Italian Spaghetti Bake Recipe

4.5 18 18
Italian Spaghetti Bake Recipe
Italian Spaghetti Bake Recipe photo by Taste of Home
Publisher Photo

Italian Spaghetti Bake Recipe

Read Reviews
4.5 18 18
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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 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

Directions

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

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

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Reviews forItalian Spaghetti Bake

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AmyLC User ID: 6982490 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."

MY REVIEW
jkl337 User ID: 1475537 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."

MY REVIEW
lurky27 User ID: 1251896 148879
Reviewed Oct. 11, 2011

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

~ Theresa"

MY REVIEW
Beachsidelcb User ID: 1106141 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!"

MY REVIEW
Rnda User ID: 5829309 148878
Reviewed Aug. 22, 2011

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

MY REVIEW
mwnyy User ID: 5613201 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."

MY REVIEW
MJinATL User ID: 3778776 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."

MY REVIEW
Rockamama User ID: 1263362 143177
Reviewed Aug. 18, 2011

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

MY REVIEW
nmharleyrider User ID: 5592544 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."

MY REVIEW
happylady13 User ID: 3413906 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."

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