Save Pin My dad called it birthday pasta, but really it was just his excuse to make something indulgent on a random Tuesday. The first time I tried recreating it, I accidentally swapped the sauce layers and ended up with marinara on top and Alfredo underneath. It still disappeared in twenty minutes flat, and that taught me everything I need to know about how forgiving this dish really is.
I made this for a Super Bowl party once, and honestly people ignored the wings for it. Something about the layers reminds everyone of childhood comfort food, but the flavors feel grown up and restaurant worthy.
Ingredients
- 1 pound spaghetti: Cook it just shy of al dente because it will finish in the oven
- 1 pound ground beef: Drain the fat well so your casserole does not turn greasy
- 1/2 pound Italian sausage: This adds the real depth of flavor, do not skip it
- 1 medium yellow onion: Dice it small so it virtually melts into the sauce
- 3 cloves garlic: Fresh garlic makes a difference you can actually taste
- 1 jar marinara sauce: Your favorite brand works perfectly fine here
- 1 teaspoon dried Italian herbs: Boost the flavor even if your marinara is already seasoned
- 1/2 teaspoon salt: Adjust based on how salty your sausage and sauces are
- 1/4 teaspoon black pepper: Freshly cracked adds a little something extra
- 1 container ricotta cheese: Whole milk ricotta gives the best texture
- 1 cup Alfredo sauce: Homemade is great but store bought absolutely works
- 1/2 cup sour cream: This is the secret trick for tangy creaminess
- 1 large egg: Binds the Alfredo layer so it does not separate
- 2 cups shredded mozzarella: Buy it pre shredded or grate your own, both work
- 1 cup shredded Parmesan: Adds that salty umami punch on top
Instructions
- Preheat your oven:
- Get it to 350 degrees and grease a 9 by 13 inch baking dish with butter or oil
- Boil the spaghetti:
- Cook the pasta until just barely al dente, drain it, and set it aside
- Brown the meats:
- Cook the ground beef and Italian sausage in a large skillet, breaking it up until it is browned
- Sauté aromatics:
- Add the onion and garlic to the meat and cook for 3 to 4 minutes until soft
- Build the sauce:
- Stir in marinara, Italian herbs, salt, and pepper, then simmer for 5 minutes
- Mix creamy layer:
- Combine ricotta, Alfredo sauce, sour cream, and egg until smooth
- First layer:
- Spread half the spaghetti in the dish, then half the Alfredo mixture, half the meat sauce, and 1 cup mozzarella with half the Parmesan
- Repeat layers:
- Add remaining spaghetti, Alfredo, meat sauce, and finish with the rest of the cheese
- Bake covered:
- Cover with foil and bake for 30 minutes to meld everything together
- Brown the top:
- Uncover and bake 10 more minutes until the cheese is bubbly and golden
- Rest before serving:
- Let it sit for 10 minutes so the layers set and you get clean slices
Save Pin This became my go to when friends have babies or need a serious comfort meal. I once dropped a pan off at a neighbors house and got a text three hours later saying she had eaten three pieces standing up.
Make Ahead Magic
Assemble everything up to 24 hours ahead and keep it covered in the fridge. You may need to add 5 to 10 minutes to the baking time if it goes in cold.
Freezing Instructions
Wrap the unbaked casserole tightly with plastic and foil, freeze for up to 3 months, and thaw overnight before baking as directed.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness perfectly. Garlic bread is practically mandatory, honestly.
- Warm the individual slices in the microwave for 30 seconds
- Sprinkle fresh parsley on top right before serving
- Pass extra red pepper flakes at the table
Save Pin This is the kind of recipe that turns a regular weeknight into something that feels like a hug from the inside out.
Recipe FAQs
- → How do I prevent the spaghetti from getting mushy?
Cook the spaghetti just until al dente, then drain thoroughly before layering. This ensures it retains texture during baking.
- → Can I substitute other cheeses for mozzarella and Parmesan?
Yes, cheeses like provolone or fontina work well, offering similar meltiness and flavor to complement the layers.
- → What is the best way to reheat leftovers?
Cover the dish with foil and warm in the oven at 350°F until heated through to keep the cheese from drying out.
- → Can I add vegetables to the casserole?
Absolutely, sautéed spinach, mushrooms, or bell peppers blend nicely into the layers for added flavor and nutrition.
- → Is there a lighter meat option for the meat sauce?
Ground turkey or chicken can be used instead of beef and sausage for a lighter but still flavorful meat sauce.