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5.0 from 210 votes

Baked Spaghetti

Recipe video above. It's your favourite Bolognese - in the form of a juicy pasta bake! Do a quick simmer - or go all out and slow cook for a couple of hours for a richer sauce and melt-in-your-mouth beef. **FREEZER BEAUTY!** Can even bake from frozen (see notes).

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 10 - 12
Calories: 486 kcal
Course: Main Course
Cuisine: American

Ingredients

Bolognese 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 sub with water or beef broth/stock)
  • 3 beef bouillon cubes , crumbled (Note 1)
  • 1.2kg / 2.4 lb crushed tomato , canned
  • 1/4 cup tomato paste
  • 1 - 3 tsp white sugar , if needed (Note 2)
  • 2 tsp Worcestershire sauce 
  • 3 dried bay leaves
  • 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)
  • salt and pepper
Spaghetti Bake:
  • 500g/ 1lb Spaghetti
  • 8 - 10 lices Swiss cheese (or other type), enough for a layer
  • 2 cups (200g) mozzarella cheese, shredded

Instructions

Sauce:
    Cup of Yum
  1. Heat oil in a large, heavy based pot over medium high heat.
  2. Add garlic and onion, cook 2 minutes.
  3. Add celery and carrot, cook 3 minutes.
  4. Turn heat up to high, add beef and cook, breaking it up as you go.
  5. Once beef is brown, add wine. Simmer rapidly for 2 minutes.
  6. Add remaining Sauce ingredients, stir.
  7. Bring to simmer, lower heat, cover with lid. Simmer for 45 minutes (minimum) or 1.5 - 2 hours (best!). 
  8. If liquid evaporates too much, add water - should be saucy (see video/pics). Adjust salt and pepper to taste.
Assemble & Bake:
  1. Preheat oven to 180C/350F.
  2. Cook pasta per packet directions, minus 1 minute.
  3. Drain, then return into pot.
  4. Add just over half the Sauce, toss.
  5. Spread half the pasta in a casserole pan, spread with half remaining Sauce.
  6. Top with cheese slices, then remaining pasta, remaining Sauce, finish with mozzarella.
  7. Cover loosely with foil (so cheese doesn't stick), bake 25 minutes.
  8. Remove foil (reserve), bake further 10 minutes than remove.
  9. Cover loosely with foil, stand 10 - 15 minutes. Then cut slices with a knife and use a spatula to serve pieces like lasagna!

Notes

  • Beef bouillon cubes - or 3 tsp beef stock powder. If you can't find it, add 2 cups of beef stock and simmer with LID OFF. You will need to add more salt.
  • Sugar - use a touch only if needed, can adjust towards end. Depends on the sweetness of the canned tomatoes - good quality Italian brands are sweeter, value house brands can be rather sour.
  • Freezing - best to assemble, cover, cool then freeze. Defrost in fridge 24 hours, then bake per recipe. If baking from frozen, keep covered with foil and bake 50 minutes or until knife inserted in centre comes out hot, then 10 minutes uncovered. 
  • Can also freeze after baking. Best to thaw then reheat in microwave (only 2 minutes or so per piece).
  • Storage - Keeps extremely well for 4 days in the fridge, reheats perfectly in microwave!
  • Nutrition per serving, assuming 10 servings (generous piece!)

Nutrition Information

Calories 486cal (24%) Carbohydrates 51g (17%) Protein 32g (64%) Fat 15g (23%) Saturated Fat 6g (30%) Cholesterol 72mg (24%) Sodium 690mg (29%) Potassium 865mg (25%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 1605IU (32%) Vitamin C 14.1mg (16%) Calcium 262mg (26%) Iron 4.4mg (24%)

Nutrition Facts

Serving: 10- 12

Amount Per Serving

Calories 486

% Daily Value*

Calories 486cal 24%
Carbohydrates 51g 17%
Protein 32g 64%
Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 72mg 24%
Sodium 690mg 29%
Potassium 865mg 18%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 1605IU 32%
Vitamin C 14.1mg 16%
Calcium 262mg 26%
Iron 4.4mg 24%

* Percent Daily Values are based on a 2,000 calorie diet.