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.
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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!
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!
What are your thoughts about leaving the meat out to make it vegetarian? I am looking for a “side dish” for a school function.
Hi Rachel. I make this as a vegetarian dish all the time. I up the noodles, onions, peppers and add spinach.
Hi,
Has anyone tried preparing this dish the night before, putting it in the fridge and baking it the next day? Trying to save time.
Hi Elaine. You can absolutely prepare it the day before.
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?
Hi there. In many traditional Italian recipes Bechamel sauce is used: http://www.epicurious.com/recipes/food/views/White-Sauce-or-Bechamel-Sauce-40046. You could also just use fresh mozzarella in addition to the grated mozzarella. ~Amy
Delicious! Made this tonight and my husband and I loved it. Will definitely make this again!
This dish is absolutely delicious. I’m curious if anyone has tried substituting spaghetti squash for the spaghetti noodles.
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!
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.