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

Loaded Spaghetti Bake Recipe

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“Make this versatile recipe your own, everyone loves it! It's also great made with leftover chicken from the previous night's dinner. You might prefer another hard cheese for the Parmesan…or just go with the cheddar and cornflake crumbs.” Marian Pappas - Lake Stevens, Washington
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 8 servings


  • 12 ounces uncooked spaghetti
  • 1 pound lean ground beef (90% lean)
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 jar (26 ounces) spaghetti sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 carton (10 ounces) refrigerated Alfredo sauce
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup cornflake crumbs

Nutritional Facts

1-1/2 cups equals 612 calories, 30 g fat (14 g saturated fat), 80 mg cholesterol, 1,486 mg sodium, 55 g carbohydrate, 4 g fiber, 29 g protein.


  1. Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, mushrooms and olives. Drain spaghetti; add to skillet.
  2. Transfer to a greased 13x9-in. baking dish. Sprinkle with 1 cup cheddar cheese. In a small bowl, combine the soup, Alfredo sauce and Parmesan cheese; spread over cheddar cheese. In another bowl, combine cornflake crumbs and remaining cheddar cheese; sprinkle over the top.
  3. Bake, uncovered, 30 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.
    Freeze option:Cover and freeze casserole for up to 3 months.To use, remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through and a thermometer reads 165°.
    Yield: 8 servings.
Originally published as Loaded Spaghetti Bake in Simple & Delicious March/April 2009, p35

Nutritional Facts

1-1/2 cups equals 612 calories, 30 g fat (14 g saturated fat), 80 mg cholesterol, 1,486 mg sodium, 55 g carbohydrate, 4 g fiber, 29 g protein.

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Reviewed Oct. 10, 2015

"Thumbs up!!!! My family loved it!!!"

Reviewed May. 25, 2015

"Very rich but oh so good!"

Reviewed Dec. 5, 2014

"Perfect recipe! Excellent! Quite the keeper!"

Reviewed Dec. 23, 2013

"Very filling. I froze the uneaten half of the recipe for another dinner. I will make this again, but will make sure the noodles are not quite as done."

Reviewed Feb. 9, 2013

"This is soooooo good. My mom even liked it a lot. I usually know when she likes a dish because she will finish her plate, if she doesn't like it then she will usually eat just half of the dish. Next time I might try adding sauted spinach as well. This will definitely go into my recipe box. I really like the creamy smooth taste to the dish."

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