Learn how to make delicious Baked Spaghetti with this easy recipe. This baked spaghetti recipe is something the whole family is sure to love!
Made with whole wheat spaghetti pasta tossed in a flavorful meat sauce, then topped with plenty of cheese and baked until golden brown.
How to Make Baked Spaghetti
Note: The full instructions are provided in the recipe card below.
Heat 3-4 Tablespoons of oil in a second large pot over medium-high heat. Add the beef, knorr beef flavor bouillon, and the ground black pepper and cook, stirring to break the meat up, until browned, about 4 minutes.
Add the onions, bell peppers, carrot, and garlic, and cook, stirring occasionally, until tender, about 10 minutes.
Add the tomato paste and cook, stirring for about 2 minutes. Add the hot water, stir, and let it reduce.
Once the liquid has reduced, pour the wine into the pot and stir to scrape up any browned bits. Stir in the crushed and diced tomatoes, sugar, and oregano and boil.
Reduce the heat to simmer and cook, occasionally stirring, until it thickens to desired consistency, about 30 to 45 minutes. Taste for seasoning and adjust if needed. Stir in the chopped basil.
Meanwhile, bring a large pot of water to a boil, add 1 teaspoon of kosher salt, a splash of oil, and the pasta, and cook for 2 minutes less than the time indicated in the package directions. Strain well.
Preheat the oven to 350 ºF. Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce. Add half the pasta and a third of the mozzarella cheese; repeat the layers and add the last sauce; reserve the last mozzarella cheese.
Bake the Baked Spaghetti for 30 minutes. Top with the remaining mozzarella cheese and continue baking until it melts and the sauce bubbles for 5 more minutes. Let the dish cool for at least 10 minutes. Garnish with the parsley before cutting into squares. Enjoy!
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Recipe
Easy Baked Spaghetti
Ingredients
- 3-4 tablespoons extra virgin olive oil , plus extra to cook the pasta
- 2- pound lean ground beef chuck
- 8 cloves , minced
- 1 tablespoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 cups dry red wine
- ¼ cup hot water
- 1 (28-ounce) can of crushed tomatoes.
- One 14.5-ounce can diced tomatoes
- 1 tablespoon sugar
- 1 large onion , chopped
- 1 large Poblano , chopped
- 2 large carrots , diced
- 2 tablespoons tomato paste
- 2 tablespoons Knorr beef flavor bouillon
- Kosher salt , to taste
- 1 teaspoon ground black pepper , to taste
- ⅓ cup grated Parmesan cheese , or as needed
- 8 ounces mozzarella cheese , grated (about 2 cups) or other types, enough for a layer
- 500 g/ 1lb whole spaghetti
- ¼ cup fresh flat-leaf parsley leaves , finely chopped
- ¼ cup chopped fresh basil leaves , lightly packed
Instructions
- Heat 3-4 Tablespoons of oil in a second large pot over medium-high heat. Add the beef, knorr beef flavor bouillon, and the ground black pepper and cook, stirring to break the meat up, until browned, about 4 minutes.
- Add the onions, bell peppers, carrot, garlic, and cook, stirring occasionally, until tender, about 10 minutes. Add the tomato paste and cook stirring, about 2 minutes. Add the hot water, stir and let it reduce.
- Once the liquid has reduced, pour the wine into the pot and stir to scrape up any browned bits. Stir in the crushed and diced tomatoes, sugar, and oregano and bring to a boil.
- Reduce the heat to simmer and cook, occasionally stirring, until it thickens to desired consistency, about 30 minutes to 45 minutes. Taste for seasoning and adjust if needed. Stir in the chopped basil.
- Meanwhile, bring a large pot of water to a boil, add a 1 teaspoon of kosher salt, a splash of oil, and the pasta, and cook for 2 minutes less than the time indicated in the package directions. Strain well.
- Preheat the oven to 350 ºF. Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce. Add half the pasta and a third of the mozzarella cheese; repeat the layers and add the last of the sauce; reserve the last of the mozzarella cheese. Bake the Easy Baked Spaghetti for 30 minutes.
- Top with the remaining mozzarella cheese and continue baking until it melts and the sauce bubbles about 5 more minutes. Let cool in the dish for at least 10 minutes. Garnish with the parsley before cutting into squares. Enjoy!
Notes
- Microwave: Transfer a portion of the Baked Spaghetti to a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes or until heated.
- Oven: Preheat the oven to 350°F (175°C). Transfer the Baked Spaghetti to an oven-safe dish, cover with foil, and bake for 20-25 minutes or until heated.
- Stovetop: Heat a large skillet over medium heat, add the Baked Spaghetti, and occasionally stir until heated.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
