Baked Spaghetti

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 275.7
  • Total Fat: 16.6 g
  • Cholesterol: 47.9 mg
  • Sodium: 739.9 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 14.5 g

View full nutritional breakdown of Baked Spaghetti calories by ingredient


Introduction

A quick and delicious "throw-together" meal ... leftovers are almost better the next day than the first day out of the oven! A quick and delicious "throw-together" meal ... leftovers are almost better the next day than the first day out of the oven!
Number of Servings: 12

Ingredients

    1 chopped onion (medium sized)
    I can (28 oz) Tomatoes, red, ripe, canned, wedges in tomato juice
    1 can Mushrooms
    1 can Black olives
    2 tsp Oregano, ground
    16 oz Ground beef, lean
    12 oz Spaghetti, cooked without added salt (pasta)
    2 cups Shredded Cheddar Cheese
    1 can 98% fat free cream of mushroom soup
    1/4 cup Water
    1/4 cup Parmesan Cheese, grated

Directions

In a large skillet, brown ground beef and onion; Drain; Add tomatoes, mushrooms, olives and oregano. Simmer uncovered for 10 minutes. Place half of the cooked spaghetti in a greased 13x9x2 baking dish. Top with half of the tomatoe mix; Sprinkle with 1 cup of the cheddar cheese; Repeat Layers. Mix the soup and water until smooth; pour/spread over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-35 minutes until heated through.

Serving Size: Approximately 1 Cup

Number of Servings: 12

Recipe submitted by SparkPeople user BBANNG.