Baked Spaghetti Casserole {Spasagna}
This post may contain affiliate links. Please read our disclosure policy.
This classic baked spaghetti casserole is taken over the top by adding a layer of Alfredo sauce in the noodles at the base. We also refer to this as Spasagna at our house! It’s a delicious, comforting casserole that starts with a base of Alfredo noodles then is layered with a hamburger sauce and cheese.
On of my favorite casseroles ever! It’s a twist on the normal Baked Spaghetti because it has a layer of noodles with alfredo in it that makes it over the top delicious.
We also refer to this casserole as Spasagna but since I figured most of you would raise your eyes at that we just went for the name Baked Spaghetti instead. Now, if you want to be cool like the rest of us then called it Spasagna!
This casserole is made up of two layers. It starts with spaghetti noodles that are mixed with alfredo sauce, shredded Mozzarella and seasonings. That layer is topped with a meat sauce and more cheese.
It makes a lot and is perfect to freeze half and enjoy as a freezer meal or feed a large crowd. Toss a salad together, throw some garlic bread in the oven and you have dinner!
Why this recipe works:
- Two layers – Alfredo pasta layer and a meat sauce layer topped with cheese.
- Make ahead friendly for busy weeks.
- You can make two and freeze one for later.
Ingredients Needed
- Spaghetti noodles
- Garlic Alfredo sauce
- Shredded mozzarella
- Milk
- Oregano
- Parsley
- Ground beef
- Spaghetti sauce
Ground Beef Alternatives
- Italian Sausage
- Ground Turkey
- Ground Chicken
- Ground Tofu
Steps to Prepare
- Prep – Preheat the oven. Coat the baking dish with nonstick spray.
- Alfredo Layer – Cook spaghetti noodles according to package directions. Rinse noodles under cold water and drain well. In a large bowl, combine Alfredo sauce, 2 c. mozzarella, milk and spices. Stir well to combine. Add the cooked spaghetti noodles and toss to coat them completely. Place into the baking dish.
- Meat Sauce Layer – Brown beef and drain well. Add spaghetti sauce and mix. Pour mixture over the noodle mixture in the pan.
- Bake – Cover with aluminum foil and bake until hot and bubbly at 350 degrees F for about 30 minutes.
Make Ahead Tips
Prepare the casserole as stated but stop before baking. Cover with aluminum foil and store in the refrigerator until ready to use. When you are ready to bake it remove from the refrigerator and let sit at room temperature while oven preheats. Then bake for about 45 minutes or until hot and bubbly.
Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
You can also freeze in an airtight container for up to three months.
What to serve with Spaghetti Casserole
Here are some great salad options! Traditional Seven Layer Salad • Greek Salad • Strawberry Romaine Salad any of these salads would be perfect and this bread will round out the meal! Rosemary Bread (Macaroni Grill Copycat) is a real favorite and soooo good!
More great casserole recipes to try!
- Cheesy Chicken Noodle Casserole
- Spaghetti Pie
- Bacon Cheeseburger Crock Pot Tater Tot Casserole
- Cheesy Ham and Noodle Casserole
- 7-Layer Casserole
Winter is the perfect time to enjoy this hearty casserole! When you make it be sure and tag me on Instagram @julieseatsandtreats or #julieseatsandtreats. And if you have a quick moment, please comment and leave a five-star rating below!
WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:
If you enjoy watching these videos make sure you subscribe to my YouTube Channel to be notified each time a post a new video!
Try it and love it? Rate it, please! Seriously though a five-star rating below will make my day!
If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy meal!!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Baked Spaghetti Recipe
Ingredients
- 1 lb spaghetti noodles
- 24 oz garlic Alfredo
- 3 c. shredded mozzarella divided
- ½ c. Milk
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 lb ground beef
- 24 oz spaghetti sauce
Instructions
- Preheat oven to 350ºF.
- Spray a 9×13 baking dish with nonstick spray.
- Cook spaghetti noodles according to package directions. Rinse cooked noodles under cold water and drain very well.
- In a large bowl, combine Alfredo sauce, 2 c. mozzarella, milk, oregano and parsley. Stir well to combine. Add cooked spaghetti noodles and toss to coat them completely. Place entire mixture into the baking dish.
- Brown beef, drain well to remove excess grease. Over low heat, add spaghetti sauce and mix. Pour mixture over the noodle mixture in the pan. Cover with aluminum foil and bake for about 30 minutes. Remove aluminium foil top with remaining cheese and bake 5-10 minutes or until cheese is melted.
Tips
Video
Nutrition Information
Adapted from: The Country Cook
Pam says
Soooo good! My store was out of the Bertolli garlic alfredo so they subbed it with basil alfredo . It was so delicious that I will use that instead. No need to add the spices the basil was perfect!
Julie says
Perfect! Glad you enjoyed it!
Nancy Doyle says
This is a keeper! The Alfredo Sauce is a great addition!
Julie says
Wonderful! I’m glad you enjoyed it!
Thayne says
Its really good, but it takes way longer than 30 minutes at 350 degrees. More like 90. you are best off to use an instant read thermometer and take it to 165 degrees internal.
Thayne says
Oh! add a small can of sliced olives with the pasta mix!
Julie says
I’m glad you enjoyed it, Thayne!
Phillip Smith says
I would use two pounds of ground beef.
Julie says
That would work fine!
Sandra says
What are the instructions for cooking when you remove this from the freezer?
Julie Evink says
I would thaw it at least over night before you bake it. Add an additional 10-15 minutes because it will be cold.
Terrie Chapman says
What kind of alfredo sauce do you use? I haven’t seen garlic alfredo sauce around here.
Julie Evink says
I use the Bertolli Garlic Alfredo Pasta Sauce!
April says
I love love LOVE baked spaghetti! I love that this one uses alfredo AND spaghetti sauce….it was sooooo creamy and good, my kids gobbled it up!
Julie Evink says
So glad everyone enjoyed it!
Noelle says
Thank you for the delicious recipe! I made it last night and it was a hit, even made it with the greek salad you suggested! great combo
Julie Evink says
I’m so glad everyone enjoyed it!
Suzy says
Oh this is all the comfort! Thank you for sharing!
Julie Evink says
It truly is! So delicious!
Sharon Moore says
I love your site and recipes but am trying to cut down and following WW but keep your in mind for recipes needed for parties and office get togethers
Julie Evink says
Good luck with your WW journey!
Beneatha says
No measurements any ingredients
Julie Evink says
There should be a recipe card with a printable option for the recipe showing all of that information. If you can not see that please let me know.
Cheryl Newton says
Yay! Another delish (I’m assuming) baked spaghetti dish. Just 1 question: did you add the final cup of cheese to the casserole before you baked it, or after? Thanks, Cheryl
Julie Evink says
Before 🙂
Cheryl Newton says
Thanks!
Steph@PlainChicken.com says
this is saved in my google reader – I was going to bake the meat sauce with the alfredo spaghetti. Glad to hear you would do the same thing. I can’t wait to try this.
Rebecca @ A Dash of Thyme says
Just added this to my weekly menu for next week! I’m excited, it look so good!!
Keene in the Kitchen says
Hi there Julie! It’s so funny, because I am pretty much the same way about ‘keepers.’ I will ask my family if they like it enough to have it again, and then who knows if that ever happens! LOL! I have 100’s of cookbooks, and I love to browse through them. Not to mention, I read 50+ food blogs every day! LOL! There is never enough time to make everything I want. This recipe sounds yummy! I like your ‘blog hop’. I am new to blogging and haven’t figured out all the intricacies of the interface, etc.