Favorite Baked Spaghetti

Favorite Baked Spaghetti

  • Prepare: 25M
  • Cook: 1H
  • Total: 1H 25M
Favorite Baked Spaghetti

Favorite Baked Spaghetti

Ingredients

  • Meat

    • 1 lb Ground beef
  • Produce

    • 1 Onion, medium
  • Refrigerated

    • 2 Eggs, large
  • Condiments

    • 1 jar Meatless spaghetti sauce
  • Pasta & Grains

    • 1 package Spaghetti
  • Baking & Spices

    • 1/2 tsp Seasoned salt
  • Dairy

    • 2 cups 4% cottage cheese
    • 5 tbsp Butter
    • 4 cups Mozzarella cheese, part skim
    • 1/3 cup Parmesan cheese, grated
  • Time
  • Prepare: 25M
  • Cook: 1H
  • Total: 1H 25M

Found on

Description

This yummy spaghetti casserole will be requested again and again for potlucks and family gatherings. Its especially popular with my grandchildren, who just love all the cheese. —Louise Miller, Westminster, Maryland

For those who didnt care for this, try Spaghetti pie casserole shown below. Think youll enjoy it, just 8 oz. spaghetti, has cream cheese & sour cream & Monterey Jack Cheese. We love that.

This recipe was delicious! I only used 12 oz spagetti and I think I would add a little more sauce or heat some and put it on the side so they could add it themself. quick and easy. Really liked it.

I made this recipe exactly as written. I did not deviate in any way. It was one of the most bland dishes I have tasted in a long time. I had two servings (one the next day hoping it would be better) and it just didnt have any flavour at all. So disappointing. I ended up throwing the entire casserole out. The sauce needs to be doubled. the spaghetti needs seasoned (1/2 tsp of seasoned salt isnt going to make all that spaghetti taste good) and for gods sake, use ricotta, it goes a long way in texture and moisture. I think the idea is great, but please take it back to the kitchen and try it again. And pop for ricotta; itll be worth it. This needs Italian seasoning badly. I may try it again after tweaking it.

Made this tonight, it is awful. If I wanted dry lasagna I would have made it. Made and baked according to directions. The recipe is not a saver! I am 71 and have tried a lot of your recipes, but this is the worst! Dont waste your time, make lasagna! Linda

This was so easy to make and everyone loved it!! Have made it several times, and will make it again, Im sure

Im trying to understand where 191 people gave 5 star reviews. This was aweful. Been cooking for 40 years and my hubby and kids and foster kids all said this was the worst dish Ive made. Followed the recipe exactly. Im a devote Taste Of Home follower, but Im questioning the Test Kitchen Approved! YIKES!!

The whole family loved it! Ill definitely make it again.

Really enjoyed this recipe. Will definitely make this again. I did reduce the spaghetti to 12 oz. Perfect.

Really yummy recipe, and so easy to make. My guests all loved it!

Good casserole to feed a crowd. I made a couple of adjustments - instead of spaghetti sauce from a jar, I sauteed fresh garlic along with the onions, used 2 cans of crushed tomatoes and seasoned it accordingly. I also swapped the cottage cheese for ricotta and mixed the ricotta in with the parmesan and eggs, omitting the butter. Be sure to serve with extra sauce!

Ingredients

  • 1 package (16 ounces) spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1/2 teaspoon seasoned salt
  • 2 large eggs
  • 1/3 cup grated Parmesan cheese
  • 5 tablespoons butter, melted
  • 2 cups (16 ounces) 4% cottage cheese
  • 4 cups (16 ounces) part-skim shredded mozzarella cheese

Directions

  • Directions Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. Place half of the spaghetti mixture in a greased 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 10 servings. Test Kitchen Tips To ensure a well-seasoned dish, salt your pasta water according to package directions. Our Test Kitchen recommends using small-curd cottage cheese because it will meld right in. Ricotta is a great substitute if you favor a milder flavor and finer texture. This classic casserole comes out from under wraps toward the end of baking so the cheese can brown nicely and the noodles take on a delightful crunch. For a saucier experience, add a bit of extra sauce, or keep the casserole covered throughout baking. Originally published as Baked Spaghetti in Quick Cooking July/August 2005, p65 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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Title:

Favorite Baked Spaghetti

Descrition:

This yummy spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love all the cheese. —Louise Miller, Westminster, Maryland

Favorite Baked Spaghetti

  • Meat

    • 1 lb Ground beef
  • Produce

    • 1 Onion, medium
  • Refrigerated

    • 2 Eggs, large
  • Condiments

    • 1 jar Meatless spaghetti sauce
  • Pasta & Grains

    • 1 package Spaghetti
  • Baking & Spices

    • 1/2 tsp Seasoned salt
  • Dairy

    • 2 cups 4% cottage cheese
    • 5 tbsp Butter
    • 4 cups Mozzarella cheese, part skim
    • 1/3 cup Parmesan cheese, grated

The first person this recipe

tasteofhome.com

tasteofhome.com

1519 0

Found on tasteofhome.com

Taste of Home

Favorite Baked Spaghetti

This yummy spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love all the cheese. —Louise Miller, Westminster, Maryland