Kel’s Best Baked Spaghetti Casserole, Ever


This. Stuff. Rocks. Seriously, it is so good, you may want to keep it all to yourself. But don’t do that, share the love with your family and friends and just make extra! They will thank you, and you will thank yourself. This baked spaghetti casserole is absolutely comfort food at its finest, and the best thing is that it’s even better the next day.

The key to this recipe is starting with a great homemade sauce — meaty Bolognese for a hearty version or meatless Marinara for a lighter casserole (click on the sauce of your choice for previously posted recipes.) Trust me, you cannot go wrong either way. Make the sauce in advance and freeze it until ready to use, which is a great time saver, especially around the holidays if you’re cooking for a large crowd. Just thaw the sauce a day in advance and bring it to room temperature, add cooked spaghetti, cheddar and cream cheese, and bake. How easy is that?



1 (12 oz.) box thin spaghetti

7 cups Bolognese or Marinara sauce, room temperature

16 oz. sharp cheddar cheese, grated (divided into thirds)

1 (8 oz.) package cream cheese, softened


Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain noodles. Preheat oven to 350 degrees F. In a 13” x 9” greased casserole dish, spread half of the sauce.


Sprinkle about a third of the cheddar on the sauce.


Place the drained noodles on top of the sauce and cheddar.


Dot the noodles with dollops of cream cheese.


Pour the rest of the sauce over the noodles and sprinkle with a third of the cheddar.


Bake for 30 minutes. Remove the casserole from the oven and gently stir.


Top with the rest of the cheese and bake for 5 to 10 minutes, until the cheddar has melted and is starting to brown.


Let sit for 10 minutes before serving. Serve this with a tossed salad, some crusty bread, and a glass of your favorite wine.


Bon appétit!

Eat, drink and be merry!

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