Cheesy Layered Baked Spaghetti Casserole Recipes

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BAKED CREAM CHEESE SPAGHETTI CASSEROLE



Baked Cream Cheese Spaghetti Casserole image

You probably have everything you need to make this pasta dish in your pantry right now. This can be made ahead of time and baked when you are ready. I love these kind of dishes. The pasta was really creamy and wonderful!

Provided by Jennifer Mount

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h5m

Yield 12

Number Of Ingredients 9

1 (12 ounce) package spaghetti
1 pound lean ground beef
1 (28 ounce) jar spaghetti sauce
8 ounces cream cheese, softened
1 clove garlic, minced
1 teaspoon Italian seasoning
1 pinch garlic salt
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce.
  • Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top.
  • Bake in the preheated oven until bubbly, about 30 minutes.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 31.2 g, Cholesterol 54.1 mg, Fat 15.2 g, Fiber 2.7 g, Protein 16.2 g, SaturatedFat 7.7 g, Sodium 462.9 mg, Sugar 6.6 g

BAKED SPAGHETTI CASSEROLE



Baked Spaghetti Casserole image

This cheesy baked spaghetti casserole is kid-friendly, filling, and perfect for feeding a crowd. Melty cheese, meaty sauce, and al dente pasta make this a great weeknight meal!

Provided by Amy Nash

Categories     Dinner

Time 1h

Number Of Ingredients 13

16 ounces spaghetti
1 lb. ground beef
1 medium onion (chopped)
32 ounces of your favorite meatless spaghetti sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
1 1/2 cups cottage cheese
1 cups sour cream
1/2 teaspoon black pepper
2 eggs
1/2 cup butter
1/2 cup freshly grated Parmesan cheese
16 ounces shredded mozzarella cheese (about 3 cups)

Steps:

  • Fill a large pot with salted water and bring it to a rolling boil. Add spaghetti and cook until al dente, about 11-12 minutes. Drain, toss with a little olive oil to prevent it from sticking, and set aside.
  • Meanwhile, in a large pan over medium heat, combine the ground beef and 1/2 cup of the chopped onion and cook, breaking up the meat until browned. Drain any excess grease from the pan and add the spaghetti sauce, Italian seasoning, and salt. Simmer for 15-20 minutes.
  • In a medium bowl, combine the cottage cheese, sour cream, and pepper. Stir until combined, then set aside.
  • Whisk together the two eggs, melted butter, and Parmesan cheese in a large bowl and then add the cooked spaghetti. Toss to coat.
  • To assemble the baked spaghetti casserole, in a 9x13-inch baking dish, spread 1/2 of the cooked spaghetti noodles. Dollop spoonfuls of the cottage cheese and sour cream mixture over top and spread it into an even layer. Pour half of the spaghetti sauce and meat mixture over the top of the noodles and cottage cheese and spread it to the edges, then sprinkle half of the shredded mozzarella cheese over the whole thing. Repeat for a second layer with the remaining ingredients.
  • Cover with foil and bake in a preheated oven at 350 degrees for 30-40 minutes, until hot in the center and the cheese is melted and bubbly. Remove foil and allow the casserole to rest for 15 minutes before serving.
  • If making this casserole as a freezer meal, prepare to the point of baking it in the oven, then wrap tightly in foil and freeze. Defrost completely in the refrigerator when ready to cook, then bake in the oven for 40-50 minutes, until hot through and the cheese is melted and bubbly.

Nutrition Facts : Calories 475 kcal, Carbohydrate 10 g, Protein 27 g, SaturatedFat 20 g, Cholesterol 147 mg, Sodium 1210 mg, Fiber 2 g, Sugar 6 g, Fat 37 g, TransFat 1 g, UnsaturatedFat 13 g, ServingSize 1 serving

CHEESY LAYERED BAKED SPAGHETTI CASSEROLE



Cheesy Layered Baked Spaghetti Casserole image

I developed this recipe it's a great casserole, since I really don't bother to measure for this recipe, the exact amounts are not really required! The olives are only optional, I like to add them in, it brings out so much extra flavor! Of coarse you can make this recipe using your own favorite pasta sauce if desired! This can be made using all ground beef if desired. I strongly suggest to make the tomato/beef sauce a day or up to 2 days in advance and refrigerate to blend the flavors! For a smaller casserole reduce the spagetti amount and bake in a 13 x 9-inch baking dish, just make certain to cook enough spaghetti for two layers, use as much pasta as you want, a little or a lot! If you have any leftover sauce you can freeze it for the next time! Prep time does not include making the meat sauce.

Provided by Kittencalrecipezazz

Categories     Spaghetti

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 22

12 ounces spaghetti (cooked to al dente)
2 eggs, slightly beaten
1 cup grated parmesan cheese
1/2 lb ground beef
1/2 lb ground pork
2 -3 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons dried chili pepper flakes (or to taste)
1 large onion, chopped
1 green bell pepper, seeded and chopped
1 -2 jalapeno pepper, seeded and finely chopped (optional)
2 -3 tablespoons minced fresh garlic
1 (10 ounce) can sliced mushrooms, drained
1/2 cup sliced green olives (optional, can use a bit more)
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can crushed tomatoes
salt and black pepper
3 cups grated mozzarella cheese, divided (can use more or less)
2 (10 ounce) cans cream of mushroom soup, undiluted
1/3 cup milk or 1/3 cup water
1 green bell pepper, seeded and chopped
1/3 cup grated parmesan cheese

Steps:

  • Grease a lasagna baking pan.
  • Place the cooked spaghetti in a bowl and toss with salt, pepper, eggs and 3/4 cup grated Parmesan cheese; set aside.
  • For the sauce (this sauce is better if made a day in advance!).
  • Brown the ground beef and pork in a medium heavy pot along with the dried oregano, basil, chili flakes, onion, one green bell pepper, jalapeno pepper, garlic and mushrooms; cook until the beef and pork are browned and the veggies are tender (about 12-15 minutes) drain fat, then add in the olives and crushed tomatoes; simmer uncovered for about 45 minutes.
  • Season sauce with salt and pepper to taste.
  • At this point you can cool to room temperature then refrigerate for up to 2 days.
  • Place half of the spaghetti in the bottom of the baking dish/pan.
  • Top with the half of the meat sauce, then about 1-1/2 cups mozza cheese.
  • Repeat layers once ending up with the mozza cheese on top.
  • Sprinkle a chopped green bell pepper on top of the mozza cheese.
  • In a bowl mix together the soup with milk or water, then drizzle on top of the casserole.
  • Top/sprinkle with about 1/3 cup (or more or less) Parmesan cheese (the pan will be full so I advise you to place the pan on a baking sheet to catch spills).
  • Bake in a 375 degree oven for 35-40 minutes or until bubbly (if desired sprinkle some mozza cheese on top the last 5 minutes of baking).

Nutrition Facts : Calories 651.6, Fat 31.2, SaturatedFat 14.1, Cholesterol 148.1, Sodium 1362.5, Carbohydrate 53.6, Fiber 4.8, Sugar 10.2, Protein 39.8

CHEESY SPAGHETTI CASSEROLE



Cheesy Spaghetti Casserole image

This casserole is so yummy, with the addition of all that cheese....how could you go wrong!(note: plan ahead, this casserole needs to sit in the fridge for a couple of hours, or overnight)

Provided by Kittencalrecipezazz

Categories     Spaghetti

Time 1h15m

Yield 6-7 serving(s)

Number Of Ingredients 13

1 1/2 lbs lean ground beef
1 -2 tablespoon grated parmesan cheese
1 -2 clove fresh minced garlic (optional)
2 (8 ounce) cans tomato sauce (seasoned or plain)
salt and pepper
1 cup cream-style cottage cheese
1 (8 ounce) package cream cheese
1/4 cup sour cream
1/3 cup chopped scallions or 1/3 cup green onion
2 tablespoons green peppers, chopped
1 (7 ounce) package spaghetti, cooked and tossed with oil
2 -3 tablespoons butter, melted
1 -2 cup grated mozzarella cheese (optional)

Steps:

  • Set oven to 350 degrees.
  • Grease a 2-qt casserole dish.
  • Brown ground beef with 2 tbsp Parmesan cheese, (and garlic, if using); drain off any fat.
  • Add tomato sauce, salt and pepper, cook and simmer over med-low heat for 25-30 mins; remove from heat.
  • In a separate bowl, combine cottage cheese, cream cheese, sour cream, onions and green pepper.
  • Spread half of the cooked and drained spaghetti in prepared casserole dish.
  • Cover with the cheese mixture.
  • Add remaining spaghetti, and drizzle the melted butter on top.
  • Spread the tomato/meat sauce over the top of the spaghetti.
  • Chill in the fridge for 2 hours, or overnight, to blend the flavors.
  • Remove from the fridge 20 mins before baking.
  • Bake for 45 mins, or until hot and bubbly.
  • If desired top with 1-2 cups grated mozzeralla cheese the last 15 mins of baking.

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