Reviewed: May 3, 2006

Excellent recipe.

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TIAROSE

Cooking Level: Intermediate

Home Town: Maple Ridge, British Columbia, Canada

Living In: Ponoka, Alberta, Canada

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Reviewed: Apr. 25, 2006

Thanks for this! I too followed some other reviews and cut back on some things and added more sauce. Delicious and a wonderful way to vary the typical spaghetti dinner.

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HeidiKatherine

Cooking Level: Intermediate

Living In: Saint Johns, Michigan, USA

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Reviewed: Mar. 29, 2006

I've never had a baked spaghetti before, so I wasn't sure what to expect. I made a huge batch of sauce and we had regular spaghetti one day and baked spaghetti the next. There was probably 4 or 5 cups of meaty sauce, 12 ounces of angel hair pasta, and I sprinkled maybe 1½ cups of mixed cheddar and mozzarella on top. My husband enjoyed the leftovers at work today! Next time, I'll only cook the pasta slightly as it was REALLY overdone after baking, even though I only cooked to al dente and I rinsed it with cold water. But a great recipe! Thanks, Wendy!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Mar. 25, 2006

I loved this recipe. after reading some of the reviews i cut everything in half except the sauce and the cheese. it was great and i can't wait to eat the leftovers tomorrow!

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TEXASCHICKIE

Cooking Level: Expert

Home Town: Buna, Texas, USA

Living In: Bossier City, Louisiana, USA

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Reviewed: Mar. 10, 2006

You've all gotta try this recipe, it's outstanding and so easy. My family is scarfing this up as I write; definately a keeper. I used two jars of spaghetti sauce to make it very moist. YUMMY!!

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CLOPEZ91977

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Reviewed: Mar. 9, 2006

Yum!!! DH turned up his nose when I told him what was for dinner. He devoured the plate I served him and went back for 2nds! I didn't use the cheddar topping, instead (since I had it on hand) used a couple slices of provolone and mozzarella...I too used a full 26 oz jar of spag sauce (Ragu) and less than the full pkg of spag noodles. Thanks for a great and easy recipe...I made it this morning and let it rest in the fridge till dinner time.

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HEART2HEART

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2006

This was a good and I will make it again with modifications. I will add mushrooms/sauteed zucchini to add something green and reduce the amount of pasta. 1lb is serious overkill. Otherwise we enjoyed it, thank you.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Mar. 1, 2006

Overall the taste was good, but it was like it was too much spaghetti & not enough sauce, even though the can I used was 26 ounces.

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STEF T

Cooking Level: Expert

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Reviewed: Feb. 24, 2006

This is so simple and very good! I followed the exact recipe (didn't add/didn't take away), and my family really liked it. Can't wait to experiment with this one!

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mizlinda

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Clarksburg, West Virginia, USA

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Reviewed: Feb. 1, 2006

Good starter recipe. I used 3/4 lb ground venison, 1/3 lb italian sausage, chopped onion, 2 large jars mushroom/parmesean spaghetti sauce, 1 lb thin spag. noodles, cup of sliced baby carrots, 1 cup italian cheese blend, 1/2 cup parmesean cheese -- it was good. Needed more things in it, maybe mushrooms, zucchini, and chopped tomatoes. It was plain and kinda dry (I like drier spaghetti though). Husband liked it better than regular spaghetti. Will make again with adjustments.

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Sarah D.

Cooking Level: Intermediate

Living In: Grandville, Michigan, USA

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Reviewed: Jan. 26, 2006

For as simple as this dish is it was very tasty. I did use a 1lb. 10 oz. jar of sauce. I also layered and ended up using 2 cups of cheddar and 2 cups of mozzarella. If you like saucy spaghetti (like my husband) you may find this dry, but as someone who doesn't pour a lake of sauce on theirs this is just right.

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VALERIE7430

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Reviewed: Jan. 23, 2006

This was a GREAT recipe and a tasty spin on regular old spaghetti! I tweaked mine just a little bit. I browned an onion with my hamburger. I also added a 1/2 cup of parmesean cheese, 3 TBSP melted butter, 1/4 tsp garlic poweder, 1 egg to my noodles. Be sure to let your noodles cool completely (I ran mine under cold water) and hand toss the ingredients together. The noodles stayed a little firmer and had a little more flavor. This is definitely a better-the-next-day dish!

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EMMANSON

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Reviewed: Jan. 17, 2006

Great recipe Wendy! As per the other reviews, I added more sauce and covered during the first 20 minutes of baking. Also used TexMex pre-grated cheese (Monterey Jack, Cheddar, & Mozza) and layered as one would a lasagna. My guy loved it as did I and I'd make it again. Refreshing change from spaghetti and lasagne. Again, excellent and thank you!

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Twig

Cooking Level: Beginning

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Reviewed: Jan. 17, 2006

You would think spaghetti is just spaghetti!! But no this tasted a little different, which really did make a nice change. I did add a can of chopped toms, which also contained chopped peppers onion and aubergines. This I found made it not so dry. I added regular mature cheddar to the bake. and finished with grated parmasen. I will be making this on a regular basis.

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sk27

Cooking Level: Beginning

Living In: London, Greater London, England, U.K.

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Reviewed: Jan. 11, 2006

This is so easy and tastes so good. I use it for AWANA nights when there isn't alot of time to cook or eat. I make it ahead and because it's caserole-ish it keeps its heat well. Tastes even better on day 2.

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QPSDOLL

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Reviewed: Dec. 12, 2005

This tasted great and was so easy to make. I followed some other reviews and sauteed fresh garlic and onion with the meat. I also mixed mozzarella cheese in with the chedder and layered it as if making lasanga. My son loved it, I'll definetly make this again!

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Katie W.

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Reviewed: Dec. 7, 2005

I gave this four stars because it was easy and fairly quick. I made mine meatless. I think that next time I will experiment with maybe an Italian cheese blend rather than the cheddar. I thought the cheddar was ok but not great. If I were to add the cheddar I think I would use a cheddar cheese soup mixed in instead. I would make it again with a few adjustments! I see potential!

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ROXANNAW

Cooking Level: Expert

Home Town: Kearney, Missouri, USA

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Reviewed: Oct. 25, 2005

Great starting place for an easy family meal that everyone enjoys. Leftovers are even better! I used less pasta (about 2/3 of a 16 oz package) and about 32 oz. of my favorite basil and oregano sauce. I also sauteed onions and garlic with the ground beef and added Italian seasoning to the sauce. Some reviewers think that cheddar and spaghetti makes a strange combination, but I love it! My mom always uses cheddar cheese in her baked spaghetti. I recommend a cheddar and mozzarella bend. I layered spaghetti, cheese, and spaghetti. I added the cheese on top during the last few minutes of baking. I served it with grated parmesan and garlic cheese toast. I'm sure I'll make this one again!

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MAMALEIGH

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2005

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.

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MAMABEAR2TWOCUBS

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Poway, California, USA

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Reviewed: Oct. 15, 2005

This was indeed an easy and very tasty recipe. I added onion powder, salt & peppe to the beef while browning and grated parmesan cheese to the spaghetti while it was hot and before I mixed it with the meat. The only thing I wouldchange for next time is to add moe sauce b/c it was slightly dry.

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Jenn G.

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Basic Baked Spaghetti

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