Recipe: Spaghetti Casserole! (a makeover for your spaghetti)

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.

Spaghetti Casserole on 100 Days of #RealFood


5.0 from 2 reviews
Recipe: Spaghetti Casserole! (a makeover for your spaghetti)
  • 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
  1. Preheat oven to 350 degrees F. Brush a rectangular baking dish with olive oil and set aside.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
We recommend organic ingredients when feasible.

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  • Comments

    1. Laurel |

      We’ve been making a similar recipe for years – it’s one of our family’s favorites! (Adults and children alike!) Sometimes, to cut down on the grain amounts (I follow a diabetic diet), I’ll use substitute spaghetti squash or grated zucchini for 1/2 of the pasta. The kids barely notice and I love being able to eat a second helping guilt-free! :)

      • sherry |

        Zucchini “noodles” for half the pasta–I would never have thought of that! Amazing idea!!

    2. |

      We made this for dinner last night – AMAZING! I forgot to buy ricotta so I subbed in 1 cup of provolone and it was delicious! We fed 4 adults and 2 kids with enough leftover for 4 lunches today!

    3. rachel dietrich |

      What are your thoughts about leaving the meat out to make it vegetarian? I am looking for a “side dish” for a school function.

      • Assistant to 100 Days (Amy) |

        Hi Rachel. I make this as a vegetarian dish all the time. I up the noodles, onions, peppers and add spinach. ;)

    4. Elaine Arteaga |


      Has anyone tried preparing this dish the night before, putting it in the fridge and baking it the next day? Trying to save time.

      • Assistant to 100 Days (Amy) |

        Hi Elaine. You can absolutely prepare it the day before.

    5. Tiffanie |

      What can be used instead of ricotta cheese? I saw people mentioned cottage cheese, that is not something we enjoy either. Would another type of cheese work?

    6. Kellie |

      Delicious! Made this tonight and my husband and I loved it. Will definitely make this again!

    7. |

      This dish is absolutely delicious. I’m curious if anyone has tried substituting spaghetti squash for the spaghetti noodles.

    8. |

      Jane, that was going to be my suggestion to make it gluten free! I’ve done a “lasagna” with spaghetti squash instead of regular noodles. Even my non-healthy family members liked it!

    9. Megan |

      I made this tonight and it was great! I made it meat free and had to sub plain yogurt for ricotta because I couldn’t get to the store today.

    10. Karen |

      We made this for dinner tonight. It was a BIG hit with the entire family!

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