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Two-Cheese Spaghetti Bake Recipe
Two-Cheese Spaghetti Bake Recipe photo by Taste of Home

Two-Cheese Spaghetti Bake Recipe

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Janet Knorr GOLDEN, ILLINOIS My kids and grandkids love this cheesy pasta dish. I prepare it at least once a month, but it’s especially good during cooler months.
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 6 ounces uncooked spaghetti, broken into thirds
  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1/4 cup chopped onion
  • 1 jar (14 ounces) spaghetti sauce
  • 2 tablespoons butter
  • 4 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup evaporated milk
  • 1/3 cup water
  • 4 ounces process cheese (Velveeta), cubed, divided
  • 2 tablespoons grated Parmesan cheese

Nutritional Facts

1 cup equals 409 calories, 19 g fat (10 g saturated fat), 74 mg cholesterol, 829 mg sodium, 36 g carbohydrate, 2 g fiber, 25 g protein.

Directions

  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add spaghetti sauce; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; stir into beef mixture. Set aside.
  2. In a small saucepan, melt butter. Stir in flour and salt; gradually stir in milk and water. Bring to a boil; cook and stir until thickened and bubbly. Add 1/2 cup process cheese and Parmesan cheese; stir until melted.
  3. Spread half of the spaghetti mixture into a greased 11-in. x 7-in. baking dish. Cover with cheese sauce; top with remaining spaghetti mixture and process cheese.
  4. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
Originally published as Two-Cheese Spaghetti Bake in Country October/November 2008, p51

Nutritional Facts

1 cup equals 409 calories, 19 g fat (10 g saturated fat), 74 mg cholesterol, 829 mg sodium, 36 g carbohydrate, 2 g fiber, 25 g protein.

Reviews for Two-Cheese Spaghetti Bake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 16, 2010

I would cut the cheese in half.

MY REVIEW
Reviewed Oct. 6, 2010

Hubby loved this and declared it a keeper. My half had no meat (my preference), and I thought it was too cheesy. Maybe if I had eaten it as written I would have liked it better

MY REVIEW
Reviewed Feb. 8, 2010

i made a review but i give it a 5 star rating in my book tonya

its a 5 star rating for me

savannah tennessee

MY REVIEW
Reviewed Feb. 8, 2010

I am fixing to make this recipe for the 2nd time and I can say its so good very creamy right in the middle layer man its good. Its even better than regualr boring spaghetti..

tonya from savannah tennessee

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