Real Recipes From Real Home Cooks ®

spaghetti casserole

Recipe by
Beth Pierce
Ofallon, MO

A hearty Spaghetti Casserole filled with ground beef, onions, garlic, and sauce with a cream cheese, ricotta, sour cream and mozzarella mixture layered in the middle. This scrumptious dish is always a hit with family and friends.

yield 16 serving(s)
prep time 25 Min
cook time 55 Min
method Bake

Ingredients For spaghetti casserole

  • 16 oz
  • 48 oz
    jars spaghetti sauce
  • 1 1/4 lb
    ground beef (or sweet italian sausage)
  • 1
    medium onion finely chopped
  • 3 clove
    garlic minced
  • 8 oz
    cream cheese
  • 4 oz
    ricotta cheese
  • 1/2 c
    sour cream
  • 1 tsp
    italian seasoning
  • 2 c
    shredded mozzarella cheese
  • 1 c
    shredded provolone

How To Make spaghetti casserole

  • 1
    Cook the spaghetti according to package directions. Drain well and return to the pot. Stir in one jar of spaghetti sauce.
  • 2
    Meanwhile brown the ground beef adding the onion halfway through the browning process. Cook until the beef is browned and the onion is soft. Then reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly. Add the other jar of spaghetti sauce and simmer.
  • 3
    Preheat oven to 350 degrees. Spray a 9×13 casserole dish with nonstick cooking spray.
  • 4
    Using a hand held mixer blend together the cream cheese, ricotta cheese, sour cream, and Italian seasoning. Spoon half the spaghetti noodles in the prepared casserole dish. Spread the cheese mixture over the noodles. Sprinkle 1 cup shredded mozzarella over the cheese mixture. Spoon the rest of the spaghetti noodles on top of the mozzarella.
  • 5
    Spoon the hamburger sauce mixture over the spaghetti. Top with the remaining mozzarella and the provolone cheese. Bake for 40-45 minutes or until the cheese is melted and the casserole is heated through. Let it rest for about 10-15 minutes before slicing.
  • 6
    NOTES Grease the casserole dish for easier clean up. Feel free to substitute marinara for the spaghetti sauce. There are lots of good jarred marinara sauces available. You can substitute pork sausage or Italian sausage for the ground beef. The cheese mixture can be combined with a spoon. I just find it faster, easier, and creamier to use my handheld mixer. Let the casserole sit for 15 minutes after removing from the oven to make it easier to cut into slices. This casserole sits high in a 9×13 dish so be careful covering it with aluminum foil to keep it warm. Make a tent to keep from peeling off the top layer of cheese. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at a reduced power until warm. To freeze wrap the casserole with several layers of plastic wrap and freeze for up to 2 months. Defrost in the refrigerator overnight.