Baked Spaghetti Recipe

4.5 129 164
Baked Spaghetti Recipe
Baked Spaghetti Recipe photo by Taste of Home
Publisher Photo

Baked Spaghetti Recipe

Read Reviews
4.5 129 164
Publisher Photo
Every time that I make this cheesy dish, I get requests for the recipe. It puts a different spin on spaghetti and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. —Ruth Koberna, Brecksville, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 tablespoon butter
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 teaspoons dried oregano
  • 1 pound ground beef, browned and drained, optional
  • 12 ounces spaghetti, cooked and drained
  • 2 cups shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/4 cup water
  • 1/4 cup grated Parmesan cheese

Directions

In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes.
Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers.
In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.
Originally published as Baked Spaghetti in Taste of Home April/May 1994, p39

Nutritional Facts

1 cup: 239 calories, 9g fat (5g saturated fat), 25mg cholesterol, 500mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 10g protein.

  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 tablespoon butter
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 teaspoons dried oregano
  • 1 pound ground beef, browned and drained, optional
  • 12 ounces spaghetti, cooked and drained
  • 2 cups shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/4 cup water
  • 1/4 cup grated Parmesan cheese
  1. In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes.
  2. Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers.
  3. In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.
Originally published as Baked Spaghetti in Taste of Home April/May 1994, p39

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Reviews forBaked Spaghetti

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CoriFerguson User ID: 3638152 269815
Reviewed Jul. 22, 2017

"This great recipe is a "go to" whenever we have company. I make it in the morning and put in the fridge until I'm ready to pop it in the oven. I can spend more time with my guests and less time fussing in the kitch. Its always a hit and often requested by return guests."

MY REVIEW
BeckyJCarver User ID: 59111 260478
Reviewed Jan. 29, 2017

"I have been making this recipe for many many years. I take it to potlucks, reunions, funerals, Christmas parties - you name it! It always gets rave reviews. I just made this for a church function but added pepperoni to it and everyone loved it."

MY REVIEW
CarolWelch9647 User ID: 7701110 258550
Reviewed Dec. 24, 2016

"One of my very favorite recipes. Doesn't taste like spaghetti - when you say "spaghetti" people usually turn their nose up but not after they taste this dish. I leave out the olives"

MY REVIEW
tiffanykorn User ID: 6174400 255543
Reviewed Oct. 17, 2016

"Made this for a work function and it was an odd recipe, but it was quite delicious. It was a hearty meal to feed a bunch of hungry guys. At first we were nervous when it was spaghetti with cream of mushroom soup, but the combo actually made a delicious topping."

MY REVIEW
shannondobos User ID: 5115022 254146
Reviewed Sep. 15, 2016

"My husband and I really enjoyed this baked spaghetti. My only change I made was to leave out the olives because we aren't fans of them. Next time, to appeal more to the kids I will likely used crushed tomatoes instead of diced because they turned their noses up at the "tomato chunks", and be sure to dice up the peppers smaller than I did."

MY REVIEW
cheerfuljudy User ID: 8506101 253727
Reviewed Sep. 5, 2016

"Just made this dish, very tasty ?? I would not change a thing."

MY REVIEW
teriblount User ID: 8530559 253420
Reviewed Aug. 30, 2016

"Great recipe. I used 2 cans of 14 oz. Rotel tomatoes instead of the 28 oz can of diced tomatoes."

MY REVIEW
jas1906 User ID: 1656127 251947
Reviewed Jul. 27, 2016

"This is the best baked spaghetti! It's great for the family and also perfect for making for others because everyone loves it. Something about it tastes better every time. We like it as the recipe is, but it's also good to mix sausage with the ground beef for a nice twist. Thanks so much for this favorite recipe!"

MY REVIEW
2124arizona User ID: 845443 249606
Reviewed Jun. 19, 2016

"This is THE ultimate comfort food. Anything baked spaghetti is always good!!"

MY REVIEW
Psalm127-3 User ID: 7749892 246163
Reviewed Mar. 28, 2016

"gad I love everything about the looks and sound of this, can't wait for a free night"

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