Baked Spaghetti Casserole

"We love the Market Day Spaghetti Pie casserole. This is my own version that the kids like even better and its cheaper!"
photo by happygirl2u2 photo by happygirl2u2
photo by happygirl2u2
photo by HeidiSue photo by HeidiSue
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
photo by fawn512 photo by fawn512
Ready In:
1 13x9 pan




  • Preheat oven to 350 and PAM a 13x9 deep baking dish.
  • In large skillet, brown ground beef.
  • In large pot cook pasta to al dente'.
  • When beef is cooked, drain and add spaghetti sauce and hot water (I always dump the water in the jar and shake it up to get the last bit of sauce out before adding to the pan).
  • Add garlic and veggies and simmer about 10 minutes.
  • When pasta is done, drain in a colander and rinse with hot water, let sit temporarily.
  • In pasta pot, melt margarine.
  • Stir in parmesan cheese, then add pasta back into pan.
  • Beat eggs with milk and toss with pasta mixture.
  • Press pasta in pan evenly.
  • Top with sauce mixture, spreading to the edges.
  • Bake at 350 for 15 minutes.
  • Top with cheeses and bake additional 15 minutes until cheese starts to melt and brown.
  • Remove from oven and let sit for 10 minutes for easier cutting.
  • Cut into squares.
  • This makes a lot and freezes well in individual squares for lunches.

Questions & Replies

  1. Do I use fresh shredded Parmesan cheese or the prepackaged grated Parmesan that comes in a container?
  2. Thank you!
  3. Have you ever made it a day ahead?
  4. Can this be made a day ahead? I'm concerned that the milk will separate from the pasta.


  1. Growing up, we had baked spaghetti casserole often -- it was a family favorite. Browned ground beef, onion, maybe a bit of salt, and spaghetti sauce. Cook the spaghetti. Shred the cheese. My mom baked it in a greased round glass casserole dish. Layer sauce, spaghetti, cheese. And keep going. Ending with a bit of sauce and a top layer of cheese. So easy and really the best!
  2. I had only pulled a pound of hamburger so used that. I added the onion and garlic in with the hamburger. I did use two jars of spaghetti sauce as one didn't seem to be enough. I also used two cups of mozzarella cheese on top. We enjoyed this but hubby said he would have liked it more if I would have put hot sausage in with the hamburger. I will try that next time.
  3. Left out beef. Sauted onions, garlic and mushrooms. Added steamed broccoli. <br/>Changed pasta to penne. <br/>Delicious.
  4. This is super delicious! I've made it a couple times now and the first time I made it exactly as directed and although it tasted really good I thought there was a little too much pasta. So, the next time I only used about 3/4 of the box of pasta and to me it was a perfect balance. I also put the onions and garlic in the beef while browning just because it was easier for me. :) Great recipe with easy to follow directions that I will be making again and again! Thanks Laurie!
  5. After reading the reviews I made a few changes since we like our pasta saucy....I used 8 oz of whole wheat thin spaghetti and therefore only half of the butter, cheese, eggs, and milk but I used the full amount of veggies and sauce. I also used 1 lb of spicy italian turkey sausage instead of ground beef. I got the thumbs up from my husband so I will be making this again!


  1. Great recipe. However, added red pepper flakes to sauce (also, used sauce with Italian sausage in it), since we like a bit of heat in our tomato sauces. Used butter instead of “nasty” margarine, and, added the Parmesan to the spaghetti noodles to prevent the Parmesan caking in the butter. Used convection oven in micro, so placed mixture in a large, round, silicone baking cake with a pizza pan underneath for support.
  2. After reading the reviews I made a few changes since we like our pasta saucy....I used 8 oz of whole wheat thin spaghetti and therefore only half of the butter, cheese, eggs, and milk but I used the full amount of veggies and sauce. I also used 1 lb of spicy italian turkey sausage instead of ground beef. I got the thumbs up from my husband so I will be making this again!
  3. This is a great recipe, I use it as a Two-fer (using same ingredients to make a second dish). After making a double batch of spaghetti and sauce we eat some for dinner and then after dinner I make up a spaghetti pie to freeze for another night the next week. Only difference in my recipe and this one is I use a half cup of cottage cheese with the noodles instead of milk (makes the noodles hold together a bit better) this makes it easier to slice and it presents better.
  4. This was excellent, the parmesan cheese added to the noodles adds so much flavor! I grated fresh parmesan and used italian sausage instead of ground beef. Definitely a keeper, easy to make for a big crowd.
  5. Very good easy-to-make kid pleaser super dish. I used leftover spaghetti sauce instead of the bottled so I skipped the onions, garlic, mushrooms and green pepper. I also used cheddar cheese (instead of the combo) and a bit over the recommended amount. The leftovers will make wonderful lunches. Thanks for sharing!


<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
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