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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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(11-18) of 18 reviews

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Reviewed on Aug. 18, 2011 by helengandini

my husband is from ITALY and when we go to ITALIAN restaurants w/chef's from italy they say we can't cook for americans the way we cook for italians.italians only use a small amount of sauce.

Reviewed on Mar. 21, 2011 by Laves_girl

Yum! I did add some undrained canned diced tomatoes after reading other's comments about not enough tomato sauce. Next time I will try this with sausage in addition to the beef.

Reviewed on Sep. 24, 2010 by jdrtgain40

I can't wait to make this Italian Spaghetti Bake, it sounds so good. We are always having Pot Luck Dinners and this would be wonderful.

Reviewed on Sep. 23, 2010 by resm2007

I plan to make this recipe, and make the meatballs as shown in the picture, and place on top.

Reviewed on Sep. 23, 2010 by desert rat

I agree that it looks like meatballs on top.

I'll try this, but the amount of tomato sauce seems skimpy. It will probably need adjustments.

Reviewed on Sep. 23, 2010 by olsonbarb

Question, the picture looks like meatballs but the directions don't indicate that?

Reviewed on May. 20, 2010 by keekerjams

delicious!!!!!

Reviewed on May. 09, 2010 by Spiffy64

i love this recipe...me and my friend made it together and both our familys loved it-even the picky eaters! i've even used my own recipe for the sauce and done it in the microwave..it turns out great everytime!

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