Spaghetti Casserole

This Baked Spaghetti Casserole is a wonderful mixture of pasta, cheese, and an easy meat sauce. A couple of eggs get mixed in and they help the casserole hold it’s shape. Always a family favorite.

I love to serve this with a green salad with Creamy Italian Dressing and Pepperoncini Garlic Bread. A combination of Parmesan cheese, tons of mozzarella cheese, and cottage cheese makes this casserole so, so cheesy.

Spaghetti Casserole Recipe Tips:

• Add at least a few teaspoons of salt to the pasta water. Otherwise your pasta will taste bland and boring.
• Don’t be turned off by the cottage cheese. It gives a wonderful creaminess but you won’t be able to tell there is cottage cheese in it. If you really object to cottage cheese, you can use ricotta cheese instead.
• You can use Angel Hair pasta instead of spaghetti if you wish.
• Depending on what else you are serving, you should get 8 to 12 servings.
• This recipe makes a huge amount and leftovers reheat well. They will keep in the refrigerator for 3 to 5 days.

• This recipe freezes well so if you want you can divide it into 2 smaller portions in square baking dishes and freeze one.

How To Make This Dish Spicy?

If you want it spicy, add 1/2 a teaspoon of crushed red pepper flakes.

Try These Other Amazing Pasta Dinners:

• Crock Pot Baked Ziti
• Slow Cooker Spaghetti Casserole
• Million Dollar Chicken Alfredo
• One Pot Meaty Tortellini
• Baked Ziti with Italain Sausage
• Italian Sausage Manicotti

Spaghetti Casserole

Prep: 20 minutes mins

Cook: 50 minutes mins

Servings: 10

SaveSaved Pin Print

This Baked Spaghetti Casserole is a wonderful mixture of pasta, cheese, and an easy meat sauce. A couple of eggs get mixed in and they help the casserole hold it's shape. Always a family favorite.

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Ingredients

• ▢ 1 (16-ounce) box spaghetti
• ▢ 1 pound ground beef
• ▢ 1 medium onion,, diced
• ▢ 2 garlic cloves,, minced
• ▢ 1/2 teaspoon seasoned salt
• ▢ 1 1/2 (24-ounce) jars spaghetti sauce
• ▢ 2 large eggs
• ▢ 4 tablespoons butter,, melted
• ▢ 1/2 cup grated Parmesan cheese
• ▢ 1/2 teaspoon Italian seasoning
• ▢ 1/2 teaspoon black pepper
• ▢ 2 cups small curd cottage cheese
• ▢ 4 cups shredded mozzarella cheese

Instructions 

• Preheat oven to 350 degrees and grease a 9x13-inch baking dish.
• Cook spaghetti to al dente in a large pot of salted water. Drain.
• In a large nonstick skillet, cook ground beef and onion, crumbling the ground beef as it cooks.
• When there is no more pink in the ground beef, add garlic and cook 1 minute.

  If there is a lot of grease, drain it off.
• Add seasoned salt and spaghetti sauce and stir. Set aside.
• In a large bowl, whisk together the eggs, melted butter and Parmesan cheese. Add the pasta, Italian seasonning and black pepper and mix well.
• Place half the spaghetti mixture in the prepared baking dish. Top with half of the sauce, then half the cottage cheese and half the mozzarella.
• Repeat layers.

  Cover with foil. (Spray the underside of the foil with cooking spray so that the cheese will not stick to it.)
• Bake for 30 minutes.

  Remove foil and bake 20 more minutes. Let cool for 5 minutes and then cut into squares.

Nutrition

Calories: 565kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this?Leave a comment below and tag us @spicysouthernkitchen on social media!

Disclosure: This post contains affiliate links.