We all have our favorite go to spaghetti recipes that make a regular appearance on the table. So when I first saw this recipe I didn’t give it much thought. But after seeing it over and over online with thousands of five star reviews I finally decided to give it a try. Not only is it easy to make but it makes enough that you can actually make two smaller casseroles. Keep one to feed your family and share the other with a friend. Or cook one up for dinner tonight and freeze the second one for a meal later in the month. I didn’t think that you could improve on spaghetti much, it’s been done a thousand different ways from Sunday. But I have to admit I was pleasantly surprised at how tasty this spaghetti casserole turned out to be and how ridiculously easy it is to make.
Cook spaghetti noodles according to package directions. Drain and set aside.
Brown ground beef in a large skillet with diced onion. Cook over medium heat breaking up beef into small crumbles as it cooks until it’s cooked through and onions are soft.
Drain off excess fat. I like using a paper towel to soak up any excess fat in the pan.
Add marinara sauce to the skillet.
Add ¼ cup water to the jar and shake it to get all the sauce out of the jar and add it to the skillet.
Stir in 1 teaspoon, garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon salt and ½ teaspoon pepper.
Bring to a simmer and cook until sauce thickens, about 5-10 minutes.
Combine 2 jars of Alfredo sauce and 1 teaspoon Italian seasoning to the cooked spaghetti noodles.
Stir to combine.
Place the Alfredo spaghetti noodles in a large 13X9 inch oven safe casserole dish.
Top with a layer of the marinara meat sauce.
Sprinkle with grated Parmesan cheese.
For best meltability, shred Mozzarella cheese instead of using the pre-shredded kind.
Top with a layer of shredded Mozzarella cheese.
Cover casserole dish with foil.
Bake covered at 350℉ for 40 minutes or until heated through and bubbly hot.
OPTIONAL: Remove foil and place casserole dish back in the oven. Set oven temperature to broil. Toast for 2-3 minutes or until cheese is lightly browned. Keep a close eye on it so the cheese doesn’t burn.
Remove from the oven and allow casserole to sit for 5 minutes to set up before serving.
Serve with a crisp green salad and bread to round out the meal.
GOOD TO KNOW: This casserole can be made ahead and refrigerated. When you are ready to cook it, add an additional 10 minutes to the cook time to ensure it’s heated all the way through, and hot and bubbly.
Round out the meal with this Rich & Creamy Caesar Salad With Crisp, Garlicky Toasted Croutons. Everyone should have a go to, easy to make, absolutely fabulous Caesar salad recipe. You can create one of the best tasting salads you will ever eat using just a handful of simple, high quality ingredients. This is one of my all time favorite salads to serve with just about any meal.
An Italian meal without a crusty loaf of bread just wouldn’t be complete! Bake up this flavorful loaf to serve up with this equally flavorful pasta. Rosemary and garlic infuse this artisanal loaf with loads of fresh flavor and the large flakes of sea salt enhance all those lovely flavors. Find out how easy it is to bake up A No-Knead, Rosemary, Garlic Artisanal Boule. This loaf will wow everyone! And it’s perfect for mopping up the sauce on the bottom of your plate of pasta.
I encourage you to give this easy to make spaghetti casserole dish a try. It’s absolutely DELICIOUS! After trying it I totally get why it’s received thousands of five star reviews! It’s oh so good! And oh so easy to make too!
Baked Spaghetti Casserole
Equipment
- 13×9 inch oven safe casserole dish
Ingredients
- 1 lb spaghetti noodles, cooked according to package directions and drained
- 1 lb ground beef
- 1 cup diced yellow onion
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
- 32 oz jar of Marinara sauce
- ¼ cup water
- (2) 15 oz jars Alfredo sauce
- 1 tsp Italian seasoning
- ¼ cup grated Parmesan cheese
- 16 oz Mozzarella cheese, shredded
Instructions
- Cook spaghetti noodles according to package directions. Drain and set aside.
- Brown ground beef in a large skillet with diced onion. Cook over medium heat breaking up beef into small crumbles as it cooks until it's cooked through and onions are soft.
- Drain off excess fat.
- Add marinara sauce to the skillet.
- Add ¼ cup water to the jar and shake it to get all the sauce out of the jar and add it to the skillet.
- Stir in 1 teaspoon, garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon salt and ½ teaspoon pepper.
- Bring to a simmer and cook until sauce thickens, about 5-10 minutes.
- Place the cooked spaghetti noodles in a large 13X9 inch oven safe casserole dish.
- Add the 2 jars of Alfredo sauce and 1 teaspoon Italian seasoning to the cooked spaghetti noodles in the casserole dish. Stir to combine.
- Top with a layer of the marinara meat sauce.
- Sprinkle with grated Parmesan cheese.
- Top with a layer of shredded Mozzarella cheese.
- Cover casserole dish with foil.
- Bake covered at 350℉ for 40 minutes or until heated through and bubbly hot.
- Remove foil and place casserole dish back in the oven. Set oven temperature to broil. Toast for 2-3 minutes or until cheese is lightly browned. Keep a close eye on it so the cheese doesn't burn.
- Remove from the oven and allow casserole to sit for 5 minutes to set up before serving.
- Serve with a crisp green salad and bread to round out the meal.
Notes
Did You Make This?
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