All Recipes, Spaghetti Casserole

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šŸ Spaghetti Casserole

A cozy baked pasta dish that combines tender spaghetti with savory meat sauce, melted cheese, and herbs ā€” perfect for family dinners or meal prep.

šŸ“ Ingredients:

  • 8 oz (225g) spaghetti

  • 1 lb (450g) ground beef or Italian sausage (or plant-based alternative)

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 (24 oz / 680g) jar marinara sauce (or homemade)

  • 1 tsp Italian seasoning

  • Ā½ tsp red pepper flakes (optional)

  • Salt and pepper, to taste

  • 1 cup shredded mozzarella cheese

  • Ā½ cup grated Parmesan cheese

  • 1 cup ricotta or cottage cheese (optional for creaminess)

  • 2 tbsp olive oil

  • Fresh basil or parsley, chopped (for garnish)

šŸ”§ Equipment:

  • Large pot for boiling pasta

  • Skillet or sautĆ© pan

  • 9×13 inch (23×33 cm) baking dish

šŸ”„ Instructions:

1. Cook spaghetti:

  • Bring a large pot of salted water to a boil.

  • Cook spaghetti according to package instructions until al dente.

  • Drain and toss with 1 tablespoon olive oil to prevent sticking. Set aside.

2. Prepare meat sauce:

  • In a large skillet, heat 1 tablespoon olive oil over medium heat.

  • Add onion and sautĆ© until translucent (3ā€“4 minutes).

  • Add garlic and cook 1 minute more.

  • Add ground beef or sausage, breaking it up with a spoon, cook until browned and cooked through.

  • Drain excess fat if needed.

  • Stir in marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper.

  • Simmer for 5ā€“7 minutes to blend flavors.

3. Assemble casserole:

  • Preheat oven to 375Ā°F (190Ā°C).

  • In a large bowl, combine cooked spaghetti, meat sauce, and ricotta/cottage cheese if using.

  • Transfer to the baking dish.

  • Sprinkle mozzarella and Parmesan evenly on top.

4. Bake:

  • Bake uncovered for 20ā€“25 minutes until cheese is melted, bubbly, and golden.

  • For extra browning, broil for 1ā€“2 minutes at the end (watch carefully!).

5. Garnish and serve:

  • Sprinkle with fresh basil or parsley.

  • Serve warm with a side salad or garlic bread.

ā“ Q&A ā€“ Spaghetti Casserole

Q1: Can I use other types of pasta?

A: Yes! Penne, rigatoni, or rotini work great. Just adjust cooking time and use similar portions.

Q2: Can I make it vegetarian?

A: Absolutely! Replace meat with sautƩed mushrooms, lentils, or a plant-based ground meat substitute.

Q3: Can I prepare this ahead?

A: Yes! Assemble the casserole, cover tightly with foil, and refrigerate for up to 24 hours. Bake as directed, adding 5ā€“10 extra minutes if baking cold.

Q4: How do I store leftovers?

A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Q5: Can I freeze this casserole?

A: Yes! Freeze before baking for up to 3 months. Thaw overnight in the fridge and bake as usual, adding extra time if needed.

Q6: What if I donā€™t have ricotta or cottage cheese?

A: No worries! You can skip it or substitute with cream cheese or a dollop of sour cream for creaminess.

Q7: How do I prevent the casserole from drying out?

A: Make sure the sauce is sufficiently saucy. You can add a splash of pasta water or extra marinara if it seems dry before baking.

Q8: Can I add veggies?

A: Definitely! Add sautƩed bell peppers, zucchini, spinach, or mushrooms to the meat sauce for extra nutrition..

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