BakedCuisineIndianItalianMainsQuick & Easy

Baked Spaghetti (Epic!)

20 mins Cook
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Copy of NomNom Recipes 1 60

Baked Spaghetti is everything and love about Bolognese within the shape of an epic, juicy pasta bake with a bonus layer of molten cheese in the middle!

this is one of those uncommon meals that could be a truly gorgeous freezer meal and keeps for days in the fridge!

Baked Spaghetti Baked Spaghetti (Epic!)

Baked Spaghetti

I name it a casserole, I name it a pie, I name it a pasta bake.

I don’t truly recognize if there’s a right name for this, but what I do know is this:

you’re going to find it irresistible.

because it’s each person’s favored Spaghetti Bolognese – PLUS CHEESE. want I to say greater??

So now, even if you’ve in no way made anything like this before, full nicely it’s going to be a home run proper??

How to make it

At the face of it, you’re just creating a big batch of Bolognese Sauce then blending it thru pasta and baking it with a generous slug of cheese.

The Bolognese Sauce may be made in half-hour (minimum) or in case you need to head all out, simmer it for multiple hours, and also you’ll be rewarded with deeper flavors, a richer sauce, and melt-in-your-mouth pork.

And to make the Spaghetti Pie ultra juicy, what I love to do is mix a number of the sauce via the pasta and reserve a few to spread at the layers.

including a layer of cheese slices inside the middle additionally facilitates. you may use shredded if you choose, but you get higher cheese coverage than the use of much less cheese if you use slices. <– pro cheese tip right there!

What you need

No surprises here – basically, you just need the entirety you use for Bolognese – plus cheese!

Carrots and celery are non-obligatory – in the united states the veg quota is a piece however extra importantly, provides the flavor base of the sauce.

most effective if wanted. a number of the mainstream canned tomato manufacturers here in Australia tend to be on the bitter side rather than sweet and full of flavor as Italian ones are.

So in case you’re useless and set on Aussie-grown, upload a touch of sugar to counteract the sourness. this may make all of the distinctions specifically in case you’re doing a brief simmer rather than slow cooking!

BEST freezer meal!!

There are many recipes in which I say “freezes exceptionally”, but few in which I say “freezes 100% perfectly!”

this is one of these freezer beauties. it is one of those dishes that comes out perfectly even after retaining it for months inside the freezer.

And though it’s nicely cooked after thawing, it can also be cooked from frozen (even though it does take over an hour, being a formidable block of ice that it’s far directly out of the freezer).

however, the clincher is how boastful you’ll feel, knowing you’ve been given this on your freezer.

Open freezer door, plonk in the oven.



Baked Spaghetti (Epic!)

Baked Spaghetti (Epic!)

Baked Spaghetti is everything and love about Bolognese within the shape of an epic, juicy pasta bake with a bonus layer of molten cheese in the middle!
prep time
10 mins
cooking time
20 mins
total time
30 mins




  • 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


  • 500g/ 1lb spaghetti

  • 8 - 10 slices Swiss cheese (or other type), enough for a layer

  • 2 cups (200g) mozzarella cheese, shredded




Warm oil in a big, heavy-based pot over medium-high heat.
add garlic and onion, and cook dinner for 2 mins.
add celery and carrot, and cook dinner for 3 mins.
turn warmness up to high, add red meat, and cook dinner, breaking it up as you pass.
as soon as red meat is brown, add wine. Simmer swiftly for two mins.
upload remaining Sauce substances, and stir.
deliver to a simmer, decrease heat, and cover with a lid. Simmer for forty-five minutes (minimum) or 1.5 - 2 hours (pleasant!).
If liquid evaporates an excessive amount, add water - ought to be saucy (see video/photographs). adjust salt and pepper to flavor.


Preheat oven to 180C/350F.
cook pasta in step with packet instructions, minus 1 minute.
Drain, then return to pot.
add simply over 1/2 the Sauce, and toss.
unfold 1/2 the pasta in a casserole pan, and unfold with half of the closing Sauce.
pinnacle with cheese slices, then last pasta, final Sauce, end with mozzarella.
cowl loosely with foil (so the cheese does not stick), and bake for 25 minutes.
cast off the foil (reserve), bake in an addition 10 mins then dispose of.
cover loosely with foil, and stand 10 - 15 mins. Then cut slices with a knife and use a spatula to serve portions like lasagna!


red meat bouillon cubes - or 3 tsp pork stock powder. if you cannot locate it, add 2 cups of pork inventory and simmer with LID OFF. you'll want to feature extra salt. Sugar - use a hint only if wanted, can modify in the direction of quit. depends on the wonder of the canned tomatoes - true pleasant Italian manufacturers are sweeter, cost house manufacturers may be alternatively sour. three. Freezing - nice to collect, cowl, cool then freeze. Defrost in refrigerator 24 hours, then bake per recipe. If baking from frozen, preserve included with foil and bake 50 minutes or until knife inserted in centre comes out hot, then 10 mins exposed. can also freeze after baking. first-class to thaw then reheat in microwave (best 2 minutes or so consistent with piece). garage - maintains extremely nicely for 4 days inside the refrigerator, reheats perfectly in microwave! nutrients consistent with serving, assuming 10 servings (beneficiant piece!)
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