Creamy Baked Spaghetti Lasagna
A cheesy, rich casserole that combines all the flavors of lasagna with the ease of baked spaghetti. Simple, satisfying, and perfect for a crowd.
Equipment
- - Large pot
- - Skillet
- Mixing bowl
- 9×13-inch baking dish
- Aluminum foil
Ingredients
- **Pasta and Sauce:**
- - 24 oz dry spaghetti
- - 1 lb ground beef
- - 5 cups 40 oz marinara sauce
- - 1 tsp salt for boiling pasta
- **Cheese Mixture:**
- - 15 oz ricotta cheese
- - 1 large egg
- - 1 cup sour cream
- - ½ cup grated Parmesan divided
- - 1 tsp dried oregano
- - 1 tsp dried basil
- - 4 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish.
- Brown ground beef in skillet, drain fat, add marinara, and simmer 5 minutes.
- Cook spaghetti in salted water until al dente. Drain and mix with meat sauce.
- In bowl, mix ricotta, egg, sour cream, ¼ cup Parmesan, oregano, and basil.
- Layer in dish:
- - ⅓ pasta mix
- - ½ ricotta filling
- - ⅓ mozzarella
- - Repeat
- - Top with final ⅓ pasta, mozzarella, and remaining Parmesan.
- Cover with foil and bake 35–45 mins.
- Let rest 10 mins before slicing. Serve hot.
Notes
- Don’t overcook pasta—it’ll keep cooking while baking.
- Use cottage cheese instead of ricotta for a lighter option.
- Press layers down gently for even baking.
- Use cottage cheese instead of ricotta for a lighter option.
- Press layers down gently for even baking.