Reviews for Basic Baked Spaghetti
I made this for the first time tonight and it was excellent! I used Prego herb sauce and paired the dish with garlic cheese toast and caesar salad. We eat a lot of spaghetti to begin with and this was a great new twist on it which made for an outstanding anniversary meal for my boyfriend and I.
Good but a little dry, need more sauce.
Great job Wendy! My additions were ~1 (8oz)can Hunts Tomato Sauce ~1 (14.5oz) can Hunts Petite Diced Tomatoes ~ Seasoned my meat with Italian Seasoning, Garlic salt, Coarse Black Pepper & Sea salt all to taste ~ Used Rotini noodles ~ Mixed in Cheddar cheese into noodles/sauce, then topped w/ mozzarella!
This is the only way I will eat spaghetti now!
My family loves this dish! All I did differently was add more cheese! Thankyou for a wonderful recipe!
I have been making this for years so much easier than spaghetti pie and just as good. I use different cheeses this is especially good with provolone. The kids love this change on traditional spaghetti. Thanks
Exactly what I was looking for - a quick, simple recipe. I had all the ingredients on hand either in the pantry or freezer and was able to put this together very quickly. I used ground turkey breast instead of beef and added mozzarella and Parmesan cheeses on top. Delicious!
Very easily made with ingredients on hand. I added onion to the meat as it was cooking and wish I'd added about a tsp. of salt to the mixture.
Great recipe that allows for customizing. I added chopped onion, celery, and minced garlic to browning hamburger meat, adds great flavor.
EASY, TASTY and QUICK. What more can you ask for?! Make your spaghetti sauce from scratch or jar of Prego (my preference as it is on the sweet side and not too bad for the jar). Mix sauce with spaghetti and pour in a 9x13 dish. I did follow others to add butter and fresh basil to the noodles. Spruced up plain ole noodles. Add favorite cheese to the top to bake. What a great meal~! Can't go wrong.
For as simple as this dish is it was very tasty. I did use a 1lb. 10 oz. jar of sauce. I also layered and ended up using 2 cups of cheddar and 2 cups of mozzarella. If you like saucy spaghetti (like my husband) you may find this dry, but as someone who doesn't pour a lake of sauce on theirs this is just right.
Very good basic recipe. I sauteed some veggies (red/green peppers, mushrooms, garlic, etc) in some spices and added that to the mix. Followed other reviewers' advice and added more sauce/less spaghetti. Tastes very good; definitely a welcome change from plain old spaghetti. The spaghetti takes up more of the various flavours. Will definitely make again.
Easy and yummy. What a great way to use up all that leftover spaghetti! Thanks for the great basic recipe. We'll make this one again at my house.
this recipe definitely needs more sauce. and i think the next time i make it i'll layer the mixture and put cottage cheese in the middle to make it more creamy.
First time I've ever tried baked spaghetti. It was really good, especially as leftovers the next day!!! Sounds like a good idea to use a bit more sauce :)
Added a second jar of sauce... But great recipe.
Don't know why my family went so crazy over this - it was so easy, and pretty much straight from the pantry. Ended up putting in two small square pans which left me an extra for later in the week. Huge hit. Will be making spaghetti like this from now on. I personally like the traditional spaghetti- but when you can actually get your kids to eat something whole heartedly - go for it!
Very good. I added in an extra layer of italian cheese and also put diced onions, garlic and green pepper in with the ground beef. Next time I will try it with italian sausage.
Yum!!! DH turned up his nose when I told him what was for dinner. He devoured the plate I served him and went back for 2nds! I didn't use the cheddar topping, instead (since I had it on hand) used a couple slices of provolone and mozzarella...I too used a full 26 oz jar of spag sauce (Ragu) and less than the full pkg of spag noodles. Thanks for a great and easy recipe...I made it this morning and let it rest in the fridge till dinner time.
I didn't find this to be any better or worse than plain old spaghetti. I won't make it again. To me it just equaled having to wash a casserole dish. Not my favorite thing to do.
Awesome! I too added my touch, with a can of petite diced tomatoes and juice, some additional italian seasoning, and parm cheese, also, I used a cheddar jack blend instead of plain cheddar. My family now protests when I try to make "just plain spaghetti".
Way too much spaghetti, or perhaps not nearly enough sauce? Nearly everyone enjoyed the dish at our potluck, but I used a full 26 oz of sauce, and still thought it a bit dry. I also used an entire 2-cup bag of finely shredded cheddar - one cup didn't even cover the top. Definitely going to break up the noodles next time, too - too long to work with if you don't!
Missing: a 1/2 cup of chili. I tried this recipe yesterday for our neighbors. They loved it. I made it a bit more spicy for them and I used Buffalo meat instead. The children enjoyed it as well. My daughter said that it was too spicy and that it could probably burn off a birthmark. haha. I try to be hip and innovative with these recipes. We learned to eat spicier and more daring ingredients from our time spent in Phoenix, AZ. Sometimes my crazy recipes require medical attention afterwards. :-))
I used a 26-oz jar of sauce, along with a 16oz can I had in the pantry. Per another reviewer, I browned some mild Italian sausage and used it, adding plenty of garlic powder plus two cloves, sliced. I did stir the cooked noodles into the sauce/meat/cheese mixture. I added 4oz can of drained, sliced black olives on top, then covered with foil when cooking so it wouldn't brown and get hard, like others had noted. The foil worked like a charm, and this made a HUGE 9x13 pan full. Great potluck dish, and fed our family of 4 for 3 meals. Will add to my keeper-file; thanks for the post!
This recipe was pretty good, although we found it to be a little dry. I wish I had added more sauce to it before I baked it. Oh well, I will know for next time! Overall, we liked it, and I'm sure we will have it again since it was quick and easy. My son did devour it, which is always good!
For basic baked spaghetti it is what it says it is basic. This time I jazzed it up a little I added sliced olives, mushroom pieces and stems, italian seasoning and garlic powder. Just those few ingredients helped out this recipe tremendously. YUM!
You've all gotta try this recipe, it's outstanding and so easy. My family is scarfing this up as I write; definately a keeper. I used two jars of spaghetti sauce to make it very moist. YUMMY!!
We thought it was good but I added some extra spaghetti sauce, onions,and cheese.
I have made this twice and it's a neutral for me. I cringe when I see the fat from the cheese bubbling, but knowing that my BF loves cheese, I go ahead and do it. It does refrigerate well, and is very easy to serve leftovers in cubes or squares the next day. Overall, it's a nice change once in awhile from the basic spaghetti recipe.
Even the kids ate it! After cooking the beef, I drained it & rinsed it to get some of the fat off. Then I added onions, garlic & black beans to the ground beef. I let that cook for a few minutes then added the sauce, let that come to a simmer then combined it all. I added some mozzarella to the mix then the rest on top. Great! Just don't know what to serve on the side (no one was in the mood for salad, had it for lunch!).
Great starter recipe! Delicious! I used the following ingredients: 1 lb ground beef, 2 (16 oz) jars spaghetti sauce (Ragu Vegetable Primavera), 1 lb mini penne noodles (to make it easy for the little kids to eat), 3 1/2 cups cheese (mild and sharp cheddar, parmesean, mozzarella - 2 cups mixed with meat and sauce, 1 1/2 cups on top). Thank you! I'm definitely saving this one to make again!
This was pretty good, I accidently overcooked it a bit. my husband didn't like it but thats because he doesn't like cheese. I had used parmesan cheese for this recipe instead of cheedar it tasted good. I probably wont make this again since my husband don't like it but I would suggest it to other people.
I have searched for a recipe similar to what they served in my elementary school and the trick the whole time was to bake it I loved it because the sauce adheres to the noodles. We went light on the cheese because it was perfect the way it was. We used Bertolli Five Cheese Sauce and Prego Traditional Meat Sauce, two pounds ground round, and 24 oz spaghetti. Amazing!
Exactly what I'm looking for
I did not like this recipe. To me it tasted like hamburger helper
It was definitely yummy (and my family dug it) but as a pasta connoisseur, this was definitely far from authentic. (But then again I wasn't expecting authenticity from a jar of spaghetti sauce and cheddar cheese.) (: It was a tad bland for my taste, so if I make again, I will definitely add some mushrooms and other veggies, as well as top off with fresh tomatoes once baked. The top layer of the spaghetti was crunchy once it came out of the oven, which was kind of disappointing. But all in all, it was a lot of food, super easy to prepare, and very inexpensive, so I will definitely be making it again for my kiddo. (:
This was my first time making this dish and the recipe was easy and to the point and my husband loved it.
My mom used to make this but she used American cheese...I know, sounds unappealing but we loved it. I make it for my family now and it is a dinner favorite. Try it, you might be pleasantly surprised.
I followed the suggestion of adding additional sauce (almost another full jar) and sauteed onions and garlic before cooking the beef. We used monterry jack, cheddar, and queso cheeses (what I had on hand) and overall it came out rather well. Next time I'll try a more robust sauce than the marinara we used, but my son really liked it!
This was a quick and easy dinner.. Thanks..em:)
This was indeed an easy and very tasty recipe. I added onion powder, salt & peppe to the beef while browning and grated parmesan cheese to the spaghetti while it was hot and before I mixed it with the meat. The only thing I wouldchange for next time is to add moe sauce b/c it was slightly dry.
I expected this to be different. I don't know how, either to have a different texture from normal spaghetti or slightly different taste. It didn't. What is the point of going through the extra 30 minute step and dirtying another dish for it to taste exactly like normal spaghetti with some cheese sprinkled on top? Also, I used a 24oz jar of spaghetti sauce and it was still not enough sauce, so there's no way 16 oz would be.
You can't beat this for a twist on regular ol' spaghetti and sauce. Couldn't be easier and was a hit in my home - everyone ate it the second day as well.
I reduced this recipe to four servings and layered it. I added onion and minced garlic to the meat mixture and seasoned it with garlic salt, garlic powder, a dash of paprika and seasoning salt. I used mushroom pasta sauce and sprinkled on some chopped olives I had leftover from another recipe. I also used a combination of cheddar and mozzarella cheese. It was okay, but I think I'll try a different recipe in the future.
Messy, and you basically make spaghetti and then bake it with the cheese on top. Not different enough from regular spaghetti to make it worth the extra time in my opinion. It does taste good and my family liked it but no more than our regular spaghetti.
This is great basic recipe, but I really prefer things a bit spicier. Use a flavourful tomato sauce or I spiced mine up with red pepper flakes, basil and a pre-mixed spicy flavouring shaker. Parmesan on top was also a treat! I substituted 1.5 cups dry TVP (So Soya) for the ground beef; this worked well!
Was too dry, and the proportions of the noodles and sauce were off. Next time I will make it with less noodles and more sauce.
I made this for my family of 6, on Friday night and they ate up! I knew that I was going to make spaghetti, but I wanted something different and I checked out www.allrecipes.com, and I found your recipe. Thank you for it and I wouldn't change a thing. I served it with a side salad and garlic bread and my family thought I had spent so much time cooking. And, of course, the best part of it is you don't have to spend a lot of time on it. Thanks...
Tried this recipe last night and it came out great. Didn't have any lean ground beef, so I used ground turkey. It was delicious. Family loved it and will try it again with the LGB.
Our family is kind of picky when it comes to baked spaghetti, but this one is the best! I make the 9 x 13 pan of this recipe when our eldest son and his finance are coming over (which makes five of us) and it is just about all gone at the end of the meal. Very yummy! I actually like to use sharp cheddar instead of mild, and I prefer the med size can's of Hunt's Spaghetti Sause instead of jarred.
This was a simple and tasty recipe. I added a can of sliced mushrooms, but other than that, followed the recipe. I might cover the casserole with foil next time for the first 15 minutes as the cheese and pasta on top was a little overdone.
simple and delicious! I used ground turkey instead of ground beef and put cheese in the middle as others suggested. I used about twice the amount of sauce. The leftovers were fantastic!
It was okay but nothing to write home about.
Very good. I added a little cheese and I think the next time I will try it with American or Parmesean cheese. We'll see. Just a touch dry too but I think I went a little over the time and maybe slightly too much pasta.
My family struggles using up our leftovers. I used this recipe for the idea to get rid of spaghetti leftovers. I used my own spaghetti recipe for one night's dinner. Then put it all in a pan and spread cheese over top to bake it on the second night. My family loved it and didn't feel like we had spaghetti twice, but we didn't waste all those good leftovers!
I made this recipe and it was dry it needs more than one 16 ounce jar of spaghetti sauce more like 2 one pound jars. then we loved it.
Its one thing when a recipe is simple and leaves it to you to put whatever seasonings you want. Its another when the measurements for the base ingredients are completely off. I am so glad I had extra spaghettie sauce because before even baking it I could tell it was going to be dry like what I read in other reviews. Double the sauce, then everythings is fine.
The first time I made this, I pretty much followed the recipe exactly, and my fiance said it was "ok." I made it again last night with some modifications. First, I used more sauce, as there wasn't quite enough last time. Also, I included a can of sliced mushrooms, garlic powder, and italian seasoning. I topped everything with shredded cheese, plus a generous portion of parmesan cheese. This time, my fiance said it was "really good" and went back for more.
GREAT starter recipe! Tastes great as is but is also perfect for creating your own signature dish! We have made this recipe at home and for potlucks at work, and everyone loves it!
This was so easy and so good! I added Italian sausage to the sauce. Sprinkled with mozz and cheddar. Yum!
I followed the directions dutifully and ended up with about five times too much pasta! It smelled wonderful, but came out as clumps of starchy pink pasta!
I've never had a baked spaghetti before, so I wasn't sure what to expect. I made a huge batch of sauce and we had regular spaghetti one day and baked spaghetti the next. There was probably 4 or 5 cups of meaty sauce, 12 ounces of angel hair pasta, and I sprinkled maybe 1½ cups of mixed cheddar and mozzarella on top. My husband enjoyed the leftovers at work today! Next time, I'll only cook the pasta slightly as it was REALLY overdone after baking, even though I only cooked to al dente and I rinsed it with cold water. But a great recipe! Thanks, Wendy!
I made this with jarred pizza sauce instead of spaghetti sauce, I used Worcestershire sauce to season the ground beef a little. It was amazing! Thanks for the recipe!
So easy, and i usually have he ingrediants in the cupbord! I added one can of tomato soup to the sauce and some garlic and onion powder to the beef as it was browning.
use 3 cans of stewed tomatoes and don't puree the them.. I didnt use olives and didnt use the squash shells after baking. We loved this... I will be cooking this one over and over again...
This was a really easy way to make spaghetti different! thank you!
It so simple but really good. Even better the second day!!
First, this was so easy to make. I had all the ingredients I needed on hand and didn't have to run out to the store for anything. You gotta love that! Second, it's a tasty change from the same ole' spaghetti we usually have. My boyfriend was very reluctant for me to bake the spaghetti, but when it came time to eat, he went back for seconds and agreed that I had won him over with the baked variety. I read several other reviews before I started cooking, so I went ahead and made the spaghetti with approximately 3 cups of sauce. That amount seemed just about perfect.
I tried this recipe last night and my whole family loved it. They said they prefer this recipe of baking the spaghetti and just plain old spaghetti. I did add frozen meatballs from Costco instead of ground beef and added fresh parmasian cheese with the sharp cheddar cheese.
My family really enjoyed this recipe
Very good! Simple, a real family pleaser. Quick, too.
My kids loved it, but what's even moremore impressive is that my fiance loved it!
Excellent quick meal for the family
This is great recipea for me because I can fix it the night before and refridgerate. When I get home in the evening all I have to do is pop it in the microwave to warm it up, then add the cheese on top and follow baking directions. With a bagged green salad and a crusty roll it feels like someone was at home making a delicious dinner for us! It does need a little more sauce than the recipe calls for so buy a larger jar and add to your taste. You can also tweak the cheese to your taste. I use the shredded Italian mix you can buy. Thanks for this recipe!!!
excellent - used reviewer 2's ideas. sweet Italian sausage and a little onion. one cup of cheddar mixed with the sauce. two cups over top. 16 oz jar of spaghetti sauce with about 1 cup more. also made most ahead and put together with just cooked spaghetti to bake together for 30 minutes.
It was very good, but it wasn't phenomenal.
Mine turned out dry - I would add more sauce next time. I think it would also be better with more things, I added black olives, but mushrooms would be good as well. It was OK
I made this tonight and it was great! I added extra cheese (cheddar and italian), onions, garlic, season all, and italian seasonings. I wasn't sure if it was really going to be worth the extra step to bake it after I cooked it but it was perfect!
Great! I added a 1/2 of a chopped onion to the ground beef and browned both. Very easy! I will make this again! Thanks!
Easy and good. Makes a cake pan full to the top. I used two full jars of sauce and could have maybe used a little more. Also, seasoned my hamburger after browning with partial packet of spaghetti seasoning. Wished I would of halved the amt of spaghetti or layed cheddar cheese slices in the middle and then on top. Add cheese the last 15 minuets on the top. Leftovers are even better.
I thought this came out very well. I used a little under a lb of rotelle pasta and added 1 small can of tomatoe sauce to the spaghetti sauce. I used 1 cup cheddar and 1 cup mozzarella. I also seasoned the meat with garlic and onion powder and added some slices of pepperoni to the sauce.
I make this recipe as one of my pantry meals. It's one of those meals where I have all the ingredients on hand in the pantry and freezer. This a a standby for when I haven't gone grocery shopping in a long while. I usually use either Tortellini or Gnnochi instead of Spaghetti noodles. I sometimes use a marinara sauce with italian suasage already in it and skip the ground beef part all together. Cook the noodles, heat the sauce, toss together and top with grated parmesan and whatever grated white cheese I happen to have on hand and bake for about 20 minutes until everything is hot an the cheese on top is bubbly and browned along the edges. Serve with rolls and a salad and viola, dinner! Trader Joe's has some delicious dried pastas and marinara sauces, any of which would work great for this recipe!
An interesting way to serve spaghetti. I thought it was good, although I would prefer more sauce and less noodles.
If you've never made baked spaghetti, this is a great recipe to start with. Hint:I think its best to have regular spaghetti one night and save the left overs to make baked spaghetti the net time.
I loved making this... super easy! I am a nanny and it was a perfect last-minute dish to make when you have no idea what to make for dinner. They all loved it. I used Mozzarella cheese instead of cheddar and I put pepperoni on top and the cheese on top of that to make it a pizza/spaghetti bake. Wonderful!
This is the exact same baked spaghetti my Mom made when I was growing up. You might not think Cheddar cheese would be good on spaghetti, but it's really delicious! Yummy recipe. (I add green peppers and mushrooms to mine ... sometimes zucchini, too.)
Super easy, very delicious. Even my husband liked it, and he usually isn't a fan of traditional spaghetti.
Great recipe! I usually cook with Italian sausage, onions and mushrooms.
I'm very glad I found this recipe. I've always dreaded "spaghetti night". My family loves spaghetti but I've never been a big fan of the basic meat, sauce, noodles recipe - even mixing the meat and sauce with the noodles was too bland. I tried this recipe and LOVED IT - and it was a huge hit with the family. It's a great basic recipe that actually flavors the pasta! I added garlic powder, dried oregano, red pepper flakes, and minced onion to the ground beef while cooking to give it more flavor. And I used a mixture of shredded mozzarella and colby jack cheeses on top. Next time I think I will add some extra stewed tomatoes to the sauce, but otherwise it was great! Thanks for helping me find the love of spaghetti!
Simple, easy and a great starting place. I thought it was a little dry though, so I will add another jar of sauce next time. And I like to add at least S&P to the hamburger (I usually also add dried red peppers, basil and oregano). I also like more cheese, so doubled cheddar and added some parmesan.
Nice, easy recipe. Makes a ton of food to feed a good-sized crowd. Would suggest adding a variety of cheeses instead of just cheddar, but it came out great following the recipe as directed. Thanks for sharing!
We had unexpected company and I hurried and fixed this, there was none left and everyone seem to really like it!
Very simple and easy. I made this a meatless dish and instead of cheddar, used a LOT of mozzerella and parmasan cheese. The kids loved this.
I think this is good, basic, comfort food. Baked spaghetti was a much loved economy dish of years ago when times were tough, 1930s thru 1950s. I made it just as posted. I have to gently disagree with users who think that there is not enough sauce - the whole idea was that the sauce would bake into the pasta, and intensify flavour in the oven. You should be able to *cut* neat portions of it. Anyway, it ain't haute-cuisine but it sure is satisfying. 5 stars from me.
Perfect starter recipe to add modifications to. I make my normal spaghetti and then with the leftovers, mix in cheese and put cheese on top to bake. Awesome.
I love this baked spaghetti!! What I like most about it is the baked part, it makes it easier and less messy for my 16 month old to eat! I do use more sauce because after trying the original recipe the first time I found it to come out kind of dry. So I add just a bit more sauce and I also brown mushrooms with my ground beef. My whole family loves this recipe, it makes great leftovers as well!! : )Oh and did I mention its so EASY!!
I liked this alot. I used extra sauce because mine turned out a little dry.
This was a pretty good dish. I used a homemade spaghetti sauce which is really what makes this dish. I had to substitute bowtie pasta for the spaghetti and a mozzarella/cheddar mix. This is a good starting point. As the name states this is "basic" baked spaghetti.
I have been making this for years, only my own way. Instead of ground beef, I use Italian sausage. After it is browned, I add a jar of whatever pasta sauce sounds good at the moment, and use ALMOST a pound of whatever pasta I have (sometimes rotini, sometimes bowtie, or whatever). I cut it a little short only because I prefer a "saucier" pasta. And I top mine with either shredded mozarella or sometime if Italian cheese blend. It's super easy, quick, and cheap... which is perfect when you are on a budget and don't get home from work until 6:30. Really, this is a very versatile recipe. If you stick to one pound of meat, one pound of pasta, one jar of sauce, and one 8oz. package of shredded cheese, you almost can't go wrong!