Ingredients

12 oz spaghetti (uncooked)

Water (for boiling)

Salt (for pasta water)

1 lb ground beef

1 small onion, finely chopped

3 cloves garlic, minced

24 oz marinara or meatless pasta sauce

1 tsp Italian seasoning

½ tsp salt

½ tsp black pepper

8 oz cream cheese, softened

1 cup cottage cheese

½ cup sour cream

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Chopped parsley or basil (optional garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until just al dente. Drain and set aside.

Step 2: In a large skillet over medium heat, cook ground beef and chopped onion until browned and fully cooked. Drain any excess grease.

Step 3: Add minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in marinara sauce, Italian seasoning, salt, and black pepper. Simmer the sauce for 5 minutes to blend the flavors.

Step 4: In a medium bowl, combine softened cream cheese, cottage cheese, and sour cream. Mix until smooth and fully blended.

Step 5: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Step 6: Spread half of the cooked spaghetti evenly in the prepared baking dish.

Step 7: Spoon half of the creamy cheese mixture over the spaghetti layer.

Step 8: Add half of the meat sauce over the creamy layer.

Step 9: Repeat the layers with the remaining spaghetti, creamy mixture, and meat sauce.

Step 10: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top.

Step 11: Cover the casserole loosely with foil and bake for 30 minutes.

Step 12: Remove the foil and bake for an additional 15 minutes, until the casserole is bubbly and the cheese is lightly golden.

Step 13: Let the casserole rest for 10 minutes before slicing. Garnish with chopped parsley or basil if desired, then serve.

Tips & Variations

For a vegetarian version, substitute the ground beef with sautéed mushrooms or a plant-based meat alternative.

Use whole wheat or gluten-free spaghetti to suit dietary preferences.

Adding a pinch of crushed red pepper flakes to the meat sauce gives a nice subtle heat.

Mix in some cooked spinach or zucchini to the creamy layer for extra veggies.

Let the casserole sit for a few minutes after baking to make slicing easier and prevent it from falling apart.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or bake covered at 350°F (175°C) until heated through, about 15 minutes. This casserole can also be frozen before baking; thaw overnight in the refrigerator before baking as directed.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance, cover it tightly, and refrigerate it. Bake it on the day you plan to serve for the best flavor and texture.