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Creamy Southern Spaghetti Bake

Creamy Southern Spaghetti Bake

This comfort food classic is a weeknight dinner dream, offering a rich and satisfying Italian-American twist on a beloved pasta dish that’s perfect for family gatherings or a cozy meal at home. Looking for a dish that’s both incredibly delicious and easy to prepare?
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spaghetti
  • 1 pound ground beef
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tablespoons butter

Equipment

  • Large pot
  • Large skillet
  • Medium Bowl
  • Large bowl
  • 9x13 inch baking dish

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain the spaghetti thoroughly and set aside.
    1 pound spaghetti
  3. While the spaghetti is cooking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned throughout. Drain off any excess grease.
    1 pound ground beef
  4. Add the chopped onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
    1 large onion, 2 cloves garlic, 1 pound ground beef
  5. Stir in the crushed tomatoes, tomato sauce, dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for at least 10 minutes to allow the flavors to meld.
    1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  6. In a medium bowl, whisk together the sour cream and milk until smooth.
    1/2 cup sour cream, 1/4 cup milk
  7. In a large bowl, combine the drained spaghetti, the meat sauce, and half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese. Stir gently to evenly distribute the ingredients. Spread this mixture into a greased 9x13 inch baking dish.
    1 pound spaghetti, 2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
  8. Dollop spoonfuls of the sour cream and milk mixture evenly over the spaghetti mixture in the baking dish.
    1/2 cup sour cream, 1/4 cup milk
  9. Sprinkle the remaining cheddar cheese and Monterey Jack cheese evenly over the top of the entire bake. Dot the top with the butter.
    2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 2 tablespoons butter
  10. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
  11. Once removed from the oven, let the Creamy Southern Spaghetti Bake rest for about 5-10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months.