Whenever I make pasta for the kids, I almost always end up with leftovers. And instead of reheating plain spaghetti the next day, I love turning it into something a little more exciting, like this baked spaghetti casserole. It’s one of my go-to tricks because it feels like a totally new meal, but it’s super quick to put together.
Another bonus? You can mix and match whatever cheese you’ve got on hand, even the ones that are getting close to their date. Nothing goes to waste, and it still tastes amazing.
This time, I made it with leftover cooked spaghetti, eggs, a little whipping cream, mozzarella, and spices. The result? Golden, cheesy, and so satisfying.
What You Need to Bake This Million Dollar Spaghetti Casserole
Here’s everything I used to pull this dish together:
- Cooked spaghetti – Leftovers work perfectly.
- Eggs – They bind everything together and give the casserole structure.
- White whipping cream – Adds creaminess to the egg mixture.
- Salt, black pepper, paprika – Simple seasonings that give flavor and a little warmth.
- Garlic – I used ground garlic, but fresh works too if that’s what you have.
- Shredded mozzarella – Melts beautifully and makes the casserole gooey and golden.
- Fresh basil (or any greens) – For garnish and a pop of freshness on top.
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together the eggs, whipping cream, salt, pepper, paprika, and garlic until smooth.
- Place the cooked spaghetti into a glass baking dish.
- Pour the egg and cream mixture over the pasta, making sure it’s evenly coated.
5. Sprinkle mozzarella on top, give it a light mix, and then add another layer of mozzarella to cover.
6. Bake for 20–30 minutes, until the top is golden brown and bubbly.
7. Garnish with chopped basil (or any fresh greens you like).
8. Serve warm and enjoy!
FAQs
Can I use a different type of pasta?
Yes! Penne, rigatoni, or any pasta you have on hand will work just as well.
Do I have to use mozzarella?
Not at all. You can use a mix of cheeses like cheddar, Gouda, or even Parmesan. This recipe is great for using up whatever’s in the fridge.
Can I make it ahead of time?
Yes, you can prep the casserole a few hours in advance, keep it in the fridge, and bake when you’re ready. Just add 5–10 extra minutes of baking time if it’s cold from the fridge.
What can I serve it with?
It’s filling on its own, but I like pairing it with a simple side salad or roasted veggies.
Can I freeze it?
Yes, just let it cool completely, wrap tightly, and freeze. Reheat in the oven until warmed through.
Final Thoughts
This easy spaghetti casserole is one of those recipes that saves the day when you’ve got leftovers and don’t know what to do with them. It’s cheesy, comforting, and a smart way to stretch a meal into something new. Next time you find yourself with extra pasta, skip the microwave and try this instead, you’ll be glad you did.
Here is a quick video of the recipe:
Million Dollar Baked Spaghetti Casserole
Ingredients
- 10.5 oz (300 g) cooked spaghetti
- 2 large eggs
- 3.5 oz about ½ cup white whipping cream
- 1 tsp ground garlic or 1 fresh clove, minced
- ½ tsp paprika
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
- 10.5 oz (300 g) shredded mozzarella
- Fresh basil chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together the eggs, whipping cream, salt, pepper, paprika, and garlic until smooth.
- Place the cooked spaghetti into a glass baking dish.
- Pour the egg and cream mixture over the pasta, making sure it’s evenly coated.
- Sprinkle mozzarella on top, give it a light mix, and then add another layer of mozzarella to cover.
- Bake for 20–30 minutes, until the top is golden brown and bubbly.
- Garnish with chopped basil (or any fresh greens you like).
- Serve warm and enjoy!
