Southern Baked Spaghetti
Southern Baked Spaghetti is the ultimate comfort food casserole, layering tender al dente spaghetti with a rich, seasoned beef and sausage meat sauce, a creamy cream cheese and sour cream filling, and a glorious triple-cheese topping of cheddar, mozzarella, and Parmesan that bakes into a bubbly, golden crust. It is hearty enough to feed a crowd, easy enough for a weeknight, and so deeply satisfying that it earns a permanent spot in any family's dinner rotation.
Equipment
- Large pot For boiling spaghetti
- Large deep skillet or sauté pan 12-inch recommended for browning meat and building sauce
- 9x13 glass or ceramic baking dish Greased before use
- Colander For draining pasta and excess meat fat
- Mixing bowls Medium and large sizes needed
- Wooden spoon or spatula For breaking up meat and stirring sauce
- Aluminum foil For covering dish during first phase of baking
- Box grater or electric cheese grater For freshly shredding cheddar and mozzarella
- Measuring cups and spoons
- Knife and cutting board For dicing onion, bell pepper, and mincing garlic
Ingredients
Pasta
- 1 lb spaghetti 450g; pulled 2 minutes before fully cooked (al dente)
- 2 tbsp butter For tossing with cooked pasta to prevent sticking
- 1/4 cup pasta cooking water Reserved before draining; used to loosen cheese layer if needed
Meat Sauce
- 1 lb ground beef 450g; 80/20 blend preferred
- 1 lb Italian ground sausage 450g; mild or hot
- 1 yellow onion Medium; finely diced
- 1 green bell pepper Finely diced
- 3 cloves garlic Minced
- 24 oz marinara sauce 680g; 1 standard jar; or homemade
- 14.5 oz diced tomatoes 411g; 1 can, drained
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes Optional; omit for a milder dish
- salt and black pepper To taste
Creamy Cheese Layer
- 8 oz cream cheese 225g; softened to room temperature for 30-45 minutes before use
- 1 cup sour cream 240ml
- 1 cup sharp cheddar cheese About 115g; freshly shredded; divided (used in cheese layer and topping)
- 1 cup low-moisture mozzarella About 115g; freshly shredded; divided (used in cheese layer and topping)
Cheese Topping
- 1 cup sharp cheddar cheese About 115g; freshly shredded; remaining portion for topping
- 1 cup low-moisture mozzarella About 115g; freshly shredded; remaining portion for topping
- 1/2 cup Parmesan cheese About 50g; grated; for the top crust
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 baking dish with butter or non-stick spray, coating the sides and bottom, then set aside.
- Boil salted water in a large pot and cook 1 lb spaghetti until 2 minutes shy of al dente. Reserve 1/4 cup pasta water, drain, and toss the hot pasta with 2 tbsp butter to prevent sticking.
- In a large deep skillet over medium-high heat, cook the ground beef and Italian sausage together for 7 to 8 minutes, breaking it into small crumbles, until fully browned with no pink remaining. Drain excess fat, leaving about 1 tablespoon in the pan.
- Add the diced onion and bell pepper to the meat and cook for 4 to 5 minutes until softened, then stir in the garlic for 1 minute. Pour in the marinara sauce and drained diced tomatoes, add all seasonings, and simmer on low for 8 to 10 minutes until slightly thickened.
- In a medium bowl, mix the softened cream cheese and sour cream until completely smooth, adding reserved pasta water a tablespoon at a time if needed. Stir in 1 cup of the shredded cheddar and 1 cup of the shredded mozzarella until evenly combined.
- Spread half the buttered spaghetti in the prepared baking dish, then evenly spread all of the cream cheese mixture over it. Add the remaining spaghetti, then pour the entire meat sauce evenly on top.
- Sprinkle the remaining 1 cup cheddar, then 1 cup mozzarella, then the 1/2 cup Parmesan evenly over the top of the meat sauce.
- Cover the dish tightly with foil (tented slightly to avoid touching the cheese) and bake at 350°F for 20 minutes to heat through and melt the inner cheese layer.
- Remove the foil and bake for an additional 15 minutes until the cheese topping is fully melted, bubbly, and golden at the edges. For extra browning, broil on low for 2 to 3 minutes, watching closely.
- Let the casserole rest on the counter for 10 minutes before serving. This allows the layers to set so it scoops cleanly into portions.
Notes
- Undercook the pasta by 2 minutes before assembling. It will finish cooking in the oven and stay perfectly tender rather than mushy.
- Always grate your own cheese. Pre-shredded bags contain anti-caking starch that prevents smooth melting. Freshly grated cheddar and mozzarella create a far creamier, stretchier topping.
- Soften cream cheese fully before mixing. Leave it out at room temperature for 30 to 45 minutes so it blends without lumps.
- Make it ahead: assemble the entire unbaked casserole, cover tightly, and refrigerate up to 24 hours. Add 5 to 10 extra minutes to the covered baking time since it starts cold.
- To freeze: cool completely, wrap tightly in two layers of plastic wrap and then foil, and freeze up to 3 months. Thaw overnight in the refrigerator before baking.
- To reheat leftovers in the oven, cover with foil and bake at 350°F for 20 to 25 minutes. Remove foil for the last 5 minutes to re-crisp the cheese topping.
- Substitute ground turkey or shredded rotisserie chicken for the beef and sausage for a lighter version. For a vegetarian option, replace the meat with mushrooms, zucchini, and extra bell peppers.
- For a spicier version, use hot Italian sausage, double the red pepper flakes, or add a diced jalapeño to the sauce.
- Swap the sour cream for ricotta cheese in the middle layer for a more Italian-American flavor profile.
- Season the sauce before assembling and taste as you go. A well-seasoned meat sauce carries the entire dish.
Nutrition
Serving: 1ServingCalories: 620kcalCarbohydrates: 48gProtein: 36gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 110mgSodium: 780mgPotassium: 520mgFiber: 3gSugar: 7gVitamin A: 18IUVitamin C: 22mgCalcium: 35mgIron: 20mg
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