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Also called Spaghetti Pie, I first had this casserole at a work potluck luncheon. It was such a hit with all my co-workers that I made sure to ask the gal for her recipe.
I’ve since added a couple of my own additions to the recipe like fresh rocotta cheese and homemade sauce and it has now become a trusted casserole in my family and is often requested around the holidays. Really — what’s more perfect during the busy holiday season than a casserole you can make ahead and reheat or even freeze for later and reheat?
This Baked Spaghetti is super simple to make and takes much less effort than a traditional lasagna. Since ounce for ounce, lasagna noodles are also around four times the price of a box of spaghetti, this dish is also a little more economical as well.
For a Pot Luck or weeknight supper, you can easily make this ahead of time and reheat it just before serving. Since this makes a large quantity, the recipe is easily halved and if you are cooking for a crowd or want a try to put in the freezer, it’s also easily doubled.
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Baked Spaghetti
- Prep Time: 15
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 10 to 12 servings 1x
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Description
This Baked Spaghetti is super simple to make and takes much less effort than a traditional lasagna.
Ingredients
- 1–16 oz package spaghetti, regular, whole wheat or gluten-free
- 1 pound lean ground beef, turkey, chicken or soy crumbles
- 2 teaspoons garlic, minced
- 1 medium onion, diced small
- 3 cups marinara sauce, homemade or store-bought
- 2 eggs, lightly beaten
- 1/3 cup grated Parmesan cheese
- 4 tablespoons olive oil
- 2 cups (16 oz) cottage cheese or ricotta cheese
- 2 tablespoons fresh parsley, chopped
- 1/2 tsp granulated garlic powder
- 16 oz (4 cups) mozzarella cheese, shredded
- salt and pepper, to taste
Instructions
- 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. Return meat to the skillet and add the marinara and season with salt and pepper, to taste.
- In a bowl mix 2 cups cottage OR ricotta cheese with fresh chopped parsley, garlic powder, salt and pepper, to taste; set aside.
- In a bowl, whisk together the eggs, Parmesan cheese and olive oil. Drain spaghetti well (do not rinse) and return to the pot; add the egg mixture and toss to coat. This will become your binder in the oven.
- Now into a greased (butter, non-stick cooking spray, olive oil, etc) 9″ x 13″ casserole dish, add half of the spaghetti, taking care to spread it out to the edges of the pan and then spoon half of the cottage cheese (or ricotta) mixture, meat sauce and mozzarella cheese over the top — again, working to the edges of the pan. Repeat with a second layer.
- Cover with aluminum foil and bake at 350° for 40 minutes then uncover and bake another 20 minutes longer or until cheese is melted.
Notes
Nutritional information is for lean ground beef.
- Category: Main
- Method: Oven
- Cuisine: Italian
Keywords: Baked Spaghetti, Italian, Easy, quick, kid friendly, family friendly, budget friendly, Pasta recipes, Marinara, MSG free, homemade baked spaghetti recipes
great thanks for posting
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Just like grandmas. Loved it!
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Spot on with this recipe, I actually feel this is exactly as I had it as a kid. It was excellent and my kids loved it too.
★★★★★
Kids absoultey loved this recipe. I love how easy it was to make.
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Hello, after seeing this recipe, I am reminded of Sunday dinner with my grandma. This sounds so much like her recipe. Yum!
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Whoa! Just like grams used to make. Have a great day.
Just like grams used to make. It was delicious!
★★★★★
Enjoyed every bit of this dish. Looking forward to the leftovers!
Thank you, Geoffrey! That’s very kind of you. Thank you for taking the time to come back and comment!
Tried this out and the family loved it for pot luck. Thanks for the recipe.
When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get several
e-mails with the same comment. Is there any way you can remove me from that service? Cheers!
Hi Carrey – great question. One to which I haven’t an answer. I do not see an original post from you to remove.
I had this at a potluck years ago and have been wanting to make it ever since. So glad I found your site. Awesome!
You are too kind, Merri. I do hope you enjoy it. My Dad LOVES this dish.
I brought to a church lunch and there was barely a noodle left. Thank you so much!
Sounds like it was a complete success, Abby. I hope it was enjoyed by all.
Can i remove the egg?
You can. However, the eggs are used here as the binder to make the baked spaghetti bind up and stay together like a lasagna. You can substitute them with two chia seed eggs (see our substitutes page – link at the top pf the page) or egg substitute.
You’ve got interesting content here.
Thank you! This is my Dad’s favorite.