Baked Spasagna

Baked Spasagna is a mix between spaghetti and lasagna. This is a hearty Italian dinner for a crowd!

BAKED SPASAGNA

Is it spaghetti? Is it lasagna? It’s….both. Just imagine spaghetti noodles mixed with the same yummy ricotta mixture that is usually found in
the layers of lasagna. Then it’s all baked and topped with your favorite meat sauce or meatless if that’s what you’re going for.

How is Baked Spasagna different from Baked Spaghetti? Not much. The ricotta layer in this Baked Spasagna is so delicious!

It’s good and full of flavor. I’m not going to say that it’s healthy by any means but it’s a comfort dish that the whole family will love. Supposedly it’s a knock off from a dish from the restaurant Cheddar’s but since I haven’t been there I can’t vouch for that.

This makes a heaping 9X13 pan of pasta so prepare to feed a crowd or even half it.

HOW TO MAKE THIS

1. Preheat oven to 350 degrees. Spray a 9×13 glass baking dish with cooking spray.
2. Cook spaghetti al dente according to package directions. Drain and place in large mixing bowl.
3. In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and 1/4 cup of the Parmesan cheese.
4. Add above cheese mixture to the spaghetti.
5. Mix gently until spaghetti is evenly coated with mixture.
6. Gently place spaghetti mixture into prepared dish. Top with remaining 1/4 cup Parmesan cheese. Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
7. Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
8. While pasta is cooking, prepare the meat sauce. For the meat sauce: Add ground beef in a skillet over medium heat and brown meat well. Add salt and pepper. Add the onion and cook until soft. Drain meat and set aside. Add spaghetti sauce and let simmer for about ten minutes.
9. Cut pasta into squares and top with meat sauce.

Spaghetti noodles are mixed with the cheesy mixture that you would usually put in lasagna.

OTHER ITALIAN RECIPES:

• Baked Ziti
• Chicken Spaghetti
• Taco Lasagna
• Easy Baked Chicken Parmesan
• Skillet Baked Ziti
• The Best Baked Ziti
• Lasagna Soup
• Italian Sausage and Peppers
• Chicken Broccoli Alfredo

Baked Spasagna

4.12 from 17 votes

Take a change on spaghetti by adding it to a casserole dish to make baked spasagna.

Print Pin Rate

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Servings: 14 servings

Ingredients

• 1 1/2 lbs (24 ounces) spaghetti noodles, uncooked
• 6 cups shredded mozzarella cheese
• 8 ounces ricotta cheese
• 8 ounces sour cream
• 1 1/4 cups half-and-half
• 1/2 cup grated Parmesan cheese, divided
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1 teaspoon minced garlic
• 1 teaspoon kosher salt

Meat Sauce:

• 12 ounces ground beef
• 1/2 cup chopped white onion
• 1 (24 ounce) jar spaghetti sauce

Instructions

 

• Preheat oven to 350 degrees. Spray a 9x13 glass baking dish with cooking spray.
• Cook spaghetti al dente according to package directions. Drain and place in large mixing bowl.
• In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and 1/4 cup of the Parmesan cheese.
• Add above cheese mixture to the spaghetti. Mix gently until spaghetti is evenly coated with mixture.
• Gently place spaghetti mixture into prepared dish. Top with remaining 1/4 cup 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.
• While pasta is cooking, prepare the meat sauce. For the meat sauce: Add ground beef in a skillet over medium heat and brown meat well. Add salt and pepper. Add the onion and cook until soft. Drain meat and set aside. Add spaghetti sauce and let simmer for about ten minutes.
• Cut pasta into squares and top with meat sauce.

Notes

Source: adapted from Food.com

Cuisine: Italian

Course: Main Course

Author: Christy Denney

If you don’t want to miss out on any recipes make sure you follow The Girl Who Ate Everything on Facebook!

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

See Full Bio