Baked Spaghetti
This was, and still is, a family favorite in my home growing up. It seems a little weird to put french fried onion rings on a spaghetti recipe BUT it makes the dish! Seriously! You have to try it! This is a great recipe for making ahead and tossing in the oven when your family is ready to eat.
Author/Source:
Susan Gallivan (Tricia’a Mom)
Ingredients:
- 1/2 cup Green pepper, chopped
- 1/3 cup Onion, chopped
- 1 Tablespoons Margarine
- 8 ounces Cream cheese, softened & cubed
- 1/4 cup milk
- 8 ounces Pasta, any variety
- 01/2 jar Spaghetti Sauce, plain
- 1/4 cup Parmesan Cheese
- 3 ounces French fried onion rings
Directions:
Prepare pasta as directed on package. Saute vegetables in margarine. Add cream cheese and milk until well blended. Combine half of spaghetti sauce and cream cheese mixture with cooked pasta. Place in 2 quart baking dish. Top with the rest of the cream cheese mixture and then with the remaining spaghetti sauce. Sprinkle with parmesan cheese. Bake at 350 degrees for 25 minutes. Remove from oven and top with 3 oz of french fried onion rings, continue baking for 5 minutes.
Servings:
4
This was fantastic! Next time I may even add more fried onions – they truly added to the flavor. Even my kids loved this dish! Thanks for sharing!
Can you include in these instructions how/what step to freeze? I am not quite to the OAMC stage, just looking for some easy freezer-friendly recipes to include in my meal plan. Thanks for your help!
If you go to the February monthly menu there is directions for freezing. Basically you do everything but add the onion rings and then freeze. When you are ready to eat it thaw it and then cook required time OR if not thaw double the cooking time. After it has cooked put onion rings on and cook 5 minutes longer.
Question. Im making tons of meals ahead of time. so When I make my baked speg should I bake it then freeze it or can I just prepare it then pop it into the freezer? Thanks!
You should just prep it and then freeze it. You will bake it later. I’m just realizing this is an early recipe and doesn’t have freezer instructions. Sorry. You should prep it as if it were going to the oven for the first time (without onion rings) and then freeze. When ready to serve, thaw, then bake according to instructions adding onion rings as directed.
I fixed this and my family loved it! I added some mushrooms and shredded chicken to give it some more protein and my whole family gobbled it up. There wasn’t a bite left! Thanks!
Made this for dinner tonight and LOVED it! It will definitely be a regular on our dinner menu!
I had totally forgotten about this recipe…my mom used to make it. STOMACH GROWLING!! Do you think those french-fried onion rings count as “whole foods”? ;)
Definitely! ;)
[...] little picky eater scarfed down two helpings of spaghetti, half a slice of garlic bread, and a whole little cup of applesauce for dinner last night. It [...]
[...] – Baked Spaghetti – Emily over at Mommin’ It Up raves about this recipe! Yay! It looks like a weird [...]
[...] Baked Spaghetti [...]
[...] she mentioned it, it got me thinking about a family recipe that I thought was my mother’s but actually turned out to be a recipe passed down from my [...]
[...] Baked Spaghetti [...]
[...] picked this Baked Spaghetti recipe just because I had half a green pepper and half an onion leftover from the Garden Chowder. [...]
[...] Baked Spaghetti [...]
[...] Baked Spaghetti [...]
[...] Wednesday – House Church taking Baked Spaghetti [...]
[...] picked this Baked Spaghetti recipe just because I had half a green pepper and half an onion leftover from the Garden Chowder. [...]