Layered Spaghetti Casserole

Think of this as lasagna built with spaghetti noodles instead of flat sheets. The layers are the same: a pasta base bound with eggs and Parmesan, a creamy ricotta and parsley spread, ground beef meat sauce, and a blanket of melted mozzarella on top. Same comfort, different shape.

The spaghetti layer gets mixed with beaten eggs and grated Parmesan before pressing into the baking dish. The eggs set during baking and turn the noodles into a sliceable, sturdy base that holds its shape when you scoop out a serving. Without them, you’d have a pile of loose noodles sliding everywhere.

The ricotta-parsley layer sits between the pasta and the meat sauce, creating a cool, creamy barrier that keeps the noodles from getting soggy. Fresh parsley stirred into the ricotta brightens the whole dish and adds color to each cross-section slice.

Twenty minutes in the oven is all it takes since everything is already cooked. You’re just melting cheese and heating everything through until it bubbles.

Pro Tips

• Brown the ground beef thoroughly and drain the fat well. Excess grease pools on top of the casserole during baking and makes it oily.
• Use part-skim ricotta for the middle layer. Whole milk ricotta is richer but releases more moisture during baking.
• Don’t overcook the spaghetti. Cook it just to al dente since it continues to soften in the oven. Mushy noodles make a mushy casserole.
• Let the casserole rest 5 minutes after baking before cutting. The layers set up and hold together for cleaner portions.

Variations

• Add a layer of sauteed spinach or mushrooms between the ricotta and meat sauce for extra vegetables.
• Use Italian sausage instead of ground beef for a spicier, more herbaceous meat layer.
• Top with fresh basil after baking for a bright finish.