Creamy Baked Spaghetti Casserole Heaven
A comforting baked spaghetti casserole with creamy textures, savory flavors, and a crispy topping that makes it the perfect family dish.
Ingredients
Pasta and Meat
- 12 oz spaghetti Choose whole wheat for extra fiber or traditional for a classic touch.
- 1 lb ground halal beef or chicken Add depth of flavor and protein.
- 1 small onion, diced A sweet flavor base.
- 2 cloves garlic, minced To elevate the aromatic quality.
Sauce Ingredients
- 1 can (14.5 oz) diced tomatoes Opt for unsalted for better control over seasoning.
- 1 cup cottage cheese For creaminess; substitute with ricotta if desired.
- 1 cup heavy cream Helps create the decadent sauce.
- 1 cup shredded mozzarella cheese Essential for that melty, gooey finish.
- 1/2 cup grated Parmesan cheese A flavor booster!
- 1 tsp Italian seasoning Adds an herby kick.
- to taste Salt and pepper
Topping
- 1 cup breadcrumbs For that crispy topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil water in a large pot, adding a pinch of salt. Cook the spaghetti until al dente according to package instructions (about 8-10 minutes). Drain and set aside.
- In a large skillet over medium heat, add the ground meat along with the diced onion. Cook until the meat is browned, about 5-7 minutes.
- Stir in the garlic and diced tomatoes, cooking for an additional 2-3 minutes. Season with salt, pepper, and Italian seasoning.
- In a mixing bowl, whisk together the cottage cheese, heavy cream, and half of the mozzarella cheese. Combine this mixture with the meat and tomatoes.
- Fold the cooked spaghetti into the meat sauce, ensuring every strand is coated.
Assembly and Baking
- In a greased baking dish, layer the spaghetti mixture. Top with the remaining mozzarella and Parmesan cheeses, followed by breadcrumbs.
- Place the casserole in the oven and bake for 25-30 minutes or until the cheese is golden and bubbly.
Serving
- Take it out, let it rest for a few minutes, then serve warm.
Notes
You can substitute ground turkey or a favorite plant-based protein for a vegetarian version. Add fresh herbs like basil or spinach for added freshness. If the edges start to brown too fast, cover with aluminum foil towards the end of baking. Refrigerate leftovers for up to 3-4 days or freeze for up to 3 months.