Spaghetti Bake With Ground Beef and Cheese

beef and spaghetti bake

LauriPatterson / Getty Images

Prep: 20 mins
Cook: 70 mins
Total: 90 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
526 Calories
28g Fat
32g Carbs
36g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 526
% Daily Value*
Total Fat 28g 36%
Saturated Fat 13g 66%
Cholesterol 106mg 35%
Sodium 582mg 25%
Total Carbohydrate 32g 12%
Dietary Fiber 4g 14%
Protein 36g
Calcium 382mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

One-dish casseroles are always convenient, saving the cook from having to prepare multiple recipes—and clean several pans. This spaghetti bake with ground beef and cheese is a complete meal, as it includes bell peppers, mushrooms, olives, and tomatoes, as well as pasta.

The recipe begins on the stovetop, where onions are sauteed in butter and oil, and then chopped garlic and bell pepper are cooked along with the ground beef. Canned tomatoes are added and simmered, and then it's time for the canned mushrooms and olives. Half of the shredded cheddar cheese is combined, along with the cooked spaghetti. Once transferred to a baking dish, the remaining cheese is sprinkled over, creating an irresistible gooey topping.

Although this casserole bakes for half an hour, all of the ingredients need to be cooked before going into the oven. The pasta will continue to cook as it bakes, so you can boil it for a few minutes less than directed beforehand. Serve this tasty one-pot spaghetti bake with garlic bread and a simple tossed salad.

 

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 large onions (finely chopped)
  • 3 cloves garlic (minced)
  • 1/2 cup chopped bell pepper
  • 1 pound ground beef
  • 2 (14 1/2-ounce) cans tomatoes
  • 1 (4-ounce) can sliced mushrooms (with liquid)
  • 1 (4 1/4-ounce) can chopped ripe olives
  • 16 ounces shredded mild cheddar cheese (or a blend of cheddar and mozzarella)
  • 1 pound spaghetti (cooked according to package directions)
  • Garnish: grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 375 F and grease a large oven-safe baking dish.

  2. In a large, deep skillet or Dutch oven, melt the butter along with the oil over medium heat. Add the onions and cook for about 10 minutes, or until tender and golden, stirring frequently.

  3. Add the garlic, bell pepper, and ground beef, breaking up the beef with a fork. Cook, stirring, until the beef is no longer pink. Carefully drain and discard the excess fat.

  4. Add the tomatoes to the pan; cover and simmer for 15 minutes. Add the mushrooms and olives and cook for about 5 minutes longer.

  5. Stir in 1/2 to 3/4 of the shredded cheese. Add the cooked spaghetti and mix well.

  6. Transfer to the prepared pan. Sprinkle with the remaining shredded cheese and the grated Parmesan cheese. Bake for 30 minutes until melted and bubbling.

  7. Let sit for a few minutes to cool slightly before serving.

  8. Enjoy.