Karla's Baked Spaghetti

Karla Everett


This is a different twist to spaghetti with out the tomato base. Even makes good left overs that freeze excellent.
I've doubled this recipe when needed and bake it in a 13x9" dish.

I always add extra cheese then called for just because my family Loves cheese. LOL


★★★★★ 3 votes

20 Min
35 Min


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1/2 c
onion ; chopped
1/2 c
green pepper ; chopped
1 tsp
14 oz
canned diced tomatoes ; undrained
4 oz
mushrooms ; stems and pieces ; drained
2 1/2 oz
canned sliced black olives ; drained
1 tsp
dried oregano
1/2 lb
cooked ground beef
1/4 tsp
garlic powder
salt and pepper
8 oz
spaghetti ; cooked and drained
1 c
shredded cheddar cheese
3/4 can(s)
cream of mushroom soup ; undiluted
1/4 c
1/4 c
grated parmesan cheese

How to Make Karla's Baked Spaghetti


  • 1In a large skillet saute onions , green peppers in butter until tender.
  • 2Add ground beef ; season with garlic powder and salt and pepper ; cook until done.
  • 3Add tomatoes , mushrooms and oregano.
    Simmer un-covered for 10 minutes.
  • 4Place 1/2 the spaghetti in a greased 8x8 baking dish ; Top with 1/2 the meat mixture ; sprinkle with 1/2 the cheddar cheese. Repeat layers.
  • 5Mix the soup and water until smooth ; pour over the casserole ; Sprinkle with parmesan cheese.
  • 6Bake un-covered @ 350 deg for30-35 minutes or until heated through.

Printable Recipe Card

About Karla's Baked Spaghetti

Course/Dish: Beef, Pasta
Main Ingredient: Pasta
Regional Style: Italian
Hashtag: #spaghetti

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