Name: Baked Spaghetti with Cream of Mushroom Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 12 ounces spaghetti; 1 tablespoon olive oil; 1 pound ground beef or ground turkey; 1 small onion, diced; 2 garlic cloves, minced; 1 can cream of mushroom soup; 1 cup milk; 1 teaspoon Italian seasoning; Salt to taste; Black pepper to taste; 2 cups shredded mozzarella cheese; 1/2 cup grated parmesan cheese; Fresh parsley for garnish

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I enjoy making Baked Spaghetti with Cream of Mushroom Soup because it is creamy, comforting, and incredibly satisfying. The rich mushroom sauce blends perfectly with tender spaghetti and melted cheese, creating a warm baked pasta dish that feels hearty and delicious. I love how easy this recipe is to prepare with simple pantry ingredients.

Why You’ll Love This Recipe

I like this recipe because it combines creamy texture, cheesy flavor, and baked comfort all in one dish. The cream of mushroom soup creates a rich sauce without requiring many extra ingredients. I also appreciate how well this recipe works for family dinners, leftovers, or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 ounces spaghetti
1 tablespoon olive oil
1 pound ground beef or ground turkey
1 small onion, diced
2 garlic cloves, minced
1 can cream of mushroom soup
1 cup milk
1 teaspoon Italian seasoning
Salt to taste
Black pepper to taste
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Fresh parsley for garnish

Directions

I start by preheating the oven to 375°F (190°C).
I cook the spaghetti according to the package instructions until al dente.
I heat olive oil in a skillet over medium heat.
I cook the onion until softened, then stir in the garlic.
I add the ground beef or turkey and cook until browned.
I stir in the cream of mushroom soup, milk, Italian seasoning, salt, and black pepper.
I let the sauce simmer for a few minutes until creamy and well combined.
I mix the cooked spaghetti into the sauce until evenly coated.
I transfer the spaghetti mixture into a greased baking dish.
I top everything with mozzarella and parmesan cheese.
I bake the dish for about 25 to 30 minutes until bubbly and golden on top.
I garnish with fresh parsley before serving.

Servings and timing

I usually make about 6 servings with this recipe. The preparation time takes around 15 minutes, while the cooking and baking time is approximately 40 minutes. I can have the meal ready in about 55 minutes.

Variations

I sometimes add sautéed mushrooms, spinach, or bell peppers for extra flavor and texture. When I want a spicier version, I include red pepper flakes in the sauce. I also enjoy using cheddar cheese or Monterey Jack for a different cheesy finish.

storage/reheating

I store leftover baked spaghetti in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it in the oven or microwave until heated through. I sometimes add a splash of milk before reheating to keep the pasta creamy.

FAQs

Can I use another pasta shape?

I sometimes use penne, rotini, or fettuccine when I want a different pasta texture.

Can I make this recipe ahead of time?

I often assemble the dish ahead of time and refrigerate it before baking.

What protein works best?

I enjoy using ground beef, turkey, or even shredded chicken depending on what I have available.

Can I freeze baked spaghetti?

I freeze the fully baked dish in a freezer-safe container for up to 2 months.

How do I make the dish extra creamy?

I sometimes add cream cheese or sour cream to the sauce for a richer texture.

Conclusion

I love making Baked Spaghetti with Cream of Mushroom Soup because it is creamy, cheesy, and full of comforting flavor. The rich mushroom sauce and melted cheese create a hearty pasta bake that feels perfect for family dinners or cozy evenings. I also appreciate how easy it is to customize with different ingredients and flavors.