Baked Spaghetti: The Ultimate Comfort Food Recipe

Baked Spaghetti: Prepare to experience spaghetti in a whole new, comforting, and utterly delicious way! Forget standing over a hot stove, constantly stirring. This recipe transforms the classic Italian staple into a cheesy, bubbly, and satisfying casserole that’s perfect for weeknight dinners or potluck gatherings. Imagine twirling your fork around perfectly cooked spaghetti, coated in a rich meat sauce, and blanketed with a generous layer of melted mozzarella – that’s the magic of baked spaghetti.

While the exact origins of baked spaghetti are a bit hazy, it’s widely believed to be an American adaptation of traditional Italian pasta dishes. Italian-American cooks, seeking to simplify and amplify the flavors of their heritage, began baking spaghetti with various sauces and cheeses. This method not only made it easier to feed a crowd but also allowed the flavors to meld together beautifully, creating a symphony of taste in every bite.

People adore this dish for its incredible convenience and crowd-pleasing appeal. The baking process allows the flavors to meld together, creating a richer, more complex taste than simply tossing spaghetti with sauce. Plus, the cheesy topping adds a delightful textural contrast. It’s the perfect combination of comfort food and effortless elegance, making it a guaranteed hit with family and friends. So, let’s get started and create this unforgettable baked spaghetti masterpiece!

this Recipe

Ingredients:

• 1 pound spaghetti
• 1 pound ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sugar (optional, to balance acidity)
• 1 (15 ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 teaspoon salt (for ricotta mixture)
• 1/4 teaspoon black pepper (for ricotta mixture)
• 2 cups shredded mozzarella cheese, divided
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Preparing the Meat Sauce:

1. Brown the Ground Beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Make sure you get a nice sear on the beef for maximum flavor!
2. Sauté the Aromatics: Add the chopped onion to the skillet with the browned beef and cook until softened, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, salt, pepper, and sugar (if using). Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor will be. I usually go for the full hour if I have the time.

Cooking the Spaghetti:

1. Cook the Pasta: While the sauce is simmering, cook the spaghetti according to package directions until al dente. Don’t overcook it, as it will continue to cook in the oven. Reserve about 1 cup of the pasta water before draining. This starchy water can be used to adjust the consistency of the sauce if needed.
2. Drain and Toss: Drain the spaghetti well and return it to the pot. Toss it with a little bit of the meat sauce to prevent it from sticking together.

Preparing the Ricotta Mixture:

1. Combine Ingredients: In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well until everything is evenly incorporated. This ricotta mixture adds a creamy and cheesy layer to the baked spaghetti.

Assembling the Baked Spaghetti:

1. Layering the Ingredients: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of the meat sauce on the bottom of the dish. This prevents the pasta from sticking and adds flavor to the bottom layer.
2. First Layer of Spaghetti: Add half of the cooked spaghetti to the baking dish, spreading it evenly over the sauce.
3. Ricotta Cheese Layer: Spoon the ricotta cheese mixture over the spaghetti, spreading it as evenly as possible. It doesn’t have to be perfect!
4. More Sauce: Pour half of the remaining meat sauce over the ricotta cheese layer.
5. Second Layer of Spaghetti: Add the remaining spaghetti to the baking dish, spreading it evenly.
6. Final Sauce Layer: Pour the remaining meat sauce over the top of the spaghetti.
7. Cheese Topping: Sprinkle 1 1/2 cups of the shredded mozzarella cheese evenly over the sauce. Reserve the remaining 1/2 cup for later.

Baking the Spaghetti:

1. Bake Covered: Cover the baking dish with aluminum foil and bake for 20 minutes. This helps to heat the spaghetti through without burning the cheese on top.
2. Uncover and Finish Baking: Remove the foil and sprinkle the remaining 1/2 cup of mozzarella cheese over the top. Bake for another 10-15 minutes, or until the cheese is melted and bubbly and the spaghetti is heated through. Keep a close eye on it to prevent the cheese from burning.
3. Rest Before Serving: Let the baked spaghetti rest for about 10 minutes before serving. This allows the cheese to set slightly and makes it easier to cut and serve.

Serving Suggestions:

1. Garnish and Serve: Garnish with fresh chopped parsley before serving.
2. Side Dishes: Serve the baked spaghetti with a side salad and garlic bread for a complete and satisfying meal.
3. Wine Pairing: A glass of Chianti or other medium-bodied red wine pairs perfectly with this dish.

Tips and Variations:

• Add Vegetables: Feel free to add vegetables to the meat sauce, such as diced bell peppers, mushrooms, or zucchini. Sauté them along with the onions and garlic.
• Use Different Cheeses: Experiment with different cheeses, such as provolone or fontina, in addition to or instead of mozzarella.
• Make it Spicy: Add a pinch of red pepper flakes to the meat sauce for a little heat.
• Use Italian Sausage: Substitute some or all of the ground beef with Italian sausage for a different flavor profile. Make sure to remove the casings from the sausage before cooking.
• Make it Vegetarian: Omit the ground beef and add more vegetables, such as eggplant or spinach, to make a vegetarian version. You can also use a vegetarian meat substitute.
• Prepare Ahead: The baked spaghetti can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Add about 10-15 minutes to the baking time if baking from cold.
• Freezing Instructions: Baked spaghetti freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking. You may need to add a little extra baking time to ensure it is heated through.
• Adjusting the Sauce: If the sauce is too thick, add a little of the reserved pasta water to thin it out. If it’s too thin, simmer it for a few more minutes without the lid to allow it to reduce.
• Don’t Overcook the Pasta: It’s crucial to cook the spaghetti al dente, as it will continue to cook in the oven. Overcooked pasta will become mushy.
• Greasing the Baking Dish: Make sure to grease the baking dish well to prevent the spaghetti from sticking. You can use cooking spray or butter.
• Evenly Distribute the Ricotta: Try to spread the ricotta cheese mixture as evenly as possible over the spaghetti. This will ensure that each bite has a creamy and cheesy element.
• Check for Doneness: The baked spaghetti is done when the cheese is melted and bubbly and the spaghetti is heated through. You can insert a knife into the center to check if it’s warm.
• Let it Rest: Allowing the baked spaghetti to rest for a few minutes before serving will make it easier to cut and serve. It also allows the flavors to meld together.
• Using Fresh Herbs: While dried herbs work well in this recipe, using fresh herbs will elevate the flavor even more. Add fresh basil or oregano to the sauce during the last few minutes of simmering.
• Adding a Breadcrumb Topping: For a crispy topping, mix breadcrumbs with melted butter and Parmesan cheese and sprinkle over the mozzarella cheese before baking.

Troubleshooting:

• Dry Spaghetti: If the spaghetti seems dry after baking, add a little bit of the reserved pasta water or some extra tomato sauce before serving.
• Burnt Cheese: If the cheese starts to burn before the spaghetti is heated through, cover the baking dish with aluminum foil for the remaining baking time.
• Unevenly Cooked: If the spaghetti is not cooking evenly, rotate the baking dish halfway through the baking time.
• Sauce Too Acidic: If the tomato sauce is too acidic, add a pinch of sugar or a tablespoon of butter to balance the acidity.

Enjoy your delicious homemade baked spaghetti! I hope you love it as much as I do!

Conclusion:

This Baked Spaghetti recipe isn’t just another pasta dish; it’s a comforting, crowd-pleasing masterpiece that deserves a permanent spot in your recipe rotation. From the satisfying layers of perfectly cooked spaghetti to the rich, flavorful sauce and the bubbly, golden-brown cheese topping, every bite is an explosion of deliciousness. It’s the kind of meal that brings everyone to the table with smiles and happy anticipation.

But what truly sets this recipe apart is its versatility. While the classic version is undeniably amazing, there’s plenty of room to customize it to your liking. Feeling adventurous? Try adding some spicy Italian sausage or a sprinkle of red pepper flakes to the sauce for an extra kick. For a vegetarian option, load it up with sautéed mushrooms, bell peppers, and zucchini. You could even swap out the traditional mozzarella for a blend of provolone and parmesan for a more complex cheesy flavor.

Serving suggestions are endless! A simple green salad with a light vinaigrette is the perfect complement to the richness of the Baked Spaghetti. Garlic bread is always a welcome addition, soaking up every last bit of that delicious sauce. And for a truly decadent meal, consider serving it with a side of roasted vegetables like asparagus or broccoli.

Beyond the taste, this recipe is also incredibly practical. It’s a fantastic make-ahead meal, perfect for busy weeknights or potlucks. Simply assemble the dish in advance and bake it just before serving. Leftovers (if there are any!) are just as delicious the next day, making it a great option for meal prepping. Plus, it’s a budget-friendly way to feed a large group without sacrificing flavor or quality.

I truly believe that this Baked Spaghetti will become a family favorite. It’s a dish that’s both comforting and impressive, perfect for any occasion. The combination of simple ingredients and easy-to-follow instructions makes it accessible to cooks of all skill levels.

Ready to give it a try?

I’m so excited for you to experience the joy of this recipe! Don’t be afraid to experiment with different variations and make it your own. I’m confident that you’ll love the results.

Share Your Creations!

Once you’ve made this Baked Spaghetti, I’d love to hear about your experience! Did you make any modifications? What did your family think? Share your photos and stories in the comments below. Your feedback is invaluable and helps inspire other cooks to try this amazing recipe. Let’s create a community of Baked Spaghetti enthusiasts! I can’t wait to see what you come up with. Happy cooking!