Real Recipes From Real Home Cooks ®

spaghetti bake

(1 rating)
Recipe by
Wendee Bauer
Daytona Beach, FL

I am fairly certain this recipe came from a cookbook called "It's About Thyme." There is a series of cookbooks from an author who had a farm called "Oak Hill." This was one of the recipes from that series. This is perfect for potlucks, church suppers, company, kids, etc! I have even froze casseroles of this before and taken them on camping trips.

(1 rating)
yield 10 -12

Ingredients For spaghetti bake

  • 2 lb
    ground beef
  • 1 c
    chopped onion
  • 1 clove
    garlic, minced
  • 1 can
    28 oz. tomatoes, diced, or stewed tomatoes cut up
  • 1 can
    16 oz. tomato sauce
  • 1 can
    6 oz. tomato paste
  • 1 can
    6 or 8 oz. mushroom pieces
  • 2 tsp
  • 1 1/2 tsp
    dried oregano
  • 1 tsp
  • 1 tsp
    dried basil
  • 8 oz
    spaghetti, cooked and drained
  • 2-4 c
    mozzarella cheese
  • 1/2 c
    parmesan cheese

How To Make spaghetti bake

  • 1
    In a large pan or Dutch oven, cook ground beef, onion and garlic until meat is browned. Drain fat. Stir in the rest of the ingredients except the spaghetti and cheeses. Simmer uncovered for 30 minutes. Stir in drained spaghetti.
  • 2
    Place half of the spaghetti mixture in a greased 9x13 casserole. Cover with half of the Mozzarella cheese. Top with rest of the spaghetti mixture. Top that with the rest of the rest of the Mozzarella cheese and Parmesan cheese.
  • 3
    Bake at 375 for 30 minutes. (I usually lightly cover it for the first 15 minutes.) If you freeze this dish, make sure it is at room temperature before you bake it.