Big Ranch Baked Spaghetti
If you love my Million Dollar Spaghetti, Chicken Tetrazzini, or my viral Poor Man’s Casserole, you’re going to be obsessed with this Big Ranch Baked Spaghetti. Trust me — these flavors just work.
We’re talking creamy ranch goodness mixed with juicy ground turkey, smooth cream cheese, and Campbell’s Cream of Chicken with Herbs soup — all layered with tangy marinara, cheddar, mozzarella, and Parmesan. It’s big, bold, and totally comforting.
And if you’re already a fan of Loaded Potato Salad or my Stick of Butter Chicken and Rice, this one’s right up your alley. It’s the ultimate comfort dinner — simple to make, wildly flavorful, and guaranteed to become a new family favorite.
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👝 How to Store Leftovers
Store in an airtight container for 3-5 days and reheat in any preferred way.
🎥 Items Featured in the Video
🤔 Common Questions
Yes! Ground chicken, beef, or even Italian sausage all work great in this recipe. You can also make it meatless by skipping the protein and adding sautéed mushrooms, zucchini, or spinach for extra flavor.
It does! Let the baked casserole cool completely, then wrap it tightly in foil and plastic wrap. Freeze for up to 3 months. Reheat covered in the oven at 350°F until warmed through — about 45–50 minutes from frozen.
Big Ranch Baked Spaghetti
Ingredients
- 1 lb spaghetti broken in half
- 1 lb ground turkey
- 32 oz jar marinara sauce tomato basil works great
- 1 packet 1 oz Hidden Valley Ranch seasoning mix
- 5 cloves garlic minced (or about 2 tsp jarlic)
- Freshly ground pepper to taste (no salt needed)
- 1 8 oz block cream cheese, softened
- 1 10.5 oz can Campbell’s Cream of Chicken with Herbs soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese or ½ cup if freshly grated
- Chopped green onions or parsley for garnish
Instructions
Cook the pasta
- Break spaghetti in half with your hands and boil in salted water until just al dente. Drain and set aside.
Brown the turkey
- In a large skillet, cook ground turkey until browned. Add garlic, ranch seasoning, and pepper (no salt needed).
Add the sauce
- Pour in the marinara and simmer 5–7 minutes so the flavors meld.
Mix the creamy base
- In a large bowl, combine cream cheese, cream of chicken soup, sour cream, and Parmesan until smooth.
Toss the spaghetti
- Add the cooked spaghetti to the creamy mixture and toss until evenly coated.
Assemble:
- Grease a 9×13 baking dish.
- Spoon a small ladle of sauce on the bottom (just enough to coat).
- Layer half the creamy spaghetti mixture.
- Spread half the remaining sauce on top.
- Sprinkle half the cheddar and mozzarella over that layer.
- Add the rest of the spaghetti mixture.
- Top with the rest of the sauce, then finish with the remaining cheddar, mozzarella, and a sprinkle of green onions.
Bake
- At 350°F for 25–30 minutes, until bubbly and golden.
Serve
- Let cool a few minutes before scooping and serving.
