This creamy, cheesy Ground Beef Baked Spaghetti Casserole is an easy, comforting dinner for any night of the week. It makes a hearty addition to family meals, potlucks, or gatherings when you want something simple and satisfying.
Recipe | History of Spaghetti | Ingredients
History of Spaghetti
Pasta has a long, global history. While many associate pasta with Italy, its roots trace to Asia, with long noodles similar to spaghetti appearing in places like China. The familiar strand form we call spaghetti may have developed in Sicily and spread across Italy over time.
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Ingredients
This casserole uses common pantry and fridge staples. The full box of spaghetti forms the base, complemented by ground beef, cheeses, cream, and a few seasonings.
The recipe calls for two types of cheese plus eggs to help bind the casserole. If your baking pan isn’t deep enough for the entire batch, you can store leftovers in the refrigerator and reheat a few minutes in the microwave to ensure the egg is fully set.
Family Get Togethers
This baked spaghetti reminded us of a dish my mom had at a family gathering in Illinois years ago. We adapted it using thawed ground beef, turning it into a creamy baked spaghetti that’s simple to prepare and great to share.
Thawing ground beef and then deciding what to make is a familiar routine for many home cooks. This casserole is a reliable option when you want a crowd-pleasing, comforting meal.
Assembly
The texture and flavor are similar to a cream-based lasagna but without the labor of layering. Once the pasta, meat, and sauce are prepared, combine everything in a large bowl, transfer to a casserole pan, top with remaining cheese, and bake.
For serving, drizzle a little pizza or spaghetti sauce and garnish with sliced green onions. The casserole is rich and comforting—perfect for seconds.
Try Something New at 24Bite
Shredding the Cheese
Whenever possible, buy cheese in blocks and shred it yourself. Freshly shredded mozzarella and cheddar melt creamier than pre-shredded options, which often contain anti-caking agents.
Shredding a pound of cheese takes only a few minutes in a food processor and noticeably improves texture and flavor.
If pre-shredded cheese is what you have, it will still work; fresh-shredded just offers the creamiest result.
Adjusting the Recipe Size
This recipe uses a one-pound package of ground beef because many home cooks freeze ground beef in one-pound portions. If you prefer, use half the beef and save the rest for another dish, like pizza or another casserole.
Recipe
Cheesy Baked Spaghetti and Ground Beef Recipe
For full recipe details, see the recipe card below.
Equipment
- 11 x 17″ casserole pan
Ingredients
- 16 ounce Spaghetti, prepared according to package directions
- 1 pound Ground Beef (80/20)
- 1 medium Onion, chopped
- 4 Garlic Cloves, minced
- 1 14.5 ounce can Petite Diced Tomatoes
- ½ cup Chicken Broth or stock
- 8 ounces Cream Cheese, cut into even pieces
- 8 ounces Ricotta Cheese
- 1 cup Heavy Cream
- 1 ½ cup Mozzarella Cheese, shredded
- 1 ½ cup Cheddar Cheese, shredded
- 2 large Eggs, beaten
- 1 teaspoon Oregano, ground
- 1 teaspoon Black Pepper, ground
- Cooking Spray
Instructions
- Prepare spaghetti according to package directions for the shortest recommended time. Drain and set aside.
- In a skillet over medium-high heat, crumble and cook ground beef until no longer pink. Drain, leaving about 1 tablespoon of fat in the pan.
- Add chopped onion and minced garlic to the retained fat and cook until the onion is tender. Set aside with the beef.
- Preheat oven to 350°F (175°C).
- In a medium saucepan over medium heat, combine diced tomatoes, cream cheese, ricotta, and chicken stock. Cook until bubbling and the cheeses are fully melted. Remove from heat and stir in the heavy cream; set aside.
- In a large bowl, combine cooked spaghetti, the meat and onion mixture, ONE CUP each of shredded cheddar and mozzarella (reserve the remaining ½ cup of each for the top), beaten eggs, oregano, and black pepper. Add the tomato-cheese sauce and stir until the pasta is evenly coated.
- Spray an 11 x 17″ pan with cooking spray.
- Pour the spaghetti mixture into the prepared pan and smooth the surface. If it overflows, refrigerate any extra and reheat for a couple of minutes in the microwave to ensure the egg is cooked through.
- Sprinkle the reserved cheddar and mozzarella on top.
- Cover with foil and bake 10 minutes. Remove foil and bake an additional 15 minutes until cheese is melted and the casserole is warmed through.
- Allow the casserole to cool for 15 minutes before cutting into 15 pieces. Serve garnished with chopped green onion and a drizzle of pizza or spaghetti sauce if desired.
Notes
Substitute ground turkey for ground beef if preferred.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates; calculate values yourself if you have specific dietary needs. 24Bite® and the authors are not liable for individual dietary outcomes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
Originally published December 19, 2019; updated October 2, 2020 with additional information and photos.
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