A creamy, cheesy baked spaghetti casserole perfect for weeknight dinners or potlucks. This family-friendly comfort food is easy to make ahead and reheat.
Author:Sarah Peterson
Prep Time:20 min
Cook Time:30 min
Total Time:50 min
Yield:6-8 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound spaghetti
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 (24 ounce) jar marinara sauce
1 (8 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup milk
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C). Cook spaghetti according to package directions. Drain and set aside.
In a large skillet, brown the ground beef with the chopped onion and minced garlic over medium heat. Drain off any excess grease.
Stir in the marinara sauce and bring to a simmer. Season with salt and pepper.
In a separate bowl, combine the softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, and milk. Mix until smooth.
Add the cooked spaghetti to the skillet with the meat sauce. Stir to combine.
Pour half of the spaghetti mixture into a greased 9×13 inch baking dish.
Spread the cream cheese mixture evenly over the spaghetti.
Top with the remaining spaghetti mixture.
Bake for 20-25 minutes, or until heated through and bubbly.
Let stand for 5 minutes before serving.
Notes
For a make-ahead option, assemble the casserole but do not bake. Cover tightly and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
This casserole also freezes well. Bake, cool completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.
You can substitute ground turkey or Italian sausage for the ground beef.
For extra cheesy flavor, sprinkle additional mozzarella and Parmesan cheese on top before baking.