Best Baked Spaghetti With Tomato Soup Recipes

BAKED SPAGHETTI

Steps:

• Preheat oven to 375°F.
• Brown meat, onion, garlic, seasoning and green pepper over medium heat making sure to break up the meat very well. (Drain any fat if needed).
• Add pasta sauce, Italian seasoning and tomatoes to meat. Simmer 5-10 minutes uncovered. Stir in spaghetti and parsley.
• Spread into a 9x13 pan, top with cheeses and bake 25-30 minutes or until hot and cheese is browned and bubbly. Cut into squares to serve.

BAKED SPAGHETTI

Steps:

• In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes. , Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers. , In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30-35 minutes.

BAKED PASTA WITH TOMATOES AND EGGPLANT

Steps:

• Preheat the oven to 500 degrees F. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside.
• Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
• Pour the Tomato and Eggplant Soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot.
• Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
• Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

BAKED SPAGHETTI POTLUCK CASSEROLE

Steps:

• Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings. , Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13x9-in. baking dish. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.

BAKED SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in 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 beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
• Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
• Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

TOMATO SOUP SPAGHETTI SAUCE

Steps:

• Cook hamburger and onion til burger is done.
• Add everything else but water - combine.
• Add water until slightly thinner than you want sauce and simmer until desired thickness.
• Serve.
• Once you try this, adjust spices to suit your own taste.

BAKED SPAGHETTI WITH TOMATO SOUP

Steps:

• Cook spaghetti according to directions (al dente).
• Meanwhile, fry bacon pieces till crisp then remove.
• Fry onions in bacon drippings till tender.
• Drain some of the grease, if excessive but leave a moderate amount for flavor.
• To same pan add bacon, 3 cans of tomato soup and season to taste.
• Toss soup mixture with drained spaghetti. Add 4th can of soup to mixture, if you feel it needs added moisture (some will be absorbed by the noodles).
• Place mixture in a 9 x 13 casserole dish and top with crushed crackers (optional).
• Bake at 350 degrees for 25-30 minutes or till heated through.