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How to Cook Traditional Spaghetti With Prego and Rotel

Melissa enjoys sharing recipes, writing about cats, and playing video games, among other things.

A plate of spaghetti.

A plate of spaghetti.

There are many different ways to make, spaghetti but I thought I would share how I like to make it myself! This recipe serves roughly 6–10, depending on how much sauce you prefer on your noodles.


  • 1 box thin spaghetti noodles
  • 2 (24-ounce) jars Prego Traditional and Tomato Basil Garlic sauce (feel free to try other flavors; I prefer these)
  • 1 can Rotel, mild or original
  • 1 pack McCormick brand spaghetti seasoning
  • 1 pound ground meat
  • 1 small box garlic bread of your choice (optional)


  1. Start off by heating a large pan of water for your noodles. Heat to boiling and put your noodles in. Cook until noodles are at your desired tenderness. (Tip: I put salt and vegetable oil in the mix to keep the noodles from sticking together!)
  2. While waiting on your noodles to cook, take your ground beef and cook it until brown. While you are browning the meat, take the McCormick spaghetti seasoning and sprinkle half of it on the meat; leave the other half for later. Don't forget to keep checking your noodles and make sure you don't overcook them!
  3. Mix your Prego sauce and Rotel in a separate pan. Place on simmering heat and add the remaining spaghetti seasoning into the mix.
  4. If you opted to also enjoy garlic bread with this meal, this is when you'll probably want to start cooking it (depending on what brand you purchased and its cook time).
  5. When your meat is done, mix it with the Prego and Rotel and let simmer for a couple minutes.
  6. Once your noodles and garlic bread are finished, serve and enjoy!


DJ Suzzie on June 15, 2018:

I just made this. I do it a bit different however. I brown the meat and add salt and pepper to it and leave out the sauce spices from the packet. I do not want to overpower the flavor of the meat and pasta with the spices from the sauce mix added to the spices already added to the jars of sauce.

dennis on January 29, 2017:

it turned out great. thanks

Melissa Carlsen (author) from Arkansas on April 06, 2016:

Hello Jason!

I usually grab 2 of the 24 oz jars now and have updated the recipe to reflect that.

It makes a lot of the sauce at once, so you might consider cutting the ingredients by half if you only want to make a couple servings at once!

Jason on April 05, 2016:

Hi Missa, thank you for sharing.

What size jar of Prego did you use for this recipe?

Melanie on February 15, 2016:

I am going to try this recipe tonight

Melissa Carlsen (author) from Arkansas on June 18, 2015:

Expertscolumn, as with all pasta: Cook until your desired tenderness.

Stanley Soman from New York on December 21, 2014:

Hi, how long do i cook the spaghetti?

Melissa Carlsen (author) from Arkansas on August 29, 2012:

Thank you very much! :)

My boyfriend made this for the first time last night. He had never made spaghetti at all before and made it like I do and it was really good, lol. He liked it.

Thank you for the comment :)

Derdriu on August 29, 2012:

Missa, This belongs on a kitchen refrigerator so that everyone in a household sees for a fact how easy it is to produce scrumptious spaghetti: just follow your clear instructions. In particular, I like your tip-sharing, like about the anti-sticky roles of salt and vegetable oil.

Respectfully, and with a big welcome to HubPages and with many thanks for sharing, Derdriu

Ardrial on August 01, 2012:

That sounds tasty :D

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