Baked Spaghetti II

Diane Taylor Recipe

By Diane Taylor LUV2COOKNBAKE2

15 Min
45 Min

This baked spaghetti was changed slightly from the recipe that I posted for Baked Spaghetti I. I must admit that I never measure my seasonings when adding to the sauce. I always go by taste, a pinch of this and a dash of that. I guessed the amount for the seasonings and the amount could be more or less of what is actually needed. I promise that the next time I make this, I will measure the seasonings and will make the changes and additions for the ingredients. In the meantime, you can season this casserole according to your taste. My family really enjoyed this dish and there wasn't anything left for leftovers.

pinch tips: How to Measure Ingredients


12 oz
1 c
chopped onions
1 c
chopped green bell peppers
24 oz
bottle of prego spaghetti sauce
4 1/2 oz
can mushrooms, drained
1/4 tsp
1\4 tsp
italian seasoning
1 tsp
garlic powder
1 tsp
season salt
2 tsp
black pepper
1 can(s)
condensed cream of mushroom soup
1/4 c
1/4 c
grated parmesan cheese
2 c
sharp cheddar cheese
1/2 c
mozzarella cheese
1 clove
garlic (optional) use according to your taste
1 lb
ground beef

Directions Step-By-Step

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 the beef is browned and the onions and peppers are softened, add the sauce, mushrooms and the seasonings to taste. Simmer uncovered for 10 minutes. Sometimes, I will put the sauce in a crockpot and cook for several hours. The longer the sauce cooks, the better it will taste.
Preheat oven to 350 degress. Grease a 9x13 inch baking pan dish with a non-sticking spray. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of cheddar cheese and the 1/2 c of mozzarella cheese. Repeat by adding the spaghetti and the meat mixture. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with the parmesan cheese and the 1 cup of cheddar cheese.
Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

About this Recipe

Course/Dish: Beef, Pasta
Regional Style: Italian
Other Tag: For Kids

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Terrie Hoelscher Blessed1
Sep 29, 2011
This sounds delicious. I read your recipe for Baked Spaghetti I, and saw that you had also posted the #2 version. Before reading #2, I thought to myself, "Hmmmm...I'd add some real spaghetti sauce, and some mozzarella!" Then I looked at your #2 recipe, and - voilá - you were way ahead of me.
This sounds like a really tasty version of a great dish. Thanks, Diane.... I've saved and printed it! :o)))
Sep 29, 2011
I'm so glad you are found my tasty recipe. I did make some changes for the ingredients. I use Prego spaghetti sauce; original or flavored. I changed the amounts of seasonings, although I still haven't measured my amounts yet. I usually use the larger jar of spaghetti sauce which I can freeze some for another time. Please let me know what you think after you make this dish. Whenever you do, I hope you will enjoy it!
Terrie Hoelscher Blessed1
Sep 29, 2011
I do a lot of "make extra" dishes, too, Diane, for freezing. My husband travels a lot, so when I make something when he's home, I make extra, then freeze it ... then, when he's away, I can have a nice meal without having to cook all over again. This one will be perfect.
Oct 24, 2011
Oops! I just realized that I had omitted the ground beef in my recipe. I have now added ground beef to the list of ingredients.
Oct 24, 2011 - Diane Taylor shared this recipe with discussion group: HAMBURG LOVERS
Mari Craddock BossQueen
Apr 16, 2012
I just made this over the weekend. I had found some shredded italian cheese that I used along with parmesan cheese. Like you the next time I make this (and I will be) I am going to add more seasoning and let the sauce simmer at least an hour..

Thank you for sharing..
Mari Craddock BossQueen
Apr 16, 2012
I tried this recipe and say it's Family Tested & Approved!