Pin It The first time I made this spaghetti casserole was during a chaotic Tuesday when winter had been dragging on forever. My neighbor had just dropped off a jar of homemade marinara and I had half a pound of Italian sausage that needed using, so I started layering things together without really thinking. When it came out of the oven bubbling and golden, my husband took one bite and said this tastes like a restaurant meal but better. We ended up eating it straight from the dish while standing in the kitchen, and I knew this recipe would be living in my regular rotation forever.
Last summer I made this for my sisters birthday dinner and she literally stopped talking mid-sentence when she took her first bite. The kids were all running around outside and the adults were lingering over wine in the kitchen while the casserole baked. When I finally pulled it out, the cheese was perfectly browned and the whole house smelled like garlic and warm tomatoes. My brother-in-law who never asks for seconds went back for thirds and now requests this every time he visits.
Ingredients
- 1 pound spaghetti: Cook it just until al dente because it will continue cooking in the oven and nobody wants mushy pasta in a casserole
- 1 pound ground beef and 1/2 pound Italian sausage: The combination of beef with those fennel notes from Italian sausage creates depth that you just cannot get from one meat alone
- 1 medium yellow onion and 3 cloves garlic: Dice the onion small and mince the garlic finely so they melt into the meat sauce rather than having chunks throughout
- 1 jar marinara sauce: Use whatever brand you normally buy because this recipe works beautifully with store-bought though homemade is always nice if you have it
- 1 container ricotta cheese: Full-fat ricotta makes a noticeable difference in creaminess though part-skim will work in a pinch
- 1 cup Alfredo sauce: Store-bought is absolutely fine here but if you want to make your own just whisk together butter, cream, garlic, and Parmesan
- 1/2 cup sour cream: This adds a little tang that cuts through all the richness and keeps the creamy layer from feeling too heavy
- 1 large egg: Beat this well before adding because it helps bind the creamy layer so it does not separate during baking
- 2 cups mozzarella and 1 cup Parmesan: Buy blocks and shred them yourself because pre-shredded cheese has anti-caking agents that prevent proper melting
Instructions
- Get your oven and pasta ready:
- Preheat your oven to 350°F and grease a 9x13 baking dish with butter or cooking spray. Cook the spaghetti until just al dente, drain it well, and set it aside.
- Brown the meats:
- In a large skillet over medium-high heat, cook the ground beef and Italian sausage while breaking them up with a spoon until they are nicely browned. Drain off the excess fat.
- Add aromatics and sauce:
- Toss in the diced onion and minced garlic, sauté for 3 to 4 minutes until softened, then stir in the marinara, Italian herbs, salt, and pepper. Let it simmer for 5 minutes and remove from heat.
- Make the creamy layer:
- In a bowl, mix together the ricotta, Alfredo sauce, sour cream, and beaten egg until everything is completely smooth.
- Start layering:
- Spread half the spaghetti in the prepared dish, top with half the Alfredo mixture, then half the meat sauce, and sprinkle with 1 cup mozzarella and 1/2 cup Parmesan.
- Repeat and bake:
- Layer the remaining spaghetti, Alfredo mixture, meat sauce, and finish with the rest of the cheese. Cover with foil and bake for 30 minutes, then uncover and bake 10 more minutes until the cheese is browned and bubbly.
- Rest before serving:
- Let the casserole sit for 10 minutes before slicing so the layers set up and do not slide apart when you serve it.
Pin It This recipe has become my go-to whenever someone needs a meal brought to them because it travels well and reheats beautifully. I once made three pans at once and kept two in the freezer for those nights when cooking feels impossible. Something about all those layers coming together just makes people feel taken care of.
Make It Ahead
You can assemble the entire casserole up to 24 hours before baking and keep it covered in the refrigerator. Just add about 10 minutes to the baking time if it is cold from the fridge. I have also frozen it before baking and it works great—just thaw overnight in the refrigerator before baking as directed.
Cheese Matters
I know it is tempting to grab the bag of pre-shredded cheese but taking the extra few minutes to grate blocks yourself makes a huge difference. Pre-shredded cheese is coated with cellulose to prevent clumping, which means it does not melt quite as smoothly. The extra effort is worth it for that perfect cheese pull.
Serving Ideas
A crisp green salad with vinaigrette cuts through all the richness and some garlic bread never hurt anyone. Sometimes I will roast broccoli or asparagus alongside the casserole while it bakes so everything comes out at the same time. leftovers reheat beautifully covered in foil at 350°F for about 20 minutes.
- Let the casserole rest the full 10 minutes because this is not optional
- If the cheese is browning too fast tent with foil earlier
- This recipe doubles easily if you use two 9x13 pans
Pin It There is something so satisfying about pulling this bubbling, golden casserole out of the oven and watching everyone gather around the kitchen. Hope it becomes a favorite in your house too.
Recipe FAQs
- → What is the best pasta to use for this dish?
Traditional spaghetti works best, cooked al dente to hold the casserole’s layers without becoming mushy.
- → Can I substitute the meats in the sauce?
Yes, ground turkey or chicken can be used as lighter alternatives for the meat sauce while maintaining flavor.
- → How is the Alfredo mixture made?
It combines ricotta cheese, Alfredo sauce, sour cream, and egg, mixed until smooth to create a creamy baked layer.
- → How should leftovers be stored and reheated?
Store leftovers covered in the refrigerator for up to four days. Reheat covered in the oven to preserve moisture.
- → Can vegetables be added to this casserole?
Yes, sautéed spinach or mushrooms can be incorporated for extra flavor and nutrition.