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Baked Spaghetti

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1 pound pork sausage
2 onions, chopped
4 cloves garlic, minced
1 (8 ounce) package button mushrooms, sliced
1 (20 ounce) jar pasta sauce
1/3 cup water
1 (16 ounce) package spaghetti pasta
1 (16 ounce) jar Alfredo sauce
1 (8 ounce) package cream cheese, cubed
1/2 cup milk
1/2 cup sour cream
1 cup grated Parmesan cheese, divided
2 cups shredded Mozzarella cheese

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Baked Spaghetti

  • Medium

About This Recipe

Everyone knows how to make Spaghetti and Meatballs. But did you know that you can transform those basic ingredients into a easy and delicious casserole that will serve up to 12 people? You just make two sauces, mix one with the cooked pasta, and layer them in a dish and bake until bubbly.

It’s always best to slightly undercook pasta when it is going to be baked in a sauce, or you risk overcooking the pasta. And no one likes pasta that is too soft. Cook the pasta until lit is almost done, but still has quite a bite and, when you bite into it, has a small bit of white in the center. The pasta will finish cooking as it bakes in the casserole.

Serve this easy recipe with a fresh green salad tossed with avocados and drizzled with a basic vinaigrette or a salad made with fresh pears and crisp greens. Some hot toasted garlic bread is a great accompaniment. For dessert, I would serve something made with ice cream for a cooling finish.



Preheat the oven to 375°F. Spray a 9" x 13" glass pan with nonstick cooking spray and set aside. Bring a large pot of salted water to a boil.


In a large skillet, cook the pork sausage, onions, garlic, and mushrooms over medium heat, breaking up the meat with a fork, until the meat is browned and the vegetables are tender. This should take about 10 minutes.


Drain the sausage mixture well. Then add the pasta sauce and water. Bring to a simmer over medium high heat, then reduce the heat and simmer while you prepare the remaining ingredients.


Cook the pasta in the boiling water until it is almost al dente. I usually cook it for 2 minutes less than the package directions state. The pasta should have a small white dot in the center when you bite into it. Drain the pasta and set aside.


In another large skillet, combine the Alfredo sauce, cream cheese, and milk. Heat over medium heat, stirring frequently, until the cream cheese melts and the mixture starts to steam; don't let it boil. Stir in the sour cream and 1/3 cup of the parmesan cheese.


Stir the pasta into the cream cheese mixture.


Now layer the casserole. Start by putting 1/2 of the pasta mixture into the prepared dish. Top with 1/2 of the meat mixture. Repeat layers. Then top with the mozzarella cheese and the rest of the Parmesan cheese.


Put the dish on a cookie sheet to prevent spillovers. Then bake for 25 to 35 minutes or until the casserole is bubbling around the edges and the cheese starts to brown. Let stand for 10 minutes, then serve.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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