Servings: 8 servings
Calories: 620kcal
Cost: 25$
Equipment
- 🍳 Large skillet
- 🥣 Mixing bowls
- 🍝 Large pot for pasta
- 🥘 9x13 baking dish
- 🔪 Sharp knife
- 🥄 Measuring cups/spoons
Ingredients
- For the Pasta:
- 🍝 1 pound spaghetti cooked al dente
- 🥩 1 pound ground beef or Italian sausage
- 🧅 1 medium onion diced
- 🧄 3 cloves garlic minced
- 🥫 2 cups marinara sauce
- 🧂 1 teaspoon Italian seasoning
- 🧂 Salt and pepper to taste
- For the Creamy Layer:
- 🧈 4 oz cream cheese softened
- 🥛 1/2 cup sour cream
- 🧀 1 cup ricotta or cottage cheese
- For Topping:
- 🧀 2 cups mozzarella cheese shredded
- 🧀 1/4 cup parmesan cheese grated
- 🌿 Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 baking dish.
- 🍳 In a skillet, brown ground beef with onion and garlic until fully cooked. Drain excess fat, then stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- 🥣 In a bowl, mix cream cheese, sour cream, and ricotta until smooth.
- 🍝 Toss the cooked spaghetti with a portion of the meat sauce to coat evenly.
- Layer the casserole:
- - Spread half the spaghetti in the baking dish.
- - Add the creamy cheese mixture as the middle layer.
- - Top with the remaining spaghetti and meat sauce.
- 🧀 Sprinkle mozzarella and parmesan cheese over the top.
- Bake uncovered for 30-35 minutes, or until bubbly and golden. Let rest for 10 minutes before serving.
Notes
🌟 Use freshly grated cheese for the best melt and flavor.
🌟 Let the casserole rest to firm up before slicing.
🌟 Swap marinara with homemade tomato sauce for a fresher taste. Storage Tips:
❄️ Refrigerate: Store leftovers in an airtight container for 3-4 days.
✅ Freeze: Freeze assembled (unbaked) for up to 3 months. Bake straight from frozen at 350°F, adding extra time.
🔥 Reheat: Cover with foil and warm in the oven at 350°F. Pro Tips:
🔑 Add red pepper flakes for a hint of spice.
🔑 Substitute ground turkey for a lighter version.
🔑 Reserve some pasta water to loosen the sauce if needed. Variations:
🥬 Add spinach or zucchini for extra veggies.
🧀 Use a blend of cheeses like provolone or Gruyere.
🌶️ Make it spicy with hot Italian sausage.
🥩 Use a meatless marinara sauce for a vegetarian option. Common Questions:
❓ Can I make it ahead? Yes! Assemble and refrigerate, then bake when ready.
❓ Can I use gluten-free pasta? Absolutely! Choose your favorite gluten-free spaghetti.
❓ Too dry? Add a splash of marinara before baking. Perfect For:
👨👩👧👦 Family dinners
🎉 Potlucks
🍽️ Special occasions
👥 Feeding a crowd Serving Suggestions:
🥗 Caesar salad
🥖 Garlic bread
🍷 Red wine or iced tea
🌿 Fresh herbs for garnish
🌟 Let the casserole rest to firm up before slicing.
🌟 Swap marinara with homemade tomato sauce for a fresher taste. Storage Tips:
❄️ Refrigerate: Store leftovers in an airtight container for 3-4 days.
✅ Freeze: Freeze assembled (unbaked) for up to 3 months. Bake straight from frozen at 350°F, adding extra time.
🔥 Reheat: Cover with foil and warm in the oven at 350°F. Pro Tips:
🔑 Add red pepper flakes for a hint of spice.
🔑 Substitute ground turkey for a lighter version.
🔑 Reserve some pasta water to loosen the sauce if needed. Variations:
🥬 Add spinach or zucchini for extra veggies.
🧀 Use a blend of cheeses like provolone or Gruyere.
🌶️ Make it spicy with hot Italian sausage.
🥩 Use a meatless marinara sauce for a vegetarian option. Common Questions:
❓ Can I make it ahead? Yes! Assemble and refrigerate, then bake when ready.
❓ Can I use gluten-free pasta? Absolutely! Choose your favorite gluten-free spaghetti.
❓ Too dry? Add a splash of marinara before baking. Perfect For:
👨👩👧👦 Family dinners
🎉 Potlucks
🍽️ Special occasions
👥 Feeding a crowd Serving Suggestions:
🥗 Caesar salad
🥖 Garlic bread
🍷 Red wine or iced tea
🌿 Fresh herbs for garnish
Nutrition
Calories: 620kcal | Carbohydrates: 50g | Protein: 31g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 95mg | Sodium: 960mg | Fiber: 3g
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