September 25, 2015


I’m a big fan of marinara, red sauce, spaghetti sauce…whatever your preferred name for it is.





My favorite foods are pizza, spaghetti, and lasagna. Sense a theme? And when it comes to pasta, the more sauce, the better. When bread is involved, extra sauce is a must for dipping.


So when a spaghetti recipe came along that replaced my typical red sauce for something different, I was skeptical. However, this baked spaghetti is a winner and provides a great alternative, especially for my guys who I could quickly overload with pasta sauce.


Baked Spaghetti


8 ounces of spaghetti

1 pound ground beef, browned and drained

1 15 ounce can cream of mushroom soup

1 15 ounce can of tomato soup

1 cup water

½ teaspoon chili powder

½ teaspoon garlic powder

Salt and pepper

1 cup shredded cheddar cheese



Cook spaghetti according to package directions. Drain. Add remainder of ingredients (except cheese). Stir well.

Spoon into 9 x 13 baking dish and top with cheddar.


Bake for 25 minutes on 350.





Enjoy with no regrets of temporarily abandoning your red sauce.


This recipe is one of those that gets passed around from friend to friend. The friend who gave it to me was Ginger.

She blogs at




# cindy 2015-10-06 08:15
I wanted to get this meal on the table fast. I warmed the soups up by adding them to the meat sauce and then poured that over the pasta. I skipped the baking part. It tasted okay. The next day, I baked the left-overs, it tasted so much better that way. Lesson learned!
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