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Spaghetti Casserole

This is a simple casserole with lots of flavor. I usually make several and freeze one for a busy day.
  • 200 grams pasta, cook according to package directions (set aside)

Meat Sauce
  • 2 pounds ground beef
  • 2 teaspoon olive oil
  • 1 small minced onion
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1/2 cup chopped peppers (any colour)
  • 2 680 ml cans tomato sauce
  • 2 tablespoons chopped sun dried tomatoes in oil
  • 2 cups tomato juice
  • 2 large chopped fresh tomatoes
  • fresh or dry parsley, oregano, thyme, chili pepper (if you don't have fresh add 1/4 teaspoon of each dry)
  • 1 1/2 cups grated cheddar cheese
  1. Heat oil over medium heat. Saute onions, garlic and peppers.
  2. Fry ground beef, adding the salt and pepper to taste. Drain any excess fat.
  3. Add vegetables to meat and stir to combine.
  4. Add remaining ingredients (except pasta) and simmer for 1/2 hour.
  5. Grease a large casserole dish. Add pasta to dish and pour meat sauce over. Stir well.
  6. Top with grated cheese.
  7. Bake in 350ºF oven for 45 minutes.


  1. I just found your blog and love it! I'm coming back for more recipes. In fact, I might make the spaghetti casserole tonight!

    Happy Day!

  2. Do you layer it or mix it all up?
    I like the idea of freezing one. Also a good one to take to someone who needs a meal!

  3. kathy, this recipe is similar to one that I make but just the few differences in the sauce will be so yummy. I'll give this a whirl tomorrow.

  4. This is just the recipe I need...I have a daughter who would love to have a few meals in her freezer in the bext little while.

  5. making extra and freezing one is a great you find that you need more sauce when you freeze and bake?

  6. won't this be just perfect for my son! Especially once he might be away to university. I can visit, whip one up and freeze an extra. Super!

  7. Anneliese, I just put the cooked pasta in the casserole dishes and pour the sauce over it and stir it well. Charlotte, I do add some extra water or tomatoe juice if I have to make sure it does not dry out. You don't want it soupy, but not too thick and dry either. Any tomatoe base will work in this as well as any type of pasta. I really like it with spiral or penne noodles too. Judy, I took this to my daughters for supper yesterday too, and I plan to put afew in the freezer of my other daughter as she is due shortly and will enjoy afew meals to pull out on those busy days. I will try to fill her freezer just like my Mom did mine. Kathy

  8. the casserole dish makes me swoon. I have the matching nesting bowls. Pyrex makes me happy.

  9. This looks like my kind of dish. For sure a great meal to bring someone. Once we finish the leftovers in the fridge I'll be making this..

  10. Hi

    I was wondering how much fresh parsley, oregano and thyme did you use in this recipe, also what kind of cheese did you use on top of the spaghetti and how much.

  11. Hi Jackie, thanks for your question. When I use fresh, I use about 1 tbsp of parsley, and 1/2 tbsp of the others. When using dry I would do about 1 tsp parsley, and 1/2 tsp of the others. I used medium cheddar cheese. I really never measure, but just grate enough to thoroughly cover the top. It was probably 1 cup for that size casserole dish. With a recipe like this you can start with small amounts of spices and add to your taste liking. You could also use any cheese you enjoy. We enjoy having you visit our blog. Kathy

  12. also, I am a bit confused. Can you please put the amount of spices you use in the recipe please. I need exact measurements. (Sorry)


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