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

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4.5 126 161
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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


  • 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 cup: 239 calories, 9g fat (5g saturated fat), 25mg cholesterol, 500mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 10g protein.


  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 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup 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

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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tiffanykorn User ID: 6174400 255543
Reviewed Oct. 17, 2016

"Made this for a work function and it was an odd recipe, but it was quite delicious. It was a hearty meal to feed a bunch of hungry guys. At first we were nervous when it was spaghetti with cream of mushroom soup, but the combo actually made a delicious topping."

shannondobos User ID: 5115022 254146
Reviewed Sep. 15, 2016

"My husband and I really enjoyed this baked spaghetti. My only change I made was to leave out the olives because we aren't fans of them. Next time, to appeal more to the kids I will likely used crushed tomatoes instead of diced because they turned their noses up at the "tomato chunks", and be sure to dice up the peppers smaller than I did."

cheerfuljudy User ID: 8506101 253727
Reviewed Sep. 5, 2016

"Just made this dish, very tasty ?? I would not change a thing."

teriblount User ID: 8530559 253420
Reviewed Aug. 30, 2016

"Great recipe. I used 2 cans of 14 oz. Rotel tomatoes instead of the 28 oz can of diced tomatoes."

jas1906 User ID: 1656127 251947
Reviewed Jul. 27, 2016

"This is the best baked spaghetti! It's great for the family and also perfect for making for others because everyone loves it. Something about it tastes better every time. We like it as the recipe is, but it's also good to mix sausage with the ground beef for a nice twist. Thanks so much for this favorite recipe!"

2124arizona User ID: 845443 249606
Reviewed Jun. 19, 2016

"This is THE ultimate comfort food. Anything baked spaghetti is always good!!"

Psalm127-3 User ID: 7749892 246163
Reviewed Mar. 28, 2016

"gad I love everything about the looks and sound of this, can't wait for a free night"

dcscake_OH User ID: 228890 246131
Reviewed Mar. 27, 2016

"Loved it, but used sausage instead of gr. meat."

springman User ID: 8670103 246116
Reviewed Mar. 27, 2016

"My husband liked this recipe but I didn't care that much for it. But I used canned spaghetti sauce and a can of mushrooms so maybe had I made it according to the recipe it would have been better. Don't know though as I doubt I'll try it again."

Bearzs User ID: 5793819 243822
Reviewed Feb. 14, 2016

"Love This!"

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