If your family loves spaghetti, then get ready for this one! Spaghetti Casserole is a kicked up version of your old favorite with the addition of some different yummy cheeses and whole-wheat breadcrumbs on top. The other night my 7-year-old tried to help herself to thirds of this dish before I told her “no” because she was going to give herself a tummy ache! Serve this with a big green salad, and you’ll have a healthy weeknight crowd pleaser.
Recipe: Spaghetti Casserole! (a makeover for your spaghetti)
Ingredients
- ½ pound whole-wheat spaghetti noodles
- 2 eggs
- ¾ cup grated Parmesan cheese, divided
- 1 tablespoon olive oil + extra for greasing the casserole dish
- ½ onion, peeled and diced
- ½ green bell pepper, deseeded and diced
- 1 pound ground beef
- 1 clove garlic, minced
- ½ teaspoon salt
- Crushed red pepper, to taste (a few firm shakes for us)
- 1 - 26 oz jar of your favorite red spaghetti sauce or 3 cups homemade sauce
- ¾ cup ricotta cheese
- 1 cup grated mozzarella cheese
- ¼ cup whole-wheat breadcrumbs
Instructions
- Preheat oven to 350 degrees F. Brush a rectangular baking dish with olive oil and set aside.
- Cook the spaghetti noodles al dente, drain, and then mix with the eggs and ½ cup of the Parmesan cheese. Put in the bottom of the casserole dish.
- In a large saute pan over medium heat, warm the olive oil. Add the onion and bell pepper and cook until soft, but not brown, about 5 minutes.
- Add the beef to the pan and break up the meat with a spatula. Cook until the beef is brown all the way through. Drain and discard the fat (I find putting a lid on the pan helps with this job).
- Add the garlic, salt, and red pepper, and cook for 1 more minute before adding the red sauce to pan. Heat for an additional few minutes.
- Pour the meat/sauce mixture on top of the noodles in the casserole dish. Top with dollops of ricotta cheese, grated mozzarella, breadcrumbs, and remaining ¼ cup Parmesan cheese. Bake for 30 to 40 minutes or until golden brown on top. Serve warm and enjoy.
Notes
We recommend organic ingredients when feasible.
Julie |
Has you tried using ground turkey? Wasn’t sure if that would be too dry and not as flavorful.
Amy Taylor (comment moderator) |
Hi Julie. We’ve not tried but I imagine that ground turkey would work fine.
lola merrick |
This spaghetti recipe is just what I’ve been looking for. Thank you.
Michelle |
This was so good!!! I made a couple small changes tho. I used hot Italian turkey sausage instead of beef. And I used Italian seasoned Panko breadcrumbs instead of regular breadcrumbs. Will definitely make this again!
Amy |
Do you think this could work with spaghetti squash? As anyone ever tried that?
Amy Taylor (comment moderator) |
Hi there. We’ve not tried but here is a recipe that is similar: http://www.tasteofhome.com/recipes/spaghetti-squash-casserole.
Sarah |
Just made this for the first time and it was delicious! I added 3 carrots and subbed a whole orange bell pepper for the 1/2 green bell pepper to sneak some extra veggies in, and my husband and kids loved it!
Lynne |
Made this for dinner tonight and my husband who is not fond of spaghetti , loved it. Another great recipe! Thank You.
Brandi |
Do you know how many servings this will make per dish? I am making this soon for our family vacation and have to feed 22 people with it ;)
Amy Taylor (comment moderator) |
Hi. Sorry, we can rarely respond to questions in real time. Lisa’s recipes are designed to feed a family of four with leftovers. I’ve found this one to be 6-8 servings.
Caroline |
Do you know if this dish would freeze well either before or after baking?