Baked Spaghetti Recipe

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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