If you love pasta, you'll love this baked spaghetti casserole made with ricotta and cream cheese. This easy recipe has a ground beef tomato sauce and layers of creamy, cheesy goodness. Family friendly and ready in less than an hour.
Baked spaghetti casserole
Why you'll love this recipe
It's easy to make! Do you find yourself making spaghetti often because it's so easy? I feel ya! But if your spaghetti routine is getting a little boring, take it up a notch by turning it into a baked casserole by adding just a few simple steps. Keep reading to find out how!
You can make it ahead. I love recipes that I can make ahead of time. You can make this baked spaghetti casserole an hour ahead, or a couple days before you need it.
It's hearty and family friendly. You won't walk away hungry from this meal. This recipe is great when you know you'll have a lot of hungry folks coming to the table.
Ingredients
Easy to find ingredients make this baked spaghetti casserole perfect for family dinner night!
Ingredient for baked spaghetti casserole
How do I make Baked Spaghetti Casserole
In a large nonstick skillet (add oil if not non-stick) add ground beef, chopped onions, garlic and season with salt and pepper. Cook over medium high heat until meat is browned. Drain excess grease.
Add jarred marinara sauce and Italian seasoning. Stir to combine and simmer while you prepare the pasta noodles.
Cook spaghetti noodles to al dente in heavily salted water. Drain, but don’t rinse. Add spaghetti to ground beef tomato sauce mixture. Coat noodles with sauce. Remove from heat.
Microwave the cream cheese for 30 seconds or until very soft. Add to a medium bowl along with the ricotta and parmesan cheese. Stir until well combined.
Spray a 9 by 13 inch casserole dish with cooking spray. Layer half the spghetti mixture on the bottom.
Spread all the cream cheese mixture over the noodles.
Top with the remaining spaghetti mixture. Layer the sliced cheese over the top.
Bake uncovered in a preheated oven at 375º F. for 35 minutes or until hot and bubbly. To brown the top, turn heat to broil and bake for an additional 5 minutes or until the top is golden brown.
Recipe notes and tips
Sauce: I used ground sirloin which is 90% lean. Use whatever variety you prefer. If your cut is fatty, I recommend draining the excess. Use your favorite jarred sauce- I use Rao's Marinara. Vodka sauce is also a great sub. If you want to, you can use a large can of crushed tomatoes if you don't have any jarred sauce handy.
Can I make it vegetarian? Omit the beef and replace with sliced mushrooms or just use the sauce.
What cheese is best for baked spaghetti casserole? Use sliced or shredded cheese for the top. I like to use sliced mozzarella or provolone, or a mix. For the interior, you can use cottage cheese instead of ricotta. You can use mozzarella instead of parmesan. Whatever you use, it just has to be very creamy so it will spread over the noodles. I always microwave the cream cheese until it's very soft.
How do I make it ahead? Prepare the recipe but instead of baking it, cover it with foil and store in the refrigerator until ready to bake. Preheat the oven to 375º F and bake covered for about an hour. When hot and bubbly, remove the foil and turn oven to broil. Heat for an additional 5 minutes or until the top is golden brown.
How long can I store this baked spaghetti casserole? Cover and keep in the refrigerator for up to 5 days.
Bake until golden brown
More Pasta Main Dishes you might like to try
Instant Pot Fettuccine Alfredo
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Baked Spaghetti Casserole with Ricotta Cheese
Equipment
Ingredients
- 1 lb ground beef 90% fat
- 1 yellow onion small, chopped, about 1 cup
- 2 cloves garlic chopped
- Salt and pepper to taste
- 24 oz jar marinara sauce your favorite variety
- 1 tablespoon Italian seasoning dried
- 1 lb spaghetti pasta noodles
- 4 oz cream cheese microwaved to soften
- 15 oz ricotta cheese
- 1 cup parmesan cheese grated
- 8 oz mozzarella or provolone cheese sliced or shredded, more if desired
- Parsley or basil for garnish optional
Instructions
- In a large nonstick skillet (or any skillet, add oil if not non-stick) add ground beef, chopped onions, garlic and season with salt and pepper. Cook over medium high heat until meat is browned. Drain excess grease. Add jarred marinara sauce and Italian seasoning. Stir to combine and simmer while you prepare the pasta noodles.
- Cook pasta to al dente in heavily salted water. Drain, but don’t rinse. Add pasta to ground beef tomato sauce mixture. Coat noodles with sauce. Remove from heat.
- Microwave the cream cheese for 30 seconds or until very soft. Add to a medium bowl along with the ricotta and parmesan cheese. Stir until well combined.
- Spray a 9 by 13 inch casserole dish with cooking spray. Layer half the noodle mixture on the bottom. Spread all the cream cheese mixture over the noodles. Top with the remaining noodle mixture. Layer the sliced cheese over the top.
- Bake uncovered in a preheated oven at 375º F. for 35 minutes or until hot and bubbly. To brown the top, turn heat to broil and bake for an additional 5 minutes or until the top is golden brown.
Notes
- Ground Beef: I used ground sirloin which is 90% lean. Use whatever variety you prefer. If your cut is fatty, I recommend draining the excess.
- Vegetarian: Omit the beef and replace with sliced mushrooms or just use the sauce.
- Cheese: Use sliced or shredded cheese. I like to use sliced mozzarella or provolone, or a mix.For the interior, you can use cottage cheese instead of ricotta. You can use mozzarella instead of parmesan. Whatever you use, it just has to be very creamy so it will spread over the noodles. I always microwave the cream cheese until it's very soft.
- To make ahead: prepare the recipe but instead of baking it, cover it with foil and store in the refrigerator until ready to bake. Preheat the oven to 375º F and bake covered for about an hour. When hot and bubbly, remove the foil and turn oven to broil. Heat for an additional 5 minutes or until the top is golden brown.
- Storing leftovers: cover and keep in the refrigerator for up to 5 days.
Diane
I made this with gluten-free Barilla linguine and it was delicious! I made half the recipe in an 8x6" pan--it was full but didn't spill over--and tried to eat a quarter of that, based on the full recipe serving 6, but couldn't. It's very filling and I think I was as full as on Thanksgiving! Thank you for the recipe!
Nikole
So glad you loved it Diane- and yes, it is very filling. Makes great leftovers!!