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Baked Spaghetti

 Baked Spaghetti
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
12 ServingsPrep: 30 min. Bake: 30 min.


  • 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 turkey or beef, browned and drained, optional
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.
  • In a small bowl, combine soup and water until smooth; pour over

2 of 2

Baked Spaghetti (continued)

Directions (continued)

  • casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at
  • 350° for 30-35 minutes or until heated through. Yield: 12
  • servings.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.