Name: Baked Spaghetti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 1 (8 ounce) package spaghetti; 6 ounces grated cheddar cheese; 1 lb ground chuck or 1 lb ground round; 1/2 lb bulk sausage; 1/4 cup chopped onion; 1 garlic clove; 1 (29 ounce) can tomato sauce; 1 (3 ounce) can mushrooms (I use fresh and cook with meat) (optional); 1/2 cup ketchup; 3 tablespoons Worcestershire sauce; 1 teaspoon Italian spices; 1/4 teaspoon salt (optional)

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Recipe by Impera_Magna

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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)

Ready In:: 50mins
Serves:
Units:

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ingredients

1 (8 ounce) package spaghetti
6 ounces grated cheddar cheese
1 lb ground chuck or 1 lb ground round
¹⁄₂ lb bulk sausage
¹⁄₄ cup chopped onion
1 garlic clove
1 (29 ounce) can tomato sauce
1 (3 ounce) can mushrooms (I use fresh and cook with meat) (optional)
¹⁄₂ cup ketchup
3 tablespoons Worcestershire sauce
1 teaspoon Italian spices
¹⁄₄ teaspoon salt (optional)

directions

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

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RECIPE MADE WITH LOVE BY

@Impera_Magna

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@Impera_Magna

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"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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review by mononica620

4/11/2011

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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photo by Parsley

11/20/2008

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review by Parsley

11/20/2008

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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review by Soup Fly

6/1/2008

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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review by VickyJ

12/3/2006

Hi there! :) This was delicious, though I didn't think mine set the way it should. It was still very tasty and was a great meal for a chilly night. This is a great comfort food meal!

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