Reviewed: Jan. 29, 2008

Oh YUM! I tried this recipe for the first time tonight and loved it! After reading the suggestions from others, this is how I modified it: I went with .75 lb. of spaghetti noodles and 1.5 jars of Prego sauce. 1 small can of tomato paste, italian seasoning, onion powder, and garlic powder. I also cut up fresh basil to add to the sauce. Real Iowa butter was mixed with the noodles along with a tbsp or two of extra virgin olive oil. I topped it with a small amount of mild cheddar cheese, provolone, mozzarella, and freshly-grated parmesan cheese. A couple pats of butter on top and into the oven it went. This made for amazing comfort food! Update May 2009: Emeril's pasta sauce tasted great in this in place of Prego!

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Abbey

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Jan. 18, 2008

Awesome recipe! I made this one weekend night in for my very picky boyfriend and myself and we both loved it! In my past experiences with baked spaghetti, it has been dry and hard, but this one was great. Since it's only my boyfriend and myself, I used one and a half 10 oz jars of spaghetti sauce, 3/4 lb of noodles and added some onion in the meat for extra flavor. I also added motz cheese along with parmesan cheese and cheddar on top...turned out great and the very picky boyfriend said that I won't have to worry about leftovers!

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Indygirl87

Cooking Level: Intermediate

Home Town: Lowell, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 20, 2007

Made my own spaghetti sauce for spaghetti the other night and we didn't want to eat spaghetti one more day but made WAY too much. Topped with sharp cheddar cheese and parmesan and finished the whole thing off. Very easy way to use up leftover spaghetti without feeling like you've eaten spaghetti over and over!! Both boys loved it as well as DH and MIL.

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PUGMIRE

Cooking Level: Expert

Living In: Enumclaw, Washington, USA

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Reviewed: Dec. 19, 2007

Way too much spaghetti, or perhaps not nearly enough sauce? Nearly everyone enjoyed the dish at our potluck, but I used a full 26 oz of sauce, and still thought it a bit dry. I also used an entire 2-cup bag of finely shredded cheddar - one cup didn't even cover the top. Definitely going to break up the noodles next time, too - too long to work with if you don't!

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Cassie

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Reviewed: Dec. 15, 2007

We thought it was good but I added some extra spaghetti sauce, onions,and cheese.

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emily

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Dec. 9, 2007

Quick and easy! No frills but great the next day too!

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Lanell

Cooking Level: Intermediate

Home Town: Channelview, Texas, USA

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Reviewed: Dec. 6, 2007

I made this dish for my boyfriend and I last night. I have never made spaghetti in my life and, I must say, think this turned out pretty good! I took the advice of other reviewers and seasoned the ground beef. I also had fun "doctoring" my store-bought spaghetti sauce with olive oil, paprika, onions, garlic salt, etc. I also added cheese to the sauce as well as the top of the spaghetti before I baked it. I baked it for about 20 minutes uncovered. My spaghetti wasn't dry at all. However, I will definitely have to remember that 1lb.of pasta is entirely too much for 2 people! My boyfriend only had the complaint that breaking the pasta to make shorter noodles in the future would be appreciated.

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babychase3

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

So delicious! I used sliced up smoked sausage instead of ground beef and also added sauteed mushrooms and onions. There were no leftovers! I made a double batch and gave some to my starving-college-student little brother. He said if I keep making recipes like this, I'll have a permanent dinner guest!

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BridgesGirl4165

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Garland, Texas, USA

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Reviewed: Nov. 12, 2007

The spaghetti was too dry! Needed to add another can of spaghetti sauce. Cheese on top was hard and unedible.

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Christina M.

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Reviewed: Oct. 15, 2007

This was just okay for us. My husband wanted a lot more sauce to it, thought it was dry. Might make again tweaking it a little more.

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goochgirl

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Reviewed: Oct. 15, 2007

My family struggles using up our leftovers. I used this recipe for the idea to get rid of spaghetti leftovers. I used my own spaghetti recipe for one night's dinner. Then put it all in a pan and spread cheese over top to bake it on the second night. My family loved it and didn't feel like we had spaghetti twice, but we didn't waste all those good leftovers!

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Jodie V

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Reviewed: Oct. 14, 2007

This was really good and something my son would def. eat. I used feta and white extra sharp cheese. Like others I added onions and garlic. So yummy I will definately keep this one around. It is VERY easy to please everyone around my house with this one.

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Liz

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Reviewed: Oct. 13, 2007

I top with a whole bag of the "itallian cheeses" and it's just as good reheated as it is fresh! I make this regularly now.

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Bill721

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2007

I use leftover spagetti and put provlone chesse over the top.

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Cactusflower

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Reviewed: Sep. 17, 2007

This meal was extremely easy to make, and it was a hit at our house, especially with my husband. We used 26oz of spaghetti sauce in our casserole, and we both agreed the dish needed more sauce. We love cheese, so we will also add mozzarella next time. Thank you for sharing!

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LIS1975

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Reviewed: Sep. 13, 2007

For basic baked spaghetti it is what it says it is basic. This time I jazzed it up a little I added sliced olives, mushroom pieces and stems, italian seasoning and garlic powder. Just those few ingredients helped out this recipe tremendously. YUM!

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Brandon Briggs

Cooking Level: Intermediate

Home Town: Haswell, Colorado, USA

Living In: Fort Lyon, Colorado, USA

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Reviewed: Sep. 13, 2007

good and easy to make!

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laurakate

Cooking Level: Intermediate

Home Town: Bellbrook, Ohio, USA

Living In: Kettering, Ohio, USA

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Reviewed: Sep. 11, 2007

This was excellent, of course with the changes that I made. I browned lean beef in olive oil, and finely chopped onions, along with salt, pepper,garlic powder,oregano,and a pinch of crushed red peppers. I also used a 26 oz jar of spaghetti sauce and Half of another one, so that it had enough sauce. I topped it with pieces of butter, provolone slices, and shredded mild chedder, and baked at 375 for 20 mins until cheese was melted and slightly browned. and MMMMMM MMMMMM MMMM! Very good!!!!!!!

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