Loaded Spaghetti Bake Recipe
Loaded Spaghetti Bake Recipe photo by Taste of Home
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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: 612 calories, 30g fat (14g saturated fat), 80mg cholesterol, 1486mg sodium, 55g carbohydrate (10g sugars, 4g fiber), 29g 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

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Bakedwithlove User ID: 8182776 234323
Reviewed Oct. 10, 2015

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

DawnLockhart User ID: 3466471 226927
Reviewed May. 25, 2015

"Very rich but oh so good!"

jonesmr11 User ID: 1438192 214044
Reviewed Dec. 5, 2014

"Perfect recipe! Excellent! Quite the keeper!"

AZHobbyFarm User ID: 7249985 143729
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."

brat85 User ID: 4823464 143728
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."

BeJoWo User ID: 5001979 210641
Reviewed Aug. 2, 2012

"Loved it!!!"

dewflop User ID: 216755 163100
Reviewed Mar. 8, 2012

"I made this last night. Wonderful!!! I used jarred alfredo sauce instead of refrigerated because ofwhat was on hand. I will be making this again!"

roberta_wltr User ID: 3138627 98670
Reviewed Feb. 1, 2012

"I have made this recipe alot. It is one of my favotite spaghetti dishes."

danies User ID: 3598992 180989
Reviewed Dec. 27, 2011

"Very Very Good Love The Alfredo chicken soup Layer.I Did Not Put The Mushrooms( I Don't Like Canned Mushrooms) I Didn't Put The Cornflakes On Top I Don't think It Needs It.Makes a lot I Will Cut In Half Cause It Is Me and My Husband.But We Had Leftovers For Couple Of Days.But It Is Very Good.Will Make Again."

theresahill User ID: 6140480 163094
Reviewed Oct. 11, 2011

"My whole family loved it. Very easy to make."

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