Baked Spaghetti

Baked Spaghetti

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TamBell11 1

This casserole is a tasty alternative to every day spaghetti. The creamy cheese mixture in the middle gives it a lasagna like flair without all the trouble. Makes a wonderful weeknight meal that goes together quickly.

Modified from: Hamburger Cheese Bake

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Serving size has been adjusted!

Original recipe yields 9 servings



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  1. Pure' canned diced tomatoes in blender. In a large pot cook with boiling salted water cook pasta until tender, drain. While pasta is cooking,saute bell pepper, garlic and chopped onions until tender (about 3 minutes) add ground beef and cook until brown. Stir in tomato sauce,pure'd tomatoes, sugar, salt, Italian Seasoning, Oregano, basil and pepper. Remove from heat.
  2. In a medium bowl combine the 1 cup of mozzarella cheese, sour cream, softened cream cheese, green onion, and 1/4 cup of parmesan cheese.
  3. Spray 11x7x1 1/2 inch baking dish with Pam.
  4. Spread half of the cooked and drained spaghetti. Add half of the spaghetti sauce and spread over noodles. Spread cheese mix evenly over the meat mixture. Top with remaining noodles and spaghetti sauce. Sprinkle with remaining Parmesan and Mozzarella cheese. Bake in preheated 350 degree F(175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.
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This is a five star recipe with some tweaks. I made some changes but the basic recipe is a great jumping off point. Thank you!