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Favorite Baked Spaghetti Recipe
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Favorite Baked Spaghetti Recipe

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4.5 183 235
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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

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

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

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


Reviews for Favorite Baked Spaghetti

AVERAGE RATING
(235)
RATING DISTRIBUTION
5 Star
 (186)
4 Star
 (30)
3 Star
 (10)
2 Star
 (3)
1 Star
 (6)
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MY REVIEW
Ricky01
Reviewed May. 13, 2016

"Good and easy"

MY REVIEW
ABunn5691
Reviewed May. 2, 2016

"Way too dry. Just a clump of cheesy pasta. I will never make this again."

MY REVIEW
azcook2
Reviewed Apr. 9, 2016

"A family Favorite! I cooked the meat when I brought it home from the store and froze it.

Then a few days later when I was ready to try the recipe it was so easy and quick to assemble. I will use extra sauce and cheese next time and invite a few friends over to share the meal with!"

MY REVIEW
sstetzel
Reviewed Mar. 5, 2016

"TastyTOM you're confusing weights and volumes. 16 oz of cottage cheese is more compact volume-wise than 16 oz of shredded mozzarella.

Hope that helps.
Sue Stetzel
Online Community Manager
Taste of Home Magazine"

MY REVIEW
tastyTOM
Reviewed Mar. 5, 2016

"Hi Louise Miller. Please explain how 2 cups gives you 16 ounces of cottage cheese but 4 cups gives you 16 ounces of mozzarella cheese. I mean, isn't 4 cups twice the amount of 2 cups? What am I not understanding? Thank you."

MY REVIEW
jshalosky
Reviewed Mar. 3, 2016

"This was just ok. I made as directed and it came out too dry for my taste. If I made it again I would add more sauce and see if that helps but as written this isn't something my family loved."

MY REVIEW
Ozarkagirl
Reviewed Mar. 2, 2016

"For MtsBigMike, using melted butter mixed with the Parmesan cheese and eggs to coat the spaghetti will keep it coated with just enough oil that it doesn't absorb all the moisture from the spaghetti sauce and dry out while baking."

MY REVIEW
cab9162
Reviewed Mar. 2, 2016

"I used ground Italian sausage instead of beef. This recipe definitely needs more sauce. I felt I could have made lasagne in the same amount of time this took to prepare. I also used ricotta cheese instead of cottage cheese. It wasn't bad, but I wouldn't make it again...too dry ...might be a good idea when some reviewer said only use 12 oz of spaghetti"

MY REVIEW
CSResar
Reviewed Mar. 2, 2016

"I tried this recipe several months ago and I make it often now.... it's always a hit. I'm not a big fan of cottage cheese so I substituted with Ricotta Cheese..... and it is just amazing :)"

MY REVIEW
traceystratton
Reviewed Mar. 2, 2016

"this is the perfect casserole to feed a crowd. I wouldn't change a thing."

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