Easy Baked Spaghetti


(4 votes) 3 4

This is always a hit at potluck! Quick, easy and very tasty! Different than the same old spaghetti!

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Moreno Valley CA


  • 1 lb. spaghetti
  • 1 C. chopped onions
  • 1/2 C. chopped bell pepper
  • 2 lb. lean ground beef
  • 2 16-oz. can diced tomatoes
  • 1 4.5-oz. can mushrooms, drained
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 2 C. shredded cheddar cheese
  • 1 10.75-oz. can condensed cream of mushroom soup
  • 1/4 C. grated Parmesan cheese

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Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8-10 minutes or until al dente. Drain, and set aside. In a large skillet over medium-high heat, sauté the onions, green peppers and ground beef. Once beef is brown and onions and peppers are softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Place 1/3 of the cooked spaghetti into the prepared dish. Top with 1/3 of the meat mixture. Sprinkle with 1/3 cheddar cheese. Repeat twice. Pour soup over casserole. Sprinkle with Parmesan cheese. Bake in preheated oven for 30-35 minutes. Let stand 10 minutes before serving. 

Reviews (2)

  • One question......... what kind of
    pasta / spaghetti do you use??

    Flag as inappropriate lfm717  |  October 20, 2008

  • Make similar recipe but cook pasta 2 minutes less than instructed (reserve 1/2 cup); add 2 tsp minced garlice to meat, use 2 cans Italian stewed tomatoes, replace basil & oregano w/1 tsp dried Italian seasoning & mix reserved pasta water w/soup.

    Flag as inappropriate andealda  |  October 19, 2008

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