My mother used to make this as an alternative to regular spaghetti. Everyone adores this hearty dish and can't get enough! A staple in our home.

Kates

Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • 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.

Nutrition Facts

928 calories; protein 44.7g 89% DV; carbohydrates 98.7g 32% DV; fat 38.8g 60% DV; cholesterol 109.3mg 36% DV; sodium 1911.7mg 77% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/24/2013
I absolutely loved this dish. I would probably add garlic salt for a bit more flavor. I added a red bell pepper as well as a green, and I'm glad I did; it added just a hint of sweetness. The thing that really sold me on this, though, was how filling it was. I made the pan for my husband and me, and it lasted us almost a whole week. So, just a few tweaks to serve personal taste, and this is a fantastic and filling meal. Read More
(9)

Most helpful critical review

Rating: 3 stars
02/26/2013
I winced a little when I added the cream of mushroom soup to this recipe...I actually really like cream of mushroom soup in certain dishes, but I just didn't think it would be right in this dish. Surprisingly -- it was ok. However, the recipe was really missing something. If I were to make it again, I would cut down on the cheddar cheese a little (even though I'm a cheese LOVER...it was a bit much, and it made the consistency of the spaghetti a little off), use a little less pasta (maybe even half), and add more seasonings -- like garlic, black pepper, etc. I might even try adding about a half a pound of Italian sausage for a little more flavor. Overall, the dish was okay, but it was just a little too bland and boring for the expense of the ingredients. If I make it again, I will tweak it significantly. Thanks for a good base, though. Read More
(21)
29 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
02/26/2013
I winced a little when I added the cream of mushroom soup to this recipe...I actually really like cream of mushroom soup in certain dishes, but I just didn't think it would be right in this dish. Surprisingly -- it was ok. However, the recipe was really missing something. If I were to make it again, I would cut down on the cheddar cheese a little (even though I'm a cheese LOVER...it was a bit much, and it made the consistency of the spaghetti a little off), use a little less pasta (maybe even half), and add more seasonings -- like garlic, black pepper, etc. I might even try adding about a half a pound of Italian sausage for a little more flavor. Overall, the dish was okay, but it was just a little too bland and boring for the expense of the ingredients. If I make it again, I will tweak it significantly. Thanks for a good base, though. Read More
(21)
Rating: 5 stars
05/24/2013
I absolutely loved this dish. I would probably add garlic salt for a bit more flavor. I added a red bell pepper as well as a green, and I'm glad I did; it added just a hint of sweetness. The thing that really sold me on this, though, was how filling it was. I made the pan for my husband and me, and it lasted us almost a whole week. So, just a few tweaks to serve personal taste, and this is a fantastic and filling meal. Read More
(9)
Rating: 5 stars
03/11/2018
interesting twist on my regular spaghetti and meat sauce. I used sweet Italian sausage vs. hamburger, added garlic, Italian seasoning and ground pepper. Also, don't waste your time prepping a 9x13, it won't fit. Use 2 or a larger baking dish if you follow the recipe. Read More
(7)
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Rating: 4 stars
07/20/2014
Made this dish for a party... It was hit! The mushroom soup really makes the sauce rich. I make baked spaghetti a lot but the changes this recipe suggest were great. Read More
(2)
Rating: 4 stars
10/26/2014
Great recipe and directions! I'm allergic to mushrooms so I had to skip that part but everything was yummy. I added fresh garlic to my veggies and seasoned my ground turkey a little more to ensure I had really good flavor and it came out deeeelicious!!! Read More
(2)
Rating: 5 stars
11/22/2015
Everything but the olives and mushrooms. A new favorite! Read More
(1)
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Rating: 5 stars
09/06/2017
Very good and easy with ingredients I most always have on hand. Added some garlic/pepper for our taste. Read More
Rating: 4 stars
04/22/2018
Turned out pretty good. Wasn t as flavorful though. Next time I ll add some garlic too it. Read More
Rating: 2 stars
04/08/2019
I am sorry but I am not a fan of this recipe. There are to many ingredients. Busy people and family. Honestly who has the time. You use cream of mushroom soup and regular mushrooms then olives and then 2 cups Cheddar, 1 cup mozzarella and 1/2 cup grated parmesan cheese. Second I am not a fan of cheddar (Orange) Cheese and I am not a fan of parmesan cheese. I do love mozzarella and swiss and Havarti. Sorry, sylvia Read More