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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
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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Reviewed on Jan. 27, 2012 by Smanzi
Very good although I made it without olives (don't care for them). Also made a side portion without meat for the vegetarian. Everyone enjoyed it.
Reviewed on Jan. 27, 2012 by JesSel
This is one of the most delicious dinners we have had. It freezes well too. :)
Reviewed on Jan. 27, 2012 by Noble3430
I started making this recipe in 1994 when I first saw it in a Taste of Home magazine. I have found none to compare to this version of baked spaghetti. Everyone that tries it wants the recipe. This recipe is not a traditional tomato based type, but is rather creamy with enough oregano to give it that special ooomph! 18 years is a long time to make a recipe. It's definitely a keeper. This makes quite a bit. I fed my growing family of four way back in 1994 and had leftovers for several days. Now I make it in its full recipe, but freeze much of it so that I can have it later. I don't add the cheese to the top of the frozen ones until ready to bake. This recipes freezes beautifully.
Reviewed on Jan. 27, 2012 by jazzy mama
I have made this a few times now. I have made a few adjustments, I add only 1 can of tomatoes, also I add garlic salt and Mrs Dash Spicey seasoning (2 tsps each) to the mixture when I add the oregano. I also add a little paprika to the cream if mushroom sauce before I spread the soup over the casserole. I feel this adds enough extra spice to give it alot of taste. Everyone in my home loves this dish.
Reviewed on Jan. 27, 2012 by rhonda1
This was the first recipe I ever tried from taste of home back in 1994. It has been a family favorite. I can"t begin to tell you the number of times I have made it or the number of recipes I have given out. The only thing I do differently is instead of diced tomatoes, I use crushed. My family does not like big chunks of tomatoes
Reviewed on Jan. 27, 2012 by ristiles
I made this recipe when it was first published (1994?) and it has been a favorite since that time. On occasion I have used rotini instead of spaghetti, especially when taking for something special.
Reviewed on Jan. 27, 2012 by finn5
I make this every fall for my guys to take to hunting camp. It's their opening night tradition! Filling--and feeds lots. Leftovers are great--if there are any!
Reviewed on Jan. 16, 2012 by lmenard1
I made this recipe about two weeks ago and my husband raved about it. It makes quite a bit, so we refridged the remainder, reheated it next day at lunch and took the rest to our pastor and wife who were travelling. Everyone was delighted with it. Tonight, I am making it again for family that is coming to dinner.I did do one extra item for this meal though. I added a CAN of Hunt's spaghetti sauce with the tomatoes and about a 1/4 of a teaspoon of thyme to boot. MMMMM good stuff, this.
I made this recipe about two weeks ago and my husband raved about it. It makes quite a bit, so we refridged the remainder, reheated it next day at lunch and took the rest to our pastor and wife who were travelling. Everyone was delighted with it. Tonight, I am making it again for family that is coming to dinner.
I did do one extra item for this meal though. I added a CAN of Hunt's spaghetti sauce with the tomatoes and about a 1/4 of a teaspoon of thyme to boot. MMMMM good stuff, this.
Reviewed on Dec. 04, 2011 by sheri731
Family Favorite
Reviewed on Nov. 15, 2011 by tldlspringer
Love, Love, Love this recipe. One of my favorite recipies!
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