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Creamy and Beefy Baked Spaghetti

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1 pound ground beef
1 onion, chopped
3 garlic cloves, minced
1 (26 ounce) jar pasta sauce
1 teaspoon dried Italian seasoning
6 cups leftover cooked pasta
2 eggs
1/3 cup whole milk
1/2 cup, divided grated Parmesan cheese
1 cup shredded Colby cheese
2 cups shredded Monterey Jack cheese

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Creamy and Beefy Baked Spaghetti

  • Serves 8
  • Easy

About This Recipe

Whenever I make pasta, I always cook a full 16 ounce package even though there’s just the two of us. Why? Because leftover pasta is one of the most useful ingredients in the kitchen.

You can do so much with this ingredient. You can fry it to make fried spaghetti. You can use it as a filling in an omelet, or use it to make a fabulous frittata.

Or you can use it in this recipe for the most comforting casserole ever.

Baked Spaghetti is always made with cooked spaghetti. This recipe was made using the leftovers of Chicken Spiedini with Pesto Spaghetti. If you haven’t made that recipe (why not?) you can still make this one. Just cook 16 ounce of spaghetti pasta, drain it, and mix with some pesto, cream, peas, and bacon. Voila!

There is nothing on a cold winter night as good as a creamy, rich, baked casserole. You can literally feel yourself warming from the inside out. And the flavors and textures in this recipe are superb.

Serve this recipe with some whole grain French bread that you’ve spread with butter and cheese and toasted until it’s crisp and bubbly. You can add a green salad if you’d like. Enjoy.



Preheat the oven to 350°F. Spray a 9" x 13" dish with nonstick cooking spray and set aside.


Hey, because you're using leftover cooked pasta, you don't have to cook the pasta!


Combine the beef, onion, and garlic in a large saucepan over medium heat. Cook, stirring to break up the meat, until the beef is cooked. Drain if necessary.


Add the pasta sauce and Italian seasoning to the beef and simmer while you prepare the pasta.


Put the leftover pasta in a large bowl and break it up a bit with your hands. Add the eggs and milk and half of the Parmesan cheese and mix until combined.


Put the pasta mixture into the prepare pan. Top with the beef mixture. Then top with the Colby, Monterey Jack, and the rest of the Parm.


Bake for 35 to 45 minutes or until the cheese is melted and starts to brown and the casserole is bubbling around the edges. Then dig in.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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