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Baked Spaghetti Recipe

This is a wonderful casserole for a potluck. Wherever I take it, people enjoy it…especially men. I use whatever cheese I have on hand, so try your favorite. —Pat Walter, Pine Island, Minnesota

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Baked Spaghetti Recipe

Prep: 20 min. Bake: 40 min.

Yield: 12 Servings

20 40 60

Ingredients

1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon garlic salt
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Directions

Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 313 calories, 9 g fat (4 g saturated fat), 36 mg cholesterol, 706 mg sodium, 39 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Baked Spaghetti in Taste of Home August/September 2006, p37

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Baked Spaghetti

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Reviewed on Sep. 19, 2012 by eradala

i quadripled this recipe for my sons highschool foot ball team dinner. all four pans were devoured!! i did add mushrooms to one and diced tomato to all. italian seasoning works well too if you dont have the individual spices. Also an inexpensive way to feed a crowd on a single mom budget. thank you !!

Reviewed on Oct. 28, 2011 by Mskcunningham

Delicious !! I used 1 pound of ground beef and 1 pound of ground mild italian saugage. AS well...... I added double the cheese. Say cheese. :-)

Reviewed on Aug. 15, 2011 by jtmeg

My family just loves this recipe. They ask for it about every week.

Reviewed on Jul. 20, 2011 by slug9000

I really liked this. I made it because I was trying to use some canned goods from my pantry, and it's going to become a staple in my house. I used vegetarian soy "meat" crumbles in place of the ground beef, and pizza sauce in place of the tomato sauce (because that was the closes thing I had to tomato sauce). It was great! I will definitely make this again.

Reviewed on Mar. 05, 2011 by jtmeg

My family loves this recipe. They want me to make it at all the time

Reviewed on Sep. 16, 2010 by shannonlerda

LOVE this spaghetti bake. I didn't have marjoram or rosemary so I left them out and it was delicious. The cream soup gives it a rich flavor. The photo with this recipe is not correct though....fyi. FREEZES WELL too.

Reviewed on Aug. 22, 2010 by debsauce

My husband is a fussy eater. I made this and he absolutely loved it. Very easy to make and plenty for leftovers if you have a small family like we do.

Reviewed on Aug. 17, 2010 by Paige17

Easy, creamy, very good. I didn't change a thing and will definately keep this recipe.

Reviewed on Aug. 16, 2010 by jcanter

My kids liked this recipe but it was too sweet for me. It reminded me of Spaghetti Ohs.

Reviewed on Jun. 03, 2010 by pammarie77

We loved this recipe! Substituted ground venison for the ground beef and couldn't even tell the difference. Would definitely use again!

Reviewed on May. 04, 2010 by shorty_cheryl

My family loves this simple dish!

Reviewed on Apr. 09, 2010 by amyanne65

Wrong picture though of the finished recipe

Reviewed on Mar. 20, 2010 by fruitsofthespirit9

We really enjoyed this for dinner, will make again. Very simple to make. Very creamy.

Reviewed on Feb. 28, 2010 by monique1006

This was a really good recipe. I had some deer meat so I used that instead of regular beef. It was awesome. My roommates loved it as well. Will definately make it again!!!!

Reviewed on Feb. 23, 2010 by brandilacey

Very simple and good. Next time I will not bake long though, the sauce was better before baking. But it will be a keeper.

Reviewed on Feb. 21, 2010 by hatiej

I personally didn't like this. Something in it (the marjoram?) just didn't taste right.

Reviewed on Feb. 20, 2010 by mommalee

I tried this last night and it was a hit, especially with some garlic bread alongside! Fairly quick to prepare and tasty. This one is destined to arrive at our next church potluck dinner!

Reviewed on Feb. 18, 2010 by meggi36

The noodles when baked with the sauce makes it super creamy and yummy!!! I substituted cream of mushroom for cream of chicken.

Reviewed on Feb. 18, 2010 by stepharae

One word to describe this recipe: FANTASTIC! My husband and I loved it, but more importantly, our 18 month old son actually cleaned his plate. This will definitely be a frequently repeated recipe in our home.