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

Favorite Baked Spaghetti Recipe

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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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 1 jar (24 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

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.


  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

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.

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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.

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.

Reviewed Jun. 5, 2014

Love it! Incredibly delicious! I add in a 14-1/2 ounce can of diced tomatoes to the pasta sauce and that makes it saucy enough. I also add fresh minced garlic to the ground beef and onion and fresh minced parsley to the cottage cheese layer and on top.

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.

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.

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