Joe Jacoby’s Baked Spaghetti


The “secret” to this uniquely tasty baked spaghetti is found in the toppings. I discovered this yummy version over twenty years ago in a cookbook featuring NFL players’ favorite family recipes. And while I certainly do not remember Joe Jacoby, I’ll always associate his name with this delicious and easy creation.


1 1/2 pounds ground beef

28 oz tomato sauce

Box of spaghetti (1 pound or more)

8 oz cream cheese

1/4 cup milk

1 can french fried onions

1 small chopped (green or red) pepper

1 small chopped onion


garlic powder

salt and pepper




Cook about a pound and a half of spaghetti in a large pot of water with salt and a dollop of olive oil.  Make sure you keep the noodles very al dente, if not a smidge undercooked. I drain and rinse them immediately in cold water when done.

To keep it simple.. You can just make your favorite meat sauce. (I use the same pot)

I usually do use the ingredients above, but I also add a jar of original Prego..not sure why, I just always have. Adding a bit of extra oregano and garlic is also something I do.

Once your sauce is ready, add the noodles to the pot and mix (toss) well with the sauce. I do this in increments-just easier.

Transfer the noodles and sauce into a 13 X 9 pan. I usually forget to oil up the pan, but this step will make clean up easier.

In a small pot, sauté the chopped onion and pepper in a few tablespoons of butter. When they are soft, add the milk and the cream cheese, stirring until melted and creamy. (Don’t boil this- just melt)- Pour all over the top of the spaghetti and then generously sprinkle with parmesan.

At this point, you can freeze or refrigerate if you want to. If you do freeze this, leave yourself ample time to thaw. Once, I put two of these in our fridge to defrost for a day and they were still partially frozen when I went to cook them- not good as I had to unexpectedly add baking time.

When you do bake, do so at 350 degrees. I usually start it off covered (not tightly) with foil. I’d say 40 mins would be good, but you need to gauge it. When it’s fully heated through, take it out and generously spread the french onions on top..put back in the oven until they are golden and careful not to burn them!

(Of course I’ve done that 🙄)







photocredit:Live It Out Loud

2 Comments Add yours

  1. Kimberly Harvey says:

    Looks delicious! Thank you!

    Liked by 1 person

    1. Cindy says:

      You are welcome! See you soon 😃


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