Absolutely wonderful. It's hard to please everyone's specific tastes these days but this recipe hit the mark. My whole family loved it. Had enough for leftovers too!"

MY REVIEW
Reviewed Dec. 31, 2014

"Call this baked spaghetti all you want.. just wow"

MY REVIEW
Reviewed Dec. 30, 2014

"Going to make this tonight wish me luck"

MY REVIEW
Reviewed Nov. 2, 2014

"Really good! Easy and makes great leftovers!"

MY REVIEW
Reviewed Oct. 29, 2014

"Great recipe! I used ricotta cheese instead of cottage cheese and increased the amount of sauce used. I also used an Italian cheese blend instead of mozzarella. An overall great dish that can easily be adjusted to your family's taste."

MY REVIEW
Reviewed Oct. 18, 2014

"Great base recipe. Per the previous reviews, I did use 46 ounces of sauce as opposed to the 24 ounces that the recipe suggested & it wasn't dry at all. Additionally, I made the following changes: 1/2 lbs. each of ground turkey & ground turkey sausage to replace the 1 lbs. of ground beef, ricotta replaced cottage cheese, 4 cups of 3 cheese blend instead of plain mozzarella, fresh garlic, fresh basil & thyme, crushed red pepper flakes in the sauce, romano instead of parmesan, &12 ounces of whole wheat pasta. Overall, it is a great base recipe that can easily be adjusted to fit your personal taste. I didn't realize that it made so much & since I am only cooking for one, I will definitely halve the recipe next time & freeze in individual portions."

MY REVIEW
Reviewed Oct. 10, 2014

"very good!"

MY REVIEW
Reviewed Jul. 21, 2014

"A huge hit with my family. This will be a regular event. I did use ricotta instead of cottage and I used some buffalo moz for an extra yum. I also used more sauce. A good easy recipe."

MY REVIEW
Reviewed Jul. 5, 2014

"Very good! Like many other reviewers I used Ricotta cheese instead of cottage. I also used a shredded 6 cheese Italian blend (mozzarella, provolone, parmesan, asiago, fontina & romano) instead of just mozarella- and I used 3 cups instead of 4. You will also need more sauce for sure I used a 45 oz Ragu. 16 oz of spaghetti noodles is really too much, you could easily go with 12oz. This yielded a huge amount of baked spaghetti. I had a full LARGE glass casserole dish and had to bake the excess in another smaller glass pie casserole dish. Add or subtract ingredients as you see fit, but overall it's a delicious base recipe."

MY REVIEW
Reviewed May. 25, 2014

"I tried this recipe for the first time. It was a big hit with my family. The only variations that I did was to add a can of diced tomatoes, a can of sliced mushrooms and a 45 oz jar of Prego meat flavored sauce, instead of the 24oz jar, stated in the recipe. I baked it a 50 minutes, with only 10 minutes uncovered. The casserole was moist enough, yet thick enough."

MY REVIEW
Reviewed May. 17, 2014

"This is a DELICIOUS recipe that I will make again and again. Only one thing I would change and that is to add MORE spaghetti sauce as it was a little dry. I also had more sauce on the side to add to the top of each serving."

MY REVIEW
Reviewed Apr. 14, 2014

"The green leaves in the picture look just like the leaves on my oregano plant."

MY REVIEW
Reviewed Apr. 10, 2014

"This was a huge hit. I followed the other reviewers' recommendations and used an extra half jar of sauce, and 3 cups of mozzarella rather than 4. I made mine vegetarian using meatless crumbles and sauteed green pepper and mushrooms with them. I used a large casserole dish. Was a hit with friends and family. Highly recommend."

MY REVIEW
Reviewed Apr. 7, 2014

"Need more sauce. 24 oz of sauce is not enough."

MY REVIEW
Reviewed Apr. 6, 2014

"ww this is 11 points"

MY REVIEW
Reviewed Apr. 6, 2014

"I make this and it is very good except I use Ricotta and if l am short on Ricotta l will mix and grind up some Cottage and mix in with it. I also use some of my ingredients to put more flavor to it. Also I have added different type of Pasta sometimes you have a little bit in jar a little bit in another so I just cook all together one thing l do is that l never cook as long as the directions says because it finishes cooking inthe sauce l go about 3 minutes less in there cooking time. One of the reviews a person by the name of CaArJoSi he wonder what the green was on top I do belived that it is Green Onions they cut off the green stems finely. Thank you Taste Of Home For The Recipe !!! auntbea (From Maryland)"

MY REVIEW
Reviewed Apr. 6, 2014

"What's the green that's in the picture?"

MY REVIEW
Reviewed Apr. 5, 2014

"NO cottage cheese please....RICOTTA RICOTTA RICOTTQA"

MY REVIEW
Reviewed Apr. 5, 2014

"Easy and delicious dish. I have tried another version of this dish with additional ingredients and a combination of lasagna, spaghetti and pizza. I call it Laspagza. The recipe at http://cooking-engineer.blogspot.com/2013/01/laspagza-lasagna-spaghetti-pizza.html#axzz2xviYpHTj"

MY REVIEW
Reviewed Apr. 5, 2014

"ADD SAUCE AND SEASONING, HOMEMADE MARINARA IS WAY BETTER.."

MY REVIEW
Reviewed Apr. 4, 2014

"Loved it. I used a 20 oz jar of Bertolli marinara, added garlic to the hamburger, and used riccata instead of cottage cheese. It was good!"

MY REVIEW
Reviewed Feb. 12, 2014

"This was the worse casserole I ever made. I did not use all the spaghetti that it called for and it was still to much. Not enough sauce no taste needs garlic and italian seasoning but made it just like it called for. My family hated it it went in the garbage"

MY REVIEW
Reviewed Feb. 11, 2014

"Loved it! I may use slightly more sauce next time. Perfect for a cold day or a Church potluck."

MY REVIEW
Reviewed Feb. 4, 2014

"I made this for lunch...Wished I had of read, and heeded, the others on the sauce...It could have used more....I only used 12oz of spaghetti and that was plenty...I , also, added crushed garlic, a can of mushrooms, green peppers, Italian seasoning and Oregano to the meat....I could see why it would be bland without those addtions....I only had 3 cups of Italian blend cheese and that seemed plenty...I am glad to know I can freeze it, as it made a huge dish full...I will make it again, but half the recipe by cutting back on the cheese and pasta.."

MY REVIEW
Reviewed Jan. 31, 2014

"The difference between 4 and 5 stars for me was the need for more sauce. Although I read the reviews prior to making it, I thought I would use the amount specified in the recipe the first time making it. I will double the sauce next time. I did use ground pork sausage instead of ground beef, ricotta instead of cottage cheese, and two cups of an Italian-blend cheese instead of four cups. I also added garlic and mushrooms with the meat. I also only baked about 10 more minutes after removing the foil. This makes a lot, and I agree this would be great for a potluck or for a family in need."

MY REVIEW
Reviewed Jan. 30, 2014

"This is delicious. Definitely use 2 jars of spaghetti sauce and even a few less noodles. Everyone who tries it wants the recipe. Froze the left-overs as there is only my husband and me. Great left-over as well."

MY REVIEW
Reviewed Jan. 11, 2014

"Absolutely delicious!! I made this for the first time 3 days ago and it was a hit with the whole family. The recipe was enough we had left overs and was still as wonderful reheated. Highly recommend, the kids will love it. Would also be a fabulous dish for a carry-in."

MY REVIEW
Reviewed Jan. 2, 2014

"WOW!! What a fantastic kick in the taste buds this dish was!! Tastes just like something my wonderful mom would have made for me after a long day at school! I doubled the sauce and added garlic powder and more seasoning salt + black pepper to the meat while frying it. I will be making this again and again until I turn into a flabby old man!!! Nice work people!!! :-)"

MY REVIEW
Reviewed Dec. 31, 2013

"Why do people post to attack, and not even leave a review. I did make this dish and it was very good. I left out the onion and didn't add any extra sauce as baked spaghetti is suppose the be drier. Just as I remember as a child."

MY REVIEW
Reviewed Dec. 30, 2013

"I'm also tired of the food police and their comments. I can read the nutritional facts. I'm also able to decide if I want to eat it or serve it. Find another site to preach on."

MY REVIEW
Reviewed Dec. 29, 2013

"Very tasty and easy to prepare. I added a lot more seasonings to this though. I added garlic and crushed fennel to the ground beef mixture and used ricotta cheese that I seasoned also.

Perfect for feeding a crowd!"

MY REVIEW
Reviewed Dec. 27, 2013

"I do not like posting about a recipe I have not made, but this sounds like a keeper to me. My comment is that I am tired of the recipe police telling us that a dish is not healthy...keep it simple...just do not lecture...just say I made this using xyz and it was good...."

MY REVIEW
Reviewed Nov. 24, 2013

"This was ok. Unfortunately I didn't read reviews like I normally do before making recipe and ended up with a pretty bland, very cheesy and dry dish. Additionally, there's no need to make this so fattening. Next time will use hot Italian turkey sausage, skim cottage cheese, half the mozzarella cheese and will add green peppers, mushrooms, garlic and an extra jar of sauce like other reviewers mentioned."

MY REVIEW
Reviewed Nov. 12, 2013

"Made this Baked Spaghetti for dinner this evening. It was very good. I did not have any seasoned salt to add. I thought it was fabulous with out the salt. This is a keeper. Yes, I'll make again"

MY REVIEW
Reviewed Oct. 30, 2013

"Great meal with lots of leftovers"

MY REVIEW
Reviewed Oct. 17, 2013

"I love this recipe! It makes more than enough for a family of 5! In fact, the next time I make it will freeze half. I will say that I agree with other reviews that it needs a little more sauce. I think I will try added additional half jar the next time I make it. I also used half ricotta and half cottage cheese to add a little more pizazz to it. Wonderful recipe, one I intend to numerous times!"

MY REVIEW
Reviewed Oct. 8, 2013

"Everyone loved this recipe! I left out the onion and used two jars of sauce. I mixed one and a half jars with the beef, and poured the remaining half a jar over the final meat sauce layer. New family favorite. Leftovers were great re-heated too."

MY REVIEW
Reviewed Sep. 15, 2013

"Whole family loved it!"

MY REVIEW
Reviewed Sep. 1, 2013

"So far my favorite baked spagetti huge hit for a

pot lucko;)"

MY REVIEW
Reviewed Aug. 30, 2013

"Loved this dish. My grandchildren loved it too. I will be making this dish for Sunday family dinners for sure!"

MY REVIEW
Reviewed Aug. 24, 2013

"Not bad, but kids say they would prefer I pick one or the other - spaghetti or lasagna."

MY REVIEW
Reviewed Aug. 9, 2013

"My favorite,love to make for a crowd...but I need to know, can I freeze it,unbaked,and thaw and bake when I need it?"

MY REVIEW
Reviewed Aug. 2, 2013

"I am a huge spaghetti fan, but I've had some bakes before and didn't really care for them. This is sooo good! Followed the recipe and found it is just as good reheated."

MY REVIEW
Reviewed Jul. 5, 2013

"Makes lots and its nice and cheesy. Coating it with the egg/parmesan mixture makes it more of a stick to your rib casserole."

MY REVIEW
Reviewed Jun. 30, 2013

"Made this tonight for dinner - delicious!! I did add a little more sauce, and added green pepper and fresh mushrooms to the hamburger while it cooked. To lighten a little, I substituted olive oil for the butter. Wonderful!! This will be a go-to recipe!!"

MY REVIEW
Reviewed Jun. 27, 2013

"I made this dish tonight and it was fantastic! I followed one reviewer's suggestion and modified the cheese: instead of 4 cups of mozzarella (I was confused by 4 cups = 16 oz as called for in the recipe), I used 12 oz mozzarella plus an oz bag of Italian blend cheese. It came out great and my nephew loved it. The only suggestions I'd make is to watch it carefully when baking uncovered in the last 20-25 minutes and make sure you use the 3 quart baking dish. I think my cheese was a little overcooked, but it still tasted good and yields a lot of spaghetti. It may not require that much time.."

MY REVIEW
Reviewed Jun. 4, 2013

"I really wanted to try this recipe, but there is just the two of us. So I cut the recipe in half, I did use the full amount of spaghetti sauce. My baking times were also cut in half. THIS IS SO YUMMY!!! Very moist and lots of flavor, ( I use Emeril's original seasoning on all ground beef). I was able to freeze the leftovers and it reheated very well in the oven!! This will be a keeper recipe!!!"

MY REVIEW
Reviewed May. 7, 2013

"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!"

MY REVIEW
Reviewed Apr. 21, 2013

"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."

MY REVIEW
Reviewed Apr. 20, 2013

"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! :)"

MY REVIEW
Reviewed Mar. 24, 2013

"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."

MY REVIEW
Reviewed Mar. 14, 2013

"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."

MY REVIEW
Reviewed Mar. 7, 2013

"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!"

MY REVIEW
Reviewed Mar. 7, 2013

"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.)"

MY REVIEW
Reviewed Mar. 7, 2013

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

MY REVIEW
Reviewed Mar. 4, 2013

"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."

MY REVIEW
Reviewed Mar. 3, 2013

"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!"

MY REVIEW
Reviewed Feb. 22, 2013

"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."

MY REVIEW
Reviewed Jan. 28, 2013

"This is a great recipe! My family loves it!"

MY REVIEW
Reviewed Jan. 16, 2013

"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!!!!"

MY REVIEW
Reviewed Jan. 10, 2013

"so so so Great"

MY REVIEW
Reviewed Jan. 1, 2013

"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!"

MY REVIEW
Reviewed Dec. 29, 2012

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

MY REVIEW
Reviewed Dec. 22, 2012

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

MY REVIEW
Reviewed Oct. 28, 2012

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

MY REVIEW
Reviewed Oct. 24, 2012

"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."

MY REVIEW
Reviewed Oct. 10, 2012

"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."

MY REVIEW
Reviewed Sep. 15, 2012

"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."

MY REVIEW
Reviewed Sep. 12, 2012

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

MY REVIEW
Reviewed Sep. 7, 2012

"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!"

MY REVIEW
Reviewed Aug. 15, 2012

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

MY REVIEW
Reviewed Aug. 10, 2012

"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."

MY REVIEW
Reviewed Aug. 9, 2012

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

MY REVIEW
Reviewed Jul. 31, 2012

"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."

MY REVIEW
Reviewed Jul. 31, 2012

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

MY REVIEW
Reviewed Jul. 31, 2012

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

MY REVIEW
Reviewed Jul. 20, 2012

"This is the best baked spaghetti recipe."

MY REVIEW
Reviewed Jul. 19, 2012

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

MY REVIEW
Reviewed Jun. 20, 2012

"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."

MY REVIEW
Reviewed Jun. 11, 2012

"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."

MY REVIEW
Reviewed Mar. 24, 2012

"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!!"

MY REVIEW
Reviewed Feb. 15, 2012

"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."

MY REVIEW
Reviewed Jan. 28, 2012

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

MY REVIEW
Reviewed Jan. 27, 2012

"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."

MY REVIEW
Reviewed Jan. 21, 2012

"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."

MY REVIEW
Reviewed Jan. 19, 2012

"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."

MY REVIEW
Reviewed Jan. 17, 2012

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

MY REVIEW
Reviewed Jan. 17, 2012

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

MY REVIEW
Reviewed Jan. 16, 2012

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

MY REVIEW
Reviewed Jan. 12, 2012

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

MY REVIEW
Reviewed Jan. 11, 2012

"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."

MY REVIEW
Reviewed Jan. 11, 2012

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

MY REVIEW
Reviewed Jan. 8, 2012

"<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>"

MY REVIEW
Reviewed Jan. 1, 2012

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

MY REVIEW
Reviewed Dec. 29, 2011

"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."

MY REVIEW
Reviewed Dec. 28, 2011

"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."

MY REVIEW
Reviewed Dec. 28, 2011

"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)"

MY REVIEW
Reviewed Dec. 27, 2011

"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!"

MY REVIEW
Reviewed Dec. 27, 2011

"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..."

MY REVIEW
Reviewed Dec. 26, 2011

"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"

MY REVIEW
Reviewed Dec. 26, 2011

"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."

MY REVIEW
Reviewed Dec. 26, 2011

"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."

MY REVIEW
Reviewed Dec. 26, 2011

"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"

MY REVIEW
Reviewed Dec. 26, 2011

"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!"

MY REVIEW
Reviewed Dec. 26, 2011

"i used italian sausge and it was great.."

MY REVIEW
Reviewed Dec. 20, 2011

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

MY REVIEW
Reviewed Nov. 29, 2011

"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!!"

MY REVIEW
Reviewed Nov. 21, 2011

"Pretty easy to make and I loved it"

MY REVIEW
Reviewed Nov. 20, 2011

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

MY REVIEW
Reviewed Oct. 30, 2011

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

MY REVIEW
Reviewed Oct. 26, 2011

"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."

MY REVIEW
Reviewed Sep. 19, 2011

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

MY REVIEW
Reviewed Sep. 14, 2011

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

MY REVIEW
Reviewed Aug. 15, 2011

"Yummy and easy, my two favorite things!"

MY REVIEW
Reviewed Apr. 9, 2011

"Very delicious!! My husband enjoyed this very much! Where it calls for 4 cups (16 ounces) part-skim shredded mozzarella cheese... I used 2 cups of mozzarella and 2 cups of an Italian blend (Romano, Parmesan, etc.) DELICIOUS!! YUM!"

MY REVIEW
Reviewed Apr. 3, 2011

"Very good & easy recipe! I skipped the meat and the eggs and used dried onions, but kept all other portions the same & it turned out great. Next time I think I'll use another half cup of sauce, but it was great as-is."

MY REVIEW
Reviewed Mar. 5, 2011

"This was really tasty. I used classico spicy sauce. Really a nice rich dish for little effort. Generous size servings."

MY REVIEW
Reviewed Mar. 4, 2011

"Double the amount of sauce. PERFECTO!!"

MY REVIEW
Reviewed Mar. 1, 2011

"4 cups of shredded cheese is the same as 16 ounces of shredded cheese. Typically you purchase an 8 ounce bag of shredded cheese, which equals 2 cups, thus you would need 2 bags of cheese for this recipe."

MY REVIEW
Reviewed Mar. 1, 2011

"This dish was very easy to make and assemble. My family loved it and will make again."

MY REVIEW
Reviewed Feb. 28, 2011

"need to know if the mozzarella cheese is 4 cups or 16 oz. HELP"

MY REVIEW
Reviewed Feb. 28, 2011

"This is simply delicious."

MY REVIEW
Reviewed Feb. 27, 2011

"I doubled the recipe and cooked in my roaster oven for my son's graduation party. It went over so well I realized I should have tripled or quadrupled it! It is my favorite Taste of Home recipe."

MY REVIEW
Reviewed Feb. 27, 2011

"Just wanted to add, buy small curd cottage cheese. I also use dried onion flakes."

MY REVIEW
Reviewed Feb. 27, 2011

"I make this recipe all the time. It is great for company. When I make it for my family of 5 it easily feeds us for 2 meals. Sometimes I even freeze half of the recipe for a later date. My daughters request this all the time."

MY REVIEW
Reviewed Feb. 27, 2011

"I made (2) for church Potluck by the time I served the Children and cleaned up a bit there was nothing left for me. Everyone loved it . This was so easy to make.

Thank you
PS: I used dry onions and Margarine, because I cant' have raw onions and butter.I guess no one knew the difference."

MY REVIEW
Reviewed Feb. 27, 2011

"Great recipe but I substituted ricotta for the cottage cheese and added a teaspoon of crushed red pepper flakes to kick it up. Another reviewer recommended using 1/2 pound of ground Italian sausage and I'm going to try that too! Served this with a salad and garlic bread & it was gone in a flash!"

MY REVIEW
Reviewed Feb. 26, 2011

"I hated this recipe because of the cottage cheese. It was just gross. I was hoping it would similar to a fabulous Baked Spaghetti recipe that I had gotten from an old (very old) Taste of Home magazine. It was in the April/May '94 issue and is so delicious and easy, it feeds a lot of people, and it freezes well. But this recipe was dumped in the trash. Sorry I bothered trying it."

MY REVIEW
Reviewed Feb. 25, 2011

"I bake a whole recipe and freeze half."

MY REVIEW
Reviewed Feb. 25, 2011

"made this for my crew at work when we had to work overtime. they loved it and i had to take recipes in next day."

MY REVIEW
Reviewed Jan. 31, 2011

"My husband and 3 kids gave this a huge thumbs up! And they are fussy! Will definately make this again and probably will make this for friends in need."

MY REVIEW
Reviewed Jan. 9, 2011

"This was ridiculously good! Couldn't stop eating it and neither could my guests."

MY REVIEW
Reviewed Dec. 2, 2010

"This is one of the best spaghetti recipes that I have ever made. I have also baked at for my church and church members as well"

MY REVIEW
Reviewed Sep. 23, 2010

"One of our favorite recipes to take camping. The kids love it and we have plenty of leftovers for lunches when the kids don't like the other foods we have made. Thanks for the sharing the recipe it's a keeper!"

MY REVIEW
Reviewed Apr. 27, 2010

"Great recipe, my family loved it, even my young boys!"

MY REVIEW
Reviewed Apr. 3, 2010

"I make this all the time. My son loves it! Since we are a family of 2, I cut the recipe in half and use an 8x8 pan, but I still use a full jar of sauce. He likes it saucy! I make this for us at least once a week. Big thumbs up!"

MY REVIEW
Reviewed Mar. 26, 2010

"Yum! A super fun way to mix up "boring" spaghetti."

MY REVIEW
Reviewed Feb. 6, 2010

"It was so easy to make and it tasted very good. I would absoulty make this recipe again."

MY REVIEW
Reviewed Jan. 7, 2010

"Followed the recipe exactly and my mother and I found it was tastless, will not be making again!"

MY REVIEW
Reviewed Jan. 3, 2010

"This was excellent! I added about a 1/2 pound of Italian sausage to the ground beef. As the meat was cooking, I seasoned it with salt, pepper, and a little Worcestershire sauce. I used about 1.5 jars of Prego Fresh Mushroom Sauce. It was very filling and there is plenty remaining for leftovers. I will definitely make again."

MY REVIEW
Reviewed Oct. 30, 2009

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

MY REVIEW
Reviewed Oct. 9, 2009

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

MY REVIEW
Reviewed Sep. 28, 2009

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

MY REVIEW
Reviewed Sep. 27, 2009

"This was sooo delicious!"

MY REVIEW
Reviewed Sep. 1, 2009

"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."

MY REVIEW
Reviewed Mar. 9, 2009

" "

MY REVIEW
Reviewed Nov. 18, 2008

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

MY REVIEW
Reviewed Nov. 12, 2008

"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!"

MY REVIEW
Reviewed Nov. 7, 2008

"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.""

MY REVIEW
Reviewed Oct. 8, 2008

"I love this tasty casserole!"

MY REVIEW
Reviewed Jun. 27, 2008

"A short-cut for this would be to use leftover spaghetti - spray dish with Pam, spoon in plain spaghetti, then the meat sauce; top with pepperoni slices, sprinkle with cheddar cheese and Parmasean. Bake until heated through & cheese melts. (smells like an Italian Eatery!)"

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