Baked Spaghetti Recipe

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Baked Spaghetti Recipe


  • 16 ounces Dry Spaghetti
  • 1 pound Ground Beef
  • 1 Onion, chopped
  • 1 Green Pepper, chopped
  • 1 clove Garlic, minced
  • 1 teaspoon Season Salt
  • 4 ounces Sliced Mushrooms, (canned), drained
  • 1 14.5 ounce can Petite Diced Tomatoes, undrained
  • 1 24 ounce jar Spaghetti Sauce, (see notes)
  • 2 large Eggs, well beaten
  • 1/3 cup Grated Parmesan Cheese
  • 2 cups Shredded Mozzarella Cheese, divided (8 ounces)
  • 1 cup Shredded Cheddar Cheese, (4 ounces)
  • Salt and Pepper, to taste


  1. Preheat oven to 350F. Lightly grease 13x9 baking dish with non-stick spray; set aside.
  2. Cook and drain the spaghetti according to the package instructions for al dente. While the water is boiling for the spaghetti, prepare the sauce.
  3. In a large skillet, cook the ground beef, onion, bell pepper and garlic until the beef is browned and the vegetables are softened, about 7 minutes.
  4. Stir in mushrooms, tomatoes, spaghetti sauce and seasoning salt. Season to taste with additional salt and pepper as needed.
  5. Add drained pasta, beaten eggs and parmesan cheese, stirring to combine.
  6. Add half the spaghetti mixture to baking dish. Sprinkle with 1 cup shredded mozzarella. Top with remaining half of spaghetti, remaining cup of mozzarella and cheddar cheese.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and beginning to brown.
  8. Let rest for 5-10 minutes before slicing to serve.


  • You can substitute tomato sauce for the spaghetti sauce. Add 1 tablespoon of Italian seasoning or season to your taste.


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