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

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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...."

Ricky01 User ID: 8829464 248161
Reviewed May. 13, 2016

"Good and easy"

ABunn5691 User ID: 8849867 247776
Reviewed May. 2, 2016

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

azcook2 User ID: 1055966 246840
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!"

sstetzel User ID: 158954 244934
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"

tastyTOM User ID: 8489555 244914
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."

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