Baked Spaghetti
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 45 mins
-
Servings
10 - 12
-
Calories
486 kcal
-
Course
Main Course
-
Cuisine
American
Baked Spaghetti
Description
Baked Spaghetti combines a richly flavored Bolognese sauce with cooked spaghetti and layers of Swiss and mozzarella cheese. The sauce starts by sautéing garlic, onion, carrot, and celery, then browning ground beef before simmering with red wine, crushed tomatoes, tomato paste, beef bouillon, Worcestershire sauce, and herbs like bay leaves and thyme. Simmering the sauce for one to two hours develops deep flavor and a saucy consistency. The pasta is cooked slightly underdone and tossed with sauce. The assembly involves layering pasta and sauce with slices of Swiss cheese and topping with shredded mozzarella before baking until bubbly and golden.
With a balance of meaty sauce, tender pasta, and melted cheese, this casserole is filling and comforting. It can be frozen assembled and baked later, making it a practical option for meal planning. The recipe notes provide guidance on substitutions like using beef stock powder or adjusting sugar based on tomato sweetness, as well as instructions for freezing and reheating leftovers.
This dish serves about 10 and keeps well refrigerated for several days, reheating nicely in the microwave for easy meals.
Ingredients
Bolognese Sauce:
- 2 tbsp olive oil
- 3 garlic minced, cloves
- 1 onion , finely chopped
- 1 carrot , finely diced (optional)
- 1 celery finely diced (optional, stick
- 750g / 1.5lb ground beef mince
- 3/4 cup (185ml) red wine or sub with water or beef broth/stock, dry
- 3 beef bouillon cube 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 bay leaves dried
- 2 thyme or 1/2 tsp dried thyme or oregano, sprigs, fresh
- salt
- black 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:
- Heat oil in a large, heavy based pot over medium high heat.
- Add garlic and onion, cook 2 minutes.
- Add celery and carrot, cook 3 minutes.
- Turn heat up to high, add beef and cook, breaking it up as you go.
- Once beef is brown, add wine. Simmer rapidly for 2 minutes.
- Add remaining Sauce ingredients, stir.
- Bring to simmer, lower heat, cover with lid. Simmer for 45 minutes (minimum) or 1.5 - 2 hours (best!).
- If liquid evaporates too much, add water - should be saucy (see video/pics). Adjust salt and pepper to taste.
Assemble & Bake:
- Preheat oven to 180C/350F.
- Cook pasta per packet directions, minus 1 minute.
- Drain, then return into pot.
- Add just over half the Sauce, toss.
- Spread half the pasta in a casserole pan, spread with half remaining Sauce.
- Top with cheese slices, then remaining pasta, remaining Sauce, finish with mozzarella.
- Cover loosely with foil (so cheese doesn't stick), bake 25 minutes.
- Remove foil (reserve), bake further 10 minutes than remove.
- Cover loosely with foil, stand 10 - 15 minutes. Then cut slices with a knife and use a spatula to serve pieces like lasagna!
Notes
- Use beef bouillon cubes or stock powder; if unavailable, substitute beef stock and simmer uncovered to concentrate flavor, adjusting salt as needed.
- Add sugar sparingly at the end to balance acidity depending on the sweetness of canned tomatoes used.
- For freezing, assemble the casserole, cover tightly, cool, and freeze; thaw in refrigerator 24 hours before baking.
- If baking from frozen, keep covered and bake longer until heated through, then bake uncovered briefly to brown the cheese.
- The baked dish can also be frozen after baking; reheat thoroughly in short intervals.
- Keeps well refrigerated for up to 4 days and reheats evenly in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 12
Amount Per Serving
Calories 486 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
