This easy baked spaghetti recipe is creamy and full of flavor. The best spaghetti recipe for family gatherings and potlucks will be requested again and again.
My mother-in-law, Donna, shared this traditional spaghetti recipe with me several years ago which has become a staple in our house ever since.
Are you looking for vegetarian pasta alternative? Try this Pasta alla Norma recipe!!
How to Make Baked Spaghetti
Gather all of your ingredients to make the spaghetti recipe.
Start with cutting bacon into small pieces. I prefer to use kitchen scissors to make this task quick and easy. Next, dice up half an onion.
In a medium pan, sauté the onions with a little bit of cooking spray. After the onions are starting to get tender add the cut-up bacon to the pan. Continue cooking until bacon is fairly done.
Following this, add the burger to the pan along with the bacon/onion. Brown the burger while you cut-up meat into small pieces. Add salt and pepper to taste. Then drain any grease that the bacon and burger produce.
Time to make the pasta!
While the meat is cooking, full a large pot with water and bring to a boil. In this case I like to use thin spaghetti noodles that I break into thirds.
When water starts to boil, add the pasta along with a dash of salt. Stir periodically until pasta is cooked al dente. Drain the water, rinse quickly with cold water and then place noodles into a granite roasting baking pan.
How do you make baked spaghetti?
Now that the meat is cooked as well as the pasta it’s time to mix the spaghetti all together. Open four cans of tomato soup. Next, top the pasta with the cooked meat and four cans of the tomato soup.
The secret to this tomato soup spaghetti is adding two tablespoons of ketchup along with a tablespoon of sugar. Fill one of the empty cans of soup with water and dump overtop of the other ingredients.
Finally, stir everything together to make a creamy spaghetti. Taste for flavor and add additional seasoning if needed.
How long to bake baked spaghetti?
Place lid on the pan and bake in a 350-degree Fahrenheit/177 Celsius oven for one hour. Stir to incorporate.
You don’t want to overbake this spaghetti because the pasta will become soft and you will lose the creamy texture. Serve warm with your favorite garlic bread and parmesan cheese if desired.
Spaghetti leftovers
Store leftover baked spaghetti in a sealed container. Without question the best way to have leftovers is add a couple tablespoons of the canned tomato soup mix for a single serving of spaghetti.
Do not add milk or water just the soup concentrate. Heat up in the microwave or in a pan on the stove, stir to incorporate all ingredients.
Easy Baked Spaghetti Recipe
Baked Spaghetti
This easy baked spaghetti recipe is creamy and full of flavorful meat from the bacon and burger. The best spaghetti recipe for family gatherings and potlucks.
Ingredients
- Onion - Small Diced 1/2
- Bacon - Cut Up 1 lb
- Burger 1 1/5 lbs
- Salt 1/2 tsp
- Pepper 1/4 tsp
- Tomato Soup - canned - 10 3/4 oz 4
- Ketchup 2 Tbsp
- Sugar - Granulated 1 Tbsp
- Water 1 cup
- Spaghetti, Thin Noodles 1 lb
Instructions
- Gather all of your ingredients to make the spaghetti recipe.
- Start with cutting bacon into small pieces. I prefer to use kitchen scissors to make this task quick and easy.
- Next, dice up half an onion.
- In a medium pan, sauté the onions with a little bit of cooking spray. After the onions are starting to get tender add the cut-up bacon to the pan. Continue cooking until bacon is fairly done.
- Following this, add the burger to the pan along with the bacon/onion. Brown the burger while you cut-up meat into small pieces.
- Add salt and pepper to taste.
- Drain any grease that the bacon and burger produce.
- While the meat is cooking, full a large pot with water and bring to a boil. In this case I like to use thin spaghetti noodles that I break into thirds. When water starts to boil, add the pasta along with a dash of salt. Stir periodically until pasta is cooked al dente. Drain the water, rinse quickly with cold water and then place noodles into a baking pan.
- Now that the meat is cooked as well as the pasta it’s time to mix the spaghetti all together. Open four cans (10 3/4 oz) of tomato soup.
- Next, top the pasta with the cooked meat and four cans of the tomato soup.
- The secret to this tomato soup spaghetti is adding two tablespoons of ketchup along with a tablespoon of sugar.
- Fill one of the empty cans of soup with water and dump overtop of the other ingredients.
- Stir everything together to make a creamy spaghetti. Taste for flavor and add additional seasoning if needed.
- Place lid on the pan and bake in a 350-degree fahrenheit/177 Celsius oven for one hour. Stir to incorporate. You don’t want to overbake this spaghetti because the pasta will become soft and you will lose the creamy texture. Serve warm with your favorite garlic bread and parmesan cheese if desired.
Notes
Spaghetti leftovers
Store leftover baked spaghetti in a sealed container. Without question the best way to have leftovers is add a couple tablespoons of the canned tomato soup mix for a single serving of spaghetti. Do not add milk or water just the soup concentrate. Heat up in the microwave or in a pan on the stove, stir to incorporate all ingredients.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 337Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 11gCholesterol 62mgSodium 970mgCarbohydrates 20gFiber 1gSugar 3gProtein 21g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
Try more of my other recipes like the Venison Tips and Noodles or the Homemade Dinner Rolls.
