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Baked Spaghetti

Baked Spaghetti

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A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a weeknight dinner.


8 ounces dry spaghetti, cooked just before starting the recipe, it needs to be warm1 cup grated Parmesan cheese1 cup shredded mozzarella cheese1 pound Italian sausage, or lean ground beef1 (15 ounce) can Red Gold® Crushed Tomatoes 15 oz1 (15 ounce) can Red Gold® Tomato Sauce 15 oz1 teaspoon dried oreganoSalt and black pepper to taste1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil 14.5 oz, drained and reserve liquid


  • Preheat oven to 350° F. Combine ½ of the Parmesan cheese and the spaghetti; toss well. Press into a 9x13 inch baking dish that has been treated with cooking spray. Top with ½ of the mozzarella cheese.
  • In a large skillet cook sausage until browned; drain well. Add crushed tomatoes, tomato sauce, reserved liquid from tomatoes, oregano, salt and black pepper; stir to combine.
  • Spoon the sauce mixture over spaghetti in baking dish. Sprinkle with remaining Parmesan cheese. Bake for 20 to 25 minutes or until heated through.
  • Top with petite diced tomatoes and remaining mozzarella cheese. Return to oven and cook until cheese is melted, about 10 minutes.
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