Baked Spaghetti II

Recipe Rating:
 2 Ratings
Serves: 8
Prep Time:
Cook Time:


12 oz spaghetti
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 oregano
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 water
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

The Cook

Diane Taylor Recipe
Well Seasoned
Glen Allen, VA (pop. 214,715)
Member Since Jun 2010
Diane's notes for this recipe:
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.
Make it Your Way...

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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


1-5 of 10 comments

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user 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)))
user Diane Taylor LUV2COOKNBAKE2 - 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!
user 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.
user Diane Taylor LUV2COOKNBAKE2 - Oct 1, 2011
Diane Taylor [LUV2COOKNBAKE2] has shared this recipe with discussion groups:
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