- 8 ounces uncooked spaghetti
- 1/2 pound bacon strips, chopped
- 1 medium onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente.
- In a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally; drain. Stir in tomatoes and tomato sauce; bring to a boil.
- Drain spaghetti; transfer to a greased 11x7-in. baking dish. Spread sauce over top. Bake, covered, 40-45 minutes or until bubbly. Yield: 4 servings.
Reviews forSpaghetti with Bacon
"I never knew Spaghetti was made with anything else. I think I was about 12 when I had dinner at a friends house. Noodles and sauce with sausage. I asked what it was, and they said spaghetti. I asked where the bacon was. My parents were from the depression and bacon was cheap. I like it best the next day. Not baked but mixed with the noodles and served. Memories"
"Similar to my grandmother's recipe - but we also saute chopped green pepper with the onion and bacon , and I only cook the bacon until done, not crispy (although my mom likes it that way - and NO turkey bacon - yuk!)Just add a little salt, pepper and celery salt is key. MUCH improved...and no baking. A quick and easy evening meal."
"My family liked this a lot! I almost didn't try it . I did it stovetop without baking. Otherwise I followed the recipe.This is a keeper. It didn't need any other ingredients."
"I got a similar recipe from a friend and we call it German spaghetti. Add cheddar cheese and mushrooms. It's awesome!"
"The bacon in this recipe gave the dish an unusual flavor. It wasn't bad, but really nothing special."
"Bacon added the extra umph to this recipe! Great weeknight dinner for busy nights. I doubled the recipe so I had extras for the next night too."
"Really, really good. I made this today for my mom. I used a chopped clove of garlic when sauteeing the onions, diced tomatoes with chilis inside as one of the sauces, a drop of milk and veg. oil when boiling the noodles, a tsp butter to grease the pan, and last but not least topped it with mozzarella and parmesan in the oven. Tasted a little like bacon pizza, but even better because it's healthier and the red sauce just infiltrated the noodles. I only cooked 20m but then I halved the recipe too. It was luscious! Just creamy, savory, with a hint of smoke from the bacon and subtle heat from the chilis.. Would be a major hit with children I bet. Could sub Salami/Prosciutto for bacon if you want and I think it'd still be good. The only regret I had was I didn't add mushrooms because I think they would've worked well here."
"Great change of pace from regular spaghetti. I also add garlic salt and cayenne pepper sometimes. This one is in my tried and true recipe file."
"My grandmother, Mom and I have used this recipe since I was a child. We cooked it on top of stove and added a bay leaf."
"I made this last week. Will never make a single batch again. It was soooo good. My husband wanted more and we ran out. And it was just the two of us eating it. :0)"