Baked Spaghetti with Cottage Cheese
This baked spaghetti recipe with cottage cheese transforms classic spaghetti into a creamy, cheesy casserole that slices cleanly and feeds a crowd. The cottage cheese melts between layers like ricotta in lasagna, creating a silky texture that holds everything together beautifully.
Equipment
- Large pot - for boiling pasta
- Large skillet or sauté pan - for the meat sauce
- 9x13-inch baking dish - deep dish is ideal to hold all the layers
- Aluminum foil
- Large mixing bowl
- Small mixing bowl
- Colander or strainer
- Wooden spoon or silicone spatula
- Box grater or food processor - for grating Parmesan cheese
- Tongs - for tossing noodles with egg mixture
- Knife and cutting board
- Rimmed Baking Sheet - optional, to catch sauce overflow
Ingredients
- 1 lb spaghetti noodles - 450g
- 1 lb lean ground beef - 450g, 90/10 or leaner
- 1 medium yellow onion - finely diced
- 3 cloves garlic - minced
- 1 oz marinara or pasta sauce - 24 oz / 680g jar
- 1 tsp Italian seasoning
- 1/2 tsp salt - plus more for pasta water
- 1/4 tsp black pepper
- 2 large eggs
- 2 tbsp unsalted butter - 30g, melted
- 1/2 cup Parmesan cheese - 50g, freshly grated, divided
- 2 cups full-fat small curd cottage cheese - 450g, 4% milkfat
- 1/2 cup sour cream - 120g
- 2 cups shredded mozzarella cheese - 225g, divided, whole milk block freshly grated
- fresh basil or parsley - for garnish, optional
- olive oil - small drizzle for cooking, optional with very lean beef
- cooking spray or butter - for greasing baking dish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish and place it on a rimmed baking sheet to catch any sauce that bubbles over. Set aside.
- Boil salted water and cook spaghetti 1-2 minutes less than package directions for al dente. Drain well, but do not rinse the pasta.
- Whisk eggs with melted butter and half the grated Parmesan. Pour over drained spaghetti and toss quickly with tongs to coat every strand before the eggs scramble from the heat.
- Sauté onion in a large skillet over medium-high heat until softened, about 3-4 minutes. Add ground beef and cook until no pink remains, about 6-8 minutes. Add garlic and cook 1 minute until fragrant. Drain excess grease.
- Stir marinara sauce, Italian seasoning, salt, and pepper into the meat mixture. Simmer on low for 5 minutes to meld flavors. Set aside.
- In a medium bowl, combine cottage cheese with sour cream until evenly mixed.
- Spread 1/2 cup meat sauce on the bottom of the baking dish. Layer half the egg-coated spaghetti over the sauce and press into an even layer. Spread all the cottage cheese mixture over the noodles, then sprinkle with 1/2 cup mozzarella. Top with half the remaining meat sauce.
- Add the remaining spaghetti as a second layer, pressing gently. Top with the remaining meat sauce, spreading to the edges. Sprinkle with the remaining 1.5 cups mozzarella and remaining Parmesan cheese.
- Cover tightly with aluminum foil and bake covered for 35-40 minutes until heated through and bubbly at edges. Remove foil and bake uncovered for 15-20 minutes more until cheese is melted, bubbly, and golden brown in spots.
- Rest for 10-15 minutes before cutting into squares and serving. Garnish with fresh basil or parsley if desired.
Notes
- Undercook the pasta: Pull spaghetti out 1-2 minutes before the package says it's done. It will finish cooking in the oven and absorb moisture from the sauce without becoming mushy.
- Use 4% cottage cheese: Full-fat cottage cheese has the best texture for baking. Low-fat versions release more water and can make the casserole watery. If you only have low-fat, drain it in a fine mesh strainer for 15-20 minutes before using.
- Grate your own mozzarella: Block mozzarella melts into a beautifully smooth, stretchy layer. Pre-shredded bags contain cellulose coating that prevents proper melting and creates a grainy texture.
- Don't skip the egg coating: Tossing the noodles with eggs and butter gives the base structure. Without it, the pasta layer will just be loose noodles rather than a cohesive, sliceable base.
- Seal the foil well: A tightly sealed foil cover during the first phase of baking creates a steamy environment that heats the casserole all the way through without drying out the top.
- Rest before cutting: 10-15 minutes of resting allows the layers to set. Cutting too soon means the layers slide and the portions look messy on the plate.
- Make it ahead: You can fully assemble this casserole up to 24 hours in advance, cover it tightly with foil, and refrigerate. Add 10-15 extra minutes to the covered baking time when cooking straight from the fridge.
- Freezer-friendly: Freeze the unbaked or fully baked casserole for up to 3 months. Thaw overnight in the refrigerator and bake as directed, or bake from frozen adding 60-75 minutes covered then 15 minutes uncovered.
- Variations: Swap ground beef for Italian sausage, ground turkey, or skip the meat and add mushrooms, zucchini, and bell peppers for a vegetarian version. Replace cottage cheese with ricotta for a denser cheese layer.
- Storage: Leftovers keep well in the refrigerator for up to 4 days. Reheat covered in the oven at 325°F (165°C) for 20-25 minutes, or microwave individual portions with a damp paper towel.