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Three-Cheese Spaghetti Bake Recipe

Three-Cheese Spaghetti Bake Recipe

"My son Holden and I created this mild casserole that is such a hit there are never any leftovers," reports Laura Linder of Kenedy, Texas. "We serve it with a green salad and garlic bread."
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:6-8 servings


  • 1 package (16 ounces) spaghetti
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup grated Romano cheese
  • 3 eggs, lightly beaten
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  • 3-1/2 cups spaghetti sauce


  • 1. Cook spaghetti according to package directions; drain. Transfer to a large bowl. Add 1 cup mozzarella cheese, Parmesan, Romano, eggs, oil, garlic powder, salt and pepper.
  • 2. Press into a greased 13-in. x 9-in. baking dish. Top with spaghetti sauce. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer or until heated through and cheese is melted. Yield: 6-8 servings.

Nutritional Facts

1 serving (1 cup) equals 472 calories, 17 g fat (8 g saturated fat), 112 mg cholesterol, 900 mg sodium, 54 g carbohydrate, 3 g fiber, 25 g protein.

Reviews for Three-Cheese Spaghetti Bake

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Reviewed Aug. 2, 2013

"My entire family-including my very picky 4 year old son- love this recipe. I add Italian style meatballs to it. I thaw them and add them on top of the spaghetti sauce and then add more spaghetti sauce and it takes 35 minutes to cook- covered. Very yummy!"

Reviewed Aug. 4, 2012

"This spaghetti bake was a huge hit with my family. Followed it completely and added mushrooms and it turned out awesome!"

Reviewed Jul. 9, 2012

"This was excellent and so easy! I added some Italian seasoning with the other seasonings and it turned out great. Will make this again."

Reviewed Feb. 28, 2011

"I've made this several times for people. What's great about it is you can cut in individual portions and freeze. Great for couple with newborns."

Reviewed Nov. 13, 2010

"Very easy to make. My two picky kids liked it and asked for seconds."

Reviewed Nov. 28, 2009

"This is now a family favorite! Delicious and easy to put together. Not often that there is any left over, but when there is, it is so good the next day too!"

Reviewed Nov. 12, 2009

"My family loves this!! I divide it into 2 8x8 pans. One pan goes into the freezer for another day, one pan goes into the oven. Sometimes I even double it & put 3 8x8 pans in the freezer."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.