Cheesy Baked Spaghetti Casserole
What is the Origin of Pasta (Spaghetti)?
Pasta originated “way back when” in Italy, right? I mean, that’s what everyone thinks.
But wait a minute. There appears to be some discrepancies!
Ancient Greek history suggests findings of pasta when the Greek God Vulcan invented a device to create long strings of dough.
Some believe there is documentation that the Chinese have been making pasta since 3000 B.C.
Around the 12th century, southern Italy was populated with Arabs (Saracens) who are believed to have developed the first pasta using grain and shaping it into a thin, long shape that could be dried out and stored for later use.
Many believe the 13th century story when Marco Polo returned from China, that he brought spaghetti noodles back to Italy. But others maintain that Polo’s manuscript was an inaccurate Latin translation. And numerous people agree that pasta had existed in Europe for many centuries prior.
In the late 1780’s, after serving as the Ambassador to France, Thomas Jefferson is credited for enjoying pasta so much that he requested a pasta-making machine be ordered and sent back to the U.S. I don’t think anyone disputes the fact that the U.S. did not invent pasta.
Yet, as you can see, there are some discrepancies. But I believe we all can agree that today, pasta is typically associated with Italy as an Italian cuisine. I’m sure we can also agree that pasta is an extremely versatile household staple.
The following recipe for Cheesy Baked Spaghetti Casserole is a fun dish that any pasta lover will enjoy.
Ingredients for Cheesy Baked Spaghetti Casserole
- 12 or 16 ounces of spaghetti (either size box will work, I use 16 oz. Barilla “cut” spaghetti)
- 1 1/2 pounds ground beef
- 8 ounces pork sausage (I use 1/2 roll of Bob Evans original)
- 1 medium onion, chopped
- 1 clove garlic, minced
- 4 cups spaghetti sauce (your choice)
- 1/2 teaspoon dried oregano
- 4 tablespoons butter, softened
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 teaspoon salt
- 16 ounces Ricotta cheese (tub I used was 15 oz. which is fine)
- 3 cups shredded Mozzarella cheese
Cook Time
Cheesy Baked Spaghetti Casserole: Layers
This delicious recipe will be layered similar to lasagna. It tastes like lasagna too, just a fun, unique texture.
The simple layers will be as follows:
Layer 1 (bottom): Pasta mixture
Layer 2: Ricotta cheese
Layer 3: Meat/sauce mixture
Layer 4 (top): Mozzarella cheese
Feel free to split everything in half and double the layers if you wish.
Instructions for Cheesy Baked Spaghetti Casserole
- Break pasta into pieces about 2 inches long. I use Barilla “cut” spaghetti which is a perfect length for this recipe. Cook pasta “al dente” according to package directions. Drain well.
- In a large skillet over medium high heat, brown ground beef and pork sausage with the chopped onion and minced garlic. Drain grease if necessary.
- Add spaghetti sauce and oregano to the meat mixture. Mix well.
- Combine cooked pasta, softened butter, Parmesan cheese, beaten egg and salt together. Mix well.
- Preheat your oven to 350 degrees.
- Lightly spray a 9 X 13 baking dish with cooking spray.
- Spoon pasta mixture into dish and spread evenly.
- Spread Ricotta cheese over the pasta mixture as evenly as possible.
- Spoon or ladle the meat and sauce mixture over the Ricotta cheese.
- Bake for 30 minutes on middle rack in oven.
- Remove from oven and sprinkle with Mozzarella cheese. Bake for 10 more minutes until cheese begins to turn brown.
- Remove from oven and let cool for about 10 minutes before cutting.
Photo Gallery
Below, you will find photos with instructions to guide you through the recipe.
Brown ground beef, pork sausage, onions and garlic.
Add spaghetti sauce and oregano.
Mix well.
Combine cooked pasta, butter, Parmesan cheese, egg and salt; spread into baking dish.
Spread Ricotta cheese as evenly as possible over pasta.
Spread meat mixture over Ricotta cheese and pasta; bake for 30 minutes.
Remove from oven and top with Mozzarella Cheese; bake for another 10 minutes.
Remove from oven; cool about 10 minutes, then cut and enjoy!
What About Making Your Own Homemade Pasta?
Please rate this recipe; 5 stars being the best!
Possible Variations to the Cheesy Baked Spaghetti Casserole Recipe
- Use other types or shapes (small) of pasta.
- Use cottage cheese in place of Ricotta cheese.
- Eliminate pork sausage; add another 1/2 pound of ground beef if desired.
- Use ground turkey or chicken in place of the other meats.
- Add diced green pepper and/or mushrooms to the meat mixture.
As I always say with my recipes, "be creative."
I tend to have a difficult time following recipes to the "T." For some reason, I feel like I have to alter a recipe in some way; I believe it's the creative side of me. Therefore, I like for others to be able to make changes using their own creativity as well. Enjoy!
This is Sharyn's Slant
Comments
This casserole looks fabulous!! Your pictures are wonderful, and they give me an idea of how easy it is. I believe you cannot go wrong with pasta and cheese!! :-) I really enjoyed the history on pasta, too. Who would have thought the Greeks might have created it? I always think of the Italians for pasta. I would connect the Chinese with pasta.
Votes and shares! :-)
You mentioned cheese and my ears perked up. It is very similar to lasagna but I think I like it better because of all the cheese. And it looks easy enough--that is always good. Great photos and great instructions. I am voting up and going to check my pantry and fridge.
I know my kids would love this - spaghetti is one of their FAvs but I get tired of making it so this - I bet I'll love too for a little change!
K - I also love the step by step instructions and photos - takes the guesswork out of so much!
I want this for dinner tonight rather that what I'd planned. This sounds and looks great!
I love the pictures!!! This looks soooo good. I gave it 5 stars, voted up and across and pinned. Can't wait to try this soon! Kelley
This looks SO mouthwatering! I want it NOW! Seriously, I'm going to try it real soon! Voted up and pinned.
Being vegetarian I won't be making this exact dish, but I like your idea of using spaghetti instead of lasagna. I have gone to make it a few times and realised I'd forgotten to buy any, so if that happens again I can follow your instructions for how to prepare the spaghetti.
Your intro reminded me of one I did when I wrote a lasagna hub. I also discovered some interesting facts about its origins - it's funny how it all just came to be Italian!
Looks good! Voted up and interesting!
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Hi Susan H ~ I agree, it's hard to go wrong with pasta and cheese. I'm so glad you enjoyed this and the lil bit of history included. Thank you so much for being the first to comment and share this article too.
Sharyn
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Hi Carol ~ So your ears perked up, hmmmm. This recipe is similar to a "cheesy lasagna." I hope you found everything you needed in your pantry and fridge :) Thanks for stopping by.
Sharyn
I loved this recipe. It looks easy to make and something that my little kids would enjoy! Also, I LOVED the introduction as well as the pictures. Awesome job, Sharyn! Up and more!
Oh, goodness. I wish this is what I was having for dinner! I love cheese, noodles, sausage, garlic...everything about this recipe.
This is a great looking casserole . I know it is delicious. Thanks for the bit of history also. Awesome hub and thanks for the recipe.
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Hi Kelly ~ definitely, the girls would like this. It's a fun change with pasta. I'm glad you like the photos and instructions, hope that makes it easy peasy! :) Thanks for stopping by.
Sharyn
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Hi Susan Z ~ well I don't know what you had planned for dinner tonight but I'm sure it was great, you are such an awesome cook. Thank you for stopping by here and sharing this recipe too.
Sharyn
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Hi Kelley ~ Thank you, I can "hear" the excitement in your comments. I'm sure your boys will like this. Thanks for the votes and pinning this article too.
Sharyn
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Hi Steph ~ NOW??? ha I'm sure you will love it and glad to hear you will try it. Thanks so much for stopping by.
Sharyn
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Hi Yvonne ~ I'm sure you can tweak this to be vegetarian. What about using spaghetti squash? I know you are very creative. I don't remember seeing your lasagna hub, I'll have to check it out. Yes, the origin seems to certainly be conflicting when you research. But most people do think pasta=Italian. Thanks so much for your feedback.
Sharyn
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Hello ptrg777 ~ thank you so much for stopping by to vote and comment.
Sharyn
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Hi Karen ~ I agree, all of your kids will enjoy this - as long as they like spaghetti, it will be a hit. Thank you so much for your great compliments. I appreciate you stopping by.
Sharyn
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Hi Natashalh ~ It really is a great combination of awesome ingredients. I hope you try it. Thanks so much for your feedback.
Sharyn
This looks unbelievable! Pinned and going to have to give this a try sometime soon!
If this dish tastes even half as good as it sounds -- WOW! Thanks for a great recipe and I can't wait to try it -- excellent presentation. Best/Sis
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Hi Pamela ~ You are welcome. Thank you so much for your feedback. I appreciate you stopping by.
Sharyn
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Hi Glimmer ~ I hope you do try it. Thanks so much for stopping by and pinning too.
Sharyn
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Hey Sis ~ great to see you. Thanks for your compliments. If you do try the recipe, please let me know what you think. Take care,
Sharyn
Up, Up, and away! Anything that looks like lasagna and tastes like lasagna is okay by me. Using spaghetti is a great idea (actually have done it myself). Voted up, useful and interesting. Also pinned.
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Hi Tills ~ I agree. And see, you have used spaghetti for a "lasagna" dish too. Great minds think alike. Thanks so much for your feedback and pinning.
Sharyn
I don't know, Sharon, which country to give the credit to but nevertheless I love pasta in all its many forms - spaghetti, ravioli, penne, lasagna, etc., etc. Fat, thin, round, curly, thick, all kinds of pasta. So I shall try your delicious-looking recipe. Promise.
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Dr. BJ ~ I know, who cares what country pasta originated, it's awesome no matter what! I'm glad to hear you are going to try this recipe. I promise you will enjoy! Thanks for stopping by.
Sharyn
What time is dinner?? OMG.. I shouldn't get on Hubpages when I am hungry. This looks fabulous!
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Hi Tammy ~ well, I'm sorry to say you missed it. But I will certainly make it again if I knew your were coming for dinner :) Thanks for stopping by!
Sharyn
It's been awhile since we've visited one another Sharyn, and so here I am... Looking at your Mouth Watering Recipe and saying I'm going to try it. Thanks for sharing...Mmmm, Mmmm, Good!
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Hi B ~ great to see you. Sorry it's taken me so long to respond. I have been exceptionally busy lately. I'm glad you like this recipe. It is really good and easy too. I hope all is well with you. Take care,
Sharyn
Nice hub in terms of the stages and information
From a photography standpoint I'm a like uninspired by the images and the fact you simply pointed your camera vertically into the subject. A slight slant on your position by taking a step backwards and to one side would have given more of a 3d impression on the texture of the food and shown the curvature of your pan while emphasizing it's depth.
It's a mistake a lot of hubbers seem to make when photographing food and it takes away the dimensions of the item photographed and come across uninspiring to the viewer.
I'm making spaghetti tonight and had to come back to see if I had all the ingredients to make your recipe. I do and I can't wait to try it as it looks delicious!
What a great recipe. My wife makes a really great baked spaghetti.
Beautiful hub, great layout, awesome photos. I'm curious about the texture; Ill be it's great. Pinning this for future reference! :-)
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Hi Cycling ~ I am certainly not a photographer but do try my best. I will remember your tips next time. Thank you,
Sharyn
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Hi SZ ~ sooooooooooo, how'd it come out? I'm curious. Hope it was good!
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Hi Fiddleman ~ so great to see you. You are lucky to have your wife make a great baked spaghetti for you. Thank you so much for stopping by.
Sharyn
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Hi Vicki ~ thank you for the compliments. The texture is interesting and quite thick. But that's why I mentioned making more layers if you'd like. Thanks for stopping by and pinning.
Sharyn
Thanks Sharon. Sadly you'll find some viewers who see that first pic and simply click away. I'm afraid it's off putting as a viewer.
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Hi Cycling ~ Sure, thank you again too!
Saving this recipe! I had something like this many years ago and loved it, but I lost the recipe. Now I found it -- or at least similar enough! Thank you!
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Hi FA ~ Thank you so much for your feedback and follow! I really like this recipe mainly because it's a "texture" thing. I really like the texture of the spaghetti :) Have a great day!
Sharyn
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