Spaghetti Bake

Spaghetti Bake Recipe

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Wendee Bauer


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 vote


2 lb
ground beef
1 c
chopped onion
1 clove
garlic, minced
1 can(s)
28 oz. tomatoes, diced, or stewed tomatoes cut up
1 can(s)
16 oz. tomato sauce
1 can(s)
6 oz. tomato paste
1 can(s)
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


1In 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.
2Place 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.
3Bake 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.

About Spaghetti Bake

Course/Dish: Pasta
Other Tags: Quick & Easy, For Kids