Baked Spaghetti
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 12 servings.
Every time that I make this cheesy baked spaghetti, I get requests for the recipe. It puts a different spin on pasta 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
Ingredients
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1 cup chopped onion
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1 cup chopped green pepper
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1 tablespoon butter
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1 can (28 ounces) diced tomatoes, undrained
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1 can (4 ounces) mushroom stems and pieces, drained
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1 can (2-1/4 ounces) sliced ripe olives, drained
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2 teaspoons dried oregano
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1 pound ground beef, browned and drained, optional
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12 ounces spaghetti, cooked and drained
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2 cups shredded cheddar cheese
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1/4 cup water
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1/4 cup grated Parmesan cheese
Directions
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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.
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2.
Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers.
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3.
In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30-35 minutes.
Nutrition Facts
1 cup: 239 calories, 9g fat (5g saturated fat), 25mg cholesterol, 500mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 10g protein.
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