High Protein Spaghetti Casserole

on Jun 04, 2025

9 Cals: 605 Protein: 38 Carbs: 65 Fat: 22

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You are going to want to try this spaghetti casserole made with lean beef, creamy cheese layers, and delicious Italian seasoning. It’s perfect if you are looking for a high-protein meal.

I love warm and comforting meals. And there is nothing more comforting than a warm bowl of pasta.

This high-protein (38 grams per serving) spaghetti casserole is packed with lean beef, creamy cheese layers, and seasoned tomato-based sauce. Perfect when you want a comforting meal or when you need a recipe to impress your family.

Growing up, I remember my home full of the savory aroma of bubbling spices and toasted spices. Whenever I came home, I immediately knew it was spaghetti casserole time.

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So, here is one but packed with protein!

Ingredients and Substitutes

SPAGHETTI AND BEEF

Spaghetti noodles, dry (12 oz) – If you want to add more fiber, choose whole wheat spaghetti. For a gluten-free option, use lentil or chickpea-based noodles.

Olive oil (1 tbsp) – You can also use avocado oil or flaxseed oil.

Lean ground beef (1 lb) – For a leaner option, choose ground turkey or ground turkey.

SAUCE

Tomato sauce (2 15 oz can) – Make sure you pick a no-sugar-added option for a healthier meal. You can also use homemade tomato sauce.

Crushed tomatoes (1 15 oz can) – You can also use fresh tomatoes.

Cornstarch (1 tbsp) – Swap with arrowroot powder for a gluten-free option.

Italian seasoning (1 tbsp) – If you don’t have any at home, try making your own homemade version.

Dried basil (1 tbsp) – You can also use fresh basil.

Garlic powder (2 tsp) – Feel free to use fresh minced garlic or garlic flakes.

Onion powder (1 tsp) – Just like garlic, you can also use fresh chopped onions or onions flakes.

Worcestershire sauce (1 tbsp) – For a vegetarian option, you can use soy sauce, tamari, or coconut aminos.

Salt (1 tsp)

Black pepper (1/2 tsp)

CHEESE MIXTURE

Mozzarella cheese, shredded, low-fat, divided (1 cup) – For a lower-fat option, use low-fat mozzarella cheese. You can also experiment with other cheeses like Colby Jack or Pepper Jack (this adds a nice spiciness to the recipe).

Cream cheese, low fat, softened (1 cup) – To boost the protein intake, swap cream cheese with Greek yogurt.

Cottage cheese, low-fat (1 cup) – You can also use ricotta cheese.

GARNISH

Fresh basil, chopped

How to Make High Protein Spaghetti Casserole

Step 1. Preheat your oven to 350°F and prepare a 13×9-inch casserole by greasing it with oil. Now, boil the spaghetti noodles based on the instructions on the package until they are al dente.

This would be a bit soft on the outside while they are still crunchy on the inside.

Step 2. Once the pasta is cooked, drain it and set it aside.

Step 3. While you are cooking the spaghetti noodles, place a large skillet over medium-high heat. Add olive oil to the pan and the ground beef.

Step 4. Use a spatula to break up the ground beef and cook until it browns. This should take you around 5-7 minutes.

Step 5. Now it’s time to make the delicious sauce. In a medium bowl, combine the tomato sauce, crushed tomatoes, cornstarch, Italian seasoning, dried basil, garlic powder, onion powder, Worcestershire sauce, salt, and black pepper.

Step 6. Give the sauce a good mix to combine all the ingredients.

Step 7. Once the beef is all cooked, pour the sauce into the skillet with the ground beef. Give it a good stir and lower the heat.

Step 8. Let the sauce simmer for 15-20 minutes. This will help the sauce to thicken since it helps evaporate some of the water from the sauce.

Step 9. Add 2 cups of the beef and tomato sauce mix into the bowl that contains the spaghetti.

Step 10. Toss everything to coat all the spaghetti with the delicious sauce.

Step 11. Grab a small bowl, and mix ½ cup of mozzarella cheese, the cream cheese, and cottage cheese.

Step 12. Give it a good stir to mix everything.

Step 13. It’s time to assemble! Spread the rest of the beef and sauce mix on the bottom of the casserole dish.

Step 14. Then, cover with ½ of the spaghetti mix.

Step 15. Spread the cheese mix over the spaghetti.

Step 16. Now, add the rest of the spaghetti.

Step 17. Top it off with the rest of the beef and tomato sauce.

Step 18. Sprinkle with the rest of the mozzarella cheese.

Step 19. Cover the baking dish with foil and place it in the oven for 30 minutes. Remove the foil and bake for another 5 minutes or until the cheese turns golden brown.

Step 20. Sprinkle some fresh basil before serving.

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How I Modify This Recipe

Gluten-Free: Swap the spaghetti for gluten-free pasta and replace the cornstarch with arrowroot.
Low-Carb: Replace the spaghetti noodles with zucchini noodles or spaghetti squash.
Vegetarian: Replace the beef with plant-based crumbles, sautéed mushrooms, or a lentil filling.
Add More Flavor: Try adding other ingredients like eggplant, mushrooms, or zucchini.

My Tips and Tricks

Don’t Slip the Simmer: Allow the sauce to simmer for 15-20 minutes to enhance its flavors and get the right consistency. The longer it simmers, the better it will taste.
Pre-Shed Your Cheese: Freshly shredded cheese melts better than pre-packaged options.
Sprinkle Extra Herbs: You can add basil, rosemary, or parsley before serving.

What I Serve with This Spaghetti Casserole

Fresh green salad
Caesar salad
Garlic bread
Roasted veggies
Arugula and strawberry salad

My Storage Tips

One of my favorite things about this recipe is that the casserole dish is just as good the next day as it is fresh.

When it has cooled, transfer any leftovers to an airtight container. Place it in the fridge and keep it there for 4-5 days.

If you want to keep it for longer, wrap the casserole tightly in aluminum foil and keep it in the fridge for up to 3 months. When you want to reheat it, thaw in the fridge and then bake at 350°F until it has heated through.

Tip: Reheat it with foil to maintain its moisture.