Baked Spaghetti

baked spaghetti recipe


  • 8 oz. spaghetti noodles
  • 1 lb. Italian sausage – *note below
  • 1 large sweet onion – chopped
  • 1 tsp minced garlic
  • 16 oz. can of mushrooms – drained
  • 124 oz. jar of traditional pasta sauce
  • 1 large egg
  • 2 cups cottage cheese
  • 1 small package of frozen spinach – thawed and drained
  • 1/4 cup parmesan cheese
  • 1/2 tsp. garlic salt
  • 1/4 tsp. ground pepper
  • 2 cups shredded mozzarella cheese


  • Boil pasta according to the package directions
  • Meanwhile, cook the Italian sausage with the onion in a large pan over med/high heat
  • Add minced garlic and cook another minute
  • Add the mushrooms and sauce
  • Bring to a boil and cook for a few minutes longer
  • In a small bowl, mix the egg, cottage cheese, spinach, and parmesan cheese
  • When the noodles have cooked – drain them
  • In a 9×13 pan, add a few ladles full of pasta sauce
  • On top of the sauce, add the noodles
  • Then over that, spoon the egg/cheese mixture – spread out
  • Spoon out the rest of the pasta sauce and spread it out
  • Top with mozzarella cheese
  • Cover with non-stick foil
  • Bake for 45 minutes at 375 degrees
  • Uncover and bake for another 15 minutes


What type of Italian sausage should I use? 

This is completely your preference on whether to add mils, sweet or hot sausage. I actually mixed mild and hot. I made it with mostly mild sausage but added a small amount of hot sausage for flavor and a little kick. It was probably 60/40

Make-Ahead and Storage:

You can make this casserole up to one day in advance. Cover and store in the refrigerator. Bake as directed.

Store this baked dish covered and in the refrigerator for 3-5 days.