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Baked Spasagna by Cheddar's


This Italian dish uses spaghetti instead of lasagna noodles in a casserole-style treat that is sure to please your family and friends.

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Rate this recipe 4.1/5 (92 Votes)


  • 1 1/2 pounds spaghetti noodles, uncooked
  • 2 pounds mozzarella cheese
  • 8 ounces ricotta cheese
  • 8 ounces sour cream
  • 1 1/4 cups half and half
  • 1/2 cup grated parmesan cheese, divided use
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon fresh basil, chopped
  • 1/2 teaspoon white pepper
  • 1 teaspoon chopped garlic
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons olive oil
  • 1 (24 ounce) jar spaghetti sauce
  • 12 ounces ground beef
  • 1 tablespoon garlic, chopped
  • 1 cup onion, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoons dried leaf oregano
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoons granulated sugar
  • 1/2 cup red wine
  • 1/4 cup Romano cheese
  • Additional salt & pepper to taste


Servings 8
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

Preheat oven to 350°F.

Cook spaghetti al dente according to the directions on the packaging. Once done, immediately rinse under cold water to stop cooking, drain and place in a large mixing bowl, set aside.

In a separate bowl, add the sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese; mix well. Add the mixture to the spaghetti and gently toss with your hands until the spaghetti is coated.

Rub a 9x13-inch glass baking dish with the olive oil. Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese. Cover dish with aluminum foil and bake at 350°F in pre-heated oven for 30 minutes. Remove from oven, remove foil and place dish on cooling rack for 10 minutes.

Slice into six to eight squares and top with meat sauce recipe below, You may also use your favorite meat or marinara sauce as a substitute instead.

Meat sauce:

Heat a heavy saucepan on medium heat for five minutes. Add ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set aside.

Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened. Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and Romano cheese. Mix well to combine. Bring mixture to a simmer and cook uncovered for 30 minutes. Add salt and pepper to taste.

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