Baked Spaghetti Casserole

Baked Spaghetti Casserole, also known as Million Dollar Spaghetti Casserole, combines ground beef, spaghetti, and spaghetti sauce with a mixture of cream cheese, ricotta cheese, and sour cream baked into the center. Then this flavor-packed dish is topped with a blend of provolone and mozzarella cheese and baked to perfection.

This baked spaghetti recipe is like a cross between spaghetti and lasagna. This is a big hearty casserole, so it is perfect for large families and hearty appetites. Serve with an Italian Chopped Salad with Fresh Italian Dressing and Cheese Garlic Bread.

How to make Baked Spaghetti Casserole

Start by bringing a large pot of water to a boil over medium-high heat. Then cook spaghetti al dente according to the package directions. Drain the spaghetti well and return it to the pot. Stir in one jar of pasta sauce. Meanwhile, brown the ground beef in a large skillet or pan over medium heat, adding the onion halfway through the browning process. Cook until the beef is browned and the onion is soft. Then reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Add the other jar of spaghetti sauce and simmer.

Next, in a large bowl, using a hand-held mixer, blend together the cream cheese, ricotta cheese, egg, sour cream, and Italian seasonings. Now spoon half the spaghetti noodles into a 9×13-inch baking dish. Then spread the cheese mixture over the noodles. Next, sprinkle about 1 cup of shredded mozzarella over the cheese mixture. Spoon the rest of the spaghetti noodles on top of the mozzarella.

Spoon the meat sauce mixture over the spaghetti. Top with the remaining mozzarella and provolone. Bake for about 45 minutes or until the cheese is melted and the casserole is heated through. For best results, let it rest for about 15 minutes before slicing. If desired, sprinkle with 1-2 tablespoons of freshly grated Parmesan Cheese.

Recipe notes and helpful tips

• Grease the casserole dish for easier cleanup.
• Feel free to substitute marinara for the spaghetti sauce. There are lots of good jarred marinara sauces available.
• You can substitute other proteins like pork sausage, Italian sausage, or ground turkey for ground beef.
• The cheese mixture can be combined with a spoon. I find it faster, easier, and creamier to use my handheld mixer.
• Try other spices and herbs like garlic powder, onion powder, red pepper flakes, oregano, and thyme.
• Do you want more veggies? Add tomatoes or sauteed spinach or mushrooms.
• Let the casserole sit for 15 minutes after removing it from the oven to make it easier to cut into slices.
• This casserole sits high in a 9×13 dish, so be careful covering it with aluminum foil to keep it warm. Make a tent to keep from peeling off the top layer of cheese.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power until warm.
• To freeze, wrap the casserole with several layers of plastic wrap and freeze for up to 2 months. When ready to eat, remove from the freezer and defrost in the refrigerator overnight. Reheat in the microwave at reduced power until warm.

How to freeze Baked Spaghetti

Prior to Baking – prep the casserole per the instructions. Wrap several times with plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight and bake according to recipe instructions.

After Baking– prep the casserole and bake as instructed. Cool completely. Cover with several layers of plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight. Then reheat in the microwave at reduced power until warmed through.

More casserole recipes you will love!

Chicken Stuffing Casserole

Chile Relleno

Homemade Green Bean Casserole

Biscuits and Gravy Casserole

Cheeseburger Casserole

Twice Baked Potato Casserole

Baked Spaghetti Casserole

A hearty Spaghetti Casserole filled with ground beef, onions, garlic, and sauce with cream cheese, ricotta, sour cream, and mozzarella mixture layered in the middle.  This scrumptious dish is always a hit with family and friends.

5 from 27 votes

Print Pin Rate

Course: main meal pasta

Cuisine: Italian

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Servings: 12 servings

Calories: 467kcal

Author: Beth Pierce

Ingredients

• 16 ounces spaghetti
• 2 24 ounce jars spaghetti sauce or marinara sauce
• 1 ¼ lbs. ground beef or sweet Italian sausage
• 1 medium yellow onion finely chopped
• 3 cloves garlic minced
• kosher salt and fresh ground black pepper to taste
• 8 ounces cream cheese
• 4 ounces ricotta cheese
• 1 egg room temperature
• ½ cup sour cream
• 1 teaspoon Italian seasoning
• 2 cups shredded mozzarella cheese
• 1 cup shredded provolone cheese
• chopped fresh Italian parsley
• chopped fresh basil

Instructions

• Cook the spaghetti al dente according to the package directions. Drain well and return to the pot. Stir in one jar of spaghetti sauce.
• Meanwhile, brown the ground beef adding the onion halfway through the browning process. Cook until the beef is browned and the onion is soft. Then reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Add the other jar of spaghetti sauce and simmer.  Season with kosher salt and fresh ground black pepper to taste. 
• Preheat oven to 350 degrees.  Spray a 9x13 casserole dish with nonstick cooking spray.
• In a medium bowl, using a handheld mixer, blend together the cream cheese, ricotta cheese, egg, sour cream, and Italian seasoning. Spoon half the spaghetti noodles into the prepared casserole dish. Spread the cheese mixture over the noodles. Sprinkle 1 cup of shredded mozzarella over the cheese mixture. Spoon the rest of the spaghetti noodles on top of the mozzarella.
• Spoon the ground beef tomato sauce mixture over the spaghetti. Top with the remaining mozzarella and provolone cheese.  Bake for 40-45 minutes or until the cheese is melted and the casserole is heated through. Let it rest for about 10-15 minutes before slicing.  Garnish with parsley and basil.

Notes

• Grease the casserole dish for easier cleanup.
• Feel free to substitute marinara for the spaghetti sauce. There are lots of good jarred marinara sauces available.
• You can substitute pork sausage, Italian sausage, or ground turkey for the ground beef.
• The cheese mixture can be combined with a spoon. I find it faster, easier, and creamier to use my handheld mixer.
• Try other spices and herbs like garlic powder, onion powder, red pepper flakes, oregano, and thyme.
• Do you want more veggies? Add tomatoes or sauteed spinach or mushrooms
• Let the casserole sit for 15 minutes after removing it from the oven to make it easier to cut into slices.
• This casserole sits high in a 9x13 dish, so be careful covering it with aluminum foil to keep it warm. Make a tent to keep from peeling off the top layer of cheese.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power until warm.
• To freeze, wrap the casserole with several layers of plastic wrap and freeze for up to 2 months. Defrost in the refrigerator overnight.

Nutrition

Calories: 467kcal | Carbohydrates: 32g | Protein: 23g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 308mg | Potassium: 312mg | Fiber: 1g | Sugar: 3g | Vitamin A: 602IU | Vitamin C: 1mg | Calcium: 250mg | Iron: 2mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.