Loaded Spaghetti Bake
Ingredients
- 12 ounces uncooked spaghetti ⓘ
- 1 lb lean ground beef (90% lean)
- 1 cup chopped onion
- 1 cup chopped green pepper ⓘ
- 1 (26 ounce) jar spaghetti sauce ⓘ
- 1 (4 ounce) can mushroom stems and pieces, drained ⓘ
- 1 (2 1/4 ounce) can sliced ripe olives, drained ⓘ
- 2 cups shredded cheddar cheese, divided ⓘ
- 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted ⓘ
- 1 (10 ounce) carton refrigerated alfredo sauce ⓘ
- 1/4 cup grated parmesan cheese ⓘ
- 1/2 cup corn flake crumbs ⓘ
Instructions
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, mushrooms and olives. Drain spaghetti; add to skillet.
- Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with 1 cup cheddar cheese. In a small bowl, combine the soup, Alfredo sauce and Parmesan cheese; spread over cheddar cheese. In another bowl, combine cornflake crumbs and remaining cheddar cheese; sprinkle over the top.
- Bake, uncovered, at 350° for 30 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
Nutrition & Diet Analysis (per serving)
595
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).