Cheesy Biscuit Pasta Bake

This hearty Cheddar Bay Spaghetti Casserole has become my weekend secret weapon for feeding a hungry crowd. Combining the nostalgia of spaghetti night with the irresistible appeal of those famous garlicky biscuits creates the ultimate comfort food mashup that disappears in minutes at my family gatherings.

I first created this casserole during a blizzard when we couldn't get to our favorite Italian restaurant. My kids now request it more than regular spaghetti, especially when friends are coming over. The look on their faces when they see that golden biscuit topping is priceless.

Ingredients

• Spaghetti noodles undercook them slightly since they will continue baking in the oven for the perfect texture
• Ground beef use lean 90/10 for rich flavor without excess grease
• Yellow onion adds natural sweetness and depth to the meat sauce
• Fresh garlic essential for authentic Italian flavor in both the sauce and biscuit topping
• Marinara sauce use a high quality brand or homemade for best results
• Ricotta cheese creates a creamy middle layer that balances the tangy sauce
• Mozzarella cheese opt for freshly shredded rather than pre packaged for better melting
• Red Lobster Cheddar Bay biscuit mix the secret ingredient that elevates this from ordinary to extraordinary
• Cheddar cheese get a sharp variety for more pronounced flavor in the topping
• Butter real butter not margarine gives the biscuit topping that signature rich finish

Step-by-Step Instructions

Prepare the Pasta

Cook spaghetti about two minutes less than package directions until just slightly firm. This undercooking is crucial as the pasta will continue to absorb moisture during baking, preventing it from becoming mushy in the final dish. Drain thoroughly but do not rinse to help the sauce cling better to the noodles.

Create the Meat Sauce

Brown ground beef in a large skillet over medium high heat, breaking it into small crumbles with a wooden spoon for even cooking. Add diced onions when beef is partially browned and cook until meat is no longer pink and onions are translucent. Add garlic and continue cooking for two minutes until fragrant but not browned which would create bitterness. Season with salt and pepper before stirring in marinara sauce, allowing the flavors to meld for about 3 minutes.

Build the Base Layer

Combine the cooked pasta with the meat sauce, stirring gently but thoroughly to ensure every strand is coated. Transfer half of this mixture to a well greased 9x13 baking dish, spreading it into an even layer that reaches all corners of the pan.

Create the Cheese Layer

Whisk together ricotta cheese, milk and Italian seasoning until smooth and creamy. This mixture should be spreadable but not runny. Carefully spread this over the first pasta layer, then sprinkle with all of the mozzarella cheese to create a gooey middle section.

Add Final Pasta Layer

Top the cheese layer with the remaining pasta mixture, covering the cheese completely to create distinct layers that will be visible when served.

Prepare the Biscuit Topping

Combine the dry biscuit mix with shredded cheddar and milk, stirring just until combined. The batter should be slightly thick but still pourable. Gently pour this over the entire casserole, using a spatula to ensure even coverage without disturbing the pasta beneath.

Bake to Perfection

Bake uncovered at 350°F for 50 to 55 minutes until the biscuit topping is deeply golden brown and feels firm to the touch. The long bake time allows the flavors to meld while the biscuit topping develops its signature texture.

Finish with Seasoned Butter

Mix the reserved seasoning packet with melted butter and immediately brush over the hot biscuit topping. The butter will sizzle slightly as it soaks into the warm biscuits, creating that distinctive Cheddar Bay flavor and aroma.

Bookmark

The Red Lobster biscuit mix is absolutely non negotiable in this recipe. I tried recreating it from scratch once, and while still good, it lacked that distinctive savory kick that makes everyone ask for seconds. The mix contains specific seasonings that create that restaurant quality flavor that brings this humble casserole to an entirely new level.

Make Ahead Instructions

This casserole is perfect for busy weeknights because you can prepare it entirely in advance. Assemble everything up to the biscuit topping, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, prepare the biscuit topping fresh, add it to the cold casserole, and extend the baking time by about 10 minutes. This approach ensures the biscuit layer maintains its light, fluffy texture while still allowing you to do most of the work ahead of time.

Ingredient Substitutions

For a lighter version, ground turkey works beautifully in place of beef, though you might want to add an extra tablespoon of olive oil when browning to maintain moisture. Vegetarians can substitute a plant based ground meat alternative or even a hearty mixture of sautéed mushrooms and zucchini. The ricotta layer can be swapped for cottage cheese that has been pulsed in a food processor for a similar texture with less fat. If you cannot find the Red Lobster mix, a standard buttermilk biscuit mix with added garlic powder, dried parsley, and sharp cheddar cheese will approximate the flavor.

Serving Suggestions

This casserole truly shines when paired with a crisp green salad dressed simply with vinaigrette to cut through the richness. For a complete Italian inspired meal, serve smaller portions alongside garlic roasted broccoli or a vegetable antipasto. A glass of medium bodied red wine like Chianti complements the flavors beautifully for adult diners. For the complete experience, warm some extra marinara sauce to serve on the side for those who enjoy extra sauciness with their pasta.

Recipe Q&A

→ Can I make this casserole ahead of time?

Yes! You can prepare the entire casserole up to the point of adding the biscuit topping, then refrigerate covered for up to 24 hours. When ready to bake, prepare the biscuit topping fresh, spread it over the cold casserole, and add about 10-15 minutes to the baking time since you're starting with a cold dish.

→ What can I substitute for the Cheddar Bay biscuit mix?

If you can't find Red Lobster Cheddar Bay biscuit mix, you can use any buttermilk biscuit mix and add 1 cup of shredded cheddar cheese, 1 teaspoon of garlic powder, and 1/2 teaspoon of dried parsley to recreate a similar flavor profile.

→ Can I freeze this casserole?

Yes, you can freeze this casserole either before or after baking. For best results with the biscuit topping, freeze before adding the topping. When ready to serve, thaw overnight in the refrigerator, add fresh biscuit topping, and bake as directed, adding 15-20 minutes to the baking time.

→ How can I make this dish vegetarian?

To make a vegetarian version, simply omit the ground beef and either replace it with a plant-based ground meat alternative, or add sautéed vegetables like mushrooms, zucchini, and bell peppers for texture and flavor. The cheesy biscuit topping will still provide plenty of richness.

→ What sides pair well with this casserole?

Since this is a hearty, rich dish, it pairs beautifully with lighter sides like a crisp green salad with vinaigrette dressing, steamed or roasted vegetables such as broccoli or asparagus, or a simple Caesar salad. Garlic bread isn't necessary since you already have the garlicky biscuit topping!

→ Can I use different cheeses in this casserole?

Absolutely! While the recipe calls for mozzarella, ricotta, and cheddar, you can experiment with provolone, Monterey Jack, or even a touch of Parmesan for variety. Just maintain similar proportions of melty cheese (mozzarella) and creamy cheese (ricotta) for the right texture.