Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This recipe is one of my Mom's favorites to make for my husband and my 4 yr old son when we come to visit. They gobble it up!

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Cook spaghetti according to directions on box. (I suggest buying actual spaghetti, not thin spaghetti or angel hair because you need a hearty noodle.) Drain and set aside.
  3. Meanwhile, in large stock pot add oil and brown onions until soft. Add beef and brown. DO NOT DRAIN FAT, this is needed for the flavor. (If you must use regular ground beef (80/20 fat) drain 1/2 the fat only. I like ground round or ground sirloin.) Add salt, pepper and tomato sauce. Blend well. Add cooked spaghetti. Toss well. Then add 4 cups of cheese and mix well. Pour into greased 15x10x2 or larger pan and top with remaining 2 cups of cheese. Bake 20-30 minutes, or until bubbly. Remove from oven and allow to stand 5 minutes to firm up then ENJOY!
Most Helpful

Was pretty yummy. Used about half the amount of meat (80/20) and for our own tastes need to fully drain the fat. The extra cheese melting at the end gave us plenty of grease. Added some garlic and garlic pepper. Made excellent leftovers for cold lunches minus the grease. we blotted some out after reheating whole dish. Thanks betsypower!

Chef GreanEyes July 06, 2013

Loved it! I added pepperoni and 1 tbl chili powder to give it some kick. I also only used about 1/4 of an onion, diced (my husband can't tolerate a lot of onions). I will make again,soon!

Charlotte in North Carolina January 08, 2008

This made a very good meal. I made it exactly as the recipe stated, but next time will tweak it a little bit to add extra flavor...such as with bell pepper and garlic. It makes a beautiful presentation right out of the oven, and holds its shape beautifully on a plate. Very good, will be making this again. May try cutting the recipe in half next time because it really does make a lot. I wonder if this would freeze well if frozen in single servings. I've never tried to freeze cooked pasta...hmmmm. Thanks, Betsy for a terrific recipe! Now if I can figure out how to post the

txgammi January 06, 2008