Spasagna (Spaghetti Casserole)

Donna Brown


I received this recipe from my daughter who is an excellent cook. You will receive rave reviews and everybody thinks you went to a lot of trouble, but it is so easy. It makes a lot, but it is no trouble to increase the amount, if you want to feed a crowd (1 1/2 recipe fed 12 easily with some left over.) It tastes like spaghetti, but is layered like lasagna, thus the name. It has such good flavor and is creamy but cuts really well for serving. I make it with whole wheat Angel Hair and ground turkey, which really makes a healthy meal. Great with Caesar Salad (in the package) and garlic bread.

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16 oz. package Angel Hair Pasta
1 1/2 lb
ground beef or ground turkey
26 ox. jar favorite spaghetti sauce
8oz. cans tomato sauce
can cream of mushroom soup
1 c
sour cream, lite is fine
2 c
Colby Jack cheese

Directions Step-By-Step

Preheat oven to 350 degrees. Brown meat, drain. Cook pasta according to package directions, drain. Combine soup and sour cream, set aside. Spray one large baking dish (larger than a 9x13) or two smaller baking dishes, if you want to share or freeze one, (freezes well). Mix tomato sauce and spaghetti together, add meat. Layer 1/2 of the spaghetti, cover with 1/2 sauce add 1/2 of the soup mixture then some cheese. Repeat layers. Loosely cover with foil and bake 55-65 minutes until heated thoroughly. Be sure to increase cooking time if you increase recipe and make in one baking dish, i.e. 1 1/2 increase = 1 1/2 hours, appx., cooking time.

About this Recipe

Course/Dish: Beef, Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy