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Creamy Baked Spaghetti Casserole

A serving spoon lifts a generous portion of creamy baked spaghetti casserole, showcasing melted cheese and rich meat sauce.
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A comforting and cheesy baked spaghetti casserole layered with a rich meat sauce, perfect for family dinners or potlucks. This recipe includes tips for making it freezer-friendly.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces spaghetti, cooked according to package directions
  • 1 (15 ounce) container ricotta cheese
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, brown the ground beef with the chopped onion until the beef is no longer pink and the onion is softened. Drain off any excess grease.
  3. Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
  4. Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring the sauce to a simmer, then reduce heat and let it cook for at least 10 minutes, stirring occasionally.
  5. In a medium bowl, combine the ricotta cheese, beaten egg, and Parmesan cheese. Mix well.
  6. In a greased 9×13 inch baking dish, spread half of the cooked spaghetti.
  7. Top the spaghetti with half of the ricotta cheese mixture.
  8. Spoon half of the meat sauce over the ricotta mixture.
  9. Sprinkle with 1 cup of the mozzarella cheese.
  10. Repeat the layers: the remaining spaghetti, ricotta mixture, meat sauce, and the remaining mozzarella cheese.
  11. Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
  12. Let the casserole stand for 10 minutes before serving.

Notes

  • For a freezer-friendly option, assemble the casserole as directed but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. To bake from frozen, remove foil and bake at 350°F (175°C) for 50-60 minutes, or until heated through. Add foil if the top starts to brown too quickly.
  • This casserole is excellent for potlucks. To keep it warm, transport it in an insulated carrier. You can also bake it ahead of time and reheat it gently in a low oven (around 300°F or 150°C) before serving.
  • For a creamier texture, you can add a splash of milk or cream to the ricotta mixture.
  • If you prefer a spicier sauce, add a pinch of red pepper flakes to the meat sauce.

Nutrition

Find it online: https://tastethisplate.com/creamy-baked-spaghetti-casserole/