Description
This hearty Baked Spaghetti Casserole combines tender spaghetti noodles with a savory meat and vegetable tomato sauce, layered with a creamy blend of cream cheese, ricotta, and sour cream, then topped with melted mozzarella. Perfect for family dinners, this comforting casserole bakes to bubbly, cheesy perfection and serves eight generously.
Ingredients
Scale
Spaghetti
- 1 (16-oz) package spaghetti (uncooked)
- 1 tablespoon oil
Meat and Sauce
- 1 tablespoon oil
- 1 pound ground beef
- Salt & pepper, to taste
- 1/2 teaspoon garlic powder
- 1 medium onion, diced (about 1 cup)
- 2 sticks celery, diced (about 1 cup)
- 2 teaspoons Italian seasoning
- 2 tablespoons tomato paste
- 1 (15-oz) can diced tomatoes
Cheese Mixture
- 1 (8-oz) package cream cheese, softened
- 1 cup ricotta cheese
- 1/4 cup sour cream
- 1 (8-oz) package shredded mozzarella cheese
Instructions
- Get started: Heat the oven to 350°F. Grease a deep 13×9-inch baking dish and set aside. Prepare all your ingredients so they are ready to go.
- Cook spaghetti: Cook the spaghetti according to package instructions until al dente. Drain the pasta, return it to the pot, drizzle with 1 tablespoon of oil, cover to keep warm, and set aside.
- Brown the beef and vegetables: While the spaghetti cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ground beef, seasoning with salt, pepper, and garlic powder. Cook until the beef is browned and cooked through. Drain excess grease if desired. Add diced onion and celery and cook together for 5-6 minutes until the vegetables are softened.
- Make the tomato sauce: Reduce heat to medium. Stir Italian seasoning and tomato paste into the beef and vegetable mixture. Add diced tomatoes and let the sauce simmer gently for 5 minutes. Remove from heat once done.
- Stir up the cheese layer: In a bowl, combine softened cream cheese, ricotta cheese, and sour cream. Mix until smooth and well blended.
- Put it together: Spread about one-quarter of the meat sauce on the bottom of the prepared baking dish. Add half of the cooked spaghetti in an even layer. Spread the cheese mixture over the pasta. Add the remaining spaghetti on top, followed by the remaining meat sauce. Sprinkle shredded mozzarella evenly over the casserole.
- Bake: Place the casserole in the preheated oven and bake uncovered for 35-45 minutes until the cheese is melted and bubbly. Let the casserole rest for a few minutes before serving.
Notes
- For a vegetarian version, substitute the ground beef with a plant-based meat alternative or sautéed mushrooms and adjust the seasoning accordingly.
- You can prepare the casserole a day ahead and refrigerate it before baking; increase bake time by 5-10 minutes if baking cold.
- Use low-fat or part-skim cheeses to reduce fat content if desired.
- Ensure to drain excess grease from the beef for a less greasy casserole.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely for up to 2 months.
