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Baked Spaghetti

Baked Spaghetti

Baked Spaghetti combines the richness of a slow-simmered Bolognese with the cheesy satisfaction of a casserole. Layered with saucy pasta, Swiss cheese, and golden mozzarella, this dish is comforting, hearty, and perfect for family dinners, potlucks, or make-ahead meals.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian-American
Calories: 510
Ingredients Method Notes

Ingredients
  

For the Bolognese Sauce
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 large onion finely chopped
  • 1 medium carrot finely diced (optional)
  • 1 stalk celery finely diced (optional)
  • 750 g ground beef minced
  • 185 ml red grape juice substitute beef stock or water if preferred
  • 3 cubes beef bouillon crumbled
  • 1.2 kg canned crushed tomatoes
  • 0.25 cup tomato paste
  • 1–3 tsp white sugar to balance acidity
  • 2 tsp Worcestershire sauce
  • 3 leaves dried bay leaves
  • 2 sprigs fresh thyme or ½ tsp dried thyme/oregano
  • to taste salt and black pepper
For the Spaghetti Bake
  • 500 g spaghetti
  • 8–10 slices Swiss cheese or another melting cheese
  • 200 g mozzarella cheese shredded (about 2 cups)

Method
 

  1. Step 1: Heat olive oil in a large pot. Add garlic and onion, cooking until fragrant. Stir in carrot and celery, cooking until softened.
  2. Step 2: Increase heat, add ground beef, and cook until browned. Stir in red grape juice and simmer 2 minutes.
  3. Step 3: Add tomatoes, tomato paste, bouillon, Worcestershire sauce, bay leaves, thyme, and sugar if needed. Simmer 45 minutes to 2 hours, stirring occasionally. Adjust seasoning.
  4. Step 4: Preheat oven to 180°C / 350°F. Cook spaghetti in salted water until just under al dente. Drain and toss with half the sauce.
  5. Step 5: In a greased casserole dish, layer half the sauced pasta, then Swiss cheese slices. Add remaining pasta and top with rest of the sauce. Sprinkle mozzarella over the top.
  6. Step 6: Cover loosely with foil and bake 25 minutes. Remove foil and bake 10 minutes more until bubbling and golden. Rest 10–15 minutes before slicing.

Notes

Swap beef with turkey, chicken, or sausage for variety. Add chili flakes for spice or stir in ricotta for creaminess. For gluten-free, use GF pasta. Freeze unbaked for up to 3 months and bake from frozen.