If you have a craving for comfort food that feels like a warm hug, this Baked Spaghetti Recipe is exactly what you need. This dish transforms simple spaghetti into a hearty, cheesy, and richly flavored meal that the whole family will rave about. By combining a luscious meat sauce infused with fresh herbs, a splash of wine, and layers of gooey Swiss and mozzarella cheese, this baked casserole elevates spaghetti to a soul-satisfying dinner experience. It’s perfect for busy weeknights or relaxed weekend meals when you want something that’s both satisfying and easy to share.
Ingredients You’ll Need
The magic of this Baked Spaghetti Recipe comes down to a handful of straightforward yet essential ingredients. Each one plays a role in building layers of flavor, texture, and color, from the rich meat sauce to the creamy cheese topping.
- Olive oil: Used to sauté the aromatics, helping release robust flavors.
- Garlic cloves: Fresh garlic adds a punch of fragrant depth to the sauce.
- Onion: Finely chopped for sweetness and body in the sauce.
- Carrot (optional): Adds subtle sweetness and vibrant color.
- Celery (optional): Provides a slight crunch and earthy undertone.
- Ground beef: The hearty protein base that makes the sauce richly satisfying.
- Dry red wine: Deepens the sauce with complexity and a touch of acidity; can be substituted with broth or water.
- Beef bouillon cubes: Bring an intense, savory backbone to the sauce.
- Crushed tomatoes: The heart of the sauce, offering vibrant tomato flavor and body.
- Tomato paste: Concentrates the tomato flavor and thickens the sauce.
- White sugar (optional): Balances the acidity of the tomatoes if needed.
- Worcestershire sauce: Adds umami richness and a little tang.
- Dried bay leaves: Infuse the sauce with subtle earthy notes.
- Fresh thyme: Provides fresh herbal brightness; dried thyme or oregano work well too.
- Salt and pepper: Essential seasonings to taste, bringing everything together.
- Spaghetti: The classic pasta base that holds the sauce and cheese layers beautifully.
- Swiss cheese slices: Melt into creamy, nutty goodness nestled within the pasta.
- Mozzarella cheese: Shredded to create a luscious, bubbly topping.
How to Make Baked Spaghetti Recipe
Step 1: Prepare the Meat Sauce
Begin by heating olive oil in a large pan over medium heat. Add the minced garlic, finely chopped onion, carrot, and celery if using, and sauté until fragrant and softened—this builds the foundation of flavor. Next, add the ground beef and cook until browned, breaking it up as it cooks to ensure even texture. Pour in the dry red wine to deglaze the pan, letting it reduce slightly to concentrate the taste. Incorporate the crumbled beef bouillon cubes, canned crushed tomatoes, tomato paste, Worcestershire sauce, bay leaves, and fresh thyme. Stir well to combine all ingredients, season generously with salt and pepper, and if the sauce tastes too acidic, sprinkle 1 to 3 teaspoons of sugar to balance it out. Reduce the heat to low and let the sauce simmer gently for about 60 to 75 minutes, stirring occasionally to develop those deep, layered flavors.
Step 2: Boil the Spaghetti
While your sauce is simmering, bring a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook them just until al dente—firm to the bite but cooked through. This is crucial as the spaghetti will continue to cook and soften while baking with the sauce and cheese. Drain the noodles thoroughly and set aside so they’re ready to assemble.
Step 3: Assemble the Baked Spaghetti
Preheat your oven to 350°F (175°C). In a large baking dish, spread half of the cooked spaghetti evenly across the bottom. Layer with about half of the meat sauce, then arrange slices of Swiss cheese over the top. Repeat with the remaining spaghetti and meat sauce, finishing with the Swiss cheese. Finally, sprinkle the shredded mozzarella cheese all over the surface, ensuring a generous, gooey topping. This layering traps moisture and melds the flavors during baking for that iconic Baked Spaghetti Recipe experience.
Step 4: Bake Until Golden and Bubbling
Place the assembled dish into the preheated oven and bake for about 25 to 30 minutes. The cheese should be melted, golden, and bubbling at the edges, while the sauce simmers lightly beneath. Remove from the oven and allow it to rest for 5 to 10 minutes before cutting into squares—this helps the layers set nicely and makes serving easier.
How to Serve Baked Spaghetti Recipe
Garnishes
Freshly chopped parsley or basil scattered on top adds a vibrant burst of color and a fresh herbal note that contrasts beautifully with the rich, cheesy layers. For a little extra zing, a sprinkle of crushed red pepper flakes or a drizzle of good-quality olive oil can elevate each bite.
Side Dishes
This Baked Spaghetti Recipe pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is also fantastic for mopping up every last bit of hearty meat sauce and melted cheese.
Creative Ways to Present
If you want to impress your guests, serve the Baked Spaghetti in individual ramekins or mini baking dishes for personalized portions. You can also turn it into a buffet-style dish by bringing the whole casserole to the table and letting everyone help themselves—a perfect way to share the love.
Make Ahead and Storage
Storing Leftovers
Leftover baked spaghetti can be kept in an airtight container in the refrigerator for up to 3 to 4 days. The flavors continue to meld, making the next-day meal just as delicious, if not better.
Freezing
This dish freezes beautifully! Transfer cooled leftovers into a freezer-safe container or wrap tightly with foil and plastic wrap. Frozen baked spaghetti will maintain great flavor and texture for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To bring leftovers back to life, reheat in the oven at 350°F (175°C) covered with foil to prevent drying out, for about 20 to 30 minutes or until heated through. For a quicker option, microwaving works well—just cover to retain moisture and stir midway.
FAQs
Can I use a different type of pasta?
Absolutely! While this recipe calls for spaghetti, feel free to experiment with penne, rigatoni, or even fusilli. Just be sure to adjust cooking times slightly based on the pasta shape and size.
Is it necessary to use red wine in the sauce?
The red wine adds a lovely depth and subtle acidity, but it can be substituted with beef broth, stock, or even water if you prefer to keep it non-alcoholic without compromising the overall flavor.
Can I prepare the meat sauce in advance?
Yes, you can make the sauce up to 2 days ahead and refrigerate it. This actually helps the flavors intensify. Just reheat gently before assembling your baked spaghetti.
What cheese works best besides Swiss and mozzarella?
Provolone, fontina, or even a mild cheddar can be great alternatives or additions to the cheese layers. The key is choosing cheeses that melt well and have complementary flavors.
How can I make this dish vegetarian?
Swap the ground beef for a plant-based protein, lentils, or diced mushrooms for a meaty texture. Use vegetable broth and bouillon cubes, and follow the same process for a delicious vegetarian baked spaghetti.
Final Thoughts
This Baked Spaghetti Recipe is a guaranteed crowd-pleaser that transforms humble ingredients into an irresistible feast. Every bite bursts with layers of comforting flavors, cheesy goodness, and a touch of homemade love. Trust me, once you try it, it will find a permanent spot in your recipe rotation. So grab those simple ingredients, roll up your sleeves, and treat yourself and your loved ones to a meal that feels like a warm, hearty celebration in every forkful.
Print
Baked Spaghetti Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 10 to 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This classic baked spaghetti recipe features a rich, slow-cooked beef and tomato sauce layered with tender spaghetti and melted cheeses. Infused with herbs and a touch of red wine, it’s baked until bubbly and golden, making it a comforting and hearty meal perfect for family dinners or gatherings.
Ingredients
Sauce Ingredients
- 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 substitute with 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
Pasta and Cheese
- 500g / 1lb spaghetti
- 8 – 10 slices Swiss cheese (or other type), enough for a layer
- 2 cups (200g) mozzarella cheese, shredded
Instructions
- Prepare the sauce: Heat olive oil in a large skillet or saucepan over medium heat. Add minced garlic, chopped onion, diced carrot, and celery; sauté until vegetables soften, about 5 minutes. Add ground beef and cook until browned, breaking up the meat as it cooks.
- Deglaze and simmer: Pour in the dry red wine (or substitute) to deglaze the pan, scraping up any browned bits. Stir in crumbled beef bouillon cubes, crushed canned tomatoes, tomato paste, Worcestershire sauce, bay leaves, and thyme. Season with salt, pepper, and add white sugar if the sauce is too acidic. Bring to a simmer, then reduce heat to low. Let the sauce cook slowly, uncovered, for about 90 minutes, stirring occasionally to develop deep flavors and thicken.
- Cook the spaghetti: About 15 minutes before the sauce is done, bring a large pot of salted water to boil. Add the spaghetti and cook until al dente according to package instructions. Drain well.
- Layer the casserole: Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of the meat sauce. Add half of the cooked spaghetti in an even layer. Place half of the Swiss cheese slices over the spaghetti, then spread half of the remaining meat sauce. Add the rest of the spaghetti, then top with remaining Swiss cheese slices. Pour the rest of the sauce on top, then sprinkle the shredded mozzarella evenly over everything.
- Bake the spaghetti: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Rest and serve: Remove the baked spaghetti from the oven and let it rest for about 10 minutes before serving. This helps the layers set and makes it easier to cut and serve.
Notes
- Note 1: Using beef bouillon cubes adds a rich, concentrated beef flavor to the sauce; if unavailable, substitute with beef broth or stock.
- Note 2: Adding sugar balances the acidity of the tomatoes; adjust to taste depending on your tomato brand and sweetness preference.
- For a vegetarian version, substitute the ground beef with lentils or plant-based meat alternatives and use vegetable broth instead of beef bouillon.
- Swiss cheese can be substituted with provolone, gouda, or mozzarella slices for a different melty texture and flavor.
