Looking for a family recipe that delivers true comfort food? This layered spaghetti casserole is rich, meaty, and layered with creamy cheeses—an easy dish that quickly becomes a family favorite.
My great aunt Shirley was a one-of-a-kind lady who always had a spare casserole in the freezer. On every trip we made from middle Tennessee to Peoria, Illinois to visit grandparents, she would tuck a few into a cooler to send along. Her casseroles were practical, generous, and made from dependable ingredients—perfect for sharing with family and neighbors.
Of all her dishes, the layered spaghetti casserole was the one she brought to every family gathering. It’s simple, satisfying, and feeds a crowd. When we moved to Tennessee, my mother asked Aunt Shirley for the recipe, and it became a staple in our household too. The recipe is adaptable to what you have on hand and easy to scale for company or a weeknight meal.
For several years I didn’t make it because of dietary needs—my husband has multiple food allergies. Recently I found a soy-based spaghetti that works well for us and gives a texture and flavor much closer to traditional wheat spaghetti than many gluten-free alternatives. For those who prefer, homemade gluten-free egg noodles are also a great option, but this soy pasta from Aldi has become our convenient go-to when we want an authentic spaghetti experience.
I made a couple of small updates to Aunt Shirley’s original version: using real butter instead of margarine and swapping plain spaghetti sauce for a seasoned marinara. These small changes deepen the flavor and give the casserole a more robust, homemade taste. We’ve made the layered spaghetti casserole several times since rediscovering it, and it never fails to satisfy.
Layered Spaghetti Casserole
A few helpful tips before you begin:
- Gather and measure all ingredients ahead of time so the cooked spaghetti doesn’t dry out while you assemble the casserole.
- Choose the spaghetti you prefer—traditional, angel hair, or a protein-rich soy spaghetti if you need a gluten-free option. Each produces a slightly different texture but all work well in this casserole.
- This recipe is ideal for make-ahead cooking. Assemble up to four days in advance, cover tightly, and bake when you are ready to serve.
- Serve the casserole with a crisp green salad, roasted asparagus, or simply crusty bread for a comforting, complete meal.
Layered Spaghetti Casserole
If your family loves spaghetti, this baked, layered casserole will be a new favorite. It combines tender pasta, a creamy cheese layer, and a savory meat sauce for hearty, crowd-pleasing comfort food.
- Author: Elise
Ingredients
- 1 lb spaghetti noodles
- 2 Tablespoons butter
- 8 oz ricotta cheese
- 16 oz cottage cheese
- 1/2 cup sour cream
- 1/2 cup chopped chives
- 2 lbs ground beef
- 1 large onion, diced
- 1 can mushrooms, drained
- 16 oz marinara or spaghetti sauce
- 4 oz tomato paste
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 350ºF (175ºC).
- Cook the spaghetti according to the package instructions until al dente.
- Drain the pasta well.
- Toss the hot spaghetti with the butter so it absorbs the flavor, then transfer it to a 9×13-inch casserole dish, spreading it evenly.
- In a medium bowl, combine the ricotta, cottage cheese, sour cream, and chopped chives. Mix until smooth, then spread this cheese mixture over the layer of spaghetti.
- In a skillet, brown the ground beef with the diced onion until the meat is fully cooked and the onion is soft.
- Drain any excess fat from the skillet, then add the drained mushrooms, marinara sauce, tomato paste, Italian seasoning, and salt and pepper to taste. Stir to combine and heat through briefly to meld flavors.
- Carefully spread the meat sauce over the cheese layer in the casserole dish, covering as evenly as possible.
- Cover the dish and bake in the preheated oven for 45 minutes, until heated through and bubbly. Remove the cover for the last 5–10 minutes if you prefer a slightly browned top.