Baked Spaghetti Casserole

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 287.0
  • Total Fat: 6.6 g
  • Cholesterol: 49.5 mg
  • Sodium: 476.7 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 5.5 g
  • Protein: 26.2 g

View full nutritional breakdown of Baked Spaghetti Casserole calories by ingredient
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Number of Servings: 10


    1 13.25 oz box of Ronzoni Healthy Harvest Whole Wheat Blend Pasta Rigatoni
    1 8 oz can of Red Gold Tomato Sauce
    1 6 oz jar of Green Giant Sliced Mushrooms
    1 14.5 oz can of Red Gold Diced Tomatoes
    1 1/2 pounds of Ground Beef 96/4
    5-6 Fresh Basil Leaves minced
    8 oz of Guidry's Fresh Cuts (Onions Celery Bell peppers parsley garlic),
    1 3/4 cups of Kraft 2% Mozzerella Cheese


Saute the vegetables in a skillet, when tender add ground meat and salt and pepper along with any italian seasonings. Add Mushrooms, Basil, Tomatoes and tomato sauce. Simmer while preparing pasta.

Cook pasta according to package, drain and place in a 13 x 9 baking dish. Pour beef mixture on top of pasta and mix around, sprinkle mozzerella cheese on top.

Bake in oven for about 15-20 minutes or until cheese and casserole are bubbling.

Serves 10.

Number of Servings: 10

Recipe submitted by SparkPeople user MB20CRYS.

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Member Ratings For This Recipe

  • I really liked this recipe, my family is picky and thought it was pretty good. Instead of the ground beef I used turkey burger and I used weight watchers cheese. I will make this again. - 11/20/11

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