Creamy Baked Spaghetti Casserole
An incredibly easy weeknight pasta bake made extra rich, velvety, and bubbly with a secret ingredient: sour cream.
Ingredients
- 1 16-ounce package spaghetti noodles Any standard brand works perfectly here.
- 2 pounds ground beef Lean ground beef prevents excessive grease.
- 1 1/2 cups sour cream Full-fat sour cream yields the creamiest texture.
- 1 teaspoon garlic salt (with parsley) Adds a savory, aromatic punch to the sauce.
- 1 teaspoon dried oregano A classic herb essential for Italian-inspired dishes.
- 1 teaspoon dried basil Brings a hint of sweet, earthy freshness.
- 2 cups shredded mozzarella cheese Divided. Grate it fresh for the very best melting results.
- 1/2 cup parmesan cheese Provides a sharp, salty finish for the topping.
- 2 26.5-ounce jars spaghetti or marinara sauce Pick your favorite store-bought brand.
Instructions
- Prep Your Station: Preheat your oven to 350°F. Spray a large 9x13 baking dish with non-stick cooking spray and set aside.
- Boil the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook strictly to al dente (subtract about two minutes from the suggested package instructions). Drain well and set aside.
- Brown the Ground Beef: Place a large deep skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon, and stir frequently until no pink remains. Carefully drain excess grease, then return the beef to the skillet.
- Create the Creamy Sauce: Lower the heat to medium. Pour both jars of spaghetti sauce into the skillet with the beef. Stir in the sour cream, garlic salt, dried oregano, and dried basil. Keep stirring until the sour cream dissolves completely and the sauce shifts to a rich blush color.
- Combine Pasta and Sauce: Add the drained al dente spaghetti directly into the meat sauce. Sprinkle in 1 cup of the shredded mozzarella. Use tongs to toss everything together gently until every noodle is completely coated.
- Assemble the Casserole: Pour the entire spaghetti mixture into the prepared 9x13 baking dish and spread evenly. Sprinkle the remaining 1 cup of mozzarella and the 1/2 cup of parmesan evenly over the top.
- The Two-Step Bake: Cover the dish tightly with aluminum foil and bake on the center rack for 30 minutes. Carefully remove the foil and slide the dish back in for another 10 to 15 minutes, or until the cheese is bubbly, golden, and starting to blister at the edges.
Notes
Chef Tips for Success:
• Snap dry spaghetti in half before boiling to make it easier to slice and serve later.
• Do not overcook the pasta; it finishes cooking in the oven.
• Grate your own mozzarella from a block for a smoother, superior cheese pull.
• Let the casserole rest for a full 10 minutes after baking so the layers set cleanly before cutting.
• Snap dry spaghetti in half before boiling to make it easier to slice and serve later.
• Do not overcook the pasta; it finishes cooking in the oven.
• Grate your own mozzarella from a block for a smoother, superior cheese pull.
• Let the casserole rest for a full 10 minutes after baking so the layers set cleanly before cutting.