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Loaded Spaghetti Bake

 Loaded Spaghetti Bake
“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
8 ServingsPrep: 25 min. Bake: 30 min.


  • 12 ounces uncooked spaghetti
  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.
  • Bake, uncovered, 30 minutes or until bubbly and cheese is melted. Let

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Loaded Spaghetti Bake (continued)

Directions (continued)

  • stand 5 minutes before serving. Yield: 8 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.