[X]

Home > Recipes > Baked Spaghetti

Baked Spaghetti Recipe

Baked Spaghetti Recipe photo by Taste of Home

Read reviews (36)

Rate recipe

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

[X]

Rate Baked Spaghetti Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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.

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Baked Spaghetti

Baked Spaghetti

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-20) of 36 reviews

Sort Reviews:

Reviewed on Jan. 25, 2011 by jazzy mama

I followed the recipe with just a few changes. I used a 14 oz can of diced tomates, subsituted angel hair pasta for the spaghetti, and mixed in some paprika to the mushroom soup before pouring it over the casserole. I made this, but was not expecting much. I was surprised.... It was delicious!! My husband LOVED it. Will definately make again.

Reviewed on Jan. 24, 2011 by RD2Cook

For all the work this recipe takes; it is SO not worth it! I had to dump it all back into a big skillet and add spaghetti sauce and spices to give it flavor so I didn't have to eat the bland original. Definitely not worth it!

Reviewed on Dec. 12, 2010 by pissed

blech

Reviewed on Sep. 08, 2010 by coprinter

Great recipe. For a different taste try the "Mushroom Soup with Roasted Garlic" also delicious.

Reviewed on Sep. 01, 2010 by rhonda1

I have made this since 1994. I always have request for recipe.

Reviewed on Aug. 19, 2010 by dogshair

We loved it--everything on hand--easy to make

Reviewed on Jul. 28, 2010 by cwedel93

I have been making this since 1994. It's a favorite for the whole family and others who have it here for dinner ask for the recipe.

Reviewed on Jun. 11, 2010 by rmjjjamadori

Tried and true for years. AA++

Reviewed on Jun. 07, 2010 by gwen51

Excellent recipe! Serves a large number of people and freezes well. My family loves it.

Reviewed on Feb. 20, 2010 by lcrement

This is a taste of home classic that goes way back. I've made it meatless for the vegetarians in my life, but I personally like it better with the meat. I always use chopped olives, not the sliced. It makes fabulous leftovers...which is good because I will eat it every day until it's gone! I like to bring this casserole in a disposable foil container when I need a meal to give to a family. If you enjoy casseroles, this is the jackpot.

View all >