Save on Pinterest

Favorite Baked Spaghetti

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 baked spaghetti with all the cheese. —Louise Miller, Westminster, Maryland
  • 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 Daisy 4% cottage cheese
  • 4 cups part-skim shredded mozzarella cheese
  • Chopped fresh basil, optional

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 13x9-in. or 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 until cheese is melted, 20-25 minutes longer. If desired, sprinkle with basil.

Test Kitchen Tips
  • 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.
  • Check out these fork-twirling good spaghetti recipes.
  • Nutrition Facts
    1-1/4 cups: 526 calories, 24g fat (13g saturated fat), 127mg cholesterol, 881mg sodium, 45g carbohydrate (9g sugars, 3g fiber), 31g protein.

    Reviews

    Click stars to rate
    Average Rating:
    • Carol
      Jul 18, 2020

      Very good and easy to make I baked it in my pampered chef rectangle casserole stone it turned out great. The stone is deeper then a 9 x 13 glasses baker.

    • tkuehl
      Jun 7, 2020

      Very easy to put together, and really liked the carbonara tweak on the spaghetti. I made the following changes to work with my pantry items - 1 1/2 lbs. of hamburger, a 32-ounce jar of sauce and angel hair pasta. It does make a full 9x13-inch pan, so would use a deep pan next time to prevent spill over in the oven. Will make again.

    • Clyde
      May 15, 2020

      Well, my goodness, Laurie. We can't be cheap, can we?

    • JJJohn50
      May 12, 2020

      I’ve made this several times. My husband loves it. But I do use more meat and sauce than called for and add more seasoning.

    • Laurie
      May 11, 2020

      Cottage cheese? Yuck...maybe use ricotta. In Lancaster, PA the cheap people use cottage cheese.

    • Debglass11
      Apr 24, 2020

      Great potluck dish! I doubled the recipe to make two casseroles and used more spaghetti sauce than doubling the recipe called for. Since we're not fans of cottage cheese in Italian dishes, I substituted ricotta cheese. The eggs, butter and parmesan cheese tossed with the spaghetti added a nice richness to the dish. This crowd gobbled it up! Easy to put together and delicious. Will definitely make again!

    • Sue
      Mar 21, 2020

      I use both Cheddar and Mozzarella cheeses. I also use Petite diced tomatoes and tomato sauce. I make extra so measurements aren’t used! My sauce is really a simple spaghetti sauce: lots of dried herbs, basil, oregano and whatever one likes. You just can’t ruin it!

    • klabelle9
      Mar 20, 2020

      Made exactly as recipe instructs. Amazing combination of spaghetti and lasagna, definitely a new family favorite!

    • rivabk
      Mar 13, 2020

      This was easy to make but bland and too much noodle taste and very little sauce. I did use mild italian sausage instead of beef and only used 2 T butter. Otherwise followed the recipe. Maybe more sauce to noodle ratio and more seasoning? The cheese crust on top did turn out good.

    • lollygagtx
      Mar 11, 2020

      Used jack cheese, because mozzarella is like candle wax, no taste. Spice it up any way you like. Great for having lots of folks over, and also reheats well.