Spasagna Spaghetti Casserole Recipes

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BAKED SPASAGNA BY CHEDDAR'S



Baked Spasagna by Cheddar's image

This recipe was featured and prepared on our local Fox station this morning. It is on the menu at Cheddar's restaurants here in the DFW area. It is really good! This Italian dish uses spaghetti instead of lasagna noodles in a casserole-style treat that's sure to please your family. "Tender spaghetti baked with three cheeses and our Alfredo sauce, topped with our rich marinara, served with hot garlic bread."

Provided by TxGriffLover

Categories     High In...

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 24

1 1/2 lbs spaghetti noodles, uncooked
2 lbs mozzarella cheese
8 ounces ricotta cheese
8 ounces sour cream
1 1/4 cups half-and-half
1/2 cup grated parmesan cheese, divided use
1 teaspoon dried oregano leaves
1 tablespoon chopped fresh basil
1/2 teaspoon white pepper
1 teaspoon chopped garlic
2 teaspoons kosher salt
1 1/2 teaspoons olive oil
1 (24 ounce) jar spaghetti sauce
12 ounces ground beef
1 tablespoon chopped garlic
1 cup chopped onion
1 teaspoon kosher salt
1 teaspoon dried oregano leaves
1 tablespoon chopped fresh basil
1 teaspoon granulated sugar
1/2 cup red wine
1/4 cup romano cheese
salt, to taste
pepper

Steps:

  • Preheat oven to 350 degrees.
  • Cook spaghetti al dente according to package directions. Rinse under cold water and drain. Place in large mixing bowl.
  • In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese.
  • Add above cheese mixture to the spaghetti. Using hands, mix gently until spaghetti is evenly coated with mixture.
  • Rub a 9x13 glass baking dish with the olive oil.
  • Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese.
  • Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
  • Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
  • Cut into six-eight squares and top with meat sauce below, or your favorite meat or marinara sauce.
  • Meat Sauce.: Heat a heavy saucepan on medium heat for five minutes.
  • Add ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set aside.
  • Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened.
  • Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and romano cheese. Stir well to combine.
  • Bring mixture to a simmer and cook uncovered for 30 minutes.
  • Adjust seasoning with additional salt and pepper to taste.

BAKED SPASAGNA BY CHEDDAR'S RECIPE - (4.2/5)



Baked Spasagna by Cheddar's Recipe - (4.2/5) image

Provided by Rose-3

Number Of Ingredients 24

MEAT SAUCE:
1 1/2 pounds spaghetti noodles, uncooked
2 pounds mozzarella cheese
8 ounces ricotta cheese
8 ounces sour cream
1 1/4 cups half and half
1/2 cup grated parmesan cheese, divided use
1 teaspoon dried oregano leaves
1 tablespoon fresh basil, chopped
1/2 teaspoon white pepper
1 teaspoon chopped garlic
2 teaspoons kosher salt
1 1/2 teaspoons olive oil
1 (24 ounce) jar spaghetti sauce
12 ounces ground beef
1 tablespoon garlic, chopped
1 cup onion, chopped
1 teaspoon kosher salt
1 teaspoons dried leaf oregano
1 tablespoon fresh basil, chopped
1 teaspoons granulated sugar
1/2 cup red wine
1/4 cup Romano cheese
Additional salt & pepper to taste

Steps:

  • Preheat oven to 350°F. Cook spaghetti al dente according to the directions on the packaging. Once done, immediately rinse under cold water to stop cooking, drain and place in a large mixing bowl, set aside. In a separate bowl, add the sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese; mix well. Add the mixture to the spaghetti and gently toss with your hands until the spaghetti is coated. Rub a 9x13-inch glass baking dish with the olive oil. Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese. Cover dish with aluminum foil and bake at 350°F in pre-heated oven for 30 minutes. Remove from oven, remove foil and place dish on cooling rack for 10 minutes. Slice into six to eight squares and top with meat sauce recipe below, You may also use your favorite meat or marinara sauce as a substitute instead. Meat sauce: Heat a heavy saucepan on medium heat for five minutes. Add ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set aside. Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened. Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and Romano cheese. Mix well to combine. Bring mixture to a simmer and cook uncovered for 30 minutes. Add salt and pepper to taste.

BAKED SPAGHETTI



Baked Spaghetti image

A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner.

Provided by CALLIKO

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h25m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package spaghetti
1 pound ground beef
1 onion, chopped
1 (32 ounce) jar meatless spaghetti sauce
½ teaspoon seasoned salt
2 eggs
⅓ cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese, divided
4 cups shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  • Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
  • Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
  • Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

Nutrition Facts : Calories 728 calories, Carbohydrate 61.9 g, Cholesterol 150.2 mg, Fat 33.6 g, Fiber 4.9 g, Protein 42.5 g, SaturatedFat 17.3 g, Sodium 1250.5 mg, Sugar 12.9 g

FAVORITE BAKED SPAGHETTI



Favorite Baked Spaghetti image

This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love baked spaghetti with all the cheese. -Louise Miller, Westminster, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 11

1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 jar (24 ounces) pasta sauce
1/2 teaspoon seasoned salt
2 large eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
Chopped fresh basil, optional

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

Nutrition Facts : Calories 526 calories, Fat 24g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 881mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 3g fiber), Protein 31g protein.

THE BEST SPAGHETTI CASSEROLE



The Best Spaghetti Casserole image

Easy spaghetti dish with a little twist!

Provided by Noonie Finch Hodges

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h10m

Yield 12

Number Of Ingredients 8

1 (16 ounce) package spaghetti
2 pounds ground beef
¼ cup chopped onion
2 (26.5 ounce) cans meatless spaghetti sauce
1 (16 ounce) container fat-free sour cream
2 cups shredded mozzarella cheese, divided
½ cup Parmesan cheese
salt and black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
  • Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
  • Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
  • Bake in preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 51.4 g, Cholesterol 71.4 mg, Fat 17 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 7 g, Sodium 826.2 mg, Sugar 16.4 g

SPAGHETTI CASSEROLE



Spaghetti Casserole image

This is an easy dish to prepare ahead of time, refrigerate and bake just before company arrives. -Kim Rocker, LaGrange, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 7

1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
2 cups shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat. , Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers., Cover and bake 55-65 minutes or until cheese is melted. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 430 calories, Fat 19g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 818mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein.

SPAGHETTI SQUASH LASAGNA CASSEROLE (LOW CARB)



Spaghetti Squash Lasagna Casserole (Low Carb) image

Spaghetti squash layered with ricotta and goat cheese mixture covered with tomato sauce and more cheese. Very forgiving recipe--feel free to add your own touches.

Provided by 76sarah

Categories     One Dish Meal

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 12

1 large spaghetti squash (mine was about 4.5 pounds)
4 ounces chevre cheese
15 ounces ricotta cheese
8 ounces mozzarella cheese, grated
1 egg
1/4 cup grated parmesan cheese
2 (28 ounce) cans of whole tomatoes with basil
1 lb of bulk Italian turkey sausage (spicy or sweet)
1 small onion, finely diced
4 large garlic cloves, minced
salt and pepper
2 tablespoons olive oil

Steps:

  • Preheat oven to 400 degrees.
  • Prick squash all over with fork and roast in oven for an hour or until it seems soft when you press on it.
  • Take it out and leave on counter until cool.
  • Meanwhile, brown turkey sausage in large pot with 1 tablespoon of olive oil, breaking it up into small pieces. When brown add onion and half of garlic. Cook until onion is transparent and add tomatoes breaking them up with a spoon. Partially cover and simmer over low heat for a couple of hours, stirring occasionally. Add salt and pepper to taste.
  • When squash is cool, cut it in half and scoop out seeds. Scoop out the rest of the squash and set aside in a bowl. Add rest of garlic to rest of olive oil in a big frying pan over medium heat. When the garlic becomes fragrant add spaghetti squash and sauté for a few minutes until the squash begins to brown. Add salt and pepper to taste.
  • Mix together ricotta, chevre, parmesan, egg, and half of mozzarella.
  • Preheat oven to 375 degrees and pour a ladleful of sauce in the bottom of a lasagna pan to coat. Add squash. Top the squash with the ricotta cheese mixture and top the whole thing off with the rest of the sauce and then the rest of the mozzarella. Bake for an hour until brown and bubbling all over. Let rest for 10 minutes or so and serve.

Nutrition Facts : Calories 396.9, Fat 27.9, SaturatedFat 12.5, Cholesterol 118, Sodium 890.3, Carbohydrate 10.4, Fiber 0.7, Sugar 3.1, Protein 26.6

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From everydaymaven.com


SPAGHETTI CASSEROLE - SPICY SOUTHERN KITCHEN
2020-08-12 Instructions. Preheat oven to 350 degrees and grease a 9x13-inch baking dish. Cook spaghetti to al dente in a large pot of salted water. Drain. In a large nonstick skillet, cook ground beef and onion, crumbling the ground beef as it cooks. When there is no more pink in the ground beef, add garlic and cook 1 minute.
From spicysouthernkitchen.com


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