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Baked Spaghetti

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Submitted by headliner

YIELD

10 servings

PREP

45 min

COOK

45 min

READY

90 min

Ingredients

1 453.6
POUND G SPAGHETTI
1 15
TABLESPOON ML SALT
1 1
MEDIUM MEDIUM ONIONS
chopped
4 6E+1
TABLESPOONS ML VEGETABLE OIL
15 433.5
OUNCES ML/G TOMATO SAUCE
16 462.4
OUNCES ML/G TOMATOES, CANNED
chopped
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *
9 260.1
OUNCES ML/G CHEDDAR CHEESE

Directions

Boil spaghetti for 15 minutes in salted water; drain. Make tomato gravy by frying onion in oil, adding tomatoes and salsa, then salt and pepper.

Cook 20 minutes. Cut up cheese; ⅓ package in small pieces and ⅔ package in strips.

Grease large glass baking dish with oleo. Place ½ spaghetti in dish. Add small pieces cheese, half the gravy and then sprinkle bread crumbs on top. Add remaining spaghetti, cheese pieces and gravy. Top with cheese strips and breadcrumbs.

Bake at 350℉ (180℃) for 25 minutes.

Makes 10 servings

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 305 31% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 905mg 38%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 12%
Sugars g
Protein 21g
Vitamin A 7% Vitamin C 19%
Calcium 13% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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