Description
This cozy Cheddar Bay Spaghetti Casserole combines cheesy baked spaghetti, rich beef marinara sauce, creamy ricotta filling, and fluffy garlic cheddar biscuit topping in one comforting dish. Every bite is packed with savory flavor, melty cheese, and buttery biscuit goodness that makes this casserole impossible to resist.
Ingredients
Scale
Pasta Layer
- 10 ounces spaghetti noodles
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- 24 ounces marinara sauce
- 16 ounces ricotta cheese
- ½ cup milk
- 1 tablespoon Italian seasoning
- 2 cups shredded mozzarella cheese
Biscuit Topping
- 1 box Cheddar Bay biscuit mix
- 1 cup shredded cheddar cheese
- 2 cups milk
- ¼ cup melted butter
Instructions
- Begin by heating your oven to 350°F. Lightly grease a 9×13-inch casserole dish with nonstick cooking spray and set it aside.
- Bring a large stockpot of salted water to a rolling boil. Add the spaghetti noodles and cook them until just slightly firm since they will continue cooking while baking in the oven. Drain the noodles completely and set aside.
- While the pasta cooks, place a large skillet over medium-high heat. Add the ground beef and break it into small crumbles as it cooks.
- Once the beef starts browning, stir in the diced onions. Continue cooking until the onions soften and the beef is fully cooked.
- Add the minced garlic to the skillet and stir constantly for about 2 minutes until fragrant.
- Season the meat mixture with salt and pepper. Pour in the marinara sauce and stir thoroughly until everything is evenly coated.
- Add the drained spaghetti noodles into the skillet with the sauce mixture. Toss the noodles well so they absorb the rich tomato sauce evenly.
- Spoon half of the spaghetti mixture into the prepared baking dish and spread it into an even layer.
- In a medium mixing bowl, combine the ricotta cheese, milk, and Italian seasoning. Stir until smooth and creamy.
- Spread the ricotta mixture carefully over the spaghetti layer in the baking dish.
- Sprinkle the shredded mozzarella cheese evenly over the ricotta layer.
- Top with the remaining spaghetti mixture and spread it gently to cover the cheese.
- In another bowl, combine the biscuit mix, shredded cheddar cheese, and milk. Reserve the seasoning packet from the biscuit mix for later use.
- Stir the biscuit batter just until combined. Avoid overmixing, but make sure no large dry pockets remain.
- Pour the biscuit mixture evenly across the top of the casserole. Use a spoon or spatula to spread it gently if needed.
- Transfer the casserole dish to the oven and bake uncovered for 50 to 55 minutes, or until the biscuit topping becomes golden brown and cooked through.
- Remove the casserole from the oven carefully once baked.
- Stir the reserved biscuit seasoning packet into the melted butter until fully combined.
- Brush the seasoned butter generously over the hot biscuit topping so it soaks into every bite.
- Let the casserole rest for about 5 minutes before slicing and serving. This helps the layers settle and makes serving easier.
- Scoop onto plates and enjoy this cheesy, buttery comfort food masterpiece while warm.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dinner