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K&W Cafeteria Baked Spaghetti

recipe at a glance
Rating: 5/5 5 stars
16 reviews
1 comment

recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   4


recipe id: 74915
cook method: oven, stovetop

K&W Cafeteria Baked Spaghetti Recipe
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6 ounces uncooked spaghetti pasta
1 pound ground beef
1 cup chopped onions
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chili powder
3/4 cup shredded cheddar cheese, divided use
1 tablespoon Worcestershire sauce
1 1/4 cup ketchup
1 tablespoon prepared mustard
3/4 cup beef stock
1/2 cup shredded mozzarella cheese


Cook spaghetti according to package directions; drain and set aside.

Preheat oven to 350 degrees F. Cook ground chuck and onions in a large skillet, stirring until meat browns and crumbles; drain well.

Stir the salt, pepper, chili powder, 1/3 of the shredded cheddar, the Worcestershire sauce, ketchup, and mustard into the meat mixture. Simmer 5 minutes. Stir in spaghetti and beef stock.

Spoon mixture into a baking dish. Top spaghetti with remaining cheddar and the shredded mozzarella.

Bake 20 to 30 minutes, or until cheese begins to brown.


744 calories, 42 grams fat, 58 grams carbohydrates, 35 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

recipe rating
This recipe had too much catsup in it.. I added sugar to tame the tanginess but it did not help. will not make again

Guest at

recipe rating
Love it! 2nd time making it and this time I doubled everything and instead of 6oz pasta doubling to 12 I used a 16oz package and it was awesome and went further. Will be making our spaghetti this way from now on. I don't measure the onions and cheese and just estimate instead but everything else I measure

Registered Member at

Member since: February 5, 2010
recipe rating
Very good. I was out of chili powder so I used some taco seasoning instead.

Guest at

recipe rating
Just made this tonight let me tell you it is AMAZING truly tastes just like K&W. THANK YOU!

Guest at

recipe rating
ABsolutely just like K&W! This has to be the original recipe because it is exactly like I remember.

Guest at
Apr 20, 2013

question or comment
Can anyone help me? The 3/4 cup beef stock, am I suppose to put that in the mixture dry?

CDKitchen Note: I'm not sure what you mean by "dry". You pour the beef stock into the meat mixture at the same time you add the spaghetti. This is the liquid that will cook the spaghetti (there is no real quantity of liquid added up until this point).

Guest at

recipe rating
I used to live in Winston-Salem and ate K&W spaghetti often. This recipe is spot on! Absolutely delicious.

Guest at

recipe rating
Made this last night, not knowing what "K&W' is I can't compare. Over all I liked the dish, the ketchup made it slightly too sweet for my taste but a few shakes of season salt tamed that. It is a good platform to start experimenting from if you're into that. Next time, more chili powder, garlic and a couple of beaten eggs are going in with along with some riccota and a 1/4 cup less ketchup. Been in the fridge over night, I'm sure it'll be even better today.

Guest at

recipe rating
It really does taste like K&W! My husband and I had seconds. This one is a keeper for sure.

Guest at

recipe rating
This was absolutely phenomenal! It tastes JUST like K&W's baked spaghetti!! I was so excited when I tasted it and tasted just how good it was. I HIGHLY recommend this recipe!!!! YOU WON'T REGRET IT!!

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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