Baked Spaghetti Recipe

Name: Baked Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) chopped onion; 1 cup (225 ml) chopped green pepper; 1 tbsp (15 ml). butter or marg.; 1 can roasted garlic pasta blend (I use Contidina); 1 can roasted garlic and herbs diced tomatoes; 1 4 oz (112 grm). can mushrooms, stems and pieces,drained; 1 2-1/4 oz (63 grm). can sliced ripe olives, drained; 2 tsp (10 ml). dried oregano; 1-1/2 lbs (.7 kg). ground beef , browned and drained; 12 oz (336 grm). spaghetti, cooked and drained; 2 cups (475 ml) or 8 oz (224 grm). shredded cheddar cheese; 1 can condensed cream of mushroom soup; 1/4 cup (60 ml) water; 1/2 cup (125 ml) grated Parmesan cheese

Servings: persons

1 cup (225 ml) chopped onion
1 cup (225 ml) chopped green pepper
1 tbsp (15 ml). butter or marg.
1 can roasted garlic pasta blend (I use Contidina)
1 can roasted garlic and herbs diced tomatoes
1 4 oz (112 grm). can mushrooms, stems and pieces,drained
1 2-1/4 oz (63 grm). can sliced ripe olives, drained
2 tsp (10 ml). dried oregano
1-1/2 lbs (.7 kg). ground beef , browned and drained
12 oz (336 grm). spaghetti, cooked and drained
2 cups (475 ml) or 8 oz (224 grm). shredded cheddar cheese
1 can condensed cream of mushroom soup
1/4 cup (60 ml) water
1/2 cup (125 ml) grated Parmesan cheese

1
In a large skillet, saute onion and green pepper in butter until tender.
2
Add tomatoes, mushrooms, olives and oregano.
3
Add ground beef.
4
Simmer uncovered for 10 minutes.
5
1/2 Place of spaghetti in a greased 13x9x2 inch baking dish.
6
Top with 1/2 the vegetable and meat mixture
7
Sprinkle with 1 cup (225 ml) of shredded cheese
8
Repeat layers.
9
Mix the soup and water until smooth.
10
Pour over casserole.
11
Sprinke with Parmesan cheese.
12
Bake uncovered at 350 degrees (175 C.) for 30-35 minutes or until heated through and bubbling.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup (225 ml) chopped onion, 1 cup (225 ml) chopped green pepper, 1 tbsp (15 ml). butter or marg., 1 can roasted garlic pasta blend (I use Contidina), and more.

Yes, Baked Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions