Creamy Baked Spaghetti (Filipino Style)
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
10
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Calories
671 kcal
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Course
Main Course, Snacks
Creamy Baked Spaghetti (Filipino Style)
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This Filipino-style baked spaghetti recipe transforms traditional sweet-style Pinoy spaghetti into an elevated dish by layering al dente pasta with a rich meat sauce, creamy homemade bechamel, and melted cheese. The meat sauce combines ground beef, hotdogs, and mushrooms with Royal's thick and creamy Filipino spaghetti sauce, optionally enhanced with white truffle oil and sun-dried tomato pesto. The dish is finished with a silky bechamel sauce and a generous layer of quickmelt cheese, then baked until golden brown, creating a luxurious fusion of Filipino and Italian flavors perfect for special occasions.
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Ingredients
For the Pasta and Meat Sauce
- 1 kg spaghetti pasta
- 1 kg spaghetti sauce
- 1 medium onion minced (sibuyas, tinadtad)
- 1 head garlic minced (bawang, tinadtad)
- 700 g ground beef 80% lean (giniling na baka)
- 190 g sun-dried tomato pesto optional
- 1 tablespoon Italian white truffle infused oil optional
- 2 tablespoon dried parsley tuyong parsley
- 5 pcs hotdogs sliced
- 1 can 400g sliced mushrooms kabute
- 4 tablespoon soy sauce toyo
- garlic salt to taste
- ground black pepper dinurog na paminta
- olive oil mantika
- ½ cup water tubig
For the Bechamel White Sauce
- 2 tablespoon Parmesan Cheese
- 4-5 tablespoon unsalted butter ¼ stick
- 6 tablespoon all-purpose flour harina
- 1½ cups full cream milk 370ml
- 1 pack 250ml all-purpose cream
- ¼ cup cold water malamig na tubig
For Topping
- 1 cup quickmelt cheese grated
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Instructions
- First, bring a large pot of water to a boil (180°C/356°F). Cook your Royal Spaghetti following the package directions until just tender but still firm to bite. Drain the pasta and keep it covered in a large bowl while you make the sauces.
- Start your meat sauce by heating some olive oil in a non-stick pan over medium heat (150°C/302°F). Cook your minced garlic and onions until they smell good and turn clear, about 2-3 minutes. Add your ground beef and cook until it turns brown (160°C/320°F internal temperature). Season with 2 tablespoons soy sauce, garlic salt, and pepper, then add your sliced hotdogs and cook for another 2-3 minutes.
- Move everything to a large pot and pour in your Royal thick and creamy sauce. Let this simmer on low heat (130°C/266°F). Add your mushrooms and sun-dried tomato pesto if you're using it. Pour in the remaining soy sauce and sprinkle in the parsley. Add half a cup of water and adjust the taste with garlic salt and pepper. If you're using truffle oil, add it now and turn off the heat.
- For your white sauce (bechamel), start by warming the milk in a saucepan over low heat - just until it's hot but not boiling. In a separate pan, melt your butter over very low heat, then mix in the flour until it gets lumpy. Slowly pour in your hot milk while whisking to avoid lumps. Add your cream and parmesan cheese, keeping the whisk moving. Finally, add cold water little by little, whisking until your sauce becomes smooth and silky.
- Turn your oven on to 130°C/266°F. In your baking dish (9" x 16" x 2.3"), mix your cooked pasta with the meat sauce. Press it down gently with a spoon to make it even. Pour your white sauce over the top and spread it out to cover everything. Sprinkle plenty of grated quickmelt cheese on top.
- Put your dish in the oven and bake for about 10-15 minutes, just until the cheese melts and turns golden brown. Let it rest for 5 minutes before serving.
Notes
- Use full-fat milk and cream for the richest bechamel sauce
- Don't overcook the pasta - it will continue cooking in the oven
- Let the dish rest for 5-10 minutes before serving
- If sauce is too thick, add warm milk gradually until desired consistency
- Spray truffle oil after cooking to preserve its aroma
Nutrition Information
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Calories
671kcal
(34%)
Carbohydrates
87g
(29%)
Protein
29g
(58%)
Fat
32g
(49%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
890mg
(37%)
Potassium
743mg
(21%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
711IU
(14%)
Vitamin C
8mg
(9%)
Calcium
86mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 87g | 29% |
| Protein | 29g | 58% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 890mg | 37% |
| Potassium | 743mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 711IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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