Meatless Baked Spaghetti Recipe

Submit A Photo
Provided By
You won't even miss the meat in this Italian baked dish. Of course, if you want, you can add some cooked and drained ground beef with the tomatoes. Serve it with a side salad and garlic bread.
Share this!
Facebook
Google+
Servings:
Update Servings
Ingredients
  • 12 ounces spaghetti
  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 1 tablespoon butter or margarine
  • 1 can diced tomatoes (28 ounce can)
  • 1 can mushroom stems and pieces, drained (4 ounce can)
  • 1 can sliced ripe olives, drained (2 1/4 ounce can) (optional)
  • 2 teaspoons dried oregano
  • 2 cups shredded cheddar cheese
  • 1 can cream of mushroom soup, undiluted (10 3/4 ounce can)
  • 1/4 cup water
  • 1/4 cup grated Parmesan cheese
Container: 9x13-inch baking dish
Directions
PREP
25 mins
COOK
35 mins
READY IN
1 hr
Cook spaghetti according to package directions; drain and set aside.

In a large skillet, sauté onion and green peppers in butter until tender.

Add tomatoes, mushrooms, olives and oregano. Simmer uncovered for 10 minutes.

Place half of the cooked spaghetti in a greased 9x13-inch baking dish. Top with half of the vegetable mixture. Sprinkle with half the Cheddar cheese. Repeat layers.

Mix soup and water until smooth, pour over the casserole. Sprinkle with parmesan cheese.

Bake, uncovered, at 350°F for 30-35 minutes or until heated through.

Similar Recipes
Spaghetti Bake
Rating of 5 out of 5.0 stars
eggs
garlic powder
ground beef
mozzarella cheese
olive oil
Cheesy Vegetable Spaghetti Pie
McCormick® Garlic Powder
McCormick® Oregano Leaves
McCormick® Rosemary Leaves
McCormick® Thyme Leaves
(14 1/2 ounces) diced tomatoes

Meatless Baked Spaghetti Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved, RecipeTips.com