Community Pick
Classic Baked Spaghetti
"I looked everywhere for an easy baked spaghetti that did NOT use mushrooms or cream of mushroom soup (husband is allergic). I am happy to say I found it. You could add mushrooms, green pepper, olives, etc. to this dish for added variety, but I like it just the way it is! This makes a great family meal...just add a tossed salad and some garlic bread, and dinner is ready in about an hour."
photo by Ashley Cuoco
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 8 ounces thin spaghetti
- 1 lb ground beef
- 1 teaspoon minced garlic
- 1 (26 ounce) can spaghetti sauce
- 2 cups finely shredded mild cheddar cheese
- 1 tablespoon oregano
directions
- Preheat oven to 350.
- Cook noodles in boiling water; drain.
- Meanwhile, brown ground beef and garlic over medium heat; drain.
- Combine browned ground beef, spaghetti sauce, and oregano.
- Spray a casserole dish with cooking spray.
- Place 1/3 of noodles in bottom of dish.
- Top with 1/3 of spaghetti sauce mixture, and 1/3 of cheese.
- Repeat twice, ending with cheddar cheese.
- Bake at 350 for 25-30 minutes.
Questions & Replies
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Reviews
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Try this instead. Don't cook the noodles, instead just add a little water with the sauce each layer. Just add about 15-20 minutes to the time in the oven. If you boil the noodles, then cook them in the oven, you are over cooking the pasta and it will be bland. To spice it up, use ground pork sausage (hot or mild) instead of hamburger meat. The sauce is key too. Be sure to get something with a little pizzazz to it. Use some thyme and other Italian herbs as well as Italian cheese, in addition to the cheddar. If you have time, cook it low and slow (325 for an hour, instead of 350 for 40-45 minutes) Guarantee you will like these additions/changes to the recipe to make people rave about this dish in the future! -
I made this for bingo this week and it was well received by all, though no one was really WoW'd by it. Some stated it was good. The only changes I made was to use Italian Seasoning in place of the oregano (I used 1 T. instead of 1 tsp. because I doubled the recipe), and used Cheddar cheese for the layers and Mozzarella cheese on top. I made it with whole wheat pasta and canned Hunt's spaghetti sauce with no added sugar. I am sure it would be much better with homemade pasta sauce, but this worked for a quick throw together casserole. Thank you for sharing your recipe with us Angela. I am sure I will make it again sometime with my homemade sauce. Linda -
I tend to add extra cheese on top and Italian seasoning in place of the oregano, otherwise I make this recipe as written and it comes out delicious every time! Thanks for a simple change up to a regular spaghetti dinner. -
Super easy dish to make! I added a few things to it, because I like lots of veggies in my spaghetti. I added capers, fresh herbs (oregano, basil and rosemary), and zucchini cut into small chunks. It didn't take long at all to put together, and everyone loved it! I'm sure I will be making this again very soon! -
I made this dish and it was very easy. I did change it up a bit. I used canned spaghetti sauce and added a bit of sugar, oregano, garlic powder, onion powder, Italian seasoning, and crushed red pepper. I used all of those spices (except the sugar) when browning the meat. Also, I didn't have much shredded cheddar but I had shredded mozzarella and sliced mozzarella. The recipe calls for creating three layers and I only had enough sauce to make two. I used the the shredded mozzarella and a bit of shredded cheddar between the two layers and a little bit on top. On top though I covered it with sliced mozzarella. Everything turned out great. The one recommendation that I have it to include more sauce. I would be inclined to use at minimum 10 more ounces if not the full can. When I reheated the left overs I made more sauce and covered it in the sauce before microwaving each plate. Turned out EXCELLENT!!!
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Tweaks
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I used ground Turkey instead of beef and seasoned the meat with minced garlic and McCormick Seasoning. All else the same and it was an awesome lunch all week for the family.
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This is a very good, standard recipe. I used turkey sausage in place of the ground beef and sprinkled italian seasoning into the cooked sausage and over the top of the casserole before the final layer of cheese. I also saved time by combining the sauce with the cooked pasta and assembling the dish in two layers: pasta/sauce first, cheese, pasta/sauce, cheese; it worked great! -
Let me start by saying that my husband declared this one of the best pasta dishes he has ever eaten. He had two helpings, added some of the leftovers to his eggs in the morning (gross, I know), and took the last of the leftovers for lunch today. It was really a great meal, and I think the key is the spaghetti sauce. I used a homemade sauce that I threw together when I realized I didn't have any jarred sauce and I took the advice of other reviewers and added another 15 oz can of crushed tomatoes to the recipe. I also used turkey instead of beef and whole wheat spaghetti. I didn't have enough cheddar cheese for the whole casserole so I used a blend of cheddar, Italian blend and Parmesan. I also added some dehydrated onions when I cooked the turkey for some extra yum. I layered everything in my Pampered Chef deep covered baker, baked for 15 minutes covered and 15 minutes uncovered. The result was a perfectly cooked casserole that I could eat once a week. Thank you for posting such a great recipe that is so easily adapted! We will make this one quite often. -
I made this for bingo this week and it was well received by all, though no one was really WoW'd by it. Some stated it was good. The only changes I made was to use Italian Seasoning in place of the oregano (I used 1 T. instead of 1 tsp. because I doubled the recipe), and used Cheddar cheese for the layers and Mozzarella cheese on top. I made it with whole wheat pasta and canned Hunt's spaghetti sauce with no added sugar. I am sure it would be much better with homemade pasta sauce, but this worked for a quick throw together casserole. Thank you for sharing your recipe with us Angela. I am sure I will make it again sometime with my homemade sauce. Linda
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My picky eaters were very skeptical of this dish - but all just loved it. I used Italian seasoning instead of oregano, as 1 reviewer suggested, and Emeril's Kicked-Up Tomato Sauce because I like things spicier. Big hit with the teenagers too!
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RECIPE SUBMITTED BY
AngelaTN
United States
