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Three-Cheese Spaghetti Bake

 Three-Cheese Spaghetti Bake
"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."
6-8 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.
  • 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.

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Three-Cheese Spaghetti Bake (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.