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Baked Spaghetti Casserole Recipe
Baked Spaghetti Casserole Recipe photo by Taste of Home

Baked Spaghetti Casserole Recipe

Read Reviews (5)
4.5 5
Publisher Photo
Kathy Bence from Edmonds, Washington always gets asked for a copy of this family-pleasing recipe. The hearty meatless main dish - a combination of spaghetti and lasagna ingredients - is cheese and well seasoned with a creamy tomato sauce.
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 9 servings

Ingredients

  • 6 ounces uncooked spaghetti
  • 1 tablespoon butter
  • 1/3 cup shredded Parmesan cheese
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 2 cups chopped green pepper
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 carton (8 ounces) part-skim ricotta cheese
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 12 fresh basil leaves, thinly sliced
  • 1/2 teaspoon dried oregano
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Nutritional Facts

1 serving equals 301 calories, 12 g fat (7 g saturated fat), 41 mg cholesterol, 774 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.

Directions

  1. Cook spaghetti according to package directions; drain. Add butter and Parmesan cheese; toss to coat. In a large bowl, combine the spaghetti sauce, green pepper and tomatoes.
  2. In a blender, cover and process the ricotta cheese until pureed. Add to the spaghetti sauce mixture. Stir in the mushrooms, onion, garlic, basil, oregano and 1-1/2 cups mozzarella cheese. Add the spaghetti; toss to coat.
  3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Cover; bake at 350° for 40-45 minutes or until heated through. Yield: 9 servings.
Originally published as Spaghetti Casserole in Taste of Home December/January 2005, p47

Nutritional Facts

1 serving equals 301 calories, 12 g fat (7 g saturated fat), 41 mg cholesterol, 774 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.

Reviews for Baked Spaghetti Casserole(5)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 9, 2014

Seemed like this needed more spaghetti sauce, like another jar perhaps

MY REVIEW
Reviewed Sep. 17, 2013

Super good and easy. We usually add olives to the top. This time I cheaped out on a recipe that said it was 1 hr to bake and it turned out being 2 1/2 with prep and additional baking. No thank you. We just used the crushed tomatoes, spices, onions and garlic in that recipe for this one. Easy switch, I'm sure it'll taste great. Who knew eggplant parm would take that long. This one's definitely a winner!!

MY REVIEW
Reviewed Mar. 11, 2013

I made this last night for my family of 5 and it was wonderful however, I believe there is an error on the amount of uncooked spaghetti. I used an entire box (16oz) but this recipe calls for 6oz and says it serves 9?

MY REVIEW
Reviewed Jan. 18, 2010

Excellent, hard to believe the this recipe is healthy.

MY REVIEW
Reviewed Jun. 29, 2009

I really enjoyed this casserole. The magazine did say that the prep time was =< 20 minutes, which I thought was an underestimate. It took me quite awhile to chop all the vegetables and blend the ricotta. But it was delicious. I added some crushed red pepper to the finished product, and it was great! It also reheats quite nicely.

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