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Baked Spaghetti Recipe

Baked Spaghetti Recipe photo by Taste of Home

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Every time that I make this cheesy dish, I get requests for the recipe. It puts a different spin on spaghetti and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. —Ruth Koberna, Brecksville, Ohio

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Baked Spaghetti Recipe

Prep: 20 min. Bake: 30 min.

Yield: 12 Servings

20 30 50

Ingredients

1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter
1 can (28 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

Directions

In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes.
Place half of the spaghetti in a greased 13-in. x 9-in. baking dish. Layer with half of the vegetable mixture and 1 cup of cheddar cheese. Repeat layers.
In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 239 calories, 9 g fat (5 g saturated fat), 25 mg cholesterol, 500 mg sodium, 30 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Baked Spaghetti in Taste of Home April/May 1994, p39

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Baked Spaghetti

Baked Spaghetti

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(1-10) of 36 reviews

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Reviewed on May. 01, 2011 by vewebber58

We love this spaghetti dish! No, it's not like traditional spaghetti-with-sauce dishes, not as spicily seasoned, but in it's own right it's a delicious dish. I love the addition of the black olives in it.

Reviewed on Apr. 20, 2011 by Branamme

My Mom started using this recipe years ago and it remains a favorite recipe. Wonderful flavor. Easy to make. Will remain a favorite. Family loves it.

Reviewed on Apr. 14, 2011 by Donson

This is one of our family's favorite casserole dinners!

Reviewed on Feb. 27, 2011 by Taynah

This is a easy to make recipe and my 6 yr old daughter ate it all up...... although she wasn't to fond of the mushrooms, but that's an easy change. Will make again.

Reviewed on Feb. 27, 2011 by viesy777

I have been making this recipe since first published. It is our favorite way for spaghetti. Have never used meat in it. Sometimes use the homrmade casserole mix for the mushroom soup and only one 14 oz can of tomatoes. Great leftovers too!

Reviewed on Feb. 26, 2011 by SeraSweetie

I am new to this website and WOW! I made this recipe this week and my husband absolutely loved it! Due to what I had in my pantry, I subbed spaghetti sauce and it turned out very yummy. Thank you so much for such an easy and delicious recipe.

Reviewed on Feb. 25, 2011 by pumpkin1944

The review process asked if I'd make this recipe again and my answer is yes, yes and yes! My husband was never one to enjoy spaghetti with a meat sauce; but when a friend served us this recipe, he changed his mind about spaghetti. It's been years now since we first enjoyed it and it's something that everyone I've ever served raves about. I've taken it to my church Pot Luck dinners on many occasions; followed by passed out many requested copies of the recipe. Thanks Ruth Koberna and Taste of Home for this wonderful recipe.

Joyce Hallisey

Mt. Gilead, NC

Reviewed on Feb. 21, 2011 by rwarobick

I LOVE this recipe! I have one exactly the same cut from TOH mag probably 15 years ago. I leave off the peppers & I have made it with sweet italian sausage instead of ground beef & used crushed tomatoes instead of the diced. I use a mixture of Cheddar & Mozzarella. Awesome, serves well & freezes well even in individual containers.

Reviewed on Feb. 09, 2011 by p.ballard

I made this with keilbasa and no green peppers or mushrooms...it was wonderful!

Reviewed on Jan. 28, 2011 by bethinks

We loved this. I really liked the addition of the cream of mushroom soup. My dh, who hates anything that contains cream of anything soup, even loved it.

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