Spaghetti Bake With Meat Sauce & 3 Cheeses

READY IN: 1hr 20mins
Recipe by HEP MEP

I made this this week and we all liked it. It's from The Big Book of Casseroles by Maryana Vollstedt. I substituted ground chicken for the beef,used linquini, and upped the herbs to a half teaspoon each.The pasta absorbs the sauce while baking so it is really tasty.

Top Review by Bliss

I'm going to have to add stars later. I was piddling, and overcooked it, so it was a "tad" dry and hard. It had a nice taste, but I think it would have had a nicer taste had I removed it about 15 min. sooner. I did cook the spaghetti first, and I added the mushrooms into the sauce. When I was taste testing before baking, the sauce was delicious. I would guess that I would rate this 4-5 stars based on my "pre-burn", but I plan on doing it again, and making sure it comes out on time.

Ingredients Nutrition

Directions

  1. Preheat oven to *350.
  2. In a large skillet over medium heat, saute meat, onion, mushrooms and garlic ( I added the mushrooms later with the sauce) until meat is no longer pink and veggies are tender.Add oil if needed.
  3. Stir in tomatoes, tomato sauce, parsley, and seasonings. Simmer, uncovered, until slightly thinckened - about 15 minutes.
  4. Combine meat sauce and spaghetti in a 4 quart casserole dish lightly coated with cooking spray or oil and mix thoroughly.
  5. Top with cheeses.
  6. Bake, uncovered, until bubbly, 50 to 55 minutes. Let stand ten minutes before serving.

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