Baked Spaghetti Recipe

February 24, 2012

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I call this recipe my “lazy lasagna”. It has all the yumminess ( is that a word?– well it is now ;) ) of a traditional lasagna with less work — not much less work but enough so it is my go-to recipe. I use cottage cheese in this recipe because it gives the recipe more moisture then ricotta cheese – but you can use ricotta it y’all like. You can also substitute the pasta for gluten -free pasta to make this dish gluten-free.

Here is my “Baked Spaghetti” recipe from my kitchen to yours.

What You Need

  • 1 package (16 ounces) spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves of garlic mined
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1/2 teaspoon cinnamon ( my secret ingredient) – If you are unsure if you would like it either omit or use less :)
  • 2 eggs
  • 1 Tablespoon of Olive Oil
  • 1 Teaspoon of Pepper
  • 1 Teaspoon of Garlic Powder
  • 1 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Salt
  • 5 tablespoons butter, melted
  • (16 ounces) cottage cheese
  • 4 cups part-skim shredded mozzarella cheese

What To Do

Cook Pasta  ( Break the spaghetti in half ( makes it easier to eat) ) via the directions on the box. Preheat oven to 350

Heat oil in a medium skillet and add onions and cook for 10 minutes – add garlic and cook for one minute.

Add beef to onions and garlic and cook beef till it is no longer brown. Drain beef.

Add Sauce and mix. Add cinnamon, onion powder, garlic powder, pepper, and salt.

In a medium size bowl place melted butter. Add cooked pasta and toss.

In a small bowl whisk eggs and add cottage cheese and mix.

In a 9×13 greased pan start layering – place half the spaghetti in the pan. Add half of the cottage cheese mixture. Add Meat Sauce. Add 2 Cups of mozzarella cheese.

Do the layering again. ( Pasta, Cottage Cheese Mixture, Sauce, Cheese)

How yummy does this look!

Cover the pan well and place in the oven for 40 minutes. Uncover and cook this cheese has browned ( about 15 minutes).

Enjoy :)

Click the small printer icon to print out this “yummy” recipe.

Baked Spaghetti
 
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: Entree
: 10
:
:
:
 
Very Family Friendly Meal
Ingredients
  • 1 package (16 ounces) spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves of garlic mined
  • 1 jar (24 ounces) meatless spaghetti sauce
  • ½ teaspoon cinnamon ( my secret ingredient)
  • 2 eggs
  • 1 Tablespoon of Olive Oil
  • 1 Teaspoon of Pepper
  • 1 Teaspoon of Garlic Powder
  • 1 Teaspoon of Onion Powder
  • ½ Teaspoon of Salt
  • 5 tablespoons butter, melted
  • 16 ounces) cottage cheese
  • 4 cups part-skim shredded mozzarella cheese
Instructions
  1. Cook Pasta ( Break the spaghetti in half ( makes it easier to eat) ) via the directions on the box. Preheat oven to 350
  2. Heat oil in a medium skillet and add onions and cook for 10 minutes - add garlic and cook for one minute.
  3. Add beef to onions and garlic and cook beef till it is no longer brown. Drain beef.
  4. Add Sauce and mix. Add cinnamon, onion powder, garlic powder, pepper, and salt.
  5. In a medium size bowl place melted butter. Add cooked pasta and toss.
  6. In a small bowl whisk eggs and add cottage cheese and mix.
  7. In a 9x13 greased pan start layering - place half the spaghetti in the pan. Add half of the cottage cheese mixture. Add Meat Sauce. Add 2 Cups of mozzarella cheese.
  8. Do the layering again. ( Pasta, Cottage Cheese Mixture, Sauce, Cheese)
  9. Cover the pan well and place in the oven for 40 minutes. Uncover and cook this cheese has browned ( about 15 minutes).
  10. Enjoy :)

This recipe is adapted from Taste of Home .

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{ 32 comments… read them below or add one }

evelyn morrison February 25, 2012 at 3:29 pm

it was great and easy

Reply

Carolyn Bentley February 27, 2012 at 4:45 pm

This baked spagettie recipe sounds scrumptious and I am fixing it for dinner tonight. Thank you and I will surely be visiting your web page again. Nice meeting you and have a good day.

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Amy February 28, 2012 at 8:50 pm

Can you freeze this recipe? If so, would you recommend freezing it before baking it or do you think it would be ok to freeze after? It sounds delicious, thats just a LOT more food than what I would need at one time.

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Budget Savvy Diva February 28, 2012 at 9:26 pm

We actually freeze it after it is done — I use a Food Saver bag.

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vanda March 3, 2012 at 5:34 pm

This is a great potluck dish. Easy.
Thanks

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nikkirhene March 4, 2012 at 12:21 pm

Can you use left-over spaghetti?

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Suzie March 8, 2012 at 2:05 am

I always add cinnamon to my homemade tomato sauces. It is great to watch people try to figure out what that flavor is.

Thanks this looks delicious and is going on my pintrest!!

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Angela A. March 12, 2012 at 11:58 pm

I don’t have any cottage cheese, but I do have ricotta. Would that work as a substitute?

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Budget Savvy Diva March 13, 2012 at 12:00 am

Yes it will :)

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kim March 14, 2012 at 2:56 pm

This looks sooooo good. I have some ground turkey, will defiantly be making this!!! NOW I’m hungry after seeing the finished product :)

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June March 15, 2012 at 8:47 pm

I just made this recipe (as I have most of your others). As usual, I followed it to a T….until I got to the Mozzarella. I had just opened a new 5lb bag of the shredded cheese and since the bag was kinda awkward to handle, I “eyeballed” the 4 cups. Needless to say, I must have gone waaay overboard on my guessing. Since I didn’t have any extra sauce to pour over it to take away the dry flavor, I used Chunky Salsa instead. Yes..salsa! It was actually quite good. I will be trying this recipe again, but this time I’m trying it with Jack Cheese and only FOUR cups, like you said, lol. THANKS!

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Stephy March 22, 2012 at 2:51 pm

I know you said this is a “Lazy lasagna” I make lasagna in the crockpot :P

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Missy March 26, 2012 at 7:58 pm

I have done a similar recipe using macaroni noodles and called it lasagna casserole. My family LOVES it! I might have to try yours though with the spaghetti noodles. :)

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Emilee April 1, 2012 at 6:20 pm

This sounds delicious and just like a recipe my mom made when I was young (and I loved!) However I’ve since gone vegetarian and have yet to find a meat crumble substitute that I enjoy.. do you think it would work well just omitting the beef?

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MomB October 3, 2012 at 10:49 pm

YES, it sure does. I have a meatless recipe that uses both cottage cheese and ricotta cheese. It is delicious!

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Holly April 17, 2012 at 4:13 pm

Tried this recipe last night and it was a hit! It was easy and tasted great, would definitely recommend!!

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Budget Savvy Diva April 17, 2012 at 5:04 pm

I am so glad you liked it :)

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Linda O. April 17, 2012 at 5:38 pm

I always use leftover spaghetti to do this

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Sarah May 20, 2012 at 8:24 pm

My husband does not like cottage cheese or ricotta. Can I substitute something?

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Kane May 31, 2012 at 1:30 am

How can I make this taste yummy when omitting some of the cheese products? My daughter can only eat goat cheeses, nothing from the cow. Thanks!

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carolyn June 12, 2012 at 6:07 pm

Cant wait to try this recipe.. my mouth is watering right now!

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Kellie October 1, 2012 at 4:40 pm

I’ve heard of people using cream cheese, has anyone ever tried this?? Could it replace the cottage cheese?

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Alisha October 1, 2012 at 5:12 pm

I was wondering the same thing. I have some cream cheese, but no cottage cheese. I figure it will just make it richer. Let’s see what thttp://www.budgetsavvydiva.com/2012/02/baked-spaghetti-recipe/#respondhe Diva says :)

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Budget Savvy Diva October 1, 2012 at 6:40 pm

You can try it :) I have done it and it works out well

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Alisha October 1, 2012 at 7:51 pm

Thanks Love!! I can’t wait to try this for dinner!

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Amy December 7, 2012 at 11:06 pm

Can I make this the night before? If so, how should I go about doing that? Cook all the way through and reheat or put it all together (pasta cooked) and put in the oven the next day?

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Tat December 13, 2012 at 8:16 pm

Love the cinnamon. Reminds me of moussaka! Great tip thanks so much.

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Sherry December 31, 2012 at 8:57 pm

Made this last night as directed (halved the recipe though). I knew I’d enjoy it but wasn’t certain my husband would. I’ve made a basic type baked spaghetti before and he’s never terribly thrilled. HOWEVER, he thoroughly enjoyed this recipe! As did I. Had leftovers for lunch today, might even be better the 2nd day. I feel the cinnamon gives it a great unique flavor. Reminded us a little of Cincinnati chili! Thanks for sharing, we’ll definitely keep it on our rotation.

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Janice Sherman January 21, 2013 at 6:13 am

It’s in the oven now.Sounded Delicious!

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lauren February 6, 2014 at 12:09 am

I just made this for myself and two kids (3 and 15 months) and though I was a little worried about the cottage cheese instead of ricotta, It worked out cause I had cottage cheese and not ricotta. It was absolutely delicious. Both kids scarfed it down, and my husband will have plenty of leftovers for when he gets home. Omg amazing recipe. Super easy (as I am not the cooker, my husband is)

The cottage cheese and cinnamon were perfect (those were the two ingredients I was ify about lol) but I trusted that you’ve done this way more than me and went with it. I couldn’t be more excited about how wonderful this turned out.

Thank you.

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Watson February 6, 2014 at 1:29 am

Yay!!!! Your review made my day :)

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Allie Talley March 14, 2014 at 6:09 pm

I can’t wait to try this! You have so many good recipes!

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