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Baked Spaghetti

Every time that I make this cheesy baked spaghetti, I get requests for the recipe. It puts a different spin on pasta and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. —Ruth Koberna, Brecksville, Ohio
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    12 servings

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 tablespoon butter
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 teaspoons dried oregano
  • 1 pound ground beef, browned and drained, optional
  • 12 ounces spaghetti, cooked and drained
  • 2 cups shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/4 cup water
  • 1/4 cup grated Parmesan cheese

Directions

  • In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes.
  • Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers.
  • In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30-35 minutes.

Test Kitchen Tips
  • To prevent pasta from sticking together when cooking, use a large pot and 3 quarts of water for each 8 ounces of pasta you plan to cook. Add 1 tablespoon cooking oil to the water. (This also prevents boiling over.) Bring the water to a full rolling boil before stirring in the pasta. Stir several times to separate the pasta until the water returns to a boil.
  • You can convert any recipe from 13x9 to 8x8—here's how.
  • Nutrition Facts
    1 cup: 239 calories, 9g fat (5g saturated fat), 25mg cholesterol, 500mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 10g protein.

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    Reviews

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    Average Rating:
    • Susan
      Oct 6, 2020

      No comment left

    • resalee
      Jul 21, 2020

      A nice change from the usual spaghetti dinner. I had fresh mushrooms that needed to be used so I chopped them up and put them in the onion and pepper saute. My family really likes cheese so I doubled the amount of Parmesan on the top. This will definitely go into the recipe rotation!

    • Adele
      Jun 23, 2020

      I will definitely make this. I like every single ingredient in this, so I fail to see why I wouldn't like it.

    • AmyE007
      Jun 13, 2020

      Tasty, hearty, filling...different enough to not seem like any other pasta dish. Don't have veggie vans, then cut things small and they really won't notice. Like the idea to next time add pepperoni. Probably will double the parmesan on top.

    • Debi
      Apr 11, 2020

      I found this recipe when I ordered my first Taste of home recipe file. It is easy , filling and we love the taste. This has been a family favorite for years. It is just now just my husband and I now and I have found to with freeze well in foil baking dishes.

    • ralphhenry45
      Mar 4, 2020

      I first made this spaghetti recipe when it came out in my first Taste of Home magazine. It became a favorite, and years later, it remains so. The taste is fresh and not overpowered by spaghetti sauce. It's a keeper!

    • CarolWelch9647
      Oct 29, 2019

      I have made this dish for years. I don’t like olives so I leave them out. I love this dish because it doesn’t taste like spaghetti. It’s just plain good

    • muffbear74
      Oct 25, 2019

      Was just ok. Won’t make again.

    • Linda
      May 24, 2019

      No comment left

    • Vicki
      Apr 5, 2019

      This is yummy!