Classic Baked Spaghetti

Total Time
55mins
Prep
25 mins
Cook
30 mins

I looked everywhere for an easy baked spaghetti that did NOT use mushrooms or cream of mushroom soup (husband is allergic). I am happy to say I found it. You could add mushrooms, green pepper, olives, etc. to this dish for added variety, but I like it just the way it is! This makes a great family meal...just add a tossed salad and some garlic bread, and dinner is ready in about an hour.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350.
  2. Cook noodles in boiling water; drain.
  3. Meanwhile, brown ground beef and garlic over medium heat; drain.
  4. Combine browned ground beef, spaghetti sauce, and oregano.
  5. Spray a casserole dish with cooking spray.
  6. Place 1/3 of noodles in bottom of dish.
  7. Top with 1/3 of spaghetti sauce mixture, and 1/3 of cheese.
  8. Repeat twice, ending with cheddar cheese.
  9. Bake at 350 for 25-30 minutes.
Most Helpful

4 5

I made this for bingo this week and it was well received by all, though no one was really WoW'd by it. Some stated it was good. The only changes I made was to use Italian Seasoning in place of the oregano (I used 1 T. instead of 1 tsp. because I doubled the recipe), and used Cheddar cheese for the layers and Mozzarella cheese on top. I made it with whole wheat pasta and canned Hunt's spaghetti sauce with no added sugar. I am sure it would be much better with homemade pasta sauce, but this worked for a quick throw together casserole. Thank you for sharing your recipe with us Angela. I am sure I will make it again sometime with my homemade sauce. Linda

5 5

I made this dish and it was very easy. I did change it up a bit. I used canned spaghetti sauce and added a bit of sugar, oregano, garlic powder, onion powder, Italian seasoning, and crushed red pepper. I used all of those spices (except the sugar) when browning the meat. Also, I didn't have much shredded cheddar but I had shredded mozzarella and sliced mozzarella. The recipe calls for creating three layers and I only had enough sauce to make two. I used the the shredded mozzarella and a bit of shredded cheddar between the two layers and a little bit on top. On top though I covered it with sliced mozzarella. Everything turned out great. The one recommendation that I have it to include more sauce. I would be inclined to use at minimum 10 more ounces if not the full can. When I reheated the left overs I made more sauce and covered it in the sauce before microwaving each plate. Turned out EXCELLENT!!!

5 5

I tend to add extra cheese on top and Italian seasoning in place of the oregano, otherwise I make this recipe as written and it comes out delicious every time! Thanks for a simple change up to a regular spaghetti dinner.