RECIPE FOR BAKED SPAGHETTI RECIPES

Name: Classic Baked Spaghetti
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 serving(s)
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

CLASSIC BAKED SPAGHETTI RECIPE - FOOD.COM

Classic Baked Spaghetti Recipe - Food.com image

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.

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 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

Steps:

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.

Nutrition Facts : Calories 515.9, FatContent 26.5, SaturatedFatContent 13, CholesterolContent 92.3, SodiumContent 559.9, CarbohydrateContent 35.6, FiberContent 1.8, SugarContent 6.1, ProteinContent 32.2

BAKED SPAGHETTI RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Baked Spaghetti Recipe | Trisha Yearwood | Food Network image

Let your oven do all the work with Trisha Yearwood's Baked Spaghetti for Food Network.

Provided by Trisha Yearwood

Categories main-dish

Total Time 1 hours 20 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 13

Ingredients

Cooking spray, for greasing pan
6 slices bacon, cut into 1/2-inch pieces
1 clove garlic, minced
1 medium onion, chopped
1 bell pepper, chopped
Three 14 1/2-ounce cans diced tomatoes with liquid
One 2 1/4-ounce can sliced black olives, drained
1 to 2 tablespoons dried oregano
1 pound ground beef, browned and drained
12 ounces thin spaghetti, cooked and drained
2 cups grated cheddar (5 ounces)
One 10-ounce can cream of mushroom soup
1/4 cup grated Parmesan

Steps:

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with cooking spray.
In a large skillet, cook the bacon until slightly crisp. With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Saute the garlic, onion and bell pepper in the bacon drippings until tender. Add the tomatoes, olives, oregano, bacon and the cooked ground beef and simmer, uncovered, for 10 minutes.
Place half of the spaghetti in the prepared baking dish; top with half of the vegetable-beef mixture; and sprinkle with 1 cup of the cheddar. Repeat the layers. In a bowl, stir together the cream of mushroom soup and 1/4 cup water until smooth, and pour this over the casserole. Sprinkle with the Parmesan and bake, uncovered, for 30 to 35 minutes, or until heated through.

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