Spaghetti Casserole
Yield: 8 servings
Meaty red sauce, spaghetti noodles, Cheesy Yum, and a topping of even more cheese make this baked Spaghetti Casserole an instant hit. This one’s going to be a staple in your family recipe box, for sure!
Ingredients
Meat Sauce
- 1 pound bulk Italian pork sausage
- ½ pound ground beef
- 1 cup diced yellow onion
- 6 large cloves garlic, minced
- 24 ounces marinara sauce
- ⅓ cup chopped fresh basil leaves
- salt & pepper, to taste
Cheesy Yum
- 15 ounces whole-milk ricotta
- 1 large egg
- 2 cups shredded mozzarella (use whole milk mozzarella if you can find it)
- ½ cup grated Parmesan
- 1 tablespoon dried Italian herb mix
- ½ teaspoon Morton kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dried red pepper flakes
Spaghetti
- 1 pound spaghetti noodles
- 4 ounces full-fat cream cheese, cut into 1" chunks
- 2 tablespoons unsalted butter
- ½ cup reserved pasta water
- ½ teaspoon Morton kosher salt
- 2 cups shredded mozzarella (use whole milk mozzarella if you can find it)
Instructions
- Preheat oven to 350°F.
- Meat Sauce: Heat a large skillet over medium to medium-high heat. Add pork and beef, and break into small bite-sized pieces as it browns. When meats are about half-way cooked, stir in onion and garlic. When meats are fully cooked, drain away excess grease. Add marinara sauce and fresh basil, and stir to combine and heat thoroughly. Season to taste with salt & pepper, then remove skillet from heat.
- Cheesy Yum: In a medium bowl, combine ricotta and egg. Then fold in mozzarella, Parmesan, dried Italian herb mix, salt, pepper, and red pepper flakes. Set aside.
- Spaghetti: In a large pot of water, cook spaghetti according to package directions, to al dente. Reserve ½ cup of pasta water. Then drain spaghetti and return it to the same pot. Add cream cheese, butter, 1 cup of prepared meat sauce, ¼ cup of the reserved pasta water, and salt; fold to coat + melt the cream cheese and butter. If needed, add a bit more reserved pasta water to maintain a creamy texture.
- Assemble: Add half the spaghetti mixture to the bottom of a 9"x13" pan, in an even layer. Spread half the cheesy yum over the spaghetti. Then add the remaining spaghetti mixture, followed by the remaining cheesy yum. Spread the remaining meat sauce over the cheesy yum, then sprinkle remaining 2 cups of mozzarella evenly over the top.
- Bake: Cover pan with foil and bake 45 minutes. Remove foil and bake 15-20 minutes more, or until cheese is bubbling and melted to your liking. If desired, place pan under broiler for 1-2 minutes to blister the cheesy top. Remove from oven and let rest 5-10 minutes before serving.
Notes
To prepare ahead: Make the casserole 1-2 days before baking, cover unbaked casserole tightly with a lid or foil, then refrigerate. When ready to bake, remove casserole from fridge 30 minutes prior to baking and preheat oven. Because the casserole is now thoroughly cold, it will need to bake longer than if you were baking it right after assembly. Bake with foil covering the casserole and do not remove the foil until the casserole is thoroughly warmed. Then remove the foil and bake 15-20 minutes more.
To store & reheat:
- Refrigerator: Store leftover spaghetti casserole in an airtight container in the refrigerator for up to 4 days.
- Freezer: You can freeze this casserole before or after baking. If you’re freezing it before baking, assemble the casserole as directed, add a lid, and wrap the whole thing twice with heavy-duty foil. Freeze for up to 2 months. When ready to bake, remove from freezer and thaw in the fridge overnight. Bake as directed, adding an extra 15-20 minutes if needed. If freezing leftovers, transfer them to a freezer-safe airtight container and freeze for up to 2 months. Thaw in the refrigerator before reheating.
- To reheat: To reheat individual portions of leftover spaghetti casserole, warm it up in 20-30 second increments in the microwave. For larger portions or the entire casserole, bake at 350°F until warmed through; with foil if the top is browning too much.
Nutrition Information:
Calories: 883kcal Carbohydrates: 55g Protein: 44g Fat: 54g Saturated Fat: 26g Polyunsaturated Fat: 4g Monounsaturated Fat: 19g Trans Fat: 0.5g Cholesterol: 185mg Sodium: 1692mg Potassium: 789mg Fiber: 4g Sugar: 7g Vitamin A: 1432IU Vitamin C: 9mg Calcium: 527mg Iron: 4mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.