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K&W Cafeteria Baked Spaghetti

recipe at a glance
Rating: 5/5 5 stars
19 reviews

ready in: 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.

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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 CDKitchen.com
Sep 10, 2014

I googled a recipe for K&W Spaghetti because I wanted to make it using gluten-free pasta. I'm kind of shocked that it doesn't have spaghetti sauce in it! After reading the comments, it seems pretty clear that the specific brand of ketchup used really does change the flavor. Any advice about that?

Guest at CDKitchen.com

REVIEW: recipe rating
Made this plenty of times, it's great, plus it freezes good and microwaves good. I have also made with just useing Manwich, beef and cheddar.

Guest at CDKitchen.com

REVIEW: recipe rating
Loved this recipe,is an exact copy of K&W. I do add 1/2 diced green pepper to the mix, perfection!

Guest at CDKitchen.com

REVIEW: recipe rating
The amount of ketchup was a red flag to me so I cut that amount in half and used tomato sauce for the rest and a little less beef stock just so it had the right consistency. Ketchup just is too tart to be used in that quantity for this recipe (maybe cheaper brands aren't as tart? I don't know what kind twbart72 used). With those modifications this recipe is perfect.

Guest at CDKitchen.com

REVIEW: 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 CDKitchen.com

REVIEW: 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 CDKitchen.com

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

Guest at CDKitchen.com

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

Guest at CDKitchen.com

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

Guest at CDKitchen.com
Apr 20, 2013

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

CDKitchen Staff Reply:
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 CDKitchen.com

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

Guest at CDKitchen.com

REVIEW: 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.

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.