Spaghettibake Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Heat a second large pot over medium-high heat. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring to break the meat up, until browned, about 4 minutes. Add the onions, bell peppers, garlic and a generous pinch of salt and pepper and cook, stirring occasionally, until tender, about 10 minutes. Stir in the crushed and diced tomatoes, sugar and oregano and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 30 minutes.
• Meanwhile, cook the spaghetti for 2 minutes less than the time indicated in the package directions. Strain well. Preheat the oven to 350 degrees F.
• Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce. Add half the pasta and a third of the Cheddar; repeat the layers and add the last of the sauce; reserve the last of the Cheddar.
• Bake for 30 minutes. Top with the remaining Cheddar and continue baking until it melts and the sauce bubbles, about 5 more minutes. Let cool in the dish for at least 10 minutes. Garnish with the parsley before cutting into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• 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 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.
• 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.
• Bake in preheated oven until bubbly and hot, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
• Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
• Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

Steps:

• Preheat the oven to 450 degrees F. Brush a 9-by-13-inch baking dish with oil.
• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions for al dente. Strain, add back to the pot and toss with some oil.
• Meanwhile, make the meatballs: Soak the bread with 2 tablespoons of the milk in a medium bowl, tossing occasionally, until completely soft, about 5 minutes. While the bread softens, combine the beef, pork, 1 of the eggs, 1/3 cup of the Parmesan, the minced garlic, 1 teaspoon salt and a few grinds of pepper in another medium bowl. Add the soaked bread to the meat mixture. Gently incorporate all the ingredients with your hands until well combined.
• Brush a baking sheet with oil, and drop teaspoonfuls of the meatball mixture onto it. Brush your hands with a little oil, roll the mounds into balls and space them out evenly on the baking sheet. Bake until golden brown and almost completely cooked through, about 10 minutes.
• Lower the oven temperature to 350 degrees F. Add the meatballs, mozzarella and sun-dried tomatoes to the cooked pasta, toss to combine and transfer to the prepared baking dish.
• Whisk together the marinara sauce, the remaining 5 eggs, 2/3 cup Parmesan and 1/4 cup milk, the sliced garlic and 1 teaspoon salt in one of the empty bowls. Pour the sauce mixture over the spaghetti mixture, and press the spaghetti into a flat, even layer. Sprinkle the parsley over the top. Cover with foil, and bake until the casserole is hot and almost completely set, about 30 minutes. Remove the foil, and continue baking until the top of the casserole is set, about 10 minutes more. Let cool for a few minutes. Cut into squares, and serve warm.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with cooking spray.
• In a large skillet, cook the bacon until slightly crisp. With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Saute the garlic, onion and bell pepper in the bacon drippings until tender. Add the tomatoes, olives, oregano, bacon and the cooked ground beef and simmer, uncovered, for 10 minutes.
• Place half of the spaghetti in the prepared baking dish; top with half of the vegetable-beef mixture; and sprinkle with 1 cup of the cheddar. Repeat the layers. In a bowl, stir together the cream of mushroom soup and 1/4 cup water until smooth, and pour this over the casserole. Sprinkle with the Parmesan and bake, uncovered, for 30 to 35 minutes, or until heated through.

Steps:

• Preheat oven to 350.
• Cook noodles in boiling water; drain.
• Meanwhile, brown ground beef and garlic over medium heat; drain.
• Combine browned ground beef, spaghetti sauce, and oregano.
• Spray a casserole dish with cooking spray.
• Place 1/3 of noodles in bottom of dish.
• Top with 1/3 of spaghetti sauce mixture, and 1/3 of cheese.
• Repeat twice, ending with cheddar cheese.
• Bake at 350 for 25-30 minutes.

Steps:

• In a large pot, cook sausage over medium-high heat, breaking up as it cooks with a spatula.
• Cook until it is no longer pink.
• Drain off fat.
• Add onions, garlic and basil and cook for another 5 minutes to soften onions.
• Add mushrooms and cook until liquid is evaporated, about 5 minutes.
• Add tomatoes, tomato paste and pepper; bring to a boil.
• Reduce heat and simmer for about 15 minutes until most of liquid is evaporated.
• Stir in spinach.
• Meanwhile, for topping: in saucepan, melt butter over medium heat.
• Whisk in the flour and cook, whisking constantly for 1 minute.
• Whisk in the milk.
• Cook, whisking constantly for 12 to 15 minutes until sauce is thickened.
• Add mozzarella cheese, salt and pepper.
• Meanwhile, for noodles: cook spaghetti in large pot of boiling salted water for 5 minutes or until tender but firm.
• Drain and add to MEAT sauce; toss to coat.
• Spread in 2 greased 8-inch square glass baking dishes (this is what original recipe says, but not adequate--try 2 9 x 13-inch pans instead); pour topping over and then sprinkle with Parmesan cheese.
• Bake in 375F° oven for 30 to 40 minutes or until bubbly and golden.

Steps:

• Break pasta into 2 inch pieces and cook according to package directions.
• Drain and rinse with cold water.
• In a large bowl mix eggs, Parmesan cheese, sour cream & cottage cheese.
• Add pasta and mix thoroughly.
• Put pasta mixture in a lightly greased 9X13 pan.
• Mix spaghetti sauce and cooked hamburger.
• Spread on top of the pasta mixture.
• Bake in 375 degree over for 30-45 minutes until hot and set in the middle.
• Sprinkle with grated cheese and bake another 10 to 15 minutes or until cheese is melted.

Steps:

• Preheat the oven to 350 degrees F.
• In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.
• Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
• Crumble the ground beef in a large skillet.
• Cook over medium-high heat until fully cooked, with no pink color remaining.
• Drain the fat from the meat, and then add the ground beef to the stockpot.
• Simmer for 20 more minutes.
• Cook the pasta according to the package directions.
• Cover the bottom of a 13 by 9 by 2-inch pan with sauce.
• Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
• Bake in the oven for 30 minutes.
• Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
• Cut into squares before serving.
• House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

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:

• Preheat oven to 375°. Place 1 cup bread crumbs in a shallow bowl. In a large bowl, combine eggs, chopped spaghetti, garlic, seasonings and remaining bread crumbs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Roll meatballs in bread crumbs; place in a greased 13x9-in. baking dish. Bake 15-20 minutes or until cooked through., In a large saucepan, combine pasta sauce, onion, garlic and seasonings; bring to a boil over medium heat, stirring occasionally. Pour over meatballs; sprinkle with cheese. Bake 15-20 minutes longer or until cheese is lightly browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
• Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
• Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti., Spoon 1 cup meat mixture into each of two greased 13x9-in. baking dishes. Layer with spaghetti and remaining meat mixture. Sprinkle with cheeses., Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until heated through., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 350 and PAM a 13x9 deep baking dish.
• In large skillet, brown ground beef.
• In large pot cook pasta to al dente'.
• When beef is cooked, drain and add spaghetti sauce and hot water (I always dump the water in the jar and shake it up to get the last bit of sauce out before adding to the pan).
• Add garlic and veggies and simmer about 10 minutes.
• When pasta is done, drain in a colander and rinse with hot water, let sit temporarily.
• In pasta pot, melt margarine.
• Stir in parmesan cheese, then add pasta back into pan.
• Beat eggs with milk and toss with pasta mixture.
• Press pasta in pan evenly.
• Top with sauce mixture, spreading to the edges.
• Bake at 350 for 15 minutes.
• Top with cheeses and bake additional 15 minutes until cheese starts to melt and brown.
• Remove from oven and let sit for 10 minutes for easier cutting.
• Cut into squares.
• This makes a lot and freezes well in individual squares for lunches.