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    You are in: Home / Recipes / Baked Spaghetti Recipe
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    Baked Spaghetti

    Baked Spaghetti. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Impera_Magna's Note:

    I love making this recipe and people love polishing it very quickly. I like that you can make it before you need it and clean up the kitchen! Then, take it out of the frig and pop it in the oven... et voila! Great for covered dish/potluck dinners; travels well--and even yummy when reheated. Enjoy! (Recipe from ex-MIL)

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    Units: US | Metric


    1. 1
      Cook spaghetti according to pkg directions; drain.
    2. 2
      Place in lightly greased 8x8-inch baking dish; top with grated cheese.
    3. 3
      In Dutch oven, brown meat, onion, and garlic until meat is cooked, stirring to crumble; drain.
    4. 4
      Stir in tomato sauce, ketchup, Worcestershire, mushrooms, and seasonings; simmer 5 minutes, stirring often.
    5. 5
      Pour over spaghetti, spreading evenly.
    6. 6
      Cover tightly with foil and refrigerate overnight.
    7. 7
      Bake uncovered at 350° for 25-30 minutes.
    8. 8
      Recipe is easily doubled.

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    Ratings & Reviews:

    • on April 11, 2011


      I didn't really care for this recipe. I think the worcestershire sauce was probably what turned me off, it was a little too tangy. I was expecting it to be a little creamier than it was, it actually turned out to be a pretty thin sauce. I don't think I'll be making this recipe again.

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    • on November 20, 2008


      This has a delicious tangy flavor! I made this as written. I should have tasted the sauce first before adding the salt, because I wouldn't hve added it..... my fault. The worcestershire adds enough salt that you really don't need any extra. I sprinkled a little extra cheddar on the top just before baking. Thanx for a new spaghetti recipe!

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    • on June 01, 2008


      Easy and delicious make-ahead meal! I doubled the recipe to take to a potluck after church and ended up with a 9x13 plus a bread pan's worth. I loved that I could make this the night before instead of getting up early and cooking before getting ready to leave in the morning. I broke the spaghetti into quarters to make getting it out of the pan in a food line easier. As a personal preference, I might reduce the worcestershire sauce a bit next time, but everyone loved the dish as-is and it was a hit at the potluck!

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    Read All Reviews (4)


    Nutritional Facts for Baked Spaghetti

    Serving Size: 1 (288 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 577.7
    Calories from Fat 272
    Total Fat 30.2 g
    Saturated Fat 13.1 g
    Cholesterol 109.6 mg
    Sodium 1443.6 mg
    Total Carbohydrate 43.6 g
    Dietary Fiber 3.4 g
    Sugars 12.7 g
    Protein 33.0 g

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