Baked Spaghetti

Baked Spaghetti Recipe Six Sisters Stuff
My husband could eat spaghetti every day for the rest of his life.  I found this recipe at All Recipes and it was DELICIOUS!  We will definitely be making this again.  My husband has never been so happy to take leftovers to work!


1 (16 ounce) package spaghetti
1 pound ground beef
1 medium onion, chopped
1 (26 ounce) jar meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese


  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
  2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
  3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

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  1. says

    trying this tonight, but wondering what you think of the cooking time– if the beef and spaghetti are already cooked, 60+ total minutes seems like a lot when you’ve only got cheese and two eggs left to be cooked/melted. thoughts? :)

      • Sandy says

        I have been baking left over spaghetti for a long time by just adding some additional butter and cheese on top. I usually start the spaghetti warming in oven while I grate the cheddar cheese, when I put on the cheese I cover top for 30 mins or maybe longer then uncover for additional 15 mins. To get the “baked” effect you will need it to bake at least this long. I like the edges to get a little crispy. :)

    • Amanda Napolitano says

      It is GREAT with out the cottage cheese. I didn’t substitute it for anything either, just left it out completely and it was so good. I used extra sauce though, b/c I ran out the first time. Just a little tip – if you like sauce. Def give this recipe an A+! I’ve had so many people ask me for it b/c they liked it so much!

  2. Amanda Napolitano says

    I am so happy I found this recipe here! I couldn’t find it on All Recipe’s website anymore and this is my favorite one! It is so good! I omit the cottage cheese and use more sauce, the 26oz jar didn’t seem to be enough the first time I made this, but it was a HUGE hit! I had a group of friends over when I made this and they loved it. The guys couldn’t get enough! Sent leftovers home with everyone :) Very good recipe!

  3. Jyll says

    I make something similar to this (no meat) and use ricotta instead of the cottage cheese. I bake it in a pie dish and call it spaghetti pie to entice the kids. Serve it in pie slices and everything. They love it.

  4. Shantae Bonner says

    I’ve been making this exact recipe for 12 years but I only bake it for 35 minutes covered and 5 minutes uncovered. It’s the best! Glad to see so many people enjoying it. You guys always find the best recipes!

  5. Samantha Doss says

    I found this recipe on Pinterest. We made it without the cottage cheese and it turned out great! I am planning on making it again, but adding extra sauce. My husband and son loved it! Said it was better than baked spaghetti from one of our local Italian restaurants!

  6. Cheryl DeJong says

    Loved this recipe!!! I baked half in an 8×8 and froze the other half to bake later! My hubby even asked if I can remember where I found the recipe so I can make it again!

  7. MNT says

    I was so excited for this recipe, but I was disappointed. I thought it turned out kinda dry and there was definitely not enough spaghetti sauce even though I used a larger sized jar. I would not make this again without some heavy tweaks.

    • Cyd says

      You could reduce the cooking time when making this in an 8 x 8 pan. We don’t have the exact baking time for you. Be sure to watch it closely. The main thing is that it is heated all the way through and the cheese is melted.

  8. angela says

    I love this recipe, i use about 3/4 pounds of ground beef and i substitute the cottage cheese for ricotta. I’ve made this numerous times and love it every time. Thanks for a great recipe!

  9. Shannon Lindsay says

    I made this recipe a few months ago. It was wonderful. My young adult son works weird hours. He liked it so much he said he could eat it everyday. He also said I should keep the leftovers on hand frequently because he would love to have it as a go to food for lunch or dinner on a busy day. It took a little bit of time to make but the leftovers were great. Well worth the effort. Thanks for this great recipe.

  10. Ann says

    I was worried about comments on it being dry but stuck to the recipe and it was perfect! Far from dry. Maybe others mismeasured or just like a dripping spaghetti. It was very moist but not watery. It had a great taste and all 5 of my very picky eaters loved it. I just had to keep it a secret that it was cottage cheese, until of course they were done. We will definitely be making it again. Maybe next time I might use Italian sausage instead of ground beef.


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