Best Loaded Baked Spaghetti Recipes

OUT OF THIS WORLD BAKED SPAGHETTI

Steps:

• Heat oven to 350 degrees.
• In a medium size skillet, cook ground beef and onion until done. Drain off fat. Pour Mariana sauce over meat and mix well.
• In a large pot, cook spaghetti according to package directions. When done, drain. Add cream cheese and mix well, coating all spaghetti.
• Mix together, in a medium size bowl, cottage cheese, 1/2 cup Parmesan cheese and egg.
• To build baked spaghetti, place approximately 1/2 cup of meat sauce in the bottom of a 9x13 casserole dish. Place half of spaghetti on top of meat mixture smoothing to the edges of casserole dish. Layer on cottage cheese mixture, covering all of spaghetti. Layer remaining spaghetti over cheese. Spoon remaining meat mixture over all layers. Top with Mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil, sprinkle on 1/2 cup of Parmesan cheese and bake for additional 15 minutes until cheese is golden brown. Remove from and allow to reset 10 minutes. Cut into squares and serve.

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:

• 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.

FAVORITE BAKED SPAGHETTI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

LOADED BAKED SPAGHETTI

Steps:

• In lg skillet, saute onion and green pepper in butter.
• Add tomatoes, mushrooms, olives, and oregano.
• Add cooked beef.
• Simmer for 10 minutes.
• Place half of the cooked spaghetti in greased 13x9 baking pan.
• Top with half the meat mix.
• Sprinkle with 1 cup cheddar cheese.
• Repeat layers.
• Mix soup and water until smooth; pour over casserole.
• Sprinkle with parmesan cheese.
• Bake, uncovered, at 350* for 30-35 minutes, until heated through.

LOADED SPAGHETTI BAKE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, mushrooms and olives. Drain spaghetti; add to skillet.
• Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with 1 cup cheddar cheese. In a small bowl, combine the soup, Alfredo sauce and Parmesan cheese; spread over cheddar cheese. In another bowl, combine cornflake crumbs and remaining cheddar cheese; sprinkle over the top.
• Bake, uncovered, at 350° for 30 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.