Imagine comfort food at its finest—Baked Spaghetti. This is where simplicity meets delight in a single, cheesy, saucy dish. Perfect for cozy dinners, this recipe is a family favorite that will have everyone asking for seconds!
Why You’ll Love This Recipe
- Rich Flavors: The harmony of a hearty Bolognese sauce with spaghetti and cheese is simply irresistible.
- Family-Friendly: This dish is perfect for feeding a crowd; it’s like serving hugs on a plate!
- Versatile: You can easily tweak the ingredients to match your taste and pantry staples.
Ingredients You’ll Need
The magic of this Baked Spaghetti lies in the ingredients. Each element—no matter how humble—plays a pivotal role in making this dish deliciously memorable.
- Olive Oil: This adds a delightful richness and depth to the sauce.
- Ground Beef: The foundation of our Bolognese, giving the dish that meaty, hearty feel.
- Dry Red Wine: Enhances the sauce with a splash of sophisticated flavor.
- Crushed Tomatoes: The base of your sauce, tying everything together with a touch of acidity.
- Spaghetti: The star that shines beautifully, soaking up all those incredible sauce flavors.
- Swiss and Mozzarella Cheese: The luscious, gooey tops that make every bite heavenly.
Variations
One of the joys of Baked Spaghetti is how easily you can customize it. Whether you’re cooking for kids or spicing it up for adults, there’s a variation that’s just right for you.
- Vegetarian: Swap the beef for sautéed mushrooms and zucchini to make it veggie-friendly.
- Gluten-Free: Use your favorite gluten-free spaghetti for a celiac-safe delight.
- Spicy: Add some chili flakes or diced jalapeños to kick it up a notch.
How to Make Baked Spaghetti
Step 1: Prepare the Bolognese Sauce
First, heat the olive oil in a large pot over medium-high heat. Sauté the garlic and onion until they are translucent, filling your kitchen with aromatic warmth. Toss in the celery and carrot, if you’re using them, and cook until they’re soft. Add the ground beef and brown it beautifully, making sure to break it up as you go. This step is key to deeply flavorful Baked Spaghetti.
Step 2: Simmer the Sauce
When the beef is browned, pour in the wine and let it simmer vigorously to cook off the alcohol. Stir in the remaining sauce ingredients including the crushed tomatoes, tomato paste, and the herbs. Allow it to simmer gently for 45 minutes to two hours, letting the flavors mingle and deepen.
Step 3: Assemble the Bake
Preheat your oven; cook the spaghetti a minute shy of the packet instructions. Mix it with most of the sauce and layer it in a casserole dish with the cheeses. This layering creates a lasagna-like structure that holds the dish together perfectly when serving.
Pro Tips for Making Baked Spaghetti
- Sauce Consistency: Ensure your sauce remains thick but saucy; add water if it reduces too much.
- Layering Trick: Starting and ending with a layer of sauce ensures every bite stays moist.
- Cheese Melting: Cover the dish with foil initially to prevent cheese from sticking and burning.
- Resting Time: Let it rest for 10-15 minutes after baking for easier slicing and serving.
How to Serve Baked Spaghetti
Garnishes
Sprinkle freshly chopped parsley or basil leaves on top just before serving. These add a pop of color and a fresh, aromatic touch that complements the richness of the dish.
Side Dishes
Pair this Baked Spaghetti with a crisp green salad or a simple garlic bread to create a wonderfully balanced meal. The crunch of the salad or the soft, garlicky bread will heighten the comfort factor.
Creative Ways to Present
For a fun twist, serve the spaghetti in individual ramekins or muffin tins for portion-controlled servings. Not only do they look adorable, but they make for easy serving in gatherings and are perfect for meal prepping too!
Make Ahead and Storage
Storing Leftovers
Leftover Baked Spaghetti can be stored in an airtight container in the fridge for up to four days. This makes it a great option for meal planning throughout the week!
Freezing
To freeze, let the dish cool completely then cover tightly with foil. Pop it in the freezer for up to three months. When ready to enjoy, defrost in the fridge and reheat per the instructions.
Reheating
Reheating is a breeze. Use the microwave if you’re in a hurry or gently heat in the oven until warmed through, ensuring that each delicious layer is as mouthwatering as the first go-around.
FAQs
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Can I make Baked Spaghetti ahead of time?
Absolutely! You can assemble the dish a day in advance and store it in the fridge. Just bake when you’re ready to eat.
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What should I do if my sauce is too runny?
If the sauce is too thin, let it simmer uncovered until it reaches the desired consistency. This reduces excess moisture.
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Can I use different types of cheese?
Of course! Feel free to substitute with cheddar or provolone, or a mix of your favorite cheeses.
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What can I add for extra flavor?
Consider adding some chopped olives or capers to the sauce for a briny kick.
Final Thoughts
Baked Spaghetti is more than just a meal; it’s an experience. Cozy, hearty, and oh-so satisfying, it’s a must-try for anyone who loves comfort food. I hope you’re as thrilled as I am about making this delightful dish. Enjoy every cheesy, saucy bite!
Print
Baked Spaghetti Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10-12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Baked Spaghetti recipe combines a rich, flavorful beef Bolognese sauce with tender pasta and gooey cheese, baked to perfection for a comforting family meal. The slow-simmered sauce develops deep flavors, making it a hearty dish that can be prepared ahead and enjoyed leftovers.
Ingredients
Sauce:
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 onion, finely chopped
- 1 carrot, finely diced (optional)
- 1 stick celery, finely diced (optional)
- 750g / 1.5lb ground beef (mince)
- 3/4 cup (185ml) dry red wine (or water or beef broth/stock)
- 3 beef bouillon cubes, crumbled
- 1.2kg / 2.4 lb crushed tomato, canned
- 1/4 cup tomato paste
- 1 – 3 tsp white sugar, if needed
- 2 tsp Worcestershire sauce
- 3 dried bay leaves
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)
- Salt and pepper to taste
Spaghetti Bake:
- 500g / 1lb spaghetti
- 8 – 10 slices Swiss cheese (or other variety), enough for a layer
- 2 cups (200g) shredded mozzarella cheese
Instructions
- Prepare the Sauce: Heat olive oil in a large, heavy-based pot over medium-high heat. Add minced garlic and chopped onion, cook for about 2 minutes until fragrant and translucent.
- Add Vegetables: Stir in diced celery and carrot, cook for an additional 3 minutes to soften.
- Cook the Beef: Increase the heat to high, add ground beef, and cook, breaking it apart with a spoon until browned evenly.
- Add Wine and Simmer: Pour in red wine, bring to a rapid simmer and cook for about 2 minutes to reduce slightly.
- Combine Remaining Ingredients: Stir in crushed tomatoes, tomato paste, crumbled beef bouillon cubes, Worcestershire sauce, bay leaves, thyme, salt, pepper, and optional sugar.
- Simmer the Sauce: Lower heat to maintain a gentle simmer, cover with a lid, and cook for at least 45 minutes, or up to 2 hours for deeper flavor. Add water if liquid reduces too much, ensuring the sauce remains saucy.
- Cook Pasta: While the sauce simmers, cook spaghetti in boiling salted water according to package instructions minus 1 minute for al dente. Drain and return to the pot.
- Combine Pasta and Sauce: Toss just over half of the sauce with the cooked pasta.
- Assemble and Bake: Preheat oven to 180°C (350°F). Grease a casserole dish. Layer half the pasta, then spread with half the remaining sauce. Top with cheese slices, then add remaining pasta and sauce. Finish with shredded mozzarella cheese. Cover loosely with foil.
- Bake: Bake covered for 25 minutes, then remove foil and bake for an additional 10 minutes until bubbly and cheese is golden. Let rest for 10-15 minutes before slicing and serving.
Notes
- Beef bouillon cubes can be replaced with beef stock powder or broth for richer flavor.
- Adjust sugar based on the sweetness of your canned tomatoes; start with 1 tsp and add more if necessary.
- Best to assemble, cool, and freeze before baking; bake from frozen covered for about 50 minutes, then uncover and bake an additional 10 minutes.
- Refrigerate leftovers for up to 4 days; reheat in microwave for best results.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 486 kcal
- Sugar: 9 g
- Sodium: 690 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 72 mg
