Linda's Baked Spaghetti

Linda Stevens


When my kids were little I always made just "regular" spaghetti with noodles, jarred sauce and ground beef.

This new recipe was prompted by my husband's love of Moe's spaghetti (his favorite pizza place in White Oak, Texas). He likes spaghetti that has come hot out of the oven with cheese bubbling on top!

Try, I think you will enjoy!

A serving is approx. 9 Weight Watcher's Points Plus

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25 Min


35 Min


12 oz
multi-grain spaghetti noodles
1/2 large
onion, chopped
1 medium
bell pepper, red, chopped
1/2 c
chopped carrots
2 tsp
olive oil
1 can(s)
diced tomatoes
1 clove
garlic, minced
1 tsp
dry oregano
1 tsp
dry basil
12 oz
93% lean ground beef
2 c
shredded mozzerella cheese
1 can(s)
cream of mushroom soup, light
1/2 c
1/2 c
grated parmesan cheese

Directions Step-By-Step

While spaghetti is cooking in boiling,salted water, saute' chopped vegetables in olive oil in large skillet. Stir into the skillet of veggies, the can of undrained diced tomatoes and dry seasonings. Don't overcook the veggies because they will cook more in oven. Add the raw ground beef to the skillet of veggies and tomatoes and cook until no longer pink.
When spaghetti is el dente', rinse in cold water.
To get ready for the oven, layer your casserole by first placing half the spaghetti in bottom of large glass casserole dish. Scoop half the meat/veggie mixture over the top of spaghetti. Sprinkle 1 cup of the shredded cheese over it. Repeat this layer again - spaghetti, meat mixture, cheese.
Mix the can of soup and 1/2 cup of water together until thoroughly blended and the pour it over top of your casserole. Add parmesan cheese to top.
Bake in 350 oven, covered for 15 minutes. Uncover and bake another 20 minutes.