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Italian Spaghetti Bake Recipe
Italian Spaghetti Bake Recipe photo by Taste of Home

Italian Spaghetti Bake Recipe

Publisher Photo
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.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 16 servings

Ingredients

  • 2 packages (one 16 ounces, one 8 ounces) spaghetti
  • 1-1/2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

Nutritional Facts

1 serving (1 piece) equals 309 calories, 13 g fat (6 g saturated fat), 41 mg cholesterol, 543 mg sodium, 29 g carbohydrate, 2 g fiber, 17 g protein.

Directions

  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).
Originally published as Italian Spaghetti Bake in Taste of Home August/September 2004, p38

Nutritional Facts

1 serving (1 piece) equals 309 calories, 13 g fat (6 g saturated fat), 41 mg cholesterol, 543 mg sodium, 29 g carbohydrate, 2 g fiber, 17 g protein.

Full-Bodied Red Wine

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

Reviews for Italian Spaghetti Bake

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (7)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed Oct. 11, 2011

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

~ Theresa

MY REVIEW
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!

MY REVIEW
Reviewed Aug. 22, 2011

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

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