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Clerissa Collins: "A family approved meal! Thank you! No changes mad…" Read More
18Ingredients
75Minutes
520Calories
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Description
This hearty spaghetti casserole bakes with meat sauce and a creamy layer of ricotta cheese. If you're a fan of crispy edges, you can bake it in a 9 1/2- or 10-inch-wide Bundt pan instead of the casserole dish, and the whole thing will have those wonderful edges! (Allow the same amount of time for baking, about 40 minutes covered and 15 minutes uncovered.) The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
10 SERVINGS
- nonstick cooking spray (for baking dish and meat sauce)
- 1 lb. spaghetti
- salt (for pasta water)
- 1 lb. 85% lean ground beef
- 1/2 tsp. salt (for meat sauce)
- 1/4 tsp. black pepper (for meat sauce)
- 1 tsp. garlic powder (for meat sauce)
- 1 1/2 tsp. Italian seasoning (for meat sauce)
- 4 cups marinara sauce (4 cups is about 36 oz.)
- 15 oz. low-moisture ricotta cheese
- 1/2 cup grated Parmesan cheese (1/2 cup is about 2 oz.)
- 3/4 tsp. salt (for ricotta mixture)
- 1/2 tsp. black pepper (for ricotta mixture)
- 1/2 tsp. garlic powder (for ricotta mixture)
- 1 tsp. Italian seasoning (for ricotta mixture)
- 1 cup shredded mozzarella cheese (for ricotta mixture, 1 cup is about 4 oz.)
- 2 cups shredded mozzarella cheese (for top of dish, 2 cups is about 8 oz.)
- fresh basil leaves (optional, for serving)
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Directions
- Preheat the oven to 375°F.
- Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- Bring a large pot of water to a boil. Add a generous pinch of salt. Once boiling, add the spaghetti to the water. Cook, stirring occasionally, until the pasta is al dente, 9-10 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water. While the pasta cooks, prepare the meat sauce.
NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories520Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol70mg23% |
Sodium1260mg53% |
Potassium500mg14% |
Protein27g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber5g20% |
Sugars11g |
Vitamin A25% |
Vitamin C4% |
Calcium50% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(38)
Jj 7 months ago
Nowhere near enough seasoning without adjustment. I put probably quadruple the amount of herbs. Turned out really good that way.
Nikki a year ago
It was okay. Too cheesy for me. Not as flavorful like I thought it would be. Maybe if I tweaked it.
Kalia a year ago
It tasted good. I replaced the spaghetti with chickpea-based spaghetti to increase the protein value.
Robin a year ago
Delicious easy recipe! I did add mushrooms, spicy sausage and sautéed onion to the sauce and did not measure my seasonings, just eyeballed and taste to test which is way better for our particular tastes. Probably should have cut the recipe in half but now I have leftovers to freeze for another night when I need a fast meal.
Kathy Dropeski a year ago
Very easy to make. I used cottage cheese in the cheese mixture. Use good spaghetti sauce for the best flavor.
mamac likes it sweet 2 years ago
it turned out delicious, maybe even a bit too salty, but delicious nonetheless. I opted for gluten-free spaghetti, and it worked perfectly with the recipe.
Nicole Casa 2 years ago
This dish is so delicious!! Simple to make and very little cleanup. I added an egg and a little heavy cream to my ricotta and it came out perfectly creamy and tasty!
brady J. 2 years ago
used thinly sliced and diced rib eye in place of ground beef, then added Italian meatballs before last last layer of cheese. mmmm mmm mmmmm!!!!
Marie Magee 2 years ago
Excellent! It took a little longer than I had planned to prep but those were issues that I could have prepared better for. It was a HUGE hit with my husband and teenage son! Will definitely make again!
Brittany Radford 3 years ago
After carefully reading reviews, I tweaked this recipe. The slight variation of this version I made turned out fantastic! First off, I realized I didn't have spaghetti noodles, so I subbed the ziti I had on hand.
I took heed and made half the box instead of 3/4. I also made 46 ounces of sauce with my 1 lb of ground beef. Finally, I heavily seasoned the ricotta mixture (by doubling the measurements) before putting it all together. Adjusting this recipe made it incredible, the perfect complimentary ratios of meat to noodle to sauce and flavor. I followed the assembly exactly as well as cooking time and temperature. This will go in my recipe index as one to remake again and again!
matthew wagner 3 years ago
OMG. This is better than restaurants I've been to! Forget eating out, I'm cooking for now on!
Breeze 3 years ago
maybe more cheese and tomato sauce will turn this 4 star review into a 5. really good tho.
Britney M 3 years ago
It was amazing!!!. I used ground sausage and added basil leaves. I highly recommend.
Jessy Jean 3 years ago
Made as instructed, but it’s entirely way too much pasta for only 1lb of ground beef. Less pasta (probably 1/2) and 1lb of beef, more sauce needed and added some seasonings to our taste. I will make it again but, modify to meet our family’s taste.