Traditional recipes

Baked Spaghetti Recipe

Baked Spaghetti Recipe

Preheat the oven to 350˚F.

Break the spaghetti into smaller pieces (perhaps three 4-inch sections) and cook it in boiling water. Two minutes before its suggested cooking time, check to see if it’s al dente (see “Use Your Noodle,” page 31). If so, drain the pasta (but don’t rinse it with water) and set it aside.

Meanwhile, in a large skillet, cook the sausage and onion over medium heat until the meat is no longer pink; drain and return it to the skillet. Stir in the marinara sauce and Italian herb seasoning; set aside.

In a large bowl, whisk together the Parmesan, eggs, and butter. Add the spaghetti and toss to coat.

Spread half of the coated spaghetti mixture into a lightly greased 13-by-9-inch baking dish. Top with half of the ricotta, sausage-marinara sauce, and Italian blend cheese. Repeat the layers once more.

Cover loosely and bake at 350°F for 40 minutes. Uncover and bake for 15 to 20 minutes longer, or until the cheese is melted and bubbly. Garnish with red pepper flakes and parsley leaves, if desired, before serving.


Recipe Summary

  • 1 (16 ounce) package spaghetti
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 pound ground beef
  • 2 (24 ounce) jars spaghetti sauce
  • 2 cups shredded Cheddar cheese
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ cup sliced fresh mushrooms
  • 1 (4 ounce) can sliced black olives
  • 2 teaspoons dried oregano
  • 1 tablespoon white sugar
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.

Heat a large skillet over medium heat cook and stir onion and bell pepper until tender, about 5 minutes. Transfer vegetables to a large bowl. Return skillet to stove top and increase heat to medium-high. Cook and stir ground beef in skillet until browned and crumbly, 5 to 7 minutes drain and discard grease. Transfer beef to the same bowl as the vegetables.

Stir spaghetti, spaghetti sauce, Cheddar cheese, cream of mushroom soup, mushrooms, olives, oregano, and sugar into beef mixture. Pour spaghetti mixture into prepared baking dish and sprinkle with mozzarella cheese and Parmesan cheese.


Recipe Summary

  • 12 ounces spaghetti
  • 1 cup chopped onions
  • 1 cup chopped green bell peppers
  • 1 pound lean ground beef
  • 1 (16 ounce) can diced tomatoes
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 teaspoon dried oregano
  • 2 cups shredded mild Cheddar cheese
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ¼ cup water
  • ¼ cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.

In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth pour over casserole. Sprinkle with Parmesan cheese.

Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.


Baked Spaghetti Recipe

I will describe Baked Spaghetti as a simple Spaghetti dish topped with a rich béchamel sauce and baked to perfection. This recipe will give life to a simple spaghetti dish.

Preparing baked spaghetti might sound complicated, but it is not. It is like preparing regular spaghetti plus the white sauce and baking them all together. The white sauce or béchamel sauce helps makes the dish richer and thicker. It also provides a wonderful taste that pampers the taste buds.

I love having baked spaghetti especially if there is a slice of buttery toast bread in my plate. This can be added as a comfort food in my list. Of course, pinoy spaghetti is always a tradition that will always be part of who I am.
In terms of storing leftovers, you can freeze any left over for about a week. Make sure that you thaw it first before heating in a microwave oven.


Baked Spaghetti is the perfect make ahead meal parents. I’m telling you, if our kids could vote on dinner every night, I’d be serving this 4 days a week. And when I do serve it I take it from my freezer! We try to bring more classic meals into the rotation than just this baked spaghetti. Here are some of our favorite classic dinners:

More Classic Dinner Recipes:

    – with oven, slow cooker and instant pot directions, this is a family favorite! – this recipe is tested and loved by clients over 10 years! – this chicken is guaranteed to be crispy skinned! – the chicken flavors the rice and the top layer is perfectly crispy! – enjoy your dinner too, all the tacos are prepped and made ahead then baked!

If it’s your first time cooking a baked spaghetti recipe, this is a good one to try. Dinner tonight starts out like a traditional pasta dinner and ends like a hybrid of spaghetti and lasagna.


BEST freezer meal!!

There are many recipes where I say “freezes fine”, but few where I say “freezes 100% perfectly!”

This is one of those freezer beauties. It is one of those dishes that comes out perfectly even after keeping it for months in the freezer.

And though it’s best cooked after thawing, it can even be cooked from frozen (though it does take over an hour, being a formidable block of ice that it is straight out of the freezer).

But the clincher is how smug you’ll feel, knowing you’ve got this in your freezer.


Baked Spaghetti Pasta

All the great flavor of homemade spaghetti with the ease of a casserole. Traditional ingredients are often used in these easy-to-assemble meals such as spaghetti pasta noodles, sausage or beef, tomato based sauce (homemade or store bought) and vegetables like onion, mushroom, peppers and more.

This copycat version from K&W is made with ground beef, pasta, ketchup, beef stock, lots of seasonings and two types of cheese.

Method: stovetop, oven
Time: 30-60 minutes

A delicious spaghetti dinner, baked in a casserole for convenience.

Method: stovetop, oven
Time: 1-2 hours

Cheesy spaghetti bakes are a great alternative to lasagna. Mozzarella, cottage cheese, and parmesan make up a trifecta that keeps the meaty pasta bake plenty creamy.

Method: stovetop, oven
Time: 1-2 hours

An easy Tex-Mex baked spaghetti that can be made ahead of time.

Method: stovetop, oven
Time: 30-60 minutes

Made with margarine, Parmesan cheese, eggs, ground beef, onion, green bell pepper, tomatoes, tomato paste, garlic salt

Method: stovetop, oven
Time: 1-2 hours

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with spaghetti sauce, black pepper, salt, spaghettini, ground beef, ricotta cheese, Parmesan cheese, cream cheese, parsley, egg

Method: oven
Time: 30-60 minutes

Made with eggs, salt & pepper, parsley, oregano, green pepper, onion, olive oil, bulk sausage, butter, linguini

Method: oven, stovetop
Time: 1-2 hours

This pasta pizza hybrid might make a traditional Italian chef cry, but sometimes new twists with classic ingredients turn out delicious.

Method: stovetop, oven
Time: 30-60 minutes

Made with onion, margarine, spaghetti pasta, Velveeta cheese, cream-style corn, whole kernel corn

Method: oven
Time: 30-60 minutes

Made with dry basil, fresh basil, Roma tomatoes, salt and pepper, garlic, parsley, olive oil, spaghetti pasta, butter or margarine

Method: oven, stovetop
Time: 1-2 hours

Made with ground beef, oil, spaghetti, onion, green bell pepper, cream of mushroom soup, cream of tomato soup, water, garlic, sharp Cheddar cheese

Method: stovetop, oven
Time: 30-60 minutes

Made with mozzarella, margarine, spaghetti pasta, venison or ground beef, Italian bulk sausage, spaghetti sauce, cream cheese, sour cream, cottage cheese, green onions

Method: oven, stovetop
Time: 2-5 hours

Made with ground beef, salt, green bell pepper, bulk sausage, onion, diced tomatoes, chili sauce, mushroom stems and pieces, Worcestershire sauce, black pepper

Method: stovetop, oven
Time: 1-2 hours

Made with fresh parsley, parmesan cheese, spaghetti, water, spaghetti sauce, meatballs

Method: oven
Time: over 5 hours

Made with spaghetti, bacon, onions, eggs, Mozzarella cheese, fontina cheese, provolone cheese, parmesan or romano cheese, black pepper, half and half or light.

Method: oven, stovetop
Time: 30-60 minutes

Made with sour cream, spaghetti pasta, egg, garlic powder, salt, Monterey Jack cheese, ground beef, cumin, chopped tomatoes with chiles

Method: stovetop, oven
Time: 30-60 minutes

Made with spaghetti pasta, spaghetti sauce, water, Parmesan cheese, meatballs, parsley

Method: oven
Time: over 5 hours

Made with mozzarella cheese, spaghetti, Italian sausage, spaghetti sauce

Method: oven, stovetop
Time: 30-60 minutes

Made with egg, butter, onion, garlic, bell pepper, crab boil, shrimp, parsley, garlic powder, bay leaves

Method: oven, stovetop
Time: 1-2 hours

Made with Cheddar cheese, dried basil, sugar, spaghetti pasta, onion, mushrooms stems & pieces, salt, ground beef, spaghetti sauce

Method: oven, stovetop
Time: 30-60 minutes

Made with ripe olives, green chili peppers, butter, chili flakes, Parmesan cheese, sugar, eggs, cumin, ground beef, Monterey Jack or Cheddar cheese

Method: oven, stovetop
Time: 1-2 hours

Made with olives, green bell peppers, mushrooms, spaghetti, Italian sausage, milk, eggs, spaghetti sauce, mozzarella cheese

Method: stovetop, oven
Time: 1-2 hours

Made with mozzarella cheese, salt and pepper, spaghetti, milk, oregano, eggs, garlic, spaghetti sauce, pepperoni, ground beef or turkey

Method: oven, stovetop
Time: 30-60 minutes

Made with cheddar or mozzarella cheese, tomato sauce, spaghetti, ground beef, bread crumbs, onions, green bell pepper, salt, black pepper

Method: oven
Time: 30-60 minutes

A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.

If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.

Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.


To add protein to this simple yet delicious meal, this recipe calls for an egg, milk, and cheese. If you have time to let your store-bought spaghetti sauce simmer, you can also add broccoli (one cup of chopped broccoli has about 3 grams of protein all on its own) and mushrooms (almost 2 grams of protein in a cup of chopped mushrooms). Many grocery stores now sell pre-chopped and pre-washed vegetables, so don't be afraid to experiment.

You can add more of your favorite veggies to increase the number of nutrients in your meal, but don't worry, you don't have to deviate from this recipe at all — it's tasty all on its own.

Before popping the casserole dish into the oven, you can be quite liberal with the shredded cheese. There is nothing like a golden brown cheesy crust on top of a casserole to make your mouth water. When finally done, serve with a green salad (Caesar salad works great with this recipe) and some freshly made garlic bread.


Baked Spaghetti Recipe

  • shellfish-free
  • tree-nut-free
  • fish-free
  • peanut-free
  • alcohol-free
  • pork-free
  • Calories 520
  • Fat 29.0 g (44.7%)
  • Saturated 13.6 g (68.1%)
  • Carbs 35.6 g (11.9%)
  • Fiber 2.3 g (9.1%)
  • Sugars 4.7 g
  • Protein 28.0 g (56.0%)
  • Sodium 674.2 mg (28.1%)

Ingredients

dried spaghetti, such as Barilla

finely grated Parmesan cheese (about 3 ounces)

shredded part-skim mozzarella cheese (16 ounces)

Chopped fresh flat-leaf parsley leaves, for serving (optional)

Instructions

Grease a baking dish and heat the oven. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with cooking spray. Meanwhile, bring a large pot of water to a boil.

Cook the pasta. Add the spaghetti and 1 teaspoon of the salt. Cook according to package directions until the spaghetti is al dente, 8 to 10 minutes. Meanwhile, make the sauce.

Brown the beef and make the sauce. Heat the oil in a large skillet over medium heat until shimmering. Add the beef and use a stiff spatula to break it up into large pieces. Season with the remaining 1/2 teaspoon salt and let the meat brown undisturbed 4 to 5 minutes. Break the meat up into smaller pieces with the spatula and continue to cook until the beef is mostly browned with no pink showing, 2 to 3 minutes more. Remove from the heat and stir in the marinara.

Drain the pasta and cool slightly. When the pasta is ready, drain but do not rinse. Let cool for 5 minutes, just long enough to prevent the eggs from scrambling.

Make the ricotta layer. While the pasta is cooling, stir the ricotta, Italian seasoning, and garlic together in a small bowl.

Whisk together the egg and Parmesan cheese. Place the eggs and Parmesan cheese in a large bowl and whisk to combine. Add the drained and cooled spaghetti and toss to coat.

Layer the spaghetti, ricotta mixture, meat sauce, and mozzarella. Place 1/2 of the pasta mixture in the baking dish in an even layer. Dollop with 1/2 of the ricotta mixture, then spread with a spatula. Spoon 1/2 of the meat sauce over the ricotta, then sprinkle with 1/2 of the cheese. Repeat the layers with the remaining ingredients.

Bake covered 30 minutes, then 10 to 15 minutes uncovered. Cover the dish tightly with aluminum foil. Bake for 30 minutes. Uncover and cook until the edges are bubbling and the cheese is melted and browned in spots, 10 to 15 minutes more. Garnish with fresh parsley, if desired. Let cool 5 minutes before cutting and serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.


1 package (16 ounce size) spaghetti pasta
1 pound ground beef
1 medium onion, chopped
1 jar (26 ounce size) meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small-curd cottage cheese
4 cups shredded mozzarella cheese

Preheat the oven to 350 degrees F. Grease a 13x9 baking dish.

Cook the spaghetti in boiling water until al dente as directed on the package. Drain and set aside.

In a large skillet over medium heat, brown the ground beef and onion, stirring frequently, until the meat is cooked. Drain off any excess grease.

Stir the spaghetti sauce and seasoned salt into the meat. Mix well.

In a large bowl, whisk together the eggs, Parmesan, and melted butter. Add the drained pasta to the egg mixture and toss to coat the pasta in the egg mixture.

Place half the spaghetti mixture in the prepared baking dish. Spread half the cottage cheese over the top, then half the ground beef sauce, and top with half of the mozzarella cheese. Repeat the layers.

Cover the baking dish with foil and place in the oven. Bake at 350 degrees F for 40 minutes. Remove the foil and let bake for 20 minutes longer or until the cheese is melted and the sauce is bubbly.


Watch the video: Μακαρόνια μπλουμ! μακαρονάδα με κόκκινη σάλτσα, νηστίσιμη συνταγή. Greek Cooking by Katerina (December 2021).