Tasty Toast: Baked Spaghetti with Olives, Mushrooms and Bell Peppers


Yita S. Rivera / The Ebbtide

Baked spaghetti topped with mozzarella cheese and parsley.

Yita S. Rivera, Online Editor

It can be difficult to incorporate nutritious foods into your diet.

A lack of proper meal planning may lead to unhealthy meal choices like fast food or convenience store snacks. Prepping meals in advance is a good way to change your eating habits for the better.

If you’re looking for a dish that yields both quality and quantity, here’s an entrée to help you meet your veggie needs.

Tip: Since baked spaghetti and lasagna share similar ingredients, this recipe can easily be doubled: Two casseroles can be made at the same time for a whole week’s worth of lunches to share with your friends, family and loved ones.

Baked Spaghetti With Olives, Mushrooms and Bell Peppers

Start to finish: 1 hour
Serves 8

Step 1: Cook noodles


  • 1 package spaghetti noodles
  • 1 can pasta sauce


  1. Cook noodles according to package instructions
  2. Strain and rinse noodles
  3. In a separate bowl, combine noodles with pasta sauce
  4. Set aside

Step 2: Prepare meat and veggie mixture


  • ½ pound lean hamburger meat
  • ⅛ cup olive oil
  • ½ pound ground hot Italian sausage
  • 1 cup chopped onions
  • 1 cup chopped yellow bell peppers
  • 1 cup chopped mushrooms
  • 1 cup chopped tomatoes
  • 1 can medium black olives, rinsed and cut in half
  • 1 can pasta sauce


  1. Cook hamburger meat in pan on medium-high heat until brown
  2. Remove excess oil from pan using paper towel
  3. Add olive oil
  4. Add ground sausage, continue cooking until browned
  5. Add onions, sauté for 5 minutes
  6. Add bell peppers, sauté for 5 minutes
  7. Add mushrooms, tomatoes and olives
  8. Sauté for an additional 5-10 minutes or until all ingredients are softened
  9. Mix in pasta sauce
  10. Set aside and let cool

Step 3: Prepare cheese mixture


  • 3 eggs
  • ¼ cup (or 1 bunch) parsley
  • 15 ounces ricotta cheese
  • 4 ounces shredded Italian-style 6-cheese blend


  1. Mix eggs in medium-sized bowl
  2. Finely chop parsley
  3. Add parsley to bowl, mix
  4. Add ricotta and Italian-style cheese to bowl, mix

Step 4: Assemble casserole


  • Meat and veggie mixture (from step 2)
  • Cheese mixture (from step 3)
  • Noodles and sauce (from step 1)
  • 4 ounces mozzarella cheese
  • 2 pinches of parsley


  1. Combine meat and veggie mixture with cheese mixture
  2. Add combined mixture to noodles and gently toss
  3. Put noodles in 9×13 in. baking dish
  4. Sprinkle mozzarella and parsley on top of spaghetti

Step 5: Bake spaghetti


  1. Preheat oven to 350°F
  2. Place baking dish on middle rack of oven
  3. Bake uncovered for 45 minutes
  4. Turn off oven, open door slightly and let cool for 20 minutes before serving