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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

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  • 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.

  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

728 calories; 42.5 g protein; 61.9 g carbohydrates; 150.2 mg cholesterol; 1250.5 mg sodium. Full Nutrition

Reviews (971)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/15/2015
People if your not going to make the recipe as written then don't review it send in your altered recipe and let us review it. Read More
(862)

Most helpful critical review

Rating: 2 stars
04/01/2013
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. Read More
(110)
1285 Ratings
  • 5 star values: 986
  • 4 star values: 239
  • 3 star values: 46
  • 2 star values: 10
  • 1 star values: 4
Rating: 4 stars
04/15/2015
People if your not going to make the recipe as written then don't review it send in your altered recipe and let us review it. Read More
(862)
Rating: 4 stars
06/21/2012
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. Read More
(423)
Rating: 5 stars
04/15/2015
I am still trying to figure out why people rate a recipe they haven't tried or have tried and rate it low when they change the recipe. That is considered a new recipe, which they should submit. This is delicious as is. It freezes well and is a great dish to use when cooking for others who can keep it frozen until they want to use it. Read More
(354)
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Rating: 4 stars
08/05/2012
I used the ricotta cheese based on pooter61's recommendation and this turned out deliciously. Read More
(265)
Rating: 5 stars
07/09/2012
Great, simple recipe. Used with whole wheat pasta. The addition of the egg mixture made the noodles extra rich. Will use again. Read More
(205)
Rating: 5 stars
12/11/2012
I think the picture just doesn't do this recipe justice. I found this recipe the same day I was having family over and desperately searching for a quick, easy recipe. This recipe was perfect. I had a tough crowd and they're pretty opinionated, but everyone LOVED it!!! It was truly delicious. I did make a few minor adjustments. I added 1/4 cup of italian parsley (regular parsley would be great too). I used 1 1/2 jars of spaghetti sauce (the other 1/2 can be used later for a toasted ravioli dinner). And instead of 4 cups mozzarella, I did 2 cups mozzarella and 2 cups italian blend. Based on the picture in this recipe, I was concerned there may be too much cheese and it may taste or look greasy. Not at all. Try it for yourself! :-) Oh - and I don't like cottage cheese myself, but I DID keep it in the recipe. I couldn't taste it and I think it's important to keep in the recipe. Read More
(198)
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Rating: 2 stars
04/01/2013
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. Read More
(110)
Rating: 5 stars
09/01/2012
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. Read More
(94)
Rating: 5 stars
04/15/2015
It is delicious. The eggs, cheese and butter with the noodles is a must do, really ups the ante on the whole recipe. "I didn't see the point of using eggs at all" totally jacks up the recipe...do it as written, it is splendid. Read More
(87)