Cheesy Layered Baked Spaghetti Casserole

READY IN: 1hr 10mins




  • Grease a lasagna baking pan.
  • Place the cooked spaghetti in a bowl and toss with salt, pepper, eggs and 3/4 cup grated Parmesan cheese; set aside.
  • For the sauce (this sauce is better if made a day in advance!).
  • Brown the ground beef and pork in a medium heavy pot along with the dried oregano, basil, chili flakes, onion, one green bell pepper, jalapeno pepper, garlic and mushrooms; cook until the beef and pork are browned and the veggies are tender (about 12-15 minutes) drain fat, then add in the olives and crushed tomatoes; simmer uncovered for about 45 minutes.
  • Season sauce with salt and pepper to taste.
  • At this point you can cool to room temperature then refrigerate for up to 2 days.
  • Place half of the spaghetti in the bottom of the baking dish/pan.
  • Top with the half of the meat sauce, then about 1-1/2 cups mozza cheese.
  • Repeat layers once ending up with the mozza cheese on top.
  • Sprinkle a chopped green bell pepper on top of the mozza cheese.
  • In a bowl mix together the soup with milk or water, then drizzle on top of the casserole.
  • Top/sprinkle with about 1/3 cup (or more or less) Parmesan cheese (the pan will be full so I advise you to place the pan on a baking sheet to catch spills).
  • Bake in a 375 degree oven for 35-40 minutes or until bubbly (if desired sprinkle some mozza cheese on top the last 5 minutes of baking).