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Favorite Baked Spaghetti

This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love baked spaghetti with all the cheese. —Louise Miller, Westminster, Maryland
  • Total Time
    Prep: 25 min. Bake: 1 hour + standing
  • Makes
    10 servings


  • 1 package (16 ounces) spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 jar (24 ounces) pasta sauce
  • 1/2 teaspoon seasoned salt
  • 2 large eggs
  • 1/3 cup grated Parmesan cheese
  • 5 tablespoons butter, melted
  • 2 cups 4% cottage cheese
  • 4 cups shredded part-skim mozzarella cheese
  • Chopped fresh basil, optional


  • Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside.
  • In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
  • Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet.
  • Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

Baked Spaghetti Puttanesca:

Add 1 tablespoon minced garlic while cooking the ground beef mixture. After draining, stir in 3 tablespoons rinsed and drained capers, 1 cup coarsely chopped black olives, 3 finely chopped anchovy fillets and 3/4 teaspoon red pepper flakes. Proceed as directed, topping with additional olives and capers before serving.

Favorite Baked Spaghetti Tips

Should I cover pasta while baking?

To ensure the spaghetti is warm and bubbly throughout, it’s a good idea to cover the pasta while baking. Covering the spaghetti while it bakes for the first 40 minutes in the oven allows for heat circulation and even baking. A sheet of aluminum foil does the trick.

Can baked spaghetti be made ahead of time?

Save yourself some time later on and bake spaghetti ahead of time! You can keep the pre-baked casserole assembled and wrapped with plastic wrap in your refrigerator for up to two days. To assemble and freeze the pre-baked spaghetti, wrap the casserole in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you are ready to bake, let it thaw in the refrigerator, then proceed with baking as directed (if you bake directly from frozen, be sure to add additional time). Feeling time-crunched at dinner? Try even more make-ahead 13x9 recipes for your family.

What meat goes well with spaghetti?

For this recipe, there are so many meat options that go well with spaghetti. You can easily swap out ground turkey or chicken as a lighter alternative to the beef. For a slightly spicier, flavorful option, try ground sausage.

What dessert goes well with spaghetti?

Try an Italian dessert that goes well with spaghetti, such as a classic tiramisu, cannoli or a panna cotta with berries. Or, simply brew some espresso and serve with <a href=""biscotti! Research contributed by Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts
1-1/4 cups: 526 calories, 24g fat (13g saturated fat), 127mg cholesterol, 881mg sodium, 45g carbohydrate (9g sugars, 3g fiber), 31g protein.
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Average Rating:
  • scotland1
    Feb 6, 2021

    OMG! YUMMY. YUMMY. Will make it again. This is my go too recipe.

  • Norma
    Jan 20, 2021

    This was dinner tonight. Everyone had seconds.

  • foodz
    Jan 5, 2021

    I am a 20 year follower of Taste of Home. I thought I’d use this recipe as it appeared in “5 Star Recipes from Taste Of Home Magazine” it was awful! Absolutely no taste, I even added garlic and chilli flakes. It was a waste. I’m a 40 year veteran of cooking and I post reviews often and not often negative, but this........was Awful.

  • Janet
    Dec 7, 2020

    Awesome,easy dish! Kid favorite! Everyone’s favorite! Lol!!!

  • Anthony
    Nov 15, 2020

    This was a massive hit. I am not the biggest fan of cottage cheese so I replaced it with shredded parm (might think about ricotta next time)... and it was loved by everyone! I would highly recommend. This will be a staple in our house as some awesome comfort food. I used chickpea spaghetti to lessen the carbs and my picky teen had no idea.

  • Pattyann
    Sep 17, 2020

    I put it in the oven. Was’nt having it until dinner time . I figured I’ll let it bake and then set where all the ingredients can soak up and all blend in for a good flavor. I used mozzarella cheese and I sprinkled a little Montenery jack cheese for a little little spice. Warmed it up later. I put aside a little more sauce if needed.. it came out absolutely Fantastic ... My whole family enjoyed it... little toasted garlic bread on the side... definitely a great recipe ????

  • lvarner
    Aug 14, 2020

    This is relatively easy to prepare and it tastes so good! I sometimes substitute browned Italian sausage for the ground beef. Everybody seems to enjoy this!

  • Carol
    Jul 18, 2020

    Very good and easy to make I baked it in my pampered chef rectangle casserole stone it turned out great. The stone is deeper then a 9 x 13 glasses baker.

  • tkuehl
    Jun 7, 2020

    Very easy to put together, and really liked the carbonara tweak on the spaghetti. I made the following changes to work with my pantry items - 1 1/2 lbs. of hamburger, a 32-ounce jar of sauce and angel hair pasta. It does make a full 9x13-inch pan, so would use a deep pan next time to prevent spill over in the oven. Will make again.

  • Clyde
    May 15, 2020

    Well, my goodness, Laurie. We can't be cheap, can we?