By Grocery List Plus Editorial Staff | Published on June 4, 2026

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BBQ Spaghetti Casserole

Serves 8

572 cal · 45 min

BBQ Spaghetti Casserole

Recipe GLPR06c27343e77f2c

4.3(1)
American
Main Course
45 min
572 cal
Servings: 8
Oven

A hearty casserole combining tender pulled pork, al dente spaghetti, and a smoky BBQ sauce base, layered with melted cheddar cheese and baked until bubbly. Perfect for a family dinner or potluck.

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Ingredients

2/3 cup barbecue sauce

1 (8-ounce) can tomato sauce

1 tablespoon tomato paste

1/4 cup sour cream

1 pound spaghetti, cooked until al dente

1 pound barbecue pulled pork

3 green onions, chopped

1 1/2 cups shredded cheddar cheese

Additional barbecue sauce for serving

Fresh cilantro for garnish, optional

Cooking spray

Directions

  1. Preheat your oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray or butter to prevent sticking.

  2. In a large mixing bowl, combine the 2/3 cup barbecue sauce, tomato sauce, tomato paste, and sour cream. Whisk together until smooth and well blended.

  3. Add the cooked spaghetti, pulled pork, and chopped green onions to the bowl. Toss everything together until the pasta and pork are evenly coated with the sauce mixture.

  4. Transfer the spaghetti and pork mixture into the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese over the top as an even layer.

  5. Cover the baking dish tightly with aluminum foil, spraying the underside of the foil with cooking spray so it won't stick to the melted cheese.

  6. Bake for 20–30 minutes, until the casserole is heated through (internal temperature should reach at least 165°F at the center when checked with a food thermometer).

  7. Remove the casserole from the oven. Carefully remove the foil, then drizzle additional barbecue sauce over the top and garnish with fresh cilantro if desired. Serve hot.

Comments

Grocery List Plus Editorial Staff4.25

This casserole gets you fed on a budget—barbecue sauce, tomato products, and cheddar are staples at any Charlotte chain, and pulled pork from the deli case (or rotisserie chicken as a swap) keeps cost per serving around $1.50 to $2.00. The 45-minute time is honest, though browning pasta from dry adds 10 to 15 minutes if you're not starting ahead; this is a make-ahead play or a weekend dish, not a weeknight dash. The real caveat is cilantro, which needs a stop at Harris Teeter or Kroger if your Food Lion doesn't stock fresh herbs—a minor extra errand for an ingredient you could skip without ruining it. Reheats beautifully for leftovers.

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