Project Pantry: Baked Spaghetti

This week’s simple recipe is a definite crowd pleaser: baked spaghetti!

baked spaghetti ingredients
Photo source: Samantha Kennedy

Ingredients you may need:
1 lb. spaghetti
1 lb. ground beef or other ground meat (optional)
Mushrooms (or any veggies you want)
1 jar (16-24 oz.) of pasta sauce (any flavor)
1 c. shredded cheese (any kind)



Tools you may need:
Frying pan
Large pot
9×13-in. baking dish
Wooden spoon
Cutting board


cooking spaghetti
Photo source: Samantha Kennedy

Bring water to a boil in a large pot. Add spaghetti and cook as directed.






ground beef and mushrooms in skillet
Photo source: Samantha Kennedy

While the pasta is cooking, brown the ground beef in a skillet. Add mushrooms and/or other veggies and cook through.






spaghetti sauce mixture
Photo source: Samantha Kennedy

Add jar of pasta sauce and let simmer until the pasta is done cooking. NOTE: Cooking acidic foods such as tomato sauce in a cast iron skillet (as pictured) may result in iron leaching into the food. If this is not desired, cook the meat, vegetables, and sauce in a stainless steel pan.





drained spaghetti
Photo source: Samantha Kennedy

Drain the spaghetti.







sauce and pasta mixture
Photo source: Samantha Kennedy

Combine the cooked spaghetti and meat/sauce mixture in a 9×13-in. baking dish.






sprinkled shredded cheese
Photo source: Samantha Kennedy

Sprinkle 1 c. of cheese over the top.







baked spaghetti
Photo source: Samantha Kennedy

Bake at 350 degrees F for 30 minutes, or until cheese is melted and sauce is bubbly.






portion of spaghetti
Photo source: Samantha Kennedy

Portion out and enjoy your baked spaghetti!







For more recipe ideas, check out the rest of our Project Pantry series.


Posted: May 1, 2020

Category: Health & Nutrition, UF/IFAS Extension, WORK & LIFE
Tags: Baked Spaghetti, Cooking, Families & Consumers, Family And Consumer Sciences, Food, Pantry, Project Pantry, Recipe, Spaghetti

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