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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 Nov. 2, 2014

"Really good! Easy and makes great leftovers!"

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."

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."

Reviewed Oct. 10, 2014

"very good!"

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."

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