Italian Spaghetti Bake Recipe

Name: Italian Spaghetti Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (one 16 ounces, one 8 ounces) spaghetti; 1-1/2 pounds ground beef; 1 large green pepper, chopped; 1 medium onion, chopped; 2 cans (15 ounces each) tomato sauce; 1 package (8 ounces) sliced pepperoni; 1 can (8 ounces) mushroom stems and pieces, drained; 1 can (3.8 ounces) sliced ripe olives, drained; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon garlic salt; 1/4 teaspoon pepper; 4 cups shredded part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese

Servings: persons

2 packages (one 16 ounces, one 8 ounces) spaghetti
1-1/2 pounds ground beef
1 large green pepper, chopped
1 medium onion, chopped
2 cans (15 ounces each) tomato sauce
1 package (8 ounces) sliced pepperoni
1 can (8 ounces) mushroom stems and pieces, drained
1 can (3.8 ounces) sliced ripe olives, drained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon pepper
4 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

1
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti.
2
Spoon 1 cup meat mixture into each of two greased 13x9-in. baking dishes. Layer with spaghetti and remaining meat mixture. Sprinkle with cheeses.
3
Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350u00b0 for 20-25 minutes or until heated through.
4
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u00b0 for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.

525

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: 2 packages (one 16 ounces, one 8 ounces) spaghetti, 1-1/2 pounds ground beef, 1 large green pepper, chopped, 1 medium onion, chopped, and more.

Yes, Italian Spaghetti Bake 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!

Italian Spaghetti Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions