Why You’ll Love This Recipe
I like this casserole because it’s easy to prepare and always a hit at family dinners, potlucks, or when I want to gift a meal to a friend. The combination of sour cream, cottage cheese, and melted mozzarella makes it creamy and satisfying, while the seasoned beef sauce adds bold flavor. It’s a dish that brings people together and feels like home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Meat Sauce:
1 pound ground beef
1 jar (24 oz) spaghetti sauce
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Salt and pepper, to taste
For the Pasta and Cheese Layers:
8 oz egg noodles or rotini pasta
½ cup sour cream
½ cup cottage cheese or ricotta
1 and ½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
Nonstick spray for greasing
Directions
-
I preheat the oven to 350°F and generously spray a 9×13-inch baking dish with nonstick spray.
-
I bring a large pot of salted water to a boil, cook the pasta until just al dente, drain, and set aside.
-
In a large skillet over medium heat, I brown the ground beef, then drain the excess fat. I stir in the spaghetti sauce, Italian seasoning, garlic powder, salt, and pepper, and let it simmer for 5 minutes.
-
In a separate bowl, I mix the sour cream with the cottage cheese (or ricotta) until smooth.
-
I begin layering: half of the cooked noodles go in the dish first.
-
I spread the sour cream and cheese mixture evenly over the noodles.
-
I add the remaining noodles on top, creating a second pasta layer.
-
I pour the meat sauce over the noodles, spreading it evenly.
-
I sprinkle the mozzarella and Parmesan cheeses over the sauce.
-
I cover the casserole with foil and bake for 30 minutes.
-
I remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.
-
I let the casserole rest for 5–10 minutes before serving.
Servings and Timing
This recipe makes about 8–10 servings. It takes 25 minutes to prepare, 40 minutes to bake, and about 1 hour and 5 minutes total.
Variations
I sometimes use ground turkey or Italian sausage instead of beef. For extra flavor, I add sautéed mushrooms, spinach, or bell peppers to the sauce. If I want a spicier kick, I stir in crushed red pepper flakes. For a lighter version, I use part-skim cheeses and whole wheat pasta.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover with foil and bake at 325°F until warmed through, or microwave individual portions. This casserole also freezes well—I wrap it tightly before baking and freeze for up to 2 months. When ready to serve, I thaw it overnight and bake as directed.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble it a day in advance, refrigerate it, and bake it when needed.
Can I freeze this casserole?
Yes, I freeze it before or after baking. If frozen before baking, I thaw overnight and then bake as directed.
Can I use a different pasta?
Yes, penne, rigatoni, or shells all work well in place of egg noodles or rotini.
Can I make this vegetarian?
Yes, I skip the beef and use sautéed vegetables or plant-based crumbles.
How do I keep the pasta from getting mushy?
I cook the pasta just until al dente since it will continue cooking in the oven.
Can I use ricotta instead of cottage cheese?
Yes, ricotta works perfectly and makes the cheese layer creamier.
Can I add more cheese?
Yes, I sometimes add extra mozzarella or even a layer of provolone for a cheesier bake.
What should I serve with this casserole?
I like serving it with garlic bread, salad, or roasted vegetables.
Can I use homemade spaghetti sauce?
Yes, homemade sauce works beautifully and adds even more flavor.
How long should I let it rest before serving?
I wait at least 5–10 minutes so the layers can set, making it easier to cut and serve.
Conclusion
This friendship casserole is one of my favorite comfort meals to make for family or friends. I love how the creamy cheese layers, hearty meat sauce, and perfectly baked pasta come together into a dish that’s both filling and heartwarming. It’s a recipe I turn to again and again whenever I want to share a little love through food.
