Baked Spaghetti Recipe - Allrecipes.com
Baked Spaghetti  Recipe
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Baked Spaghetti
A hearty baked spaghetti casserole with three kinds of cheese. See more
  • READY IN ABOUT hrs

Baked Spaghetti

Recipe by  

"A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  3. Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
  4. Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
  5. Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2012

I liked the idea of this. But I did change it a bit. Instead of using spaghetti sauce from a jar, I made my own with meat. I also used both Parmesan and Romano cheeses because that's what my husband likes. Instead of cottage cheese I used ricotta cheese. I didn't see the point of using eggs at all so I skipped them. I liked that it was baked. It really brings out the flavor throughout the entire dish.

 
Most Helpful Critical Review
Apr 01, 2013

I would like to try to make this again. I didn't have any cottage cheese, but I did have ricotta so I used that instead (just as I would in lasagna), but my family and I just did not enjoy this. An entire pound of spaghetti noodles was too much, and there wasn't enough of the meat sauce to suit our tastes, so it just seemed like we were eating noodles baked with lots of cheese and a little bit of meat sauce. It didn't have much flavor. Next time I will definitely try it with the cottage cheese, but I think I will also decrease the amount of noodles and add a little extra sauce.

 
Aug 05, 2012

I used the ricotta cheese based on pooter61's recommendation and this turned out deliciously.

 
Jul 09, 2012

Great, simple recipe. Used with whole wheat pasta. The addition of the egg mixture made the noodles extra rich. Will use again.

 
Sep 01, 2012

The first time I had this I fell in love with it. I could not get the recipe from the person who made it. Now, a year later, I found this recipe and LOVE it!!! My family loves it too. It certainly isn't health food but it takes the crown for comfort food.

 
Jul 18, 2012

My family really liked this recipe. The only thing I changed was subbing sour cream for ricotta or cottage cheese since I cant stand either. When it cooks the sour cream kinda takes on the same texture.

 
Oct 12, 2012

This is a great recipe for pot lucks. I used Ricotta cheese, but I think I'll try the cottage cheese next time. My only problem was that I feel the extra 20 minutes for the cheese to melt is too much and made it a little too brown. Next time I'll just take the foil off earlier.

 
Oct 21, 2012

I followed the recipe (even the egg mix - I was curious about that & also added a little ricotta). I left out the cottage cheese, and made all the changes as Pooter61 recommended. The ricotta is a great addition! Came out fantastic!!! This will be one of my fav dishes I'll be making over & over. Thanks!

 

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Nutrition

  • Calories
  • 728 kcal
  • 36%
  • Carbohydrates
  • 61.9 g
  • 20%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 33.6 g
  • 52%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 42.5 g
  • 85%
  • Sodium
  • 1250 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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