Krafts Cheesy Spaghetti Bake Recipes

Steps:

• Heat oven 375°F.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, brown ground beef with vegetables in large skillet sprayed with cooking spray. Add sauce, bacon and seasoning; mix well. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally.
• Drain pasta. Add to sauce; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheese.
• Bake 25 to 30 min. or until heated through.

Steps:

• Heat oven to 350°F.
• Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in large skillet; drain.
• Drain pasta; spoon into 3-qt. casserole sprayed with cooking spray. Add meat, pasta sauce, tomatoes, 1-1/2 cups mozzarella and 1 Tbsp. basil; mix well. Top with remaining mozzarella and Parmesan.
• Bake 20 min. or until heated through. Sprinkle with remaining basil.

Steps:

• 1. Heat oven to 375 degrees F.
• 2. Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• 3. Meanwhile, cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 minutes. Stir in tomatoes and spaghetti sauce; bring to a boil. Simmer on low heat 3 minutes or until chicken is done. Stir in Neufchatel
• 4. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt casserole sprayed with cooking spray.
• 5. Bake 20 minutes or until heated through; top with remaining cheeses. Bake 3 minutes or until mozzarella is melted.

Steps:

• Cook spaghetti according to package directions. Drain and place in two greased 13x9-in. baking dishes; set aside. , In two Dutch ovens or stock pots, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, two cans of tomato soup, one can of mushroom soup and 1 cup of cheese. Bring to a boil. , Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and top is lightly browned.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce.
• Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top.
• Bake in the preheated oven until bubbly, about 30 minutes.

Steps:

• Heat oven to 400ºF.
• Combine ingredients in 13x9-inch baking dish; cover.
• Bake 40 min. Let stand 5 min.; stir until sauce is well blended.

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt.
• Drain spaghetti; return to pan. Add half the Singles pieces and pasta sauce; mix lightly. Cook on medium heat 3 min. or until Singles are melted and spaghetti mixture is heated through, stirring frequently.
• Top with remaining Singles, parsley and Parmesan.

Steps:

• Heat oven to 375°F.
• Cook spaghetti as directed on package, omitting salt. Meanwhile, remove and discard casings from sausage if necessary. Crumble sausage into medium skillet; cook on medium heat until done, stirring frequently. Drain sausage; return to skillet. Stir in pasta sauce; simmer on medium-low heat 5 min., stirring occasionally.
• Drain spaghetti; place in large bowl. Add egg, Parmesan and 1 cup mozzarella; toss to coat. Spoon into 8-inch baking dish sprayed with cooking spray; top with sausage mixture and remaining mozzarella.
• Bake 15 min. or until heated through. Let stand 5 min. before cutting to serve.

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet; drain. Return meat to skillet; stir in pasta sauce.
• Whisk eggs in large bowl until blended. Stir in Parmesan and 1/2 cup mozzarella. Add spaghetti; toss to evenly coat.
• Spread spaghetti mixture onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray; fill with meat mixture. Sprinkle with remaining mozzarella.
• Bake 25 to 30 min. or until pie is heated through and mozzarella is melted. Let stand 5 min. before cutting into wedges to serve.

Steps:

• Preheat oven to 350°F Grease a 13x9-inch baking dish; set aside.
• Boil spaghetti noodles to al dente according to package; drain.
• While spaghetti is boiling, brown the ground beef with the onion; drain and return to skillet. Add the spaghetti sauce to the meat in the skillet.
• Add the hot cooked, drained spaghetti to the skillet; stir well. Add salt and pepper to taste. Pour into the prepared baking dish.
• In a saucepan, melt butter; add the flour, stirring constantly to make a roux. Slowly whisk in the evaporated milk.
• Turn heat to low and stir in the parmesan cheese and 1/2 cup only of the mozzarella. stir constantly until melted and smooth.
• Pour the cheese mixture evenly over the spaghetti in the 13 x 9 dish.
• Sprinkle with the remaining 1 cup of parmesan cheese and then the oregano.
• Bake; uncovered, for 30-35 minutes or until bubbly and starting to brown on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Heat the sauce in a saucepan over medium heat. Add the cream cheese and stir until melted. Pour pasta and sauce into an oven-safe baking dish and mix well.
• Bake for 30 minutes. Remove from oven and top with mozzarella cheese. Bake until the sauce is thick and the cheese is melted, 10 to 15 minutes.