Baked Spaghetti

Baked-Spaghetti

 

Let’s talk for a sec about this baked spaghetti. I truly think this is my only way to make spaghetti from now on. It’s meaty, it’s cheesy, it’s easy. And it freezes well. The Mark man has lots of frozen portions waiting for him when I don’t feel like cooking.  😀

Baked-Spaghetti-

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Servings: 10 servings
Baked Spaghetti Casserole
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
 
Author: Stephanie
Course: Main Course
Cuisine: Italian
Keyword: easy dinner recipe, freezer friendly, kid-friendly recipe

Let’s talk for a sec about this baked spaghetti. I truly think this is my only way to make spaghetti from now on. It’s meaty, it’s cheesy, it’s easy. And it freezes well. The Mark man has lots of frozen portions waiting for him when I don’t feel like cooking.

Ingredients
  • 16 oz. spaghetti
  • 1 pound ground beef
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 32 oz. Uncle Steve's marinara or tomato basil sauce
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon Italian seasonings
  • 2 large eggs
  • 1/3 cup grated Parmesan cheese
  • 5 tablespoons butter melted and slightly cooled
  • 16 oz. ricotta cheese
  • 3 cups shredded mozzarella cheese
Instructions
  1. Cook the spaghetti according to the package instructions.

  2. Cook the beef, onions, and garlic in a large skillet until the meat is brown. Drain excess liquid and mix in the spaghetti sauce, seasoned salt, and Italian seasonings.

  3. Combine the eggs, parmesan cheese, and butter in a small bowl. Coat the pasta in this mixture when it’s done cooking.

  4. Preheat the oven to 350 degrees.

  5. Spread half of the spaghetti in a 9x13 inch baking dish. Top with half of the ricotta cheese, meat sauce, and mozzarella. Spread second layer of spaghetti on top and top with remaining ricotta cheese, meat sauce, and mozzarella.

  6. Cover the baking dish and bake for 20 minutes. Uncover during the last 10 minutes and bake until the cheese is hot and melted.

Recipe Notes

I cut the recipe in half and baked it in a 8.5 x 8.5 inch baking dish.

Leftovers freeze well 🙂

Nutrition Information
Calories: 569, Fat: 30g, Saturated Fat: 16g, Cholesterol: 137mg, Sodium: 989mg, Potassium: 631mg, Carbohydrates: 42g, Fiber: 3g, Sugar: 6g, Protein: 30g, Vitamin A: 21.6%, Vitamin C: 8.9%, Calcium: 34.4%, Iron: 16.8%

Recipe Source: TheGirlWhoAteEverything.com

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