Spaghetti Bake

Spaghetti Bake

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"My mother used to make this as an alternative to regular spaghetti. Everyone adores this hearty dish and can't get enough! A staple in our home."
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1 h 20 m servings 928 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 928 kcal
  • 46%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 98.7g
  • 32%
  • Protein:
  • 44.7 g
  • 89%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 1912 mg
  • 76%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
  3. Heat a large skillet over medium heat; cook and stir onion and bell pepper until tender, about 5 minutes. Transfer vegetables to a large bowl. Return skillet to stove top and increase heat to medium-high. Cook and stir ground beef in skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to the same bowl as the vegetables.
  4. Stir spaghetti, spaghetti sauce, Cheddar cheese, cream of mushroom soup, mushrooms, olives, oregano, and sugar into beef mixture. Pour spaghetti mixture into prepared baking dish and sprinkle with mozzarella cheese and Parmesan cheese.
  5. Bake in preheated oven until bubbly and hot, about 45 minutes.


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I winced a little when I added the cream of mushroom soup to this recipe...I actually really like cream of mushroom soup in certain dishes, but I just didn't think it would be right in this dish...

I absolutely loved this dish. I would probably add garlic salt for a bit more flavor. I added a red bell pepper as well as a green, and I'm glad I did; it added just a hint of sweetness. The thi...

Everything but the olives and mushrooms. A new favorite!

Great recipe and directions! I'm allergic to mushrooms so I had to skip that part but everything was yummy. I added fresh garlic to my veggies and seasoned my ground turkey a little more to en...

Made this dish for a party... It was hit! The mushroom soup really makes the sauce rich. I make baked spaghetti a lot but the changes this recipe suggest were great.

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