How to Make Baked Spaghetti
To make baked spaghetti, start by boiling the spaghetti according to the package instructions, then draining it and setting it aside. Next, brown 3/4 pound of ground beef in a skillet and drain out the fat. Then, stir in a can of spaghetti sauce and spread the mixture evenly into a greased casserole dish. Finish by sprinkling 1 cup of shredded cheese on top and baking the casserole at 350 degrees Fahrenheit for 30 minutes.
Preheat the oven to 350 °F (177 °C). Turn the oven on before you start preparing the rest of the ingredients to give it time to warm up. On average, it will take an oven about 20 to 30 minutes to reach the right temperature. Set the oven to the broil setting first if you want it to heat up faster. Then, when you're ready to put the casserole in, switch it back to the bake setting. Follow the instructions on the spaghetti package to cook the noodles. Boil a pot of water on the stove, then dump in 16 ounces (0.45 kg) of dry spaghetti. Let the noodles cook for 10 to 12 minutes before removing the pot from the heat and draining the pasta. Set the spaghetti aside. Add a pinch of salt to the pasta water if you want to make your spaghetti more flavorful. If you prefer al dente noodles, reduce the cooking time to about 8 to 10 minutes. Brown 3⁄4 pound (0.34 kg) of ground beef in the skillet for 7 minutes. Cook the meat until you don't see any pink. To help it cook evenly and thoroughly, stir the beef in the skillet with a spatula while it's browning. Use a 12 in (30 cm) skillet if you don't want the meat to be overcrowded in the pan. You can use olive oil in the bottom of the pan when browning to add more flavor and fat to the meat, but it isn't necessary. Always wash your hands with soap and warm water immediately after handling raw beef. Otherwise, you could contaminate the rest of the kitchen. Drain the beef, then add the noodles and spaghetti sauce to the skillet. Once you've strained the grease from the skillet, stir in 1 16 oz (0.45 kg) jar of spaghetti sauce and the drained pasta. Mix the 3 ingredients well so that the meat flavor is infused into the sauce and the sauce coats all of the spaghetti. Don't pour grease down the sink or you could damage the pipes. Strain it into a plastic container, let it cool, and then throw it away. Use premade spaghetti sauce from the store, or make your own from scratch. Transfer the mixture into a greased 13 in × 9 in (33 cm × 23 cm) dish. Carefully pour the contents of the skillet into the bottom of the casserole dish to avoid any splatters. Use a spoon to spread the mixture out evenly in the dish, making sure even the edges and corners are filled. Grease the dish with olive oil, shortening, or butter to prevent the casserole from sticking to the bottom. If you're using a nonstick dish, you don't need to grease it. Sprinkle 1 cup (240 ml) of shredded cheddar cheese on top of the dish. Try to distribute the cheese across the entire casserole so every bite has some. You can use pre-shredded cheese, or shred it fresh yourself for more flavor. Feel free to top your spaghetti with another type of cheese instead of cheddar. Place the casserole in the oven to bake for 30 minutes. Set it on the middle rack, where the air circulates best so your food cooks evenly and all the way through. Avoid the urge to check on the dish by opening the oven door often. That lets out heat and affects how well your casserole cooks. Keep track of the time by using the clock app on your phone or setting a timer. Remove the dish from the oven and let it cool slightly. Once the 30 minutes is up, or when you see the cheese is brown and bubbly, carefully take the casserole out of the oven. Set it on a hot pad or trivet to rest briefly before eating. You'll burn your mouth if you dig in too quickly! If there are leftovers, keep them in the refrigerator in an airtight container for up to 4 days. Preheat your oven to 350 °F (177 °C). Ovens typically take about 20 to 30 minutes to heat up. Turn your oven on before you start preparing the rest of the dish. If you set the oven to broil first, it will heat up faster. Just remember to turn it back to the standard bake setting! Cook the spaghetti according to the instructions on the box, then drain it. Bring water to a boil in a saucepan, then place the spaghetti into the pan for 10 to 12 minutes. The noodles should be firm, but not crunchy when they're done. Pour the pasta into a colander in the sink to drain the water. If the box of spaghetti you're using is larger than 8 oz (0.23 kg), measure the amount of spaghetti you need first to ensure you use the correct amount for this recipe. Keep in mind that the spaghetti will continue cooking slightly in the oven, so don't let the noodles get mushy on the stove. Heat 1⁄4 cup (59 ml) of sliced butter in a skillet over medium-high heat. This is the equivalent of 1/2 a standard stick of butter. Use a spatula to move the butter around as it melts to coat the entire skillet. A 12 in (30 cm) skillet is the perfect size for this recipe. Place the ground beef in the skillet and cook it for 5 to 7 minutes. Push the 1 pound (0.45 kg) of meat around the skillet with a spatula while it cooks so that it browns evenly. There shouldn't be any pink spots left when it's done. Wash your hands with soap and warm water if you touch the raw meat so you don't spread any harmful bacteria. Drain the ground beef and mix the spaghetti sauce into the skillet. After straining extra grease and fat off of the meat, pour the 16 oz (0.45 kg) jar of spaghetti sauce in with the beef. Stir it with a spoon to combine the 2 ingredients. Don't pour the grease from the beef down the sink. Instead, put it in a plastic container until it cools. Then toss it in the trash. You can use any flavor of spaghetti sauce that you like, or make your own. Combine the cottage cheese, sour cream, and cream cheese in a bowl. Mix together 8 ounces (0.23 kg) of cottage cheese, ⁄ 4 cup (59 ml) of sour cream, and 8 oz (0.23 kg) of cream cheese. Use a spoon or electric mixer to stir the ingredients until they're thoroughly combined. Arrange 1⁄4 cup (59 ml) of sliced butter in the bottom of a casserole dish. Place the pats of butter around the dish so that when they melt in the oven, they'll cover the entire bottom. The thinner you slice the butter, the more evenly you'll be able to cover the dish. Use any size pan, or even skillet, that you'd like. Typically, this recipe is baked in a 13 in × 9 in (33 cm × 23 cm) casserole dish. You don't need to grease or spray the dish. The butter will prevent the spaghetti from sticking to the bottom or burning. Lay 1/2 of the spaghetti in the dish, then add the creamy mixture. Measure out about 1/2 of the pasta, leaving the other half to the side. Transfer it to the dish on top of the butter slices. Then distribute the cottage cheese mixture evenly across the noodles. It may help to divide the spaghetti evenly in 2 bowls to better approximate how much is 1/2 of the noodles. Otherwise, you could end up with not enough pasta for the top of the casserole. Use the back of a spoon to spread the cottage cheese mixture easily. Place the remaining half of the spaghetti on top of the creamy layer. Once you've finished spreading out the cottage cheese mixture, add the rest of the noodles. Set them gently into the dish so that they cover the creamy layer. If your hands are clean, use them to lay the noodles on top. You'll have more control than if you use a spoon. Top the spaghetti with the ground beef and sauce mixture. This is your final layer. Pour the meat and sauce over all of the noodles, making sure you don't leave any exposed. Any dry noodles that go into the oven will burn. Use a ladle to scoop the sauce over the top of the spaghetti as an alternative to just dumping it. It can help you evenly distribute the mixture. Place the dish in the oven to bake for 30 minutes. Your casserole will cook the most evenly if you set it on the middle rack. That's allows the hot air to circulate around the entire dish. Set a kitchen timer or use the clock app on your phone to keep track of the time. Take the dish out of the oven and sprinkle cheddar cheese on top. You can either use pre-shredded cheese, or shred it yourself. Coat the entire casserole evenly with 2 cups (470 ml) of the cheddar cheese. If you don't like cheddar cheese, substitute it for the cheese of your choice, like mozzarella or colby jack. Return the dish to the oven for another 10 minutes before removing it. This allows the cheese to melt over top of the casserole. Don't leave it in for longer than 10 minutes or the spaghetti will be dry and overcooked. If you like crispier, browner cheese, turn on the broiler for the last 5 minutes. Store any leftovers in an airtight container in the fridge for no more than 4 days. 
Preheat the oven to 350 °F (177 °C). Follow the instructions on the spaghetti package to cook the noodles. Brown 3⁄4 pound (0.34 kg) of ground beef in the skillet for 7 minutes. Drain the beef, then add the noodles and spaghetti sauce to the skillet. Transfer the mixture into a greased 13 in × 9 in (33 cm × 23 cm) dish. Sprinkle 1 cup (240 ml) of shredded cheddar cheese on top of the dish. Place the casserole in the oven to bake for 30 minutes. Remove the dish from the oven and let it cool slightly. Preheat your oven to 350 °F (177 °C). Cook the spaghetti according to the instructions on the box, then drain it. Heat 1⁄4 cup (59 ml) of sliced butter in a skillet over medium-high heat. Place the ground beef in the skillet and cook it for 5 to 7 minutes. Drain the ground beef and mix the spaghetti sauce into the skillet. Combine the cottage cheese, sour cream, and cream cheese in a bowl. Arrange 1⁄4 cup (59 ml) of sliced butter in the bottom of a casserole dish. Lay 1/2 of the spaghetti in the dish, then add the creamy mixture. Place the remaining half of the spaghetti on top of the creamy layer. Top the spaghetti with the ground beef and sauce mixture. Place the dish in the oven to bake for 30 minutes. Take the dish out of the oven and sprinkle cheddar cheese on top. Return the dish to the oven for another 10 minutes before removing it. 