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Baked Spaghetti Recipe
Baked Spaghetti Recipe photo by Taste of Home

Baked Spaghetti Recipe

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4.5 101
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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

Ingredients

  • 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 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.

Directions

  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 13-in. x 9-in. baking dish. Layer with half of the vegetable mixture and 1 cup of 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

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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Baked Spaghetti

AVERAGE RATING
   (139)
RATING DISTRIBUTION
5 Star
 (111)
4 Star
 (16)
3 Star
 (7)
2 Star
 (3)
1 Star
 (2)
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MY REVIEW
Reviewed Mar. 13, 2015

"I fixed this last night for supper and it was absolutely DELICIOUS !!!!! I would have never thought that cream of mushroom soup on top of baked spaghetti would be good. It was a big hit at my house. :)"

MY REVIEW
Reviewed Mar. 12, 2015

"YUM!! I also don't like canned soup, I make a white sauce & add LOTS of mushrooms. I eliminate the green peppers and olives, just my preference."

MY REVIEW
Reviewed Mar. 12, 2015

"This was delish!! LaHolm, you can use a simple white sauce (flour, milk, butter) instead of the canned soup."

MY REVIEW
Reviewed Mar. 12, 2015

"Fabulous , easy recipe and I gave it 5 stars because I copied & printed about ten of the reviews with variations on the theme. Incredibly useful for the basic recipe and variations to suit my mood or the spices and meats I have on hand."

MY REVIEW
Reviewed Mar. 12, 2015

"This is my #1 favorite recipe that I ever found in ToH magazine. I made it all the time when my kids were growing up. However, the original recipe called for whole, not diced tomatoes. I don't know why they changed it - I've made it both ways and prefer it the way the recipe was originally written. I add a little granulated garlic, and I also use fresh mushrooms and saute them over med-high heat until they get a little color. Ground turkey works great, too. Love love love this recipe."

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