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Campfire Spaghetti Bake

Campfire spaghetti bake is a Dutch oven pasta dinner with cheesy baked spaghetti layered with meat sauce—golden, melted, and bubbly on top. It’s an easy camping meal: brown the beef, mix everything, and bake until the cheese melts and bubbles.
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Prep Time 20 minutes
Cook Time 40 minutes
rest time 5 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Ground beef meat sauce base
  • 1 lb ground beef Use 80/20 for best flavor; drain excess fat so the bake isn’t greasy.
  • 1 can (24 oz) spaghetti sauce Jarred sauce works perfectly for campfire cooking speed.
  • 1 lb spaghetti, cooked Use cooked spaghetti; it helps the bake heat through evenly.
Cheese topping
  • 2 cup shredded mozzarella cheese Split the cheese so half goes inside and half tops the bake.
  • 0.5 cup Parmesan cheese, grated Sprinkled on top for extra golden color.
Seasonings
  • 1 tsp Italian seasoning Stirs into the spaghetti mixture for classic Italian-American flavor.
  • 1 tsp garlic powder Adds savory depth; adjust if you prefer stronger garlic.
For greasing
  • Cooking spray Lightly coat the Dutch oven to prevent sticking.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown ground beef in a skillet over campfire until no longer pink, using the campfire heat to keep it moving. Drain excess fat to prevent a greasy bake.
Combine the pasta mixture
  1. Mix cooked spaghetti, beef, spaghetti sauce, half the mozzarella, Italian seasoning, and garlic powder until evenly combined. Break up any clumps so the sauce coats every strand.
Bake in the Dutch oven
  1. Spray a Dutch oven with cooking spray, then add the spaghetti mixture and spread into an even layer. Press lightly so the top browns uniformly.
  2. Top with remaining mozzarella and Parmesan, then cover the Dutch oven. Lift-check is not needed—keep it covered for consistent melting.
  3. Place the covered Dutch oven on campfire coals with coals on top of the lid and cook for 30-35 minutes until the cheese is melted and bubbly. Look for a visibly bubbling cheese surface around the edges.
Rest and serve
  1. Let the campfire spaghetti bake cool for 5 minutes before serving. This short rest helps the cheese set slightly so servings hold together.

Notes

Pro tip: use a pre-cooked spaghetti batch and drain well before mixing—too much moisture can make the bake watery. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a covered oven at 350°F until hot. Freezing is yes: freeze portions up to 2 months and thaw overnight in the fridge, then reheat until bubbling. For a lighter option, swap half the ground beef for lean ground turkey or use turkey to reduce fat while keeping the same method.