Transform the ordinary into the extraordinary with this Baked Spaghetti, a savory delight for any table.
My husband’s family is from Appalachia, and they’ve introduced me to all kinds of culinary treats. They don’t serve fruit without dip or hot dogs without sauce. There’s a creation called bologna salad that is surprisingly addictive. And then there’s baked spaghetti. Nearly every restaurant has a version of it on the menu, and if our visit lasts more than a few hours, we’re practically guaranteed a dish of this deliciousness.
With savory pork sausage, gooey cheese, and a touch of Italian herbs, this hearty dish will fill your stomach and warm your heart. It has similar flavor profiles to Lasagna or Baked Ziti, but I think it’s easier to make—in part, because I always have spaghetti noodles on hand! Also, for some reason, my kids like Baked Spaghetti but turn up their noses at Ziti. Who knows the minds of children, but with this recipe, you won’t have to negotiate. They’ll eat it without complaint!
Why You Will Love This Recipe //
This dish tastes like a million bucks but costs just a few. With relatively inexpensive ingredients, I can make a couple of batches without even needing a loan. And then there’s the cheese. You can never go wrong with a dish that features three types of cheese!
Ingredients //
- 12 oz spaghetti
- ½ lb. ground pork sausage
- 1 brown onion (finely diced)
- 2 cloves garlic (crushed)
- 2 TBSP Olive Oil
- 1 TBSP tomato paste
- 1 tsp Italian herbs
- 28 oz canned crushed tomatoes
- 1 cup cream cheese
- ½ cup parmesan
- 1 cup mozzarella
- Small bunch parsley
- Salt
- Pepper
How to Make // The Steps
Step 1: Preheat the oven to 350° F
Step 2: Heat a large, non-stick pan over medium to high heat. Add in the olive oil, onion, and garlic. Sauté for 2-3 minutes.
Step 3: Add the sausage meat and cook for 8 to 10 minutes until all the meat is browned.
Step 4: Pour in the canned tomatoes, Italian herbs, salt, and pepper, then stir it all together and allow to simmer for 8 to 10 minutes.
Step 5: In the meantime, bring a pot of water to a boil; add some salt and boil the spaghetti to al dente (less than the packaging instructions recommend).
Step 6: Stir the cream cheese into the sauce mixture and mix until it’s nicely combined. Cover all the spaghetti with the sauce.
Step 7: Once the sauce and the spaghetti are cooked, mix them until everything is coated.
Step 8: Transfer the mix to a casserole dish. Sprinkle on the mozzarella and parmesan, then pop it into the oven to bake for 15 minutes or until the cheese is bubbling. When you take it out, sprinkle on the fresh parsley and enjoy.
Top Tips For a Perfect Baked Spaghetti
- If you can, use fresh garlic and aromatic herbs to bring out the flavors.
- While any type of ground sausage will work great, I’m a fan of pork sausage for its full-bodied flavor.
- Make sure to thoroughly mix the cream cheese into the sauce so that every bit is creamy!
- To check if the baked spaghetti is done, pull a few strands of the noodles from the pan, blow on them so you don’t burn your tongue, then take a bite. If it’s crunchy or too chewy, then it’s not quite ready.
FAQs
The flavor profiles are similar, but the noodles are different, which does change the taste. With this recipe, you’re using thin spaghetti noodles.
Sure, you can use linguine, fettuccine, or even penne, if you want.
Make sure to have a thick sauce. If it’s thin at room temperature or from the refrigerator, it will become watery when baking. You can add a bit of cornstarch in the sauce while it’s cooking to thicken it.
Try some sautéed mushrooms or sliced black olives in the sauce, or you can always try crushed red pepper flakes. You can even go for a seafood vibe and add some shrimp to the party.
Serving Suggestions //
Pair this hearty baked spaghetti with a crisp green salad drizzled with your favorite vinaigrette to balance its rich flavors. Add a side of warm, crusty garlic bread for a timeless combo that’s bound to impress. And, of course, a glass of Italian red wine would marry beautifully with this comfort food classic.
Make Ahead and How to Store //
You can prepare this dish up to a day ahead of time. Cover it up and place it in the fridge until you’re ready to bake. You can store leftovers in the fridge for up to three days, and when you’re ready to eat them, just heat the Baked Spaghetti in a 350°F oven for about 20 minutes or warm it in the microwave.
Baked Spaghetti
Ingredients
- 12 oz spaghetti
- ½ lb. ground pork sausage
- 1 brown onion finely diced
- 2 cloves garlic crushed
- 2 Tbsp olive oil
- 1 Tbsp tomato paste
- 1 tsp Italian herbs
- 28 oz canned crushed tomatoes
- 1 cup cream cheese
- ½ cup parmesan
- 1 cup mozzarella
- small bunch parsley
- salt
- pepper
Instructions
- Preheat the oven to 350° F
- Heat a large non-stick pan over medium to high heat. Add in the olive oil, onion, and garlic. Sauté for 2-3 minutes.
- Add in the sausage meat and cook for 8 to 10 minutes until all the meat is browned.
- Pour in the canned tomato, Italian herbs, salt, and pepper, then stir it all together and allow to simmer for 8 to 10 minutes.
- In the meantime, bring a pot of water to a boil; add some salt and boil the spaghetti to al dente – less than the packaging instructions recommend.
- Stir the cream cheese into the sauce mixture and mix until it’s nicely combined and covers all the spaghetti.
- Once the sauce and the spaghetti are cooked, mix them until everything is coated.
- Transfer the mix to a casserole dish. Sprinkle on the mozzarella and parmesan, then pop it into the oven to bake for 15 minutes or until the cheese is bubbling. When you take it out, sprinkle on the fresh parsley and enjoy.
