Beef spaghetti bake

    45 min

    This Italian-style pasta bake is simple to throw together. Spaghetti is tossed with beef and sauce and topped with cheese. Enjoy with a side salad and/or garlic bread.

    98 people made this

    Serves: 6 - 8

    • 450g spaghetti
    • 450g lean minced beef
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 2 cloves garlic, chopped
    • 1 (295g) tin condensed cream of mushroom soup
    • 350ml water
    • 1 (295g) tin condensed cream of tomato soup
    • 275g grated mature Cheddar cheese

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
    2. Meanwhile, in large frying pan over medium heat, brown beef and saute onion, green pepper and garlic; drain and return to frying pan.
    3. Preheat oven to 180 C / Gas 4.
    4. Stir soups and water together in the frying pan. Stir in pasta and transfer to a 20x30cm baking dish. Sprinkle with Cheddar cheese.
    5. Bake in preheated oven for 20 to 30 minutes; serve.

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    Reviews in English (76)


    barely fit for human consumption. You'd be better off serving the ingredients individually - some soup, some pasta, a bit of cheese...  -  24 Nov 2002  (Review from Allrecipes US | Canada)


    I made this recipe last night and it was wonderful. I used all low fat ingredients, such as low fat mushroom soup, low fat hamburger and fat free cheese. I added a small amount of mozerella to the fat free cheese. Very tasty and plenty even after halfing the recipe. My husband,who is a very picky eater just raved and raved. I will certainly make this dish many times. Elfarr  -  25 Jun 2002  (Review from Allrecipes US | Canada)


    awesome new taste to spaghetti- just a few minor changes. 1.) be sure to generously season your meat. I used chopped onions, italian seasoning, red onions, red pepper, garlic salt, and s&p. 2.) I added a can of chopped tomatoes with green bell peppers to the meat as well. 3.) After I added the soups I added 1/2 cup water and 1/2 cup milk- reserving the last 1/2 cup of milk. 4.) with the last 1/2 cup of milk mix 2 lrg. eggs with 4 tbl. spoons of grated parmesan. 5.) to layer: I buttered the bottom of the casserole dish first. added the spag. 2nd, poured the egg mixture over just the noodles to form a bond- 3rd, layered graded cheddar cheese, then lastly topped with the meat mixture. I added mozzarella cheese to the very top. Anywho- the final product was thick and creamy, with extraordinary flavor. I was hesitant of the cream of mushroom soup- but it should stay for sure. Be brave and try a new flavor to a traditional dish! I served ours with home made garlic bread as well, we will be having this much more often- my husband and 2 yr. old daughter loved it.  -  24 Jan 2011  (Review from Allrecipes US | Canada)