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Baked Spaghetti Recipe
Baked Spaghetti Recipe photo by Taste of Home

Baked Spaghetti Recipe

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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 turkey or beef, browned and drained, optional
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    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

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
   (127)
RATING DISTRIBUTION
5 Star
 (104)
4 Star
 (13)
3 Star
 (6)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
Reviewed Jun. 19, 2014

I made this for my family tonight and this was delicious..Thank you for the receipe

MY REVIEW
Reviewed Jun. 10, 2014

I will try this particular recipe, but I have made one very similar and only takes 20 min on top of stove. After step 1 I add one can of beef broth with the diced tomatoes (I have used stewed also but I use my one hand blender to break up the tomatoes so they are not so chunky), no need to add water, when it comes to a boil I add uncooked bow tie pasta right into the pan (about 1 1/2 C. or so and cook for 10 min until pasta is done, then add 1/4 C grated cheese. No need to bake. I don't use cream soup or olives but every one I have made this for loves it.

MY REVIEW
Reviewed Jun. 10, 2014

I have been making baked spaghetti for years. Umm good!

MY REVIEW
Reviewed Apr. 6, 2014

longstanding family favorite - lost the recipe and am glad to have found it again!

MY REVIEW
Reviewed Mar. 12, 2014

I love this recipe but I put spaghetti sauce in mine. We like it much better with the sauce.

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