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Spaghetti and Beef Casserole

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“In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Crumble beef into a big skillet; add in onion, bell pepper, and garlic.
  3. Cook, stirring, over med-high heat for 5-10 minutes, until the meat is no longer pink; drain the fat.
  4. Add in the tomatoes with their juice, tomato sauce, water, parsley, seasoning, salt, sugar, and bay leaves.
  5. Bring to a boil and remove from heat.
  6. Cook the pasta according to package directions.
  7. Cover the bottom of a 13 x 9 inch baking dish with 1/3 of the sauce.
  8. Add half of the pasta in an even layer, and sprinkle with 1/2 cup of each cheese.
  9. Cover with another 1/3 of the meat sauce and the remaining pasta.
  10. Top with the remaining sauce and 1/2 cup of each cheese.
  11. Bake for 30 minutes.
  12. Top the casserole with the remaining cheeses; return it to the oven and continue to bake until the cheese is melted and bubbly, about 5 more minutes.
  13. Cut into squares before serving.

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