Easy Baked Spaghetti

4.89 from 116 reviews

Out Of This World Baked Spaghetti is a one-pan meal that's always a hit at the supper table or at a covered dish supper. With a creamy, cheesy center, and a meaty sauce, this pasta casserole is comfort food taken to a whole new level!

Prep Time5

Cook Time45

Resting time10

Total Time50

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 348kcal

Author: Donya Mullins

Ingredients

1 pound ground beef
1 small to medium onion - chopped
1 24 oz jar Marinara sauce - I use Rao's
1 cup cottage cheese
1 cup Parmesan cheese - grated
1 egg
1 pound spaghetti
1 8 oz softened cream cheese
2 cups Mozzarella cheese - grated

Instructions

Heat oven to 350 degrees.
In a large skillet, cook ground beef and onion until done. Drain off fat. Pour Mariana sauce over the meat and mix well.
In a large pot, cook spaghetti to al dente (firm and not over cooked). When done, drain. Add the softened cream cheese and mix well, coating all spaghetti. The mixture will be thick, so I recommend using tongs to stir.
Mix together, in a medium size bowl, cottage cheese, ½ cup Parmesan cheese and egg.
To build baked spaghetti, place approximately ½ cup of meat sauce in the bottom of a 9x13 casserole dish. Place half of the spaghetti on top of the meat mixture, smoothing to the edges of the casserole dish. Layer on cottage cheese mixture, covering all of the spaghetti. Layer remaining spaghetti over cheese.
Spoon the remaining meat mixture over all layers. Top with Mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil, sprinkle on ½ cup of Parmesan cheese, and bake for an additional 15 minutes until cheese is golden brown.
Remove from and allow to rest for 10 minutes. Cut into squares and serve.

Video

Notes

For more sauce: this easy baked spaghetti with jar sauce recipe is great because you can easily add a little more or less sauce, depending on your family’s preferences. You can also heat leftover sauce and serve it on the side if you like.
To make ahead: follow the recipe, but do not bake. Cover with foil and store in the fridge until you’re ready to cook and serve.
To freeze: follow the recipe as written, but instead of baking it, wrap it in plastic wrap and freeze it for up to 3 months. When ready to bake, let it thaw overnight the night before, then bake as directed.
Store leftover baked spaghetti covered with aluminum foil or in an airtight container in the refrigerator for up to 4 days. Reheat it in the oven or individual servings in the microwave.

Nutrition