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Baked spaghetti missing a slice.
Review Recipe
5 from 1 vote
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Baked Spaghetti

This easy baked spaghetti recipe is so simple and yummy!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 783kcal
Author Jennifer West

Ingredients

  • 8 oz spaghetti noodles pre-cooked
  • 1 lb lean ground beef
  • 15 oz tomato sauce
  • 1 tbsp oregano
  • 1/2 tsp pepper
  • 8 oz ricotta cheese
  • 8 oz cream cheese
  • 1/2 cup sour cream
  • 8 oz shredded cheddar cheese
  • 1/2 cup butter sliced into squares
  •  Fresh parsley for garnish 

Instructions

  • Heat the oven to 350 degrees Fahrenheit.
  • Cook beef in a large skillet until meat is brown and crumbly. Drain the fat from the meat and place it back into the skillet. Add tomato sauce, oregano, and pepper. Mix well.
  • Add 1⁄2 spaghetti noodles to a prepared 9 x 13 baking dish. Top with sliced butter, about half.
  • Mix ricotta, cream cheese, and sour cream until combined. Spread over the spaghetti and butter slices.
  • Top the cheese mixture with the remaining spaghetti and butter slices.
  • Pour the meat sauce mixture over the spaghetti. Place in the oven and bake for 30 minutes.
  • Top with cheddar cheese and bake an additional 30 minutes until the cheese is melted.
  • Allow to cool for 10 minutes before serving. 9. Garnish with fresh parsley if desired.

Notes

  1. Store in an airtight container in the refrigerator for up to 3 days. 
  2. Store in an airtight container in the freezer for up to 2 months. To reheat, thaw in the refrigerator overnight and reheat in the oven. 

Nutrition

Calories: 783kcal | Carbohydrates: 36g | Protein: 39g | Fat: 54g | Saturated Fat: 32g | Cholesterol: 198mg | Sodium: 962mg | Potassium: 747mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1968IU | Vitamin C: 5mg | Calcium: 451mg | Iron: 4mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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