Allrecipes home
bookmark
 

Basic Baked Spaghetti

SUBMITTED BY: Wendy      PHOTO BY: Jessa

"Quick and easy oven spaghetti. Use different cheeses to create your signature dish."
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 3/4 pound lean ground beef
  • 1 (16 ounce) jar spaghetti sauce
  • 1 pound spaghetti
  • 1 cup shredded mild Cheddar cheese

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.
ADVERTISEMENT
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2003 by RLTM27
I made this for a party and it was a big hit. Everyone raved about it. I used 1lb. box of angel hair spaghetti 2 large cans of spaghetti sauce and cheddar and mozzarella mixed cheese on top. This made a 9x13 pan.

14 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 31, 2006 by Heather Moretz
This recipe was a great starter. I added mushrooms, onions, garlic salt, garlic powder and onion powder to my ground beef when frying it. Then added mozzarella cheese along with the mild cheddar. Everyone loved it I now make this instead of the original spaghetti.

11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2006 by MAMABEAR2TWOCUBS
I modified this based on other reviews and while it's not technically the original recipe, I've got to give full props to the Wendy for submitting this and getting me started. The last time (I've made it more than once), I used a little over a pound of mild italian sausage and onions (and ran it through the food processor to get the crumbles smaller) and two 26 oz. jars of sauce. I'm also a not-interested-in-recovering cheese addict so I used mixed in two cups of shredded cheddar with the spaghetti mixture and another two cups on top. I think I'll stick to this combination as it was quite tasty. It made so much I gave the neighbor a cube for her toddler who wasn't feeling the love for spaghetti before tasting this. As a stay at home mom, I love having this in the fridge for my toddler's (and my) lunch. It holds shape very well so I can cut it into small cubes and serve it to him cold or warm.

8 users found this review helpful


 
www.allrecipes.com
ADVERTISEMENT

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO    MORE PHOTOS

Want to know when there are new recipes on the site? SIGN UP NOW

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 524

  • Total Fat: 17.3g
  • Cholesterol: 61mg
  • Sodium: 490mg
  • Total Carbs: 62.9g
  •     Dietary Fiber: 3g
  • Protein: 27.2g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?