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Favorite Baked Spaghetti Recipe
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Favorite Baked Spaghetti Recipe

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4.5 195 249
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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.

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

    AVERAGE RATING
    (249)
    RATING DISTRIBUTION
    5 Star
     (192)
    4 Star
     (34)
    3 Star
     (11)
    2 Star
     (3)
    1 Star
     (9)
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    MY REVIEW
    DeliciouslyResourceful_Gina User ID: 4938423 265078
    Reviewed Apr. 23, 2017

    "Obviously this recipe is a matter of taste. My family likes saucy and flavorful pasta, so I modified the recipe accordingly. I used 12 oz spaghetti, 1.5 jars of sauce, added garlic with the onion, and seasoned each layer with salt and Italian seasoning. It was perfect for us. If your family likes flavorful or saucy pasta, modify accordingly but clearly many love it as is."

    MY REVIEW
    rock111 User ID: 2691736 264304
    Reviewed Apr. 4, 2017

    "For those who didn't care for this, try "Spaghetti pie casserole" shown below. Think you'll enjoy it, just 8 oz. spaghetti, has cream cheese & sour cream & Monterey Jack Cheese. We love that."

    MY REVIEW
    joskirchoff@sbcglobal.net 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."

    MY REVIEW
    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."

    MY REVIEW
    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"

    MY REVIEW
    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"

    MY REVIEW
    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!!"

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

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

    MY REVIEW
    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."

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

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

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