Spaghetti Bake

Spaghetti Bake

3 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
Recipe by  Kates

“My mother used to make this as an alternative to regular spaghetti. Everyone adores this hearty dish and can't get enough! A staple in our home.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
  3. Heat a large skillet over medium heat; cook and stir onion and bell pepper until tender, about 5 minutes. Transfer vegetables to a large bowl. Return skillet to stove top and increase heat to medium-high. Cook and stir ground beef in skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to the same bowl as the vegetables.
  4. Stir spaghetti, spaghetti sauce, Cheddar cheese, cream of mushroom soup, mushrooms, olives, oregano, and sugar into beef mixture. Pour spaghetti mixture into prepared baking dish and sprinkle with mozzarella cheese and Parmesan cheese.
  5. Bake in preheated oven until bubbly and hot, about 45 minutes.

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Reviews (3)

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I winced a little when I added the cream of mushroom soup to this recipe...I actually really like cream of mushroom soup in certain dishes, but I just didn't think it would be right in this dish. Surprisingly -- it was ok. However, the recipe was really missing something. If I were to make it again, I would cut down on the cheddar cheese a little (even though I'm a cheese was a bit much, and it made the consistency of the spaghetti a little off), use a little less pasta (maybe even half), and add more seasonings -- like garlic, black pepper, etc. I might even try adding about a half a pound of Italian sausage for a little more flavor. Overall, the dish was okay, but it was just a little too bland and boring for the expense of the ingredients. If I make it again, I will tweak it significantly. Thanks for a good base, though.

Shan Spaff

Shan Spaff

I absolutely loved this dish. I would probably add garlic salt for a bit more flavor. I added a red bell pepper as well as a green, and I'm glad I did; it added just a hint of sweetness. The thing that really sold me on this, though, was how filling it was. I made the pan for my husband and me, and it lasted us almost a whole week. So, just a few tweaks to serve personal taste, and this is a fantastic and filling meal.



Made this dish for a party... It was hit! The mushroom soup really makes the sauce rich. I make baked spaghetti a lot but the changes this recipe suggest were great.

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Amount Per Serving (6 total)

  • Calories
  • 928 cal
  • 46%
  • Fat
  • 38.8 g
  • 60%
  • Carbs
  • 98.7 g
  • 32%
  • Protein
  • 44.7 g
  • 89%
  • Cholesterol
  • 109 mg
  • 36%
  • Sodium
  • 1912 mg
  • 76%

Based on a 2,000 calorie diet



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Baked Spaghetti


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Basic Baked Spaghetti