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Italian Spaghetti Bake Recipe

Italian Spaghetti Bake Recipe

This hearty casserole recipe makes two large baking dishes. The tasty layers of meat sauce, spaghetti and gooey cheese are sure to appeal to pizza-loving kids…and adults. You'll bring home empty pans when you take this to a potluck. —Janice Fredrickson, Elgin, Texas
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:16 servings


  • 2 packages (one 16 ounces, one 8 ounces) spaghetti
  • 1-1/2 pounds ground beef
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 cans (15 ounces each) tomato sauce
  • 1 package (8 ounces) sliced pepperoni
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese


  • 1. Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti.
  • 2. Spoon 1 cup meat mixture into each of two greased 13-in. x 9-in. baking dishes. Layer with spaghetti and remaining meat mixture. Sprinkle with cheeses.
  • 3. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until heated through.
  • 4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Yield: 2 casseroles (8 servings each).

Nutritional Facts

1 each: 415 calories, 18g fat (8g saturated fat), 57mg cholesterol, 841mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 25g protein .

Reviews for Italian Spaghetti Bake

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AmyLC 119363
Reviewed Dec. 19, 2012

"I took this to a church pot luck and the platter came back empty! I'm making this for the second time later this week. My three young boys love it."

jkl337 85984
Reviewed Jul. 30, 2012

"I omit the green peppers and use fresh mushrooms but otherwise follow the recipe. It is a hit whenever i serve it and has a wonderful flavor."

lurky27 148879
Reviewed Oct. 11, 2011

"This recipe is okay. I just personally prefer more sauce with my spaghetti.

~ Theresa"

Beachsidelcb 206322
Reviewed Aug. 30, 2011

"Like the idea of a dish I can put away in the freezer for another time or as a gift for a new mom. I needed to cook the entire recipe for my family (very large family). A little dry so might add to the sauce the next time. I Look for suggestions from others so appreciate the comments made on variations. Relax mailladyrr!"

Rnda 148878
Reviewed Aug. 22, 2011

"Loved it!!! To Mailladyrr: And how did you like it? Phew!!"

mwnyy 136398
Reviewed Aug. 18, 2011

"My hubby loves pasta dishes, this one is a good one, make a few adjustments, add mushrooms, it's different and tasty."

MJinATL 85983
Reviewed Aug. 18, 2011

"We make a version of this but we also add Italian hot sausage in addition to the hamburger meat and some sliced green olives and green pepper."

Rockamama 143177
Reviewed Aug. 18, 2011

"Didn't care for the addition of pepperoni. Otherwise just okay."

nmharleyrider 119334
Reviewed Aug. 18, 2011

"Never saw bell pepper in my mom's 'gravy' or in my grandmother's either. It changes the flavor of the sauce in something more New Orleans than Italian. Other than that, was an OK recipe, the pepperoni being interchangeable with whatever you have on hand; Italian sausage, ground turkey, ground beef, ground veal and the like. plenty of sauce for me but then Italians don't over-sauce their pasta."

happylady13 206321
Reviewed Aug. 18, 2011

"My grandmother was Italian and she made the best pasta sauce. I will try this recipe but would use Italian hot or mild sausage instead of the pepperoni."

helengandini 143170
Reviewed Aug. 18, 2011

"my husband is from ITALY and when we go to ITALIAN restaurants w/chef's from italy they say we can't cook for americans the way we cook for italians.italians only use a small amount of sauce."

Laves_girl 136397
Reviewed Mar. 21, 2011

"Yum! I did add some undrained canned diced tomatoes after reading other's comments about not enough tomato sauce. Next time I will try this with sausage in addition to the beef."

jdrtgain40 136395
Reviewed Sep. 24, 2010

"I can't wait to make this Italian Spaghetti Bake, it sounds so good. We are always having Pot Luck Dinners and this would be wonderful."

resm2007 136164
Reviewed Sep. 23, 2010

"I plan to make this recipe, and make the meatballs as shown in the picture, and place on top."

desert rat 63609
Reviewed Sep. 23, 2010

"I agree that it looks like meatballs on top.

I'll try this, but the amount of tomato sauce seems skimpy. It will probably need adjustments."

olsonbarb 136392
Reviewed Sep. 23, 2010

"Question, the picture looks like meatballs but the directions don't indicate that?"

keekerjams 136390
Reviewed May. 20, 2010


Spiffy64 136161
Reviewed May. 9, 2010

"i love this and my friend made it together and both our familys loved it-even the picky eaters! i've even used my own recipe for the sauce and done it in the turns out great everytime!"

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Wine Pairings

Medium-Bodied Red Wine

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