Layered Spaghetti Casserole Recipes

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain. Add the tomato sauce, parsley and oregano; heat through. , In a large bowl, combine the cottage cheese, 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Drain the spaghetti., Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with half of the spaghetti, cheese mixture and remaining meat sauce. Repeat layers (dish will be full). , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.

Steps:

• Grease a lasagna baking pan.
• Place the cooked spaghetti in a bowl and toss with salt, pepper, eggs and 3/4 cup grated Parmesan cheese; set aside.
• For the sauce (this sauce is better if made a day in advance!).
• Brown the ground beef and pork in a medium heavy pot along with the dried oregano, basil, chili flakes, onion, one green bell pepper, jalapeno pepper, garlic and mushrooms; cook until the beef and pork are browned and the veggies are tender (about 12-15 minutes) drain fat, then add in the olives and crushed tomatoes; simmer uncovered for about 45 minutes.
• Season sauce with salt and pepper to taste.
• At this point you can cool to room temperature then refrigerate for up to 2 days.
• Place half of the spaghetti in the bottom of the baking dish/pan.
• Top with the half of the meat sauce, then about 1-1/2 cups mozza cheese.
• Repeat layers once ending up with the mozza cheese on top.
• Sprinkle a chopped green bell pepper on top of the mozza cheese.
• In a bowl mix together the soup with milk or water, then drizzle on top of the casserole.
• Top/sprinkle with about 1/3 cup (or more or less) Parmesan cheese (the pan will be full so I advise you to place the pan on a baking sheet to catch spills).
• Bake in a 375 degree oven for 35-40 minutes or until bubbly (if desired sprinkle some mozza cheese on top the last 5 minutes of baking).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
• Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
• Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

Steps:

• 1. Cook spaghetti according to package directions; drain.
• 2. Meanwhile, cook beef and onion in a skillet over medium-heat, stirring until beef crumbles and is no longer pink; drain. Combine pasta, meat mixture, and pasta sauce in a large bowl, toss to combine. Set aside.
• 3. Preheat oven to 400 degrees F. Melt butter in a saucepan over medium heat. Stir in flour; cook 1 minute. Gradually whisk in milk; cook 5 minutes or until thickened. Remove from heat; stir in Parmesan cheese, salt, and pepper.
• 4. Pour half of spaghetti mixture into a lightly greased 7 x 11 inch baking dish; pour cheese sauce over spaghetti. Sprinkle with 1 cup cheddar cheese. Top with remaining spaghetti mixture, and sprinkle with remaining 1 cup cheddar cheese. Bake at 15 minutes or until cheese melts.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a lightly greased 9x13 inch baking dish layer the rice, potatoes, onion, carrots, peas, tomato soup with water, and sausage. Salt and pepper to taste.
• Bake covered at 350 degrees F (175 degrees C) for 45 minutes, or until fork tender. Remove cover for last 5 minutes of baking.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl.
• Mix eggs, Parmesan cheese, and butter with the spaghetti to coat pasta completely; spread into the prepared baking dish. Spread cottage cheese over the spaghetti to cover completely. Spread spaghetti sauce over the cottage cheese; top with a layer of mozzarella cheese.
• Bake until hot in the center, about 30 minutes.

Steps:

• Heat oven to 350.
• Cook ground beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in spaghetti sauce; remove from heat.
• Mix spaghetti, eggs and Parmesan cheese; spread in ungreased rectangler baking dish, 13x9x2-inches.
• Mix ricotta cheese and parsley; spread evenly over spaghetti mixture. Pour sauce mixture over ricotta cheese mixture. Sprinkle with mozzarella cheese.
• Bake uncovered about 20 minutes or until mixture is hot and cheese is melted.

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally., In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese., Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat. , Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers., Cover and bake 55-65 minutes or until cheese is melted. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.