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Baked Spaghetti I

4

0 min

Baked Spaghetti I

Baked Spaghetti I Photo 1

Category

Pasta Recipes

Time

0 min

Serving

8 persons

Calories

490

Rating

4.00★ (824)

Cuisine

Author: Victoria Buriak
Make this tasty dish ahead of time, and cook it when needed. Allow a little extra cooking time if you make this ahead and refrigerate.

Ingredients

  • ounces spaghetti: 12 piece
  • onions: 1 cup (chopped)
  • green bell peppers: 1 cup (chopped)
  • lean ground beef: 1 pound
  • tomatoes: 1 can (16 ounce can, diced)
  • mushrooms: 1 can (4.5 ounce can, drained)
  • oregano: 1 tsp (dried)
  • mild Cheddar cheese: 2 cups (shredded)
  • condensed cream of mushroom soup: 1 can (10.75 ounce can)
  • water: 0.25 cup
  • Parmesan cheese: 0.25 cup (grated)

Metric Conversion

Stages of cooking

Baked Spaghetti I Photo 21
Baked Spaghetti I Photo 32
Baked Spaghetti I Photo 43
Baked Spaghetti I Photo 54
  1. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
    Baked Spaghetti I Photo 2
  2. In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
    Baked Spaghetti I Photo 3
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
    Baked Spaghetti I Photo 4
  4. Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
    Baked Spaghetti I Photo 5

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