About ten years ago, I took on a new challenge at work and ended up leading a national support group. This new position came with a new set of co-workers. I came into an already established group, and like any pack of animals, I had to earn my place in the hierarchy. The first test was what beer I ordered the first night the gang went out. My choice of Sierra Nevada Pale Ale allowed me to progress to the next gate.
One of the facets of the job was rather frequent travel around the country. Many places (San Francisco, New Orleans) were easy to predict that they would be interesting and fun, while others were less obvious. One of my frequent stops was the city of Richmond, Virginia. The second test came at a restaurant in Richmond, Joe’s. Their plate of baked spaghetti was enormous and those new to the group were judged on their ability to eat it all. Yes, it was a strange group, but a fun one never less.
I ordered the behemoth and after finishing it off, asked the group if there was time for me to order another one.
While not Joe’s, this recipe was still pretty good.
I used both ground beef and hot Italian sausage in the mix.
Cook up the noodles.
Fry up the meat.
Saute the veggies.
Add the tomatoes and spices.
Spaghetti layer in the dish.
Then meat and veggies.
Cheese.
Creaminess.
Out from the oven.
Baked Spaghetti
Prep Time: 10 Min | Cook Time: 45 Min | Makes: 8 servings
Ingredients:
- 12 ounces spaghetti
- 1 cup chopped onions
- 1 cup chopped green bell peppers
- 1 pound lean ground beef
- 1 (16 ounce) can diced tomatoes
- 1 (4.5 ounce) can mushrooms, drained
- 1 teaspoon dried oregano
- 2 cups shredded mild Cheddar cheese
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/4 cup water
- 1/4 cup grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
Nutritional Info:
Amount Per Serving Calories: 490 | Total Fat: 24.8g | Cholesterol: 74mg Powered by ESHA Nutrient Database
Rantings of an Amateur Chef 
Love baked spaghetti, and this looks like a quick and tasty version.
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I LOVE spaghetti! I want to try this 😉 I would order another plate!
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looks good….
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Yum I like the recipe! And good choice on the Sierra Nevada Pale Ale 🙂
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I like to try this one…maybe soon. I just had my version of aglio olio. 🙂
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Hmmm! My one weakness….baked pasta of any kind.
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Oh boy, looks SO GOOD. :P~
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This post reminds me of a quickie recipe that I call “cafeteria spaghetti” – maybe I’ll blog about it. Eating challenges are a strange right of passage that harkens back to college days…;-)
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This looks like a great contender for a weeknight meal – baked spaghetti is also great in turkey or chicken tetrazzini!
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I’ve made baked spaghetti, too, as it’s my hubby’s favorite dish to order at our local Italian Restaurant. I think it’s way overpriced so I now make it for him at home. Good post!
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This looks good. We just might try it out!
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My brother taught me how to make the best spaghetti. Up until then, I followed my mothers recipe. My only contribution was to make a spaghetti pie. Mine taste as good as your looks. Very Good
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uh huh, I think I will try this but not try to eat the whole thing, 😛
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Thnxx as always for your nicely described stepbystep recipes 🙂 I’ll def try this out, baked food ftw ❤
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What can I use in place of oregano if I don’t have any on hand?
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