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


Spaghetti Casserole on 100 Days of #RealFood

Spaghetti Casserole

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.
5 from 5 votes
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Print Recipe
Servings: 4 people



  • 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 1/2 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 1/4 cup Parmesan cheese. Bake for 30 to 40 minutes or until golden brown on top. Serve warm and enjoy.


Find the recipe for homemade spaghetti sauce here - Homemade Spaghetti Sauce
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Spaghetti Casserole
Amount Per Serving
Calories 869 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 21g131%
Cholesterol 224mg75%
Sodium 1943mg84%
Potassium 1231mg35%
Carbohydrates 63g21%
Fiber 4g17%
Sugar 10g11%
Protein 53g106%
Vitamin A 1560IU31%
Vitamin C 28mg34%
Calcium 528mg53%
Iron 7.6mg42%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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62 thoughts on “Spaghetti Casserole! (a makeover for your spaghetti)”

  1. 5 stars
    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 ;)

    1. 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.

  2. 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!

  3. 5 stars
    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!

  4. 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.

  5. 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!

  6. 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?

  7. 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.

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

    1. 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. ;)

  9. 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! :)

  10. I’m wondering about the grated mozzarella. In the past I’ve noticed that you don’t use pre-packaged grated cheeses, which is generally my rule of thumb as well. However, I’ve had zero luck at trying to grate fresh mozzarella at home. Is there a brand you like for grating or a pre-packaged brand that meets your approval? Thanks!

    1. Assistant to 100 Days (Amy)

      Hi Hillary. Nope, not really. We would look for an organic brand. I buy Organic Valley most often but the shredded cheeses usually have cellulose added so go for a block. ~Amy

    2. The problem might be that you are using “fresh” mozzarella. Fresh mozzarella is softer and moister than regular mozzarella which would make it a lot harder to shred. Fresh mozzarella is the kind you would typically find in a caprese salad or something similar. Try to find a regular mozzarella cheese (not labeled as “fresh”), and you shouldn’t have a problem.

  11. Hello! I am brand new to clean eating and I just started my challenge today. I am getting all of my information off of this website(which is great by the way) but I am confused about using the jar spaghetti sauce. Isn’t that a processed food? I am just trying to do this right and any information that anybody has to help clarify would be greatly appreciated. Thank you!

    1. Assistant to 100 Days (Amy)

      Hi Mickey. Products that have five or less ingredients with no additives and preservatives are fine for our real food pledge. There aren’t a lot of them, though. :) We stick mostly to whole foods and whole food ingredients. ~Amy

  12. Does your recipes include nutrition facts such as calories, fat and carb content per serving? That’s important to me as I am on a weight loss journey. :-)

  13. Could I do steps 1-5 on the previous day or two and leave it in the fridge before cooking it in oven? Or will it make the spaghetti noodles too soggy? Thank you

    1. Maybe applesauce? I know I use it in cake recipes as a substitute for egg(egg allergy here too). Have not tried the applesauce, but just a thought.

    2. I have an egg allergy and for something like this, I use the “Egg Replacer” found in most grocery store baking aisles. Its got stuff like Tapioca starch, potato starch, things like that and gets mixed with water.

  14. This recipe is very similar to “Spaghetti Pie” that my Mom used to make when I was a child I updated the recipe (pastured Italian pork sausage from a local farm for the ground beef, whole milk ricotta instead of cottage cheese, whole milk mozzarella, whole wheat spaghetti, etc.) and it has been a family favorite ever since. My recipe makes half as much and is made in a pie plate(hence the name spaghetti pie) then cut in wedges to serve. I double my recipe and make 2 pie plates, one for dinner and 1 for the freezer.

    1. Assistant to 100 Days (Amy)

      Hello Martha. We do not provide nutrition information on our recipes. Our focus is on getting people eating real food and not so much on numbers. There are many online tools that can help you calculate those details. Some readers use My Fitness Pal. ~Amy

  15. 5 stars
    I was planning on making spaghetti and your meatball recipe, but this was a great twist without having to take the time and mess to form the meatballs. I didn’t have green pepper or all the cheeses but added some mushrooms and just used extra parmesan. It was delish!

  16. I made this for dinner tonight and it was delicious. Even my three year old (who doesn’t like any ingredients mixed together) tried a bite and said, “It’s kind of good. I’ll try it again sometime.” I’ll take it!!! :)

    Thank you for so many tasty and healthy recipes and ideas!

    1. Assistant to 100 Days (Amy)

      Hi Dana. You can freeze it baked or unbaked. I would thaw it over-night either way before baking/reheating. ~Amy

  17. Just checked my pantry and fridge and my five year old is very excited – we are going to make this tonight! We don’t like ricotta cheese, so I’m replacing with cottage cheese (which I use in place of ricotta all the time without problems)…also replacing ground beef with ground turkey – we’ll see how it turns out :)

  18. If I sub all cottage cheese for the ricotta, will it make the texture weird? My husband can eat cottage cheese, but ricotta gets his lactose intolerance going. Weird, I know. :)

  19. I will be trying this tonight! I think my kids will love it, thanks for another great recipe! Love your site!

  20. Sounds fantastic!! I would absolutely love this, but my husband LOATHES tomatoes…therefore I can never make any pasta casseroles. Anyone have an idea for what I can substitute for the tomatoes? Maybe some pesto mixed with a little alfredo? I still think I will be making this for myself and freeze portions to have for lunch or single dinners! Thanks for the great recipe!

      1. I did not see that recipe, it sounds delicious! Thank you for pointing it out! And thank you for all of the work that you do, I have been following your blog for years, and it keep encouraging me to continue eating real food!

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