Creamy Baked Spaghetti Lasagna

Spaghetti lasagna brings together the comforting layers of lasagna with the simplicity of spaghetti pasta—all baked into one cheesy, creamy, crowd-pleasing casserole. This recipe transforms pantry staples like ground beef, marinara sauce, and mozzarella into a rich and satisfying dinner that tastes like it took hours to make but comes together with minimal fuss.

If you’re looking for an easy, budget-friendly meal that feeds a crowd and earns rave reviews every time, this creamy baked spaghetti lasagna is your new go-to.

Table of Contents

Why You’ll Love This Spaghetti Lasagna

• 🍝 No lasagna noodles required – Just boil, toss, and bake
• 🧀 Ultra creamy – Thanks to ricotta, sour cream, and mozzarella
• 🥘 One-pan casserole – Minimal cleanup and perfect for make-ahead meals
• 👨‍👩‍👧‍👦 Family favorite – Even picky eaters will ask for seconds
• 💵 Budget-friendly – Uses affordable, everyday ingredients

Ingredients

For the Pasta & Meat Sauce

• 24 oz dry spaghetti
• 1 lb ground beef
• 5 cups (40 oz) marinara sauce
• 1 tsp salt (for pasta water)

For the Cheese Mixture

• 1 container (15 oz) ricotta cheese
• 1 large egg
• 1 cup sour cream
• ½ cup grated Parmesan cheese, divided
• 1 tsp dried oregano
• 1 tsp dried basil
• 4 cups shredded mozzarella cheese

Instructions

Step 1: Preheat Oven

• Set oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish and set aside.

Step 2: Make the Meat Sauce

• In a skillet, cook ground beef over medium-high heat until browned.
• Drain excess fat if needed.
• Stir in marinara sauce and simmer for 5 minutes.
• Remove from heat and taste for seasoning.

Step 3: Boil the Pasta

• Cook spaghetti in salted water until al dente.
• Drain well.
• Toss with meat sauce until evenly coated.

Step 4: Mix the Ricotta Filling

• In a bowl, combine ricotta, egg, sour cream, ¼ cup Parmesan, oregano, and basil.
• Mix until smooth.

Step 5: Assemble the Layers

In the prepared baking dish:

1. Spread ⅓ of the spaghetti-meat mixture
2. Dollop ½ of the ricotta filling over pasta
3. Sprinkle ⅓ of the mozzarella on top
4. Repeat layers with the next ⅓ of pasta, remaining ricotta, and ⅓ mozzarella
5. Finish with final ⅓ of pasta and top with remaining mozzarella and ¼ cup Parmesan

Tip: Lightly press down layers with a spatula for even baking.

Step 6: Bake

• Cover with foil and bake for 35–45 minutes, until bubbly and golden.
• Let rest for 10 minutes before slicing.

Recipe Details

• Prep Time: 20–30 minutes
• Cook Time: 35–45 minutes
• Total Time: 55–75 minutes
• Servings: 8–10
• Difficulty: Medium

Estimated Nutrition (Per Entire Recipe)

• Calories: 4,600–5,000
• Protein: 210–240g
• Carbohydrates: 410–440g
• Fat: 210–240g

Nutrition per serving will vary based on slice size and cheese used.

Substitutions & Variations

• 🍝 Pasta – Use linguine, penne, or gluten-free spaghetti
• 🐄 Meat – Ground turkey, sausage, or plant-based meat work great
• 🧀 Ricotta Swap – Use cottage cheese (well-drained) or softened cream cheese
• 🥛 Sour Cream Alternative – Try Greek yogurt for extra protein
• 🧂 Sauce – Swap marinara for meat sauce, mushroom sauce, or Alfredo

Avoid These Common Mistakes

• ❌ Overcooking pasta – Boil only until al dente
• ❌ Skipping the foil – Prevents the cheese from burning
• ❌ Forgetting to drain beef – Excess grease makes it soupy
• ⏳ Skipping the rest time – Resting helps it firm up for clean slices

What to Serve With It

• 🥗 Caesar salad or mixed greens with vinaigrette
• 🧄 Garlic bread or cheesy pull-apart rolls
• 🥦 Roasted veggies like zucchini, broccoli, or bell peppers
• 🍷 Red wine like Chianti or a sparkling water with lemon

Storage & Reheating

• Refrigerate: Up to 4 days in an airtight container
• Freeze: Up to 3 months (wrap tightly in plastic + foil)
• Reheat: Cover with foil and bake at 350°F for 20–25 mins.
• Microwave: Individual portions on medium heat, covered