Spaghetti Casserole

Kimberly Kay


This is a little bit of a twist on traditional spaghetti that I found on Allrecipes. Although the original recipe didn't call for it, I added one pound of ground sirloin.

I also substituted Cottage cheese for the Ricotta and substituted grated Parmesan cheese for the shredded kind.

★★★★★ 1 vote
9 to 10
20 Min
40 Min


6 oz
uncooked spaghetti
1 Tbsp
butter or margarine
1/3 c
shredded parmesan cheese
1 (26 oz.) jar(s)
spaghetti sauce
2 c
chopped green pepper
1 (14 oz.) can(s)
diced tomatoes, drained
8 oz
ricotta cheese
1 (8 oz.) can(s)
mushroom stems and pieces, drained
1 small
onion, chopped
1 tsp
dried oregano
1 tsp
dried basil
2 tsp
garlic powder
3 c
mozzarella cheese, divided


1Preheat oven to 350 F.
2Cook spaghetti according to package directions and drain.
3Add butter or margarine and Parmesan cheese; toss to coat.
4In a large bowl, combine the spaghetti sauce, green pepper and tomatoes; in a blender, process the Ricotta cheese until pureed; add to the spaghetti sauce mixture.
5Stir in the mushrooms, onion, garlic powder, basil, oregano and 1 1/2 cups Mozzarella cheese; add the spaghetti; toss to coat.
6Transfer to a 13 X 9-inch baking dish coated with nonstick cooking spray; sprinkle with remaining Mozzarella.
7Cover and bake in preheated oven for 40 to 45 minutes or until heated through.

About this Recipe

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