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baked spaghetti recipe

Whenever I need some kitchen inspiration, foodgawker never lets me down.  I saw this Baked Spaghetti recipe from The Cooking Photographer on foodgawker one morning when I needed an idea for something to make for dinner.  I immediately went to the store to buy the ingredients.  The sauce is ridiculously easy to make.  It does take awhile, but the actual work is about 5 minutes total.  The sauce recipe makes more that you need for the casserole, you can either serve the extra alongside the baked spaghetti or you can toss some in with the noodles.  Or you could also use it for something else entirely.  The sauce is really rich and you can taste how long it has been cooked.  No one except for maybe my mom will know what I am talking about, but it reminded me of the sauce that was on the lasagna at the Rugby.  The Rugby has been closed for years and years, but as soon as I ate this, it brought me back to being maybe 5 or 6 and eating baked pasta with my mom and dad.  It is amazing how food can trigger memories isn’t it?

This recipe calls for a 10×15 pan.  I do not own one, so I made it in two pans, we ate one and froze the other for another night.  This recipe is a spring board for other variations.  You could make a vegetarian version with maybe some sauteed onions, peppers, mushrooms, spinach, zucchini, eggplant.  Hmmm… maybe I need to make that little combo tomorrow.

baked spaghetti recipeI missed a few spices when I took the picture.  Here are the rest.

baked spaghetti recipe

Crockpot Marinara Sauce:

1 (28-ounce) can crushed tomatoes in rich puree
1 (28-ounce) can no sugar tomato sauce
1 (6-ounce) can tomato paste
1 cup water
1/2 cup red wine
1/4 cup extra virgin olive oil
3 cloves minced garlic
3 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons onion powder
1 teaspoon sweet paprika
1 teaspoon Italian Seasoning
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon red pepper flakes
1 large bay leaf

baked spaghetti recipe(pretend that there is a bag of shredded mozzarella in this picture.  My bad.)

To assemble the Baked Spaghetti:

4 cups Crockpot Marinara SAuce
1 pound hot Italian sausage
1 pound spaghetti
1/2 cup reserved pasta water
2 Tablespoons butter
1 Tablespoon olive oil
1 (32-ounce) container whole milk ricotta cheese
2 cups shredded Parmesan cheese
2 cups shredded mozarella

crockpot marinara sauce recipeReady for the easiest marinara sauce ever?  Put everything in the crockpot and cook on low for 10 to 12 hours.  Give a stir every now and again.  Done.

crockpot marinara sauce recipeMake this the day before you are going to make the baked spaghetti.  Keep in the fridge.

baked spaghetti recipeAdd the sausage to a pan over medium to medium high heat.  Break up the sausage and brown.  Drain off the fat and set aside.  Preheat your oven to 400 degrees.

baked spaghetti recipeCook the spaghetti in salted water.  Drain and reserve some of the the cooking water.  Put in a large bowl and toss with the butter and olive oil.  You can also toss the noodles with some of the leftover sauce if you would like.

baked spaghetti recipeIn a bowl, mix together the ricotta cheese, the reserved pasta water, and 1 cup of the Parmesan cheese.  Season with salt and pepper.

baked spaghetti recipeSpread the noodles into a 10×15 baking dish.  I do not have a pan that large, so I used a 9×13 and an 8×8.  Cover with the sausage.

baked spaghetti recipeSpread the ricotta cheese mixture evenly over the sausage and then spread the tomato sauce on top of the ricotta.

baked spaghetti recipeTop with the mozzarella cheese and the remaining Parmesan cheese.

baked spaghetti recipeBake for 35 to 40 minutes or until the cheese is golden brown and bubbly.  Rest for 10 minutes before cutting.  Serve with extra sauce on the side.  And maybe some garlic bread.

baked spaghetti recipe

Baked Spaghetti

Ingredients

  • Crockpot Marinara Sauce:
  • 1 (28-ounce) can crushed tomatoes in rich puree
  • 1 (28-ounce) can no sugar tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 cup water
  • 1/2 cup red wine
  • 1/4 cup extra virgin olive oil
  • 3 cloves minced garlic
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons onion powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon red pepper flakes
  • 1 large bay leaf
  • To assemble the Baked Spaghetti:
  • 4 cups Crockpot Marinara SAuce
  • 1 pound hot Italian sausage
  • 1 pound spaghetti
  • 1/2 cup reserved pasta water
  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 (32-ounce) container whole milk ricotta cheese
  • 2 cups shredded Parmesan cheese
  • 2 cups shredded mozarella

Instructions

  1. Ready for the easiest marinara sauce ever? Put everything in the crockpot and cook on low for 10 to 12 hours. Give a stir every now and again. Done.
  2. Make this the day before you are going to make the baked spaghetti. Keep in the fridge.
  3. Add the sausage to a pan over medium to medium high heat. Break up the sausage and brown. Drain off the fat and set aside. Preheat your oven to 400 degrees.
  4. Cook the spaghetti in salted water. Drain and reserve some of the the cooking water. Put in a large bowl and toss with the butter and olive oil. You can also toss the noodles with some of the leftover sauce if you would like.
  5. In a bowl, mix together the ricotta cheese, the reserved pasta water, and 1 cup of the Parmesan cheese. Season with salt and pepper.
  6. Spread the noodles into a 10×15 baking dish. I do not have a pan that large, so I used a 9×13 and an 8×8. Cover with the sausage.
  7. Spread the ricotta cheese mixture evenly over the sausage and then spread the tomato sauce on top of the ricotta.
  8. Top with the mozzarella cheese and the remaining Parmesan cheese.
  9. Bake for 35 to 40 minutes or until the cheese is golden brown and bubbly. Rest for 10 minutes before cutting. Serve with extra sauce on the side. And maybe some garlic bread.
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21 Responses to Baked Spaghetti

  1. Ursa says:

    uau, this looks good. perfect for sunday dinners with the family.
    Ursa recently posted..vecer-evening

  2. [...] See the article here: Baked Spaghetti Recipe [...]

  3. Darcie says:

    Hi, Bree! Is the sauce flavorful enough that the dish would still be delicious without the sausage?

  4. Hope says:

    Making right now! Since we are vegetarian I am substituting my old standby, Bocca crumbles, for the sausage.

  5. Jasmine says:

    Omigosh! I want to cook this tonight! I am printing up your recipe right now, you have the best foods on here. Oh and by the way, those cherry rocky road cookies look delicious!
    Jasmine recently posted..1st anniversary gifts

  6. Lisa says:

    With a homemade marinara sauce that looks so good I know that the baked spaghetti must be sensational.
    Lisa recently posted..Avalanche Bars – Final Week

  7. Becky Bush says:

    I just recenlty found your blog and just love it. I made this last week and OMG it was absolutely delicious. The marinara sauce (which i let cook in my crock pot overnight) had the most wonderful aroma!

    I eagerly look forward to reading your blog each morning.

  8. Selena says:

    This looks so so so good!! You think this would be a good freezer meal?? Hmmm….

  9. JANEABELLE says:

    Hey Bree, L O V E this marinara and my hubs devoured the Baked Spaghetti. Thank you for sharing. Wondering if you’ve doubled this marinara recipe & if there’s anything you’d do differently for that. (I’m thinking about not doubling the olive oil…)

    Thanks!

  10. Foxy says:

    Hi Bree,
    I made the Baked Rigatoni last night. Yum! Can’t wait to try this, too.
    I need a couple of baked pasta dishes that I can make up ahead of a 3.5 hr car trip, to be served late that evening. Could I arrange these the nite before, keep chilled through the day (cooler in car, fridge at destination) and bake that night? Or would you recommend baking in advance, freezing and reheating?
    Appreciate your feedback,
    Foxy

  11. Amy says:

    If you freeze a pan do you bake it and then freeze it or freeze it before baking?

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