Twice Baked Spaghetti Casserole
This dish takes everything you love about a classic spaghetti dinner and transforms it into a bubbling, golden-edged casserole that slices into neat, satisfying squares. The pasta gets baked once with a creamy egg-enriched base, then finished with a thick blanket of melted mozzarella for that irresistible combination of tender pasta, savory meat sauce, and gooey cheese.
Equipment
- 9x13-inch baking dish - Glass or ceramic preferred
- Large pot - For boiling pasta
- Large skillet or sauté pan
- Large mixing bowl
- Colander - For draining pasta
- Wooden spoon or silicone spatula
- Whisk
- Knife and cutting board
- Aluminum foil - For covering during first bake
- Box grater - For grating fresh Parmesan
Ingredients
- 1 lb spaghetti - 450g, dry
- 2 large eggs
- 1/3 cup unsalted butter - 75g, melted
- 2/3 cup Parmesan cheese - 65g, grated
- 1/2 tsp salt - plus more for pasta water
- 1/4 tsp black pepper
For the Meat Sauce
- 1 lb ground beef - 450g, 80/20 recommended, or Italian sausage
- 1 medium onion - diced
- 3 cloves garlic - minced
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes - optional
- 24 oz marinara sauce - 680g, 1 jar
- salt and pepper - to taste
For the Cream Cheese Layer
- 8 oz cream cheese - 225g, softened
- 1/2 cup sour cream - 120g
- 1 tsp Italian seasoning
For the Topping
- 2 cups mozzarella cheese - 225g, shredded
- 1/3 cup Parmesan cheese - 30g, grated
- Fresh parsley or basil - for garnish
Instructions
- Preheat oven to 350°F (175°C) with rack in center. Grease a 9x13 inch baking dish thoroughly with cooking spray or butter.
- Bring a large pot of salted water to a boil. Cook spaghetti 1-2 minutes less than package directions until al dente. Reserve 1/2 cup pasta water, drain, and do not rinse.
- In a large bowl, whisk eggs, melted butter, Parmesan, salt, and pepper until combined. Add warm spaghetti and toss until every strand is coated.
- Transfer spaghetti to prepared baking dish and spread in an even layer, pressing gently to create a flat, compact base.
- Heat a large skillet over medium-high heat. Brown ground beef for 5 minutes, then add onion and cook 3-4 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- Drain excess grease. Stir in Italian seasoning, garlic powder, onion powder, and red pepper flakes. Pour in marinara sauce and simmer for 5 minutes. Season with salt and pepper.
- In a medium bowl, combine softened cream cheese, sour cream, and Italian seasoning. Stir until completely smooth with no lumps.
- Spread cream cheese mixture evenly over pasta base. Top with meat sauce, spreading gently. Sprinkle with mozzarella and Parmesan cheese.
- Cover dish tightly with foil. Bake for 35 minutes until hot and bubbly throughout.
- Remove foil and continue baking uncovered for 15-20 minutes until cheese is golden and bubbling. Optionally broil 2-3 minutes for extra browning.
- Rest on counter for at least 10 minutes before slicing. Garnish with fresh parsley or basil, slice into squares, and serve.
Notes
- Undercook the pasta: Cook spaghetti 1-2 minutes less than package directions since it continues cooking in the oven. Overcooked pasta becomes mushy after baking.
- Room temperature cream cheese: Let cream cheese sit out for 30 minutes before using. Cold cream cheese leaves lumps that won't smooth out.
- Don't skip the resting time: Letting the casserole rest for 10 minutes after baking allows layers to set so slices hold together cleanly.
- Season every layer: Season pasta water, meat sauce, and cream mixture individually for the most flavorful result.
- Drain pasta well: Shake colander thoroughly to remove excess water, which prevents the base from becoming soggy.
- Freshly grated Parmesan: Pre-shredded Parmesan contains anti-caking agents that affect melting. Freshly grated cheese melts smoother and tastes better.
- Make ahead: Assemble completely, cover, and refrigerate up to 24 hours. Add 10-15 minutes to covered bake time when starting from cold.
- Freezer instructions: Freeze before the second uncovered bake for up to 3 months. Thaw overnight and finish with the uncovered bake.
- Variations: Substitute ground beef with Italian sausage, ground turkey, or mushrooms. Swap marinara for Alfredo sauce for a white version.
- Storage: Refrigerate leftovers up to 4 days. Reheat covered at 350°F for 20-25 minutes or microwave individual portions for 2-3 minutes.