Hi guys! This baked spaghetti recipe is by far one of my family’s favorites. It’s easy to throw together for a quick weeknight meal. The addition of cream cheese and sour cream make this dish, well, creamy. NOTE: The original recipe called for cottage cheese instead of ricotta and no Parmesan in the topping, but lol wut? (Btdubs, if you like cottage cheese, by all means, substitute my substitution!) Also, play with this recipe! Do you like green peppers? Dice some up and them in with the onions and mushrooms. How about making it more of a fra diavolo sauce and adding some crushed red pepper?
Oh, and also? I take pictures like a toddler using a potato, so you're only going to find a couple of images here. Sorry!
Pretty much like a casserole, this dish is perfect for church suppers or potlucks, too! TIP: Keeping the cover on during most of the baking time helps to keep the spaghetti from getting dry and hard around the edges. No cover? No worries! Tin foil works fine.
This will make about 6 hearty servings, a little more if you are feeding little ones. I usually serve it with a green salad and garlic bread on the side.
Baked Spaghetti Casserole
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