Boomin’ Baked “Sghetti” With Bold And Bountiful Flavors

When it comes to spaghetti my husband is often left out of the mix. he says his mother made it way too much during his childhood. However, when i make baked spaghetti casserole he is first in line to get some grub.

See what my friend over at Just A Pinch has this to say about this amazing recipe:

This is one of my all time favorites. It is fantastic to take to potlucks or to a friend who is under the weather. I like eating it the next day as a cold pasta dish. Can’t go wrong with this one!!

I can’t get over how much I love this casserole! Spaghetti has always been one of my favorite meals and now I can bake it with a bunch of yummy ingredients in the mix. Yes!




16 oz cooked Barilla spaghetti noodles

1 c chopped onions

1 c green peppers

1 Tbsp Imperial margarine

1 can(s) (28 oz) chopped tomatoes

1 tsp McCormick oregano

1 clove garlic (or 1/2 teaspoon garlic seasoning)

1 lb cooked ground beef (can substitute chicken or Italian sausage)

2 c Kraft mozzarella cheese

1 can(s) Campbell’s cream of mushroom soup (use cream of chicken if you use chopped chicken)

1/2 c water

1/2 c Kraft Parmesan cheese




Saute onion & green pepper in margarine in. Add tomatoes, oregano, garlic and beef. Simmer for 10 minutes. Stir occasionally to keep from sticking.
Place 1/2 cook spaghetti in bottom of 9 X 13 inch greased pan. Top with 1/2 of veg/meat mixture. Next top with 1 cup mozzarella cheese and repeat layers. Mix soup and water together and spread over casserole. Top with Parmesan cheese.

Bake uncovered on 350 degrees for 30 minutes.






Quick Tip: Serve this delicious casserole with garlic bread and a tossed salad.

Thanks again to Just A Pinch for this amazing recipe.

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