Show Subscription Form




Baked Spaghetti Recipe
Baked Spaghetti Recipe photo by Taste of Home

Baked Spaghetti Recipe

Read Reviews
4.5 109
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 12 servings

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

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.

Directions

  1. In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes.
  2. 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.
  3. 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.
Originally published as Baked Spaghetti in Taste of Home April/May 1994, p39

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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Baked Spaghetti

AVERAGE RATING
   (147)
RATING DISTRIBUTION
5 Star
 (117)
4 Star
 (17)
3 Star
 (7)
2 Star
 (4)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 6, 2015

"We found this to be bland and rather dry, especially with next day leftovers. It's a time consuming recipe, but it's just okay tasting and not worth the effort as is. I added 5 garlic cloves and some salt and pepper to the hamburger while cooking it, but that extra seasoning didn't go far enough to make this have real flavor. If you like plain food, then you'd like this. But if I were to make it again, I would use spaghetti sauce rather than diced tomatoes for sure. The casserole doesn't really have any sauce to it, and the shredded cheese disappears when you bake the casserole, leaving you with 2 layers of dry spaghetti noodles with some bits of diced tomato. There are other spaghetti casserole recipes I would try here before this one. It's really not that good."

MY REVIEW
Reviewed May. 1, 2015

"Like it very much, thank you"

MY REVIEW
Reviewed Apr. 29, 2015

"Good flavor, easy prep. Will make again."

MY REVIEW
Reviewed Apr. 28, 2015

"Really enjoyed this casserole. My only change was adding minced garlic to the vegetable mixture and using Golden Mushroom Soup. Thank you Ruth and Taste of Home for a family favorite."

MY REVIEW
Reviewed Apr. 27, 2015

"This was a big hit with my family. Since we don't like mushrooms, I substituted cream of celery soup for the cream of mushroom soup and added pepperoni. It was absolutely delightful!"

Loading Image