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Italian Spaghetti Bake Recipe

Italian Spaghetti Bake Recipe photo by Taste of Home

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This hearty casserole recipe makes two large baking dishes. The tasty layers of meat sauce, spaghetti and gooey cheese are sure to appeal to pizza-loving kids…and adults. You'll bring home empty pans when you take this to a potluck. —Janice Fredrickson, Elgin, Texas

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Italian Spaghetti Bake Recipe

Prep: 20 min. Bake: 20 min.

Yield: 16 Servings

20 20 40

Ingredients

2 packages (one 16 ounces, one 8 ounces) spaghetti
1-1/2 pounds ground beef
1 large green pepper, chopped
1 medium onion, chopped
2 cans (15 ounces each) tomato sauce
1 package (8 ounces) sliced pepperoni
1 can (8 ounces) mushroom stems and pieces, drained
1 can (3.8 ounces) sliced ripe olives, drained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon pepper
4 cups (16 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti.
Spoon 1 cup meat mixture into each of two greased 13-in. x 9-in. baking dishes. Layer with spaghetti and remaining meat mixture. Sprinkle with cheeses.
Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Yield: 2 casseroles (8 servings each).

Nutritional Facts 1 serving (1 piece) equals 309 calories, 13 g fat (6 g saturated fat), 41 mg cholesterol, 543 mg sodium, 29 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Italian Spaghetti Bake in Taste of Home August/September 2004, p38

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 Italian Spaghetti Bake

Italian Spaghetti Bake

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Reviewed on Dec. 19, 2012 by AmyLC

I took this to a church pot luck and the platter came back empty! I'm making this for the second time later this week. My three young boys love it.

Reviewed on Jul. 30, 2012 by jkl337

I omit the green peppers and use fresh mushrooms but otherwise follow the recipe. It is a hit whenever i serve it and has a wonderful flavor.

Reviewed on Oct. 11, 2011 by lurky27

This recipe is okay. I just personally prefer more sauce with my spaghetti.

~ Theresa

Reviewed on Aug. 30, 2011 by Beachsidelcb

Like the idea of a dish I can put away in the freezer for another time or as a gift for a new mom. I needed to cook the entire recipe for my family (very large family). A little dry so might add to the sauce the next time. I Look for suggestions from others so appreciate the comments made on variations. Relax mailladyrr!

Reviewed on Aug. 22, 2011 by Rnda

Loved it!!! To Mailladyrr: And how did you like it? Phew!!

Reviewed on Aug. 18, 2011 by mwnyy

My hubby loves pasta dishes, this one is a good one, make a few adjustments, add mushrooms, it's different and tasty.

Reviewed on Aug. 18, 2011 by MJinATL

We make a version of this but we also add Italian hot sausage in addition to the hamburger meat and some sliced green olives and green pepper.

Reviewed on Aug. 18, 2011 by Rockamama

Didn't care for the addition of pepperoni. Otherwise just okay.

Reviewed on Aug. 18, 2011 by nmharleyrider

Never saw bell pepper in my mom's 'gravy' or in my grandmother's either. It changes the flavor of the sauce in something more New Orleans than Italian. Other than that, was an OK recipe, the pepperoni being interchangeable with whatever you have on hand; Italian sausage, ground turkey, ground beef, ground veal and the like. plenty of sauce for me but then Italians don't over-sauce their pasta.

Reviewed on Aug. 18, 2011 by happylady13

My grandmother was Italian and she made the best pasta sauce. I will try this recipe but would use Italian hot or mild sausage instead of the pepperoni.

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