Beazell's Cook Book

Baked Spaghetti Casserole

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Baked Spaghetti Casserole  




1/2-1 pound ground beef

1 small onion, diced

1/2 bell pepper, diced

3 cloves garlic, minced

14.5 ounces can crushed tomatoes

15 ounces can tomato sauce

1/4 cup minced fresh parsley

2 teaspoons Italian seasoning

2 teaspoons Beazell's Cajun Seasoning

1 1/2 teaspoons sugar

1/2-1 pound spaghetti noodles

1 cup cottage or ricotta cheese

3 ounces cream cheese

1 egg

1/2 cup Parmesan cheese, grated

1 1/2 cups shredded mozzarella or Italian blend cheese



In a large skillet, brown ground beef (sprinkle it with a few shakes of Beazell's) with onion, pepper and garlic. Drain. Stir in tomatoes, tomato sauce, parsley, Italian seasoning, Beazell's Cajun Seasoning and sugar. Simmer, uncovered, for 10 minutes before removing from heat to cool.

Meanwhile, cook spaghetti al dente, according to package directions. Drain and rinse in cool water to stop the cooking process. You don't want mushy noodles.

In a large bowl, stir together the cottage or ricotta cheese, cream cheese, egg and Parmesan cheese until combined. Add spaghetti and stir until well mixed. Pour into a greased 13×9 casserole dish. Spoon the meat sauce on top of the spaghetti and cover with shredded cheese.

Bake at 375 degrees for 20-25 minutes. You want your cheese melted and golden.


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