Kitchen Spotlight: Baked Spaghetti

On Sunday nights, we like to make a casserole dish or a crockpot meal because then we can eat it for a couple days, which makes the first few weeknights a little easier.  This week we did baked spaghetti. Trent said, “Pretty good. I think I shall have some more!” before loading up on seconds. That’s usually a good sign.


  1. 8 oz spaghetti pasta
  2. 1 lb lean ground beef
  3. 1 cup frozen diced onions
  4. 1/4 cup frozen diced bell peppers (I skip these now because Trent finds them disagreeable)
  5. 3 large eggs
  6. 1 teaspoon dried oregano leaves
  7. 1 teaspoon seasoned salt
  8. 1/2 teaspoon garlic powder
  9. 2 cups shredded Italian-blend cheese, divided
  10. 1 jar pasta sauce of choice (24-26 oz)

Prep: Bring water to boil for pasta. Preheat oven to 400°F.

See below for the step-by-step instructions (with visual aid!)

Don’t forget to make me feel good and ! 🙂

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1 Comment

Filed under In My Kitchen

One response to “Kitchen Spotlight: Baked Spaghetti

  1. Pingback: Penne, Penne, Penne! | Wider than the Sky

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