Spaghetti Bake Recipe

Name: Spaghetti Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. ground chuck; 1 small onion, chopped; garlic salt to taste; 1 large can tomatoes, cut up; 2 small cans tomato sauce; 1 (4 oz.) can sliced mushrooms; 1 small bell pepper, chopped; 2 Tbsp. sugar; 1 1/2 tsp. oregano; 1 tsp. basil; 7 oz. spaghetti, cooked and drained; 1 or 2 c. Mozzarella cheese; Parmesan cheese (optional)

Servings: persons

1 1/2 lb. ground chuck
1 small onion, chopped
garlic salt to taste
1 large can tomatoes, cut up
2 small cans tomato sauce
1 (4 oz.) can sliced mushrooms
1 small bell pepper, chopped
2 Tbsp. sugar
1 1/2 tsp. oregano
1 tsp. basil
7 oz. spaghetti, cooked and drained
1 or 2 c. Mozzarella cheese
Parmesan cheese (optional)

1
Cook ground chuck in Dutch oven with onion and garlic until brown.
2
Drain ground chuck.
3
Add all other ingredients except spaghetti and cheese.
4
Bring this to a gentle boil.
5
Continue boiling for 20 minutes uncovered.
6
Remove from heat and stir in cooked spaghetti.
7
Place half of mixture in 9 x 13-inch casserole dish.
8
Sprinkle with Mozzarella cheese.
9
Top with remaining mixture and sprinkle remaining Mozzarella cheese on top.
10
Bake 10 minutes (or until cheese is melted) at 375u00b0.
11
Serve with Parmesan cheese.

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 1/2 lb. ground chuck, 1 small onion, chopped, garlic salt to taste, 1 large can tomatoes, cut up, and more.

Yes, 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.

Spaghetti Bake

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