By Kim D. on March 20, 2004
Photo by Pam-I-Am
Photo by Pam-I-Am
"This is an easy, yet very tasty spaghetti casserole, which reminds me of the spaghetti they used to serve us in elementary school. I loved their spaghetti! I normally only brought my lunch, but not on spaghetti day!"
Serving Size: 1 (277 g)
Servings Per Recipe: 6
"I made this and we enjoyed this dish immensely. I did switch the green bell pepper for a poblano pepper. This was very tasty and we will make this again. Thanks for posting a great, super fast and easy recipe!"
"This recipe is so easy and very tasty too! I added a can of diced tomatoes the second time I made it and will make it that way on the future. Thanks for posting!"
"Excellent! I didn't change any of the ingredients or amounts. The only thing I did do different was stir in a few spoonfuls of the sauce into the pasta before baking it.
I loved it, my husband loved it, the kids ate it, and there were no leftovers!"
"I have been making this for a year and my whole family loves it-kids included! The added spices make this dish quite a few cuts above most baked spaghetti recipes. The only change I make regulary is to double the tomato sauce, oregano and garlic. (We like it more saucy than the original recipe comes out.) The addition of kidney beans is fantastic."
"This was our "introduction" to baked spaghetti - and we're hooked! This recipe is so easy, and so popular! I've made this about 6 times - never the same way twice! And they've all been hits. You really can't mess it up (although I did get a little heavy on the garlic once)! When I'm lazy, I just use spaghetti sauce, but using the ingredients does taste better! Thanks a bunch! This one's a home run at our table!"
"This is the best recipe I have made on Recipezaar so far. I have some difficulty cooking and this recipe turned out beautifully. Even my two year old loved it! I used barilla plus pasta and used red peppers instead. Thank you from the bottom of my heart for an easy, yet very tasty dish! I just wanted to add an update saying that I froze this recipe and then reheated in the oven. Turned out beautifully again!"
"I made this ahead, froze it, and then pulled it out one night when I didnâ€™t have time to make a meal from scratch. This froze nicely, and was delicious when I pulled it from the oven! I followed the recipe, except for using ground turkey in place of beef, and using red, yellow and green bell peppers. I thawed in the fridge all day, then baked it at 425 for about 40 minutes. DH loved it. Thanks!"
"I started making this the other day but found out that I didn't have any tomato sauce. I added a can of sloppy joe sauce instead and used a mexican blend shredded cheese. After it was all put together, I refrigerated it and the babysitter heated it up the next day. My stepson LOVED it so much, his mom called and asked for the recipe. Thank you for a very kid friendly meal!"
"I must say this is absolutely the best baked spaghetti I've ever tasted! As the first reviewer did, I too added a can of sliced mushrooms and also sliced olives, and a little fresh basil. My family loved it and I will definitely be making this again!"
"This was so easy to make and everyone liked the recipe. I made it exactly as written with the addition of some sliced mushrooms. I would of preferred a stronger Oregano flavor and maybe a little basil added to it. I will definitely make it again. Thank you."
"Dangerously delicious! I had poblanos on hand so used those in place of the bell peppers. Also added some chipotle powder along with the chili powder because we like a lot of heat. Very, very good - thumbs up all around the table :)"
"This recipe was absolutely amazing and easy!! Even my 2 year old absolutely loved it. The only thing i did was add slightly more sauce."
"I didn't have bell pepper or Monterey jack cheese. Other than that I made the recipe as is."
"Excellent & EZ! I halved the recipe and baked in a 8" pie plate. Makes for a nice presentation. <br/>I used a heaping measure of chili powder, oregano, and cumin also a dash of cayenne. Subbed red bell pepper and some minced serrano chili pepper for heat. A mix of sharp cheddar and pepper jack cheeses. We really loved this! Thanks Kim D."
"I made this with no meat. I wanted a make-ahead spaghetti casserole that I could serve with barbecued chicken for a party. I used a pound of spaghetti instead of 8 oz. I used a 14.5 oz can of tomato sauce, and a 14.5 oz can of diced tomatoes (drained slightly). Came out great!"
"Overall we liked the recipe. Tried to stay true to the ingredients. That being said there was some blandness to overcome. I think it would be easy to do by doubling the spices. I might also try to add some diced tomatoes and some chopped mushrooms as other reviewers have suggested. Maybe even a tablespoon of diced green chilis. Finally to add a little flavor to the noodle part of the dish, I would add some grated parmesan when mixing the egg/milk with the noodles. Thanks Kim D for providing an easy recipe. Oh I almost forgot, I think this would freeze well, but put the shredded cheese in a separate container to add closer to the end of the cooking time."
"I made this last night and it was very, very good. Followed the recipe exactly but next time, I might consider doubling the meat and tomato sauce. I would also add a little salt to the egg/milk mixture because the spaghetti part of the dish was a little bland and could use the salt. Might also increase the cumin and the oregano, which I used Mexican oregano for this dish. Thanks for a great recipe."
"Pretty good! The cumin makes the dish taste just different enough to not be boring old spaghetti, which I enjoyed."
"One word: Delish! Super easy to make, and a family pleaser for sure! Will be making again! Thank you so much for sharing!"
"The meat mixture had a great flavor, I found that the flavor didn't go down into the noodles at all and they were bland. Next time I will double the meat/sauce mixture and mix half into the noodles. Also, we love cheese, so I used a whole 12 oz bag on Monterey Jack cheese and 1 cup of Cheddar."