Description
A cozy and filling baked spaghetti casserole with creamy layers of cheese and a rich meat sauce, making it perfect for busy nights when you want a little extra comfort.
Ingredients
Units
Scale
For the Spaghetti and Meat Sauce
- 16 oz Spaghetti noodles (Regular spaghetti or any long pasta will work.)
- 1 lb Italian sausage (Mild or hot based on preference.)
- 24 oz Marinara sauce (Choose a sauce you enjoy.)
- 1 small Onion (Optional but adds flavor.)
- 2 cloves Garlic (Optional but worth it.)
- 2 tsp Italian seasoning (For additional flavor.)
- 1 tsp Salt (To taste.)
- 1 tsp Black pepper (To taste.)
- 1 cup Mozzarella cheese (Shredded, for topping.)
- 1/2 cup Parmesan cheese (Grated, for topping.)
For the Cheese Filling
- 15 oz Ricotta cheese (Use full-fat for best results.)
- 8 oz Cream cheese (Softened for easy mixing.)
- 1 tbsp Sour cream (Or Greek yogurt.)
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/4 cup Parmesan cheese (Optional for extra flavor.)
Instructions
Preparation
- Preheat the oven to 350°F.
- Cook spaghetti in salted water until al dente, drain and toss with a bit of sauce or olive oil.
- In a skillet, brown the sausage, breaking it into small pieces.
- If using, add chopped onion and minced garlic to the skillet and sauté until softened.
- Pour in marinara sauce and let the mixture simmer for a few minutes.
- In a separate bowl, mix ricotta, softened cream cheese, sour cream, salt, pepper, and optional Parmesan until smooth.
Layering
- Spread a thin layer of meat sauce at the bottom of a baking dish.
- Add half of the spaghetti on top of the sauce.
- Spread half or all of the cheese filling over the spaghetti.
- Layer the remaining spaghetti and top with the rest of the meat sauce.
- Finish with mozzarella and Parmesan on top.
Baking
- Cover the baking dish with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden.
- For extra browning, broil for 1-2 minutes but watch closely.
Notes
Let the casserole rest for 10 minutes after baking before slicing. You can assemble ahead and refrigerate for up to 24 hours or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
