Baked Spaghetti

Prep Time15 minutes
Cook Time30 minutes


  • 1 9x13 Baking Dish


  • 16 oz spaghetti
  • 2 tbsp extra virgin olive oil
  • 2 tbsp Black Pepper
  • 2 tbsp Season Salt
  • 2 tbsp garlic powder
  • 2 tbsp tbsp onion powder
  • Parsley for garnish
  • 1 lb ground beef
  • 2 cups italian cheese
  • 1 cup cheese
  • 1/2 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1 jar prego spaghetti sauce
  • 1 can rotel
  • Cheese sauce for spaghetti noodles:
  • 2 cups heavy whipping Cream
  • 1 cup Italian style cheese
  • 1 block cream cheese
  • 2 cups colby jack


  • Preheat oven to 350°. Grease a medium baking dish with cooking spray. Cook spaghetti according to package directions until al dente, drain, and set aside.
  • Meanwhile, in a large skillet over medium heat, heat oil. Add ground beef, seasonings and cook until no longer pink, about 8 minutes. Add onions and bell peppers and cook until soft and translucent, about 5 minutes. Pour in Prego sauce and rotten and simmer until slightly reduced, about 10 minutes. Season with more seasonings to taste.
  • To make cheese sauce for spaghetti noodles, warm the block of cream cheese in the microwave for 45 seconds or until softened. Add to a sauce pan. Pour in 2 cups of cream. Add seasonings, and bring to a boil. Add Italian blend cheese and stir until melted. Once done pour over the spaghetti noddles and set aside.
  • In a casserole dish, layer the spaghetti noodles on the bottom, meat sauce and then both cheeses. Repeat until you get to the top and add the remaining cheese. Sprinkle with dry parsley, and bake on 350 for 30 minutes until cheese is melted.
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