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Baked Spaghetti Recipe

Baked Spaghetti

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (570)

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Average Rating:

Total Reviews: 570

Showing 541-550 of 570

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  • on September 04, 2004

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    easy to prepare. can be prepared ahead of time. delicious!

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  • on August 24, 2004

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    You can't miss with this one, The whole family will love it!

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  • on August 22, 2004

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    My mother, sister, and I had such a wonderful time making this recipe together. The kitchen smelled fabulous while the sauce was simmering, and then we had even more fun eating it! It was so inccredibly delicious-slightly spicy and sweet at the same time, and the cheddar cheese added a great twist on the classic mozarella, parmesan, ricoitta, so often used with pastas. It also freezes very well.

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  • on August 01, 2004

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    This is a great recipe for an alternative to spaghetti. I used mozzarella rather then the cheese she suggests, other than that, I made the recipe the way she suggests.

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  • on July 31, 2004

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    My kids are hard to cook for. They loved this recipe. I added a little more cheese than the recipe called for. Paula my kids watch your show and love your food.

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  • on July 25, 2004

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    I have made this several times and even my tomato picky husband loves this. I added a bit more cheese than the recipe calls for, but this is a winner for the whole family.

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  • on July 25, 2004

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    Made this for dinner and got rave reviews from the family. Fantastic flavor and easy prep.

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  • on July 23, 2004

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    This was my first time making baked spaghetti and I thought it was fantastic. I think I added just a tad bit more seasoning, but other than that, this was perfect. I love Paula and her recipes. This is definitely a staple in our house.

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  • on July 14, 2004

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    I loved the sauce but I really would choose a different kind of cheese for this recipe to give it a more Italian feel. I'll make it again using provel and romano or something.

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  • on July 14, 2004

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    I loved the sauce but I really would choose a different kind of cheese for this recipe to give it a more Italian feel. I'll make it again using provel and romano or something.

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