Southern Baked Spaghetti
Southern Baked Spaghetti is a layered, saucy, cheesy casserole that brings together perfectly cooked spaghetti, seasoned ground beef, a rich tomato-based sauce, and a bubbling golden cheese crust. This dish is a staple at church potlucks and family reunions, and it feeds a crowd while reheating beautifully.
Equipment
- Large pot
- Large Skillet or Deep Sauté Pan
- 9x13-inch baking dish
- Box grater - For freshly grating cheese.
- Colander - For draining pasta.
- Large mixing bowl
- Aluminum foil
- Chef's knife
- Cutting board
- Silicone spatula
Ingredients
- 1 lb spaghetti - 450g, regular or thin
- 1.5 lbs ground beef - 680g, 80/20 blend
- 1 yellow onion - about 1 cup or 150g, finely diced
- 3 cloves garlic - minced
- 1 green bell pepper - optional, finely diced
- 24 oz crushed tomatoes - 680g
- 15 oz tomato sauce - 425g
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp paprika
- 0.5 tsp crushed red pepper flakes - adjust to taste
- 1 tbsp olive oil - for sautéing
- 8 oz cream cheese - 225g, softened
- 0.5 cup sour cream - 120ml
- 2 cups shredded mozzarella cheese - 200g, divided
- 1.5 cups sharp cheddar cheese - 170g, shredded, divided
- 0.25 cup Parmesan cheese - 25g, grated, for topping
- 2 tbsp fresh parsley - chopped, for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray. Soften cream cheese on the counter.
- Boil generously salted water and cook spaghetti 2 minutes less than package directions. Reserve 1/2 cup of pasta water, drain, and toss with olive oil to prevent sticking.
- Heat olive oil in a large skillet over medium-high heat. Sauté onion and bell pepper for 4-5 minutes. Add garlic and cook for 1 minute. Add ground beef, break apart, and cook until no pink remains. Drain excess fat.
- Stir in tomato paste and cook for 2 minutes to caramelize. Add crushed tomatoes, tomato sauce, Italian seasoning, garlic powder, onion powder, paprika, and red pepper flakes. Season with salt and pepper. Simmer on medium-low for 15-20 minutes.
- In a large bowl, combine softened cream cheese and sour cream until smooth. Stir in 1 cup mozzarella and 3/4 cup cheddar. Add drained spaghetti and toss until fully coated.
- Spread a thin layer of meat sauce on the bottom of the baking dish. Add the coated spaghetti as an even layer. Spoon the remaining meat sauce over the top. Sprinkle with remaining mozzarella, cheddar, and Parmesan cheese.
- Cover tightly with foil and bake at 350°F for 25 minutes. Remove foil and bake uncovered for another 15-20 minutes until cheese is golden and bubbling. Let rest for 10 minutes before serving.
- Garnish with fresh chopped parsley and serve warm. Enjoy!
Notes
- Don't Overcook Pasta: Pulling the spaghetti 2 minutes early is essential to prevent it from becoming mushy as it finishes cooking in the oven.
- Toast the Tomato Paste: Take the time to caramelize the tomato paste for 2 minutes. This step eliminates raw flavor and adds significant depth to the sauce.
- Use Freshly Shredded Cheese: Pre-shredded cheese is coated in anti-caking agents. Grating your own mozzarella and cheddar ensures a much smoother, meltier result.
- Soft Cream Cheese is Key: Ensure your cream cheese is at room temperature before mixing to get a smooth, lump-free creamy layer.
- Rest the Casserole: Letting the casserole rest for at least 10 minutes helps the layers set, allowing for cleaner, more attractive portions when scooping.
- Season the Pasta Water: Heavily salting the pasta water is the only chance to season the noodles from within, which is the foundation of a well-seasoned dish.
- Make Ahead Instructions: Assemble the casserole completely, cover with foil, and refrigerate for up to 24 hours. Add 10 extra minutes to the covered baking time since it will be cold.
- Freezing Instructions: This casserole freezes beautifully. Wrap the unbaked casserole tightly in two layers of foil and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Variations: Try substituting ground beef with ground Italian sausage, shredded rotisserie chicken, or a plant-based alternative. For a spicier version, add extra red pepper flakes or Cajun seasoning.
- Storage: Leftovers can be stored in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a tablespoon of water to prevent drying out.