Everyone runs to the table when million dollar spaghetti casserole is on the menu! In under 1 hour, this baked pasta dish made with layers of cooked spaghetti, meat sauce, and cheesy goodness will have everyone happy and satisfied!
1(24-ounce) jarspaghetti sauce or marinara, divided
8ounces dry spaghetti noodles
½cupricotta cheese, can sub cottage cheese or sour cream
4ouncescream cheese, softened
1 ½cups shredded mozzarella cheese , divided
Salt and Pepper
fresh basil
Instructions
Preheat oven to 350°F. Butter a 9x9-inch baking dish or spray lightly with nonstick spray.
In a large skillet over medium heat, cook the sausage, breaking apart with a wooden spoon, until no longer pink. Add onions and cook 3 to 5 minutes, or until they soften. Stir in the garlic and cook 1 minute longer. Drain fat, and stir in 1/2 jar spaghetti sauce and 1 teaspoon Italian seasoning. Bring to a light simmer and then season with salt and pepper to taste.
While the sauce is simmering bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain and return to pot. Stir in remaining 1/2 jar spaghetti sauce.
In a medium bowl, mix the ricotta cheese, cream cheese, 1/2 cup mozzarella and 1 teaspoon Italian seasoning until combined. Season with salt and pepper. Add in freshly chopped basil if desired.
Place 1/2 of the noodles evenly in the bottom of the baking dish. Spread the cheese mixture over the top of the noodles. Place the remaining 1/2 of the noodles over the top of the cheese mixture. Pour the sausage sauce over the top. Sprinkle with remaining 1 cup mozzarella. Cover with foil.
Bake 35 to 45 minutes, removing foil last 10 minutes, until heated through and cheese is bubbly. You can broil for 1-2 minutes if desired (watch carefully). Remove from oven and allow to cool 5 minutes before serving. Sprinkle fresh basil over the top before serving.
Notes
Meat: You sub for hamburger or ground turkey, however I would add in an extra teaspoon of Italian season and a pinch red pepper flakes. Typically I like to cook the whole pound of meat and then remove 1 cup and freeze for a quick weeknight sauce. Quantity: This recipe is easy to double. Typically if I'm doubling the sauce, I'll still just use a pound of meat to make it go further. Simply use a 9x13-inch baking dish or freeze the other half in a 8x8 foil pan. Freeze: Make the casserole up until baking (I like to place in a foil pan). Cover with foil and freeze up to 3 months. Thaw overnight in the refrigerator before baking. Storage: The leftovers can be stored in an airtight container in the refrigerator up to 3 days. If dry, add more marinara.