This Spaghetti Lasagna Casserole is my go-to when I'm craving lasagna but don't have the time or patience for layering traditional noodles. It has all the comforting flavors—rich meat sauce, creamy ricotta, and gooey mozzarella—but uses spaghetti instead, making it a fun twist that's easier to assemble and serve.
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I love how this dish comes together in just 45 minutes, and it's perfect for busy weeknights or feeding a crowd. The spaghetti gets baked right into the sauce and cheese, so every bite is packed with flavor. Plus, it's a great way to use up leftover spaghetti or your favorite jarred marinara.
Whether you're a lasagna purist or just looking for a new pasta dinner idea, this casserole is sure to become a family favorite. It's hearty, satisfying, and incredibly cheesy—what's not to love?
Why You'll Love This Recipe
About the Ingredients
1 pound (450g) spaghetti
Use regular or whole wheat spaghetti. You can substitute with bucatini or linguine for a similar texture.
1 pound (450g) ground beef
Ground beef with 85% lean works well. For a lighter option, try ground turkey or Italian sausage.
1 medium yellow onion, finely chopped
Adds sweetness and depth. You can substitute with shallots or omit if you prefer a milder flavor.
3 cloves garlic, minced
Fresh garlic is best. Use 1 teaspoon garlic powder if you're in a pinch.
1 jar (24 oz) marinara sauce
Use your favorite jarred marinara or homemade. Look for a high-quality sauce with no added sugar.
1 teaspoon dried Italian seasoning
A blend of oregano, basil, and thyme. If you don't have it, use 1/2 teaspoon each of dried oregano and basil.
1/2 teaspoon salt
Adjust to taste, especially if your marinara is already salty.
1/4 teaspoon black pepper
Freshly ground recommended for best flavor.
15 oz (425g) ricotta cheese
Use whole milk ricotta for creaminess. Cottage cheese can be blended for a lighter alternative.
1 large egg
Helps bind the ricotta mixture. If you're egg-free, you can omit and add a splash of milk.
2 cups (200g) shredded mozzarella cheese, divided
Freshly shredded melts better. Use part-skim or whole milk mozzarella.
1/2 cup (50g) grated Parmesan cheese
Adds a salty, nutty flavor. Use freshly grated for the best melt.
Fresh basil leaves, for garnish (optional)
Adds a pop of color and freshness. Substitute with dried basil if needed.
Tips & Tricks
- Cook the spaghetti al dente (about 1-2 minutes less than package directions) so it doesn't become mushy after baking in the oven.
- Let the casserole rest for 5-10 minutes after baking. This allows the layers to set, making it easier to slice and serve.
- If you prefer a crispy top, broil the casserole for the last 2-3 minutes, watching carefully to avoid burning.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
2. Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente (usually about 8-10 minutes). Drain and set aside.
3. Brown the Meat
In a large skillet over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent, about 5-7 minutes. Break up the meat with a spoon as it cooks. Season with Italian seasoning, salt, and pepper.
4. Combine Sauce and Pasta
Pour the marinara sauce into the skillet with the beef mixture. Stir to combine. Add the cooked spaghetti and toss until well coated.
5. Mix the Ricotta
In a medium bowl, combine the ricotta cheese, egg, and 1 cup of the mozzarella. Mix well.
6. Layer the Casserole
Transfer half of the spaghetti mixture to the prepared baking dish. Spread the ricotta mixture evenly over the top. Add the remaining spaghetti mixture on top.
7. Top with Cheese
Sprinkle the remaining 1 cup of mozzarella and the Parmesan cheese over the top.
8. Bake Until Golden
Bake for 25-30 minutes, or until the casserole is heated through and the top is golden brown and bubbly. If you like a crispier top, broil for an additional 2-3 minutes. Let rest for 5 minutes before serving.
Delicious Variations
Vegetarian
Replace ground beef with 1 pound of sliced mushrooms or a meatless crumble.
Spicy
Add 1/2 teaspoon red pepper flakes to the sauce for a kick.
Veggie-Packed
Sauté 1 cup of chopped bell peppers and zucchini with the onion for extra nutrition.
How to Store Spaghetti Lasagna Casserole
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze the unbaked casserole (covered tightly with foil) for up to 3 months. Thaw overnight in the fridge before baking.
Reheating
Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes until warmed through.
Frequently Asked Questions
Q: Can I use a different pasta shape?
Yes, you can use any long pasta like fettuccine or linguine, or even penne. Just adjust the cooking time according to the package.
Q: Can I make this ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add about 10 minutes to the bake time if baking straight from the fridge.
Q: Can I freeze spaghetti lasagna?
Yes, you can freeze the baked or unbaked casserole. For best results, freeze unbaked, then thaw overnight and bake as directed. Baked leftovers can be frozen for up to 3 months.
Q: What can I substitute for ricotta cheese?
You can use cottage cheese (drained and blended) or a mixture of cream cheese and milk. For a dairy-free option, use a silken tofu blend.
If you try this Spaghetti Lasagna Casserole, I'd love to hear how it turns out! Leave a comment below and let me know if you made any fun substitutions. Happy cooking!
Spaghetti Lasagna Casserole
Spaghetti Lasagna Casserole: all the comforting flavors of lasagna with spaghetti noodles, baked in one dish. A family-friendly, cheesy dinner!
🧂 Ingredients
- 1 pound (450g) spaghetti
- 1 pound (450g) ground beef
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 oz (425g) ricotta cheese
- 1 large egg
- 2 cups (200g) shredded mozzarella cheese, divided
- 1/2 cup (50g) grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
- 2Cook the Spaghetti — Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente (usually about 8-10 minutes). Drain and set aside.
- 3Brown the Meat — In a large skillet over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent, about 5-7 minutes. Break up the meat with a spoon as it cooks. Season with Italian seasoning, salt, and pepper.
- 4Combine Sauce and Pasta — Pour the marinara sauce into the skillet with the beef mixture. Stir to combine. Add the cooked spaghetti and toss until well coated.
- 5Mix the Ricotta — In a medium bowl, combine the ricotta cheese, egg, and 1 cup of the mozzarella. Mix well.
- 6Layer the Casserole — Transfer half of the spaghetti mixture to the prepared baking dish. Spread the ricotta mixture evenly over the top. Add the remaining spaghetti mixture on top.
- 7Top with Cheese — Sprinkle the remaining 1 cup of mozzarella and the Parmesan cheese over the top.
- 8Bake Until Golden — Bake for 25-30 minutes, or until the casserole is heated through and the top is golden brown and bubbly. If you like a crispier top, broil for an additional 2-3 minutes. Let rest for 5 minutes before serving.
Maya writes about sustainable living and urban gardening, focusing on practical tips for small spaces. She experiments with DIY projects and shares what works in her own apartment.
