Favorite Baked Spaghetti Recipe

4.5 213 270
Favorite Baked Spaghetti Recipe
Favorite Baked Spaghetti Recipe photo by Taste of Home
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Favorite Baked Spaghetti Recipe

Read Reviews
4.5 213 270
Publisher Photo
This yummy baked 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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour

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 4% cottage cheese
  • 4 cups part-skim shredded mozzarella cheese

Directions

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.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
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.
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

    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.

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    • 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 4% cottage cheese
    • 4 cups part-skim shredded mozzarella cheese
    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

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    Reviews forFavorite Baked Spaghetti

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    MY REVIEW
    ChefSherryB User ID: 7464218 284254
    Reviewed Feb. 25, 2018

    "I've tried quite a few Baked Spaghetti recipes but this is the best one for sure. I did use two jars of sauce: one tomato and basil and the other vodka sauce. I also added some fresh basil to the meat sauce and I used 2 teaspoons of seasoned salt. It was delicious served with a sweet salad and garlic bread. The bonus is having leftovers. Glad I finally found my go to Baked Spaghetti."

    MY REVIEW
    Vicki User ID: 9295125 284104
    Reviewed Feb. 22, 2018

    "Very, Very Good!!

    I used 16ounces of Italian sausage and 1/4 lb of ground chuck. Used all mozzarella. And by mistake in this crazy house forgot to put the second layer of cottage cheese in."

    MY REVIEW
    aknovice User ID: 5232779 284073
    Reviewed Feb. 21, 2018

    "I know this recipe is absolutely delicious even though I haven't made it yet. I made the sister version, if you will, with chicken and it was the best in comfort foods. I am thinking of making this for my next monthly church fellowship dinner."

    MY REVIEW
    jkbindep User ID: 5017309 284063
    Reviewed Feb. 21, 2018

    "This is the ultimate in comfort foods! I made it exactly as written and it was wonderful. I will definitely make it again."

    MY REVIEW
    lorrielu User ID: 5639571 284061
    Reviewed Feb. 21, 2018

    "I had my doubts when I decided to make this recipe...it was delicious, my picky husband even loved it, I will keep this recipe handy"

    MY REVIEW
    GlenFlaherty User ID: 8365034 284060
    Reviewed Feb. 21, 2018

    "Loved it, I make it all the time"

    MY REVIEW
    auntdilly User ID: 8373806 284058
    Reviewed Feb. 21, 2018

    "My whole family loves this recipe. It is even better if made a day ahead . I also add more sauce and more Italian seasoning, as others have suggested. A favourite for potlucks or guests coming."

    MY REVIEW
    lynchard User ID: 8097631 274753
    Reviewed Oct. 1, 2017

    "This was absolutely wonderful. I did add more sauce and more seasoning. It was not dry at all. This rates as one of my favorites."

    MY REVIEW
    Steve User ID: 9254596 273356
    Reviewed Sep. 22, 2017

    "Good, but agree with many...it absolutely needs more sauce. Go with 2 jars. And, add some more Italian seasoning to punch up...unless you are serving to toddlers."

    MY REVIEW
    Phillip User ID: 9238128 272262
    Reviewed Aug. 26, 2017

    "Very good recipe, this is my second time using it. If u don't care for the cottage cheese you can replace it with ricotta very easily or leave it out all together."

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