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Make-Ahead Spicy Olive Pasta

Total Time

Prep: 25 min. Bake: 1 hour + standing


10 servings

Updated: Mar. 30, 2023
This is a fancy version of my grandchildren's favorite baked spaghetti. It feels like such a special dinner, and it's so cozy for winter. —Louise Miller, Westminster, Maryland
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  • 1 package (16 ounces) spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1 jar (24 ounces) pasta sauce
  • 1 cup pitted ripe olives
  • 3 tablespoons capers, drained
  • 3 anchovy fillets, minced
  • 1/2 to 3/4 teaspoon crushed red pepper flakes
  • 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 shredded part-skim mozzarella cheese
  • Optional: Minced fresh basil, sliced olives and capers


  1. Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes 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 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet.
  4. Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.

Nutrition Facts

1-1/4 cups: 563 calories, 27g fat (13g saturated fat), 116mg cholesterol, 1104mg sodium, 48g carbohydrate (10g sugars, 4g fiber), 33g protein.

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