Baked Spaghetti

"I was craving this one day when I didn't feel like going to the trouble of making lasagna. So I looked through several cookbooks but none of the recipes I found really hit me, so I kind of combined a few into this concoction. It's very easy, freezes beautifully! I serve it with Pillsbury breadsticks and some sauteed zucchini & squash."
 
Download
photo by Linajjac photo by Linajjac
photo by Linajjac
photo by Linajjac photo by Linajjac
photo by fawn512 photo by fawn512
photo by Oat57 photo by Oat57
photo by truebrit photo by truebrit
Ready In:
1hr
Ingredients:
7
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350.
  • Break the pasta into 3 inch lengths, then cook according to package directions, rinse& drain.
  • While the pasta is cooking, dice the onion and brown it with the ground beef until no longer pink.
  • Drain any excess grease.
  • Stir the spaghetti sauce and diced tomatoes in with the beef mixture, simmer for a few minutes until thickened.
  • Stir in the pasta, and then stir in the cheddar cheese, mixing until cheese is completely melted.
  • I would suggest using a pasta server to do this, it just works better.
  • Personally, I use the olive oil flavored Pam to grease my baking pan.
  • I usually divide this between 2 8 inch square pans, and I line one with tinfoil so I can freeze it for another night.
  • So, either do that, or put the whole mix into a sprayed 13x9 pan.
  • Bake at 350 for about 15 minutes.
  • Then sprinkle your mozzarella on top and bake for about 15 more minutes or until the mozzarella has melted to your liking.
  • Dig in!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is the best baked spaghetti I ever had. I had to make myself not eat the whole pot of spaghetti. I brung this to a social and there were 3 different types of spagetti on the table but everybody kept coming for mine. Part of me didn't want anyone to eat any of it so I could take it home and eat it myself. Thanks so much for this wonderful and delicious recipe.
     
  2. This is delicious! Easy to make too. Whole family loves it. Thanks for sharing!
     
  3. Love it, the only thing I changed is instead of diced tomatoes w/green peppers i added a can of diced tomatoes w/green chilies. It gives it just a little kick.
     
  4. I’ve been making this for years. Cheesy comfort food. BUT I use 2 jars of Classico sauce. Otherwise it’s really dry & tasteless. I’ve been known to add roasted poblanos for a kick. This time, I used a can of fire roasted tomatoes with garlic. That was nice. The kids LOVE this. It makes a ton. Lasts a couple days. Heats up nice.
     
  5. I just made this for the third time, I think. Didn't make notes the other two times about the amount of spaghetti I used. I cooked about 16oz. this time, but wasn't able to use it all. I would recommend using no more than 13.25 oz. which most boxes contain these days. Mine was a little dry and not quite as tasty as i would have liked. I think I will add some more Italian seasoning or basil next time. I cooked the baked spaghetti about 8 minutes after adding the mozzarella topping- didn't think it needed full 15 minutes.
     
Advertisement

Tweaks

  1. Very simple dinner recipe! I used a can of del monte diced tomatoes (couldn't find w/green pepper and onion). I substituted whole wheat noodles and the ground beef with with a blend of ground turkey/beef from our grocery store. I also added some garlic salt, next time I'll add a little more salt for extra flavor. The recipe made a lot - leftovers were good too!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes