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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

Creamy and Beefy Baked Spaghetti

This recipe is pure comfort food, with rich beef, salty cheese, and tender pasta combined in an easy casserole.

  • 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. And it’s delicious in my Creamy and Beefy Baked Spaghetti.

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 ounces of spaghetti pasta, drain it, and mix with some pesto, cream, peas, and bacon. Voila!

Or just cook some spaghetti, drain it, and use it as directed in the recipe.

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.

Tips for the best Creamy and Beefy Baked Spaghetti:

  • Cook the beef and onion mixture thoroughly so the beef is completely done and cooked to 160°F.
  • Don’t cook the pasta to al dente. It will cook in the casserole in the oven. If you cook it to al dente, it will be overcooked when you serve this casserole.
  • There’s not much else that can go wrong in this easy recipe. Enjoy!

Why this recipe works:

  • Leftover pasta has firmed up and will be less likely to get soggy in this type of recipe.
  • Coating the pasta with an egg/cream mixture adds more flavor and texture and keeps the pasta texture intact.
  • The creamy filling and the sausage/tomato sauce combine to make a casserole with rich flavor and texture. The sharp tomato sauce complements the smooth mouthfeel of the creamy mixture.

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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! (Well, unless you have to.)


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.

If you are using freshly cooked pasta, beat the egg, milk, and half of the Parm together in a large bowl. Then add the cooked and drained pasta and toss to coat. Continue.


Put the pasta mixture into the prepared 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 is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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