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Baked Spaghetti Casserole

 Baked Spaghetti Casserole
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.
9 ServingsPrep: 20 min. Bake: 40 min.


  • 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


  • 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.
  • 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.
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

2 of 2

Baked Spaghetti Casserole (continued)

Directions (continued)

  • Sprinkle with remaining mozzarella. Cover; bake at 350° for
  • 40-45 minutes or until heated through. Yield: 9 servings.
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.
Wine: This recipe pairs well with a medium red wine.: Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now