Baked Spaghetti
This baked spaghetti is a comfort-food casserole with layers of tender spaghetti, a creamy cheese mixture, savory Italian sausage, and jarred sauce, baked until bubbly and golden.
Ingredients
Pasta
- 16 oz thin spaghetti noodles Cook to al dente so they don’t turn mushy while baking.
Cheese Mixture
- 2 pcs eggs Help bind the pasta and cheese together.
- 1/3 cup Parmesan, grated Salty, nutty flavor; fresh-grated is best.
- 5 tbsp unsalted butter, melted Adds richness; use salted if that’s what you have.
- 1 cup sour cream Tang and creaminess; Greek yogurt swaps in a pinch.
- 8 oz cream cheese, softened Room temperature makes mixing easier.
- 1 clove garlic, minced Or 1/2 tsp garlic powder if short on time.
- 1 tsp Italian herb blend Oregano/basil/thyme mix for depth.
Meat and Sauce
- 1 lb Italian sausage or ground beef, cooked and drained Sweet or hot sausage both work; remove casings for crumbled pieces.
- 24 oz jarred spaghetti sauce Use your favorite variety (marinara or tomato-basil).
Topping
- 2 cups mozzarella, shredded Low-moisture mozzarella gives a pleasing melt.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Cook the thin spaghetti in salted boiling water until just al dente (about 1–2 minutes less than package directions). Drain well.
- While pasta cooks, brown the Italian sausage (or ground beef) in a skillet over medium heat until no longer pink. Drain excess fat and set aside.
- In a large bowl, whisk together the eggs and grated Parmesan. Stir in melted butter, sour cream, softened cream cheese, minced garlic, and Italian herb blend until smooth.
- Fold the drained spaghetti and cooked sausage into the creamy cheese mixture until evenly coated. Add jarred spaghetti sauce and gently combine.
Baking
- Spread the pasta mixture into the prepared baking dish. Sprinkle shredded mozzarella evenly on top.
- Bake uncovered for 25–30 minutes, until the cheese is melted and the edges are bubbling. For a browned top, broil for 1–2 minutes, watching closely.
- Let rest for 5–10 minutes before serving so the casserole sets and slices hold together.
Notes
This baked spaghetti pairs well with crisp salads and garlicky bread. For storage, cover and refrigerate leftovers within 2 hours and consume within 3–4 days. This dish can also be frozen for up to 2 months.