This casserole takes all the flavors you love about classic spaghetti and meatballs and transforms them into a gooey, bubbly masterpiece. We’re talking tender pasta, a rich and savory sauce, and enough cheese to pull you right off the couch.

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I’m going to walk you through every step of the process, from prepping the ingredients to that golden brown, irresistible top layer. This recipe is perfect for busy weeknights, potlucks, or even just a cozy night in.

Let’s get cooking!

First preheat your oven to 350 degrees F (175 degrees C). Next oil a 9-inch baking dish with extra virgin olive oil. This casserole will serve four. Just increase the ingredients for more portions.

Now bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender but still firm to the bite, about 8 minutes. This is called Al Dente. Now drain the spaghetti and return it to the pot.

Stir Parmesan cheese, beaten eggs, and 2 tablespoons butter into the hot spaghetti until well combined. Next form the spaghetti mixture into a crust in the prepared pan and set aside.

Heat a large skillet over medium-high heat. Cook and stir meat. I am using ground beef and Italian sausage. You can choose to just use ground beef. I also always use grass fed beef as my healthy option. You can also add the onion, and garlic in the hot skillet and cook until the meat is crumbly and browned, 5 to 7 minutes. Drain off fat or soak it up with a paper towel.

Next stir in undrained tomatoes, tomato paste, cinnamon, and oregano. Cook this stirring occasionally, until heated through.

Now spread yogurt (you can choose to use cottage cheese or ricotta cheese instead) over the spaghetti crust. Then pour in the beef-tomato mixture.

Bake in the preheated oven for 20 minutes. Then sprinkle mozzarella cheese over the top of pie and continue baking until the cheese is melted, about 5 minutes more.

Recipe

Spaghetti Casserole-Perfect Comfort Food

Olive Oil for oiling pan

1 (6 ounce) package spaghetti

⅓ cup grated Parmesan cheese

2 large eggs, beaten

1 pound lean ground beef or 1/2 lb. Beef and 1/2 Italian sausage

½ cup chopped onion

2 cloves garlic, minced

1 (14.5 ounce) can diced tomatoes

3 tablespoons tomato paste

1 teaspoon cinnamon

1 teaspoon dried oregano

1 cup Greek Yogurt

1 cup shredded mozzarella cheese

Preheat the oven to 350 degrees F (175 degrees C).

Oil a 9-inch baking dish.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain spaghetti and return to the pot.

Stir Parmesan cheese, beaten eggs, and 2 tablespoons butter into hot spaghetti until well combined. Form spaghetti mixture into a crust in the prepared pan and set aside.

Heat a large skillet over medium-high heat. Cook and stir meat, onion, and garlic in the hot skillet until meat is crumbly and browned, 5 to 7 minutes. Drain off fat and stir in undrained tomatoes, tomato paste, cinnamon, and oregano. Cook, stirring occasionally, until heated through.

Spread yogurt over spaghetti crust, then pour in beef-tomato mixture.

Bake in the preheated oven for 20 minutes. Sprinkle mozzarella cheese over the top of pie and continue baking until cheese is melted, about 5 minutes more.