Baked Spaghetti I

Baked Spaghetti I

LaDonna 0

"Make this tasty dish ahead of time, and cook it when needed. Allow a little extra cooking time if you make this ahead and refrigerate."

Ingredients 1 h 5 m {{adjustedServings}} servings 490 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 25%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 701 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
  2. In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
  4. Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
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Reviews 551

  1. 756 Ratings

Tricia Winterle Jaeger

I have been making this recipe for years! I have not found a person yet who doesn't like it. DO NOT CHANGE A THING! (Except seasoning it to your liking, i.e., garlic powder, oregano, italian seasoning...) This is not your typical "spaghetti casserole" and it's not meant to be. If you want regular spaghetti then make regular spaghetti. It kills me when people alter everything about the recipe in their reviews. Then it becomes something totally different. Do not substitute the tomatoes for ready-made sauce. You'll lose the whole idea of the recipe! Yes, cream of mushroom soup! It will not be the same with out it. It kind of acts as a sealer to keep the noodles from drying out. Great with garlic bread and even better the next day!


Due to others' reviews, i made some significant additions to the recipe, and it turned out great! With alterations as follows, everyone raved about the dish: I upped the green pepper (used a whole large pepper), used two cans of italian diced tomatoes, added one 8 oz can tomato sauce, almost doubled the mushrooms by using over 1/2 a lb of fresh, added 1 tsp italian seasoning, 1/2 tsp cayenne pepper, 1/4 tsp crushed red pepper; I reduced the cheddar to one cup and added two cups of mozzarella, mixing them together; to the bottom layer of pasta I mixed in 1 jumbo raw egg, 1/2 cup parmasan cheese, and salt and pepper (to form a better "crust"); I had to up the water in the soup a bit (maybe to 1/3-1/2 c) and sprinkled basil, s & p over all. With these complicated sounding but really easy alterations, it was awesome! Served with crusty french bread, cesear salad, and the chocolate pudding pie off this site (see reviews).


Very yummy recipe, but needed some help. Here are the changes I made: Used jarred sauce, mozzarella instead of cheddar and added sliced italian sausage (this was the best addition!). The cream of mushroom soup was a surprise but it really enhanced the flavor. Using the jarred sauce saved a lot of prep time and made this a relatively quick meal.