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Baked Spaghetti Recipe
Baked Spaghetti Recipe photo by Taste of Home

Baked Spaghetti Recipe

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4.5 115
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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
   (153)
RATING DISTRIBUTION
5 Star
 (123)
4 Star
 (17)
3 Star
 (7)
2 Star
 (4)
1 Star
 (2)
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MY REVIEW
Reviewed Aug. 31, 2015

"My entire family Loves this recipe. It is great for multiple meals"

MY REVIEW
Reviewed Aug. 25, 2015

"This recipe is very good with just a few additions, add salt & pepper to taste to the ground beef. Then add garlic to taste. Add 3/4 cup of water to the mushroom soup that you pour over the top layer. And then, cover the top layer with shredded mozzarella cheese along with the Parmesan. I also added fresh cooked mushrooms to the meat/diced tomato mix. Now you go from good to great! This version is tastier and more moist than original."

MY REVIEW
Reviewed Aug. 15, 2015

"Loved it! Used red peppers since I had no green ones and also left out black olives. Would be great for a pot luck or just feeding a group of friends. Keeper!"

MY REVIEW
Reviewed Aug. 9, 2015

"Delicious meal! Good to make ahead for taking meals to people!"

MY REVIEW
Reviewed May. 22, 2015

"Cooked exactly as in recipe and it was delish. A really different take on traditional spaghetti, creamy and smooth taste."

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