Best 7 Super Speedy Spaghetti Bake Recipes

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Welcome to the ultimate guide to creating a super speedy spaghetti bake! This delectable dish combines the classic flavors of spaghetti with a variety of delicious ingredients to create a meal that is both incredibly satisfying and oh-so easy to prepare. Whether you're a seasoned home cook or a culinary novice, this article will provide you with all the tips, tricks, and secrets to whip up a super speedy spaghetti bake that will tantalize your taste buds and leave you craving more. So let's dive right in and discover the culinary magic that awaits!

Check out the recipes below so you can choose the best recipe for yourself!

SPEEDY SPAGHETTI



Speedy Spaghetti image

If your tired of the traditional spaghetti noodles with sauce poured over, give this one a try. This is the only way my family will eat their spaghetti.

Provided by RAE921

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 40m

Yield 4

Number Of Ingredients 9

½ pound ground beef
1 small onion, chopped
2 (8 ounce) cans tomato sauce
1 ½ cups water
1 ½ teaspoons salt
1 teaspoon dried parsley
½ pinch dried basil
½ teaspoon black pepper
4 ounces uncooked spaghetti

Steps:

  • In a large skillet over medium heat, brown the ground beef with the onion until all pink is gone; drain.
  • Stir in tomato sauce, water, salt, parsley, basil and pepper; mix well. Heat until sauce boils. Break spaghetti in half and drop into sauce a little at a time. Cover and turn to low.
  • Cook until spaghetti is tender, approximately 20 to 25 minutes. Stir occasionally to keep from sticking to pan and from noodles sticking together. Add water, 1/2 to 1 cup, if it starts to dry out and noodles are not cooked.

Nutrition Facts : Calories 251.9 calories, Carbohydrate 28.9 g, Cholesterol 34.3 mg, Fat 8.5 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 3.2 g, Sodium 1534.6 mg, Sugar 6 g

SPEEDY SPAGHETTI



Speedy Spaghetti image

On a busy weekday, Debbie relies on her premade meat sauce to put an Italian spaghetti dinner on the table in mere minutes. It's nicely seasoned and has plenty of meat and mushrooms.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2-3 servings.

Number Of Ingredients 5

2 cups Big-Batch Beef Sauce
1 can (8 ounces) tomato sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 teaspoons Italian seasoning
Hot cooked spaghetti

Steps:

  • In a large saucepan, combine the beef sauce, tomato sauce, mushrooms and Italian seasoning. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Serve with spaghetti.

Nutrition Facts :

BASIC BAKED SPAGHETTI



Basic Baked Spaghetti image

Quick and easy oven spaghetti. Use different cheeses to create your signature dish.

Provided by Wendy

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 6

Number Of Ingredients 4

¾ pound lean ground beef
1 (16 ounce) jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

Nutrition Facts : Calories 546.4 calories, Carbohydrate 67.1 g, Cholesterol 62.7 mg, Fat 17.7 g, Fiber 4.4 g, Protein 27.7 g, SaturatedFat 8.3 g, Sodium 487.4 mg, Sugar 8.7 g

THE BEST SPAGHETTI CASSEROLE



The Best Spaghetti Casserole image

Easy spaghetti dish with a little twist!

Provided by Noonie Finch Hodges

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h10m

Yield 12

Number Of Ingredients 8

1 (16 ounce) package spaghetti
2 pounds ground beef
¼ cup chopped onion
2 (26.5 ounce) cans meatless spaghetti sauce
1 (16 ounce) container fat-free sour cream
2 cups shredded mozzarella cheese, divided
½ cup Parmesan cheese
salt and black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
  • Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
  • Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
  • Bake in preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 51.4 g, Cholesterol 71.4 mg, Fat 17 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 7 g, Sodium 826.2 mg, Sugar 16.4 g

SUPER SPEEDY SPAGHETTI BAKE



Super Speedy Spaghetti Bake image

Pasta bake can take an age to make - not so this one. I use quick cook pasta and because the pasta's hot when it goes into the oven. It only takes 15 minutes to develop a crispy golden top.

Provided by Lene8655

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

225 g dried quick cook pasta
250 g mascarpone
1 teaspoon Dijon mustard
175 g mature cheddar cheese, grated
6 sun-dried tomatoes, finely chopped
2 tablespoons fresh snipped chives
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 220°C.
  • Cook the spaghetti in a large pan of boiling salted water.
  • Drain well and return to the pan.
  • Add the mascarpone and Dijon mustard, stirring until the mascarpone melts around the pasta.
  • Stir in the cheddar, sun dried tomatoes and chives and season.
  • Turn into an ovenproof dish and bake for 15 minutes until bubbling and golden brown.

CHEESY SPAGHETTI BAKE



Cheesy Spaghetti Bake image

This is one of my mom's recipes that my brother and I LOVED. Nothing too fancy. It's a simple kid-pleaser that adults like too. I haven't made this in ages, but she still makes it for my dad (and my single brother makes sure he stops by that night). ;)

Provided by Parsley

Categories     Spaghetti

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces spaghetti
1/2 lb ground beef
1 onion, finely chopped
16 ounces spaghetti sauce
salt, if needed to taste
pepper, to taste
2 tablespoons butter
2 tablespoons flour
12 ounces evaporated milk
1 cup shredded parmesan cheese
1 1/2 cups shredded mozzarella cheese, DIVIDED
1 teaspoon oregano

Steps:

  • Preheat oven to 350°F Grease a 13x9-inch baking dish; set aside.
  • Boil spaghetti noodles to al dente according to package; drain.
  • While spaghetti is boiling, brown the ground beef with the onion; drain and return to skillet. Add the spaghetti sauce to the meat in the skillet.
  • Add the hot cooked, drained spaghetti to the skillet; stir well. Add salt and pepper to taste. Pour into the prepared baking dish.
  • In a saucepan, melt butter; add the flour, stirring constantly to make a roux. Slowly whisk in the evaporated milk.
  • Turn heat to low and stir in the parmesan cheese and 1/2 cup only of the mozzarella. stir constantly until melted and smooth.
  • Pour the cheese mixture evenly over the spaghetti in the 13 x 9 dish.
  • Sprinkle with the remaining 1 cup of parmesan cheese and then the oregano.
  • Bake; uncovered, for 30-35 minutes or until bubbly and starting to brown on top.

SPEEDY STOVETOP SPAGHETTI



Speedy Stovetop Spaghetti image

Here's a take on a favorite you'll make over and over again. This dish tastes like it's cooked all day, but it's ready to eat in 40 minutes. The pasta cooks right in the skillet, and the 20-minute simmer gives me plenty of time to fix the rest of the meal. -Kristin Nanney, High Ridge, Missouri

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1 pound bulk Italian sausage
1/2 cup finely chopped onion
1 garlic clove, minced
3 ounces uncooked spaghetti, broken into 1-inch pieces
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon dried basil
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
3 tablespoons dry red wine or beef broth
1/2 teaspoon sugar
3 tablespoons shredded Parmesan cheese

Steps:

  • Saute the sausage, onion and garlic in a large skillet for 5-7 minutes or until sausage is no longer pink; drain. Stir in the spaghetti, parsley, basil, tomatoes, tomato sauce, wine and sugar., Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Sprinkle with cheese. Cover and cook 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 568 calories, Fat 37g fat (14g saturated fat), Cholesterol 89mg cholesterol, Sodium 1636mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 5g fiber), Protein 24g protein.

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the dish will taste. Use fresh vegetables, flavorful cheeses, and a good quality pasta.
  • Don't overcook the pasta. Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and bland.
  • Use a variety of vegetables. This will add flavor, color, and nutrients to the dish. Some good choices include broccoli, cauliflower, zucchini, mushrooms, and spinach.
  • Don't be afraid to experiment. There are many different ways to make spaghetti bake. Try different combinations of ingredients and flavors to find what you like best.
  • Serve with a side salad or garlic bread. This will help to round out the meal and make it more satisfying.

Conclusion:

Spaghetti bake is a quick, easy, and delicious meal that is perfect for busy weeknights. It is also a great way to use up leftover spaghetti. With a few simple tips, you can make a spaghetti bake that is sure to please everyone at the table.

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