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Loaded Spaghetti Bake

Make this loaded pasta 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

Ingredients

  • 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 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

Directions

  • 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.
  • 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.
  • Bake, uncovered, until casserole is bubbly and cheese is melted, 30 minutes. 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 until heated through and a thermometer reads 165°, 15-20 minutes longer.
Nutrition Facts
1-1/2 cups: 612 calories, 30g fat (14g saturated fat), 80mg cholesterol, 1486mg sodium, 55g carbohydrate (10g sugars, 4g fiber), 29g protein.

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Reviews

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Average Rating:
  • Robin
    Nov 10, 2020

    Excellent casserole to feed a hungry group! Only changes I made were to serve the olives on the side ( hubby HATES them) and I used some crushed garlic croutons instead of cornflakes. Served with a simple green salad and everyone was happy!

  • bnrudy
    Jun 3, 2020

    Your recipe is great for those that like green peppers, I adjusted the recipe because I cannot eat green peppers so for my recipe I followed it except for I used an Anaheim pepper and I've also use an Ortega. I also don't like canned mushrooms so I sauteed fresh mushrooms along with the onions and peppers. I also cook the spaghetti dente I prepare it in the morning if I'm having guest that way I can clean up my mess and just pop it in the oven when we're ready to eat with a nice green salad oh I don't use the Corn Flakes on top sure fresh parmesan cheese at the table. Sometimes I'll put some Italian bread crumbs and brown them just for looks. Thank you so much for the recipe makes dinner easy when you have company

  • eastcoaster
    May 19, 2018

    I always do first-time recipes exactly as written and this was wonderful. The only thing I would add are jalapeno peppers. Makes a lot, I put in 2 dishes and froze one. Excellent!

  • Bakedwithlove
    Oct 10, 2015

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

  • DawnLockhart
    May 25, 2015

    Very rich but oh so good!

  • jonesmr11
    Dec 5, 2014

    Perfect recipe! Excellent! Quite the keeper!

  • AZHobbyFarm
    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.

  • ehume127
    May 23, 2013

    No comment left

  • brat85
    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.

  • WeissVixen
    Feb 2, 2013

    No comment left