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Campfire Spaghetti Bake

Campfire spaghetti bake with Dutch oven pasta and a golden, bubbly cheesy top. Cook ground beef meat sauce, layer with spaghetti, then bake in the coals until melted and bubbling.
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Prep Time 20 minutes
Cook Time 40 minutes
rest 5 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
spaghetti sauce
  • 1 jar (24 oz) spaghetti sauce
spaghetti
  • 1 lb spaghetti, cooked
mozzarella cheese
  • 2 cup shredded mozzarella cheese
parmesan cheese
  • 0.5 cup Parmesan cheese, grated
Italian seasoning
  • 1 tsp Italian seasoning
garlic powder
  • 1 tsp garlic powder
cooking spray
  • 1 Cooking spray

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the mixture
  1. Brown the ground beef in a skillet over the campfire until cooked through, then drain excess fat. Visual cue: it should look browned with no pink spots.
  2. In a mixing bowl, combine the cooked spaghetti, beef, spaghetti sauce, 1 cup of mozzarella, Italian seasoning, and garlic powder. Visual cue: the spaghetti should be evenly coated with red sauce.
Dutch oven bake
  1. Spray the Dutch oven with cooking spray, then add the spaghetti mixture and spread it into an even layer. Visual cue: the surface should be flat for even melting.
  2. Top with the remaining mozzarella and the Parmesan. Visual cue: the top should look white-golden and mound slightly at the edges.
  3. Cover the Dutch oven and place it on campfire coals, with additional coals on top of the lid. Cook for 30-35 minutes until the cheese is melted and bubbly, and the edges look lightly browned.
Rest and serve
  1. Let the bake cool for 5 minutes before serving. Visual cue: the bubbling should subside slightly and the top should hold its shape.

Notes

Pro tip: for the same campfire heat every time, aim for steady coals (not flames) so the top melts evenly without burning. Refrigerate leftovers in a sealed container for up to 3 days. Freezing is yes—freeze portions up to 2 months, thaw in the fridge overnight, and reheat until hot. For a lower-fat option, use 93% lean ground beef and part-skim mozzarella.