Baked Spaghetti I

Baked Spaghetti I

552

"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
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Original recipe yields 8 servings

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Nutrition

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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Directions

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  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

552
  1. 759 Ratings

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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 ...

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 w...

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 crea...