The Best Baked Spaghetti - Kate's Kitchen Blog at Allrecipes.com - 321638

Kate's Kitchen

The Best Baked Spaghetti 
 
Feb. 9, 2014 8:05 am 
Updated: Feb. 15, 2014 7:37 pm
This weekend, I tried the baked spaghetti recipe from the Taste of Home Italian Cookbook instead of traditional spaghetti.  I love baked spaghetti but have never made it before; I have just had it in restaurants sometimes.  I wasn't sure how this would turn out, but it ended up being very good!!  I absolutely love this recipe and will for sure make it again!  It takes really simple pantry ingredients, but makes an awesome casserole that I think you could use for holidays or special events.

http://www.tasteofhome.com/recipes/spaghetti-casserole<

Ingredients:
1 package (16 oz) spaghetti
1 lb ground beef
1 jar (26 oz) spaghetti sauce
2 cans (8 oz) tomato sauce
1 can (10.75 oz) condensed cream of mushroom soup
1 cup (8 oz) sour cream
2 cups (8 oz) Monterrey-Jack cheese 

Directions:
Preheat oven to 350 F.  Bring a large pot of water to a boil and cook pasta according to package directions.

Meanwhile, in a large skillet, brown ground beef over medium heat and drain.  Stir in spaghetti sauce and tomato sauce; remove from heat.

Drain pasta.  Combine soup and sour cream.  In a 9 x 13 inch baking dish, layer half of the meat sauce, pasta, soup mixture, and cheese.  Repeat layers.  Bake uncovered for 1 hour and enjoy!

You can also make this casserole in two 8 inch pans and freeze one for later.  To use frozen casserole, thaw in refrigerator over night.  Remove from the refrigerator for 30 minutes before baking and bake as directed.

Baked Spaghetti photo

Last weekend during the Super Bowl, I had dried making buffalo chicken dip.  The recipe was actually at www.buffalochickendip.com. 

Since this was the actual name of the website, this seemed like a good way to go.  I thought this version turned out pretty good, and I think most recipes for this dip are very similar to this one.  I cooked it as directed and really enjoyed it.  I think I would recommend making it in a slow cooker so it will stay warm during the whole party, rather than baking it in the oven.  However, my slow cooker was occupied by the cocktail meatballs, so using the oven still works fine.  For me personally, I would recommend cutting the recipe in half if making it for myself, since I was the main person to eat it.  If I took it to party, then this amount would be fine.

Buffalo Chicken Dip photo

Later today, I am hoping to still make the Saltine Toffee cookies.  I wasn't able to get this yesterday but think having a little project today will be nice.  Next week, I have some traveling for work, so unfortunately I won't have time to really try any new things.  I'll still have to find some good things to try for next weekend, since it is a three day weekend.  Love those!  Maybe something for Valentine's Day...
 
 
Comments
Lela 
Feb. 10, 2014 7:04 am
(Lela Here:) Your baked spaghetti looks really good. Do you have a link for the recipe?
 
Feb. 10, 2014 10:49 am
Hi Lela - I have added the recipe link to the blog post. It got lots of positive reviews on the Taste of Home website. I loved it and very happily ate it 3 nights in a row. :) I hope you like it!
 
Feb. 11, 2014 5:18 am
But, is there a way we can get it to print?
 
Feb. 11, 2014 5:29 am
Just wondered because I really didn't want to go thru the hassle of signing up for yet another website. :\. Thank you for the recipe!!! Looking forward to making, or baking! :)
 
Feb. 11, 2014 10:58 am
Can you print directly from Taste of Home without signing up? I can def understand that. Maybe copying into Word could also work? Good luck!
 
Feb. 14, 2014 10:51 pm
hi Cooking Interests Baking, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Quick i like your recipe how do tase thanku Rahul
 
Pamm 
Feb. 15, 2014 6:39 am
I would try this with ground turkey and low fat cream of chicken soup (I hate cream of mushroom). Also, fat free sour cream and low fat monterrey jack cheese. f This would make it healthier and it would taste just as good. Nice recipe and I love the idea of putting it into two dishes and freezing one. We are a two person family and I do the cooking, but will soon be laid up with a hip replacement, so I am stockpiling frozen dishes so we won't starve to death (lol)
 
Big Apple Annie 
Feb. 15, 2014 7:08 am
Well, I could not get this exact recipe from Taste of Home but I want to try it so printed directly for your blog. I'm thinking to use a pasta other than spaghetti, perhaps penne or ziti ... may be easier for little ones to manipulate.
 
Feb. 15, 2014 7:37 pm
Great suggestions to make this healthier! I agree, substituting low fat ingredients, or low sodium, is a really good idea. I would also recommend wheat pasta instead of white because it is a lot higher in fiber. I usually try to do these substitutions too, and agree that it tastes the same! Also, great idea to use other types of pasta - I think that would work out just as good! Actually my husband and I mixed three different types of leftover pasta together lately to use them up and it was fun; made it not so boring. :)
 
 
 
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kate310

Home Town
Cedar Falls, Iowa, USA

Member Since
Aug. 2009

Cooking Level
Intermediate

Cooking Interests
Baking, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy

Hobbies
Scrapbooking, Walking, Reading Books, Music

Links
 
 
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About Me
My favorite things to cook
My favorite things to cook would have to be dinner options. This is the main meal I cook most days and this is where I try the most new things. I absolutely love pasta or any Italian dish, and so does my husband. Macaroni and cheese is really becoming my favorite food, and there are so many ways to change it up! Pasta and macaroni are my go-to favorites!
My favorite family cooking traditions
My grandma is a fantastic cook, so I love going to her house for any meal, especially holidays. I love her ham balls, chicken casserole, and chocolate chip pudding cookies. Eating these foods always reminds me of being at her house. I love whenever I visit her that she always has afternoon tea around 3:00pm. I think this is a nice little tradition and want to keep it up myself.
My cooking triumphs
I think the best thing I ever made was BBQ beef brisket out of the Food Network magazine. Pretty much anything I make from this magazine I consider a triumph, but I could not believe that I made this brisket; it was that good. This is definitely one I would use to impress people, plus you cook it in the slow cooker, so it is really minimal work!
My cooking tragedies
I remember I made some kind of dinner casserole and I think I accidentally used condensed milk instead of evaporated milk - it was so sweet and just gross! The first time I tried to make homemade spaghetti sauce, the recipe just said to use ground beef and diced tomatoes and that the tomatoes would cook down. I'm not sure what I did wrong, but this did not work and I have found a new recipe since. I also remember burning some butter or something on a flat baking sheet; the smoke alarm even went off and I threw the pan away!
 
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