Baked Spaghetti is everything you know and love about Bolognese in the form of an epic, juicy pasta bake with a bonus layer of molten cheese in the middle!
This is one of those rare foods that is a truly fabulous freezer meal and keeps for days in the fridge!
Baked Spaghetti
I call it a casserole, I call it a pie, I call it a pasta bake.
I actually don’t really know if there’s a proper name for this, but what I do know is this:
You are going to love it.
Because it’s everybody’s favourite Spaghetti Bolognese – PLUS CHEESE. Need I say more?? 🤷🏻♀️
So now, even if you’ve never made anything like this before, you know full well it’s going to be a home run right??
How to make it
On the face of it, you’re really just making a big batch of Bolognese Sauce then mixing it through pasta and baking it with a generous slug of cheese.
The Bolognese Sauce can be made in 30 minutes (minimum) or if you want to go all out, simmer it for a couple of hours and you’ll be rewarded with deeper flavours, a richer sauce and melt-in-your-mouth beef.
And to make the Spaghetti Pie ultra juicy, what I like to do is mix some of the sauce through the pasta and reserve some to spread on the layers.
Adding a layer of cheese slices in the middle also helps. You can use shredded if you prefer, but you get better cheese coverage using less cheese if you use slices. <– Pro cheese tip right there!
What you need
No surprises here – basically, you just need everything you use for Bolognese – plus cheese!
Carrot and celery is optional – ups the veg quota a bit but more importantly, adds to the flavour base of the sauce.
Sugar??
Only if needed. Many of the mainstream canned tomato brands here in Australia tend to be on the sour side rather than sweet and full of flavour as Italian ones are.
So if you’re dead set on Aussie-grown, add a touch of sugar to counteract the sourness. This can make all the difference especially if you’re doing a quick simmer rather than slow cooking!
BEST freezer meal!!
There are many recipes where I say “freezes fine”, but few where I say “freezes 100% perfectly!”
This is one of those freezer beauties. It is one of those dishes that comes out perfectly even after keeping it for months in the freezer.
And though it’s best cooked after thawing, it can even be cooked from frozen (though it does take over an hour, being a formidable block of ice that it is straight out of the freezer).
But the clincher is how smug you’ll feel, knowing you’ve got this in your freezer.
Open freezer door, plonk in oven.
Dinner.
Done.
– Nagi x
More Cosy Casseroles and Bakes
- One Pot Chicken Broccoli Rice Casserole
- Cheeseburger Casserole (Homemade Hamburger Helper)
- Moussaka
- Baked Ziti
- Lasagna (and Vegetarian Lasagna is a must try!)
- Spinach Ricotta Pasta Bake
- Seafood Gratin Pasta Bake
- Browse all Casseroles and Cosy Bakes
Watch how to make it
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Baked Spaghetti
Ingredients
Bolognese Sauce:
- 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
Spaghetti Bake:
- 500g/ 1lb spaghetti
- 8 - 10 slices 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!
Recipe Notes:
Nutrition Information:
Life of Dozer
This is what happens at dinners: wiping away a disgraceful amount of drool ALL down his front – literally!🤤
Easy to make. Sauce is great….Entire family loved it
Wahoo, I’m so glad it was a hit Larry!
I made this recipe, it was a hot for adults and a 14 yr old. One guest grabbed my printed copy of the recipe and took it with her. For the record, I used 3 14-0unce cans of crushed tomatoes and it wasn’t too much.. made just before guests arrived and refrigerated for a couple of hours before baking. Thank you, Nagi. Looking forward to trying more of your recipes. Because I am in the USA, I really appreciate the notes and recommendations for ingredients that may differ from those found in Australia.
Wahoo, I’m so glad it was a hit!
We do not have crushed tomatoes where im from. We do have loads of differtent brands and types of passata. Can I use passata instead?
Sure can Aike – N x
just how big is the can of crushed tomatoes
Hi Jan – As per the recipe you will need 1.2kg / 2.4 lb crushed tomato – N x
Have never tried freezing baked spaghetti, but usually have a bit of whipped cream cheese in it, along with other cheeses. Love having good freezer options, though, so will definitely need to try this one! Nothing beats having a great meal stashed in the freezer for a rainy day!
I hope you give this one a go Wynn!
Amazing !!
Thanks Marie!
hi Nagi! is there a concern if i simmer less than 45min? I noticed that the texture of the sauce was already good at the 20minute mark or so. else, i may be misunderstanding the intent if simmering for that length of time.
really appreciate your detailed and easy to understand instructions, thanks for your wonderful recipes!
Hi Jane, you can take it off at 20 minutes if you prefer, typically the longer and slower you simmer, the more flavour you develop in the sauce – N x
This is one of those recipes that I thought looked good but comes together even better than I expected – method works really well to give nice neat squares of the final ‘pie’ and it somehow eats much nicer than lasagne or spaghetti bol – it improves on both. Even after a reheat in the microwave it hadn’t all clumped together and layers of spaghetti and that sauce peel away so nicely. Delicious
Wahoo that’s so great to hear Paul!
I just wanted to say how fantastic you are at giving all information for your recipes in a clear precise way. Excellent!
Just a Question if freezing this spaghetti dish in individual portions, how long to cook per serving? Thanks Nagi & Dozer!
Or Spagetti Drops! 😊
Hi Cheri, I’d say anywhere around 30 minutes, just keep an eye on it – N x
I made this wonderful recipe today and I am glad I did. What a taste sensation. I added spinach and mushrooms to the sauce for added nutrition. Nagi his is the ultimate comfort food recipe. Another winner from you. Thank you.
That’s a great idea Davo!
Hi Nagi! Love this recipe! Is it possible to make this recipe with ground turkey instead of meat? Also what about whole wheat spaghetti?
This looks so good, I’d like to make it for guests. Am wondering if it could be assembled and refrigerated for 6-8 hours, then baked without freezing it and get good results or wouldn’t make the pasta mushy? Or should I cook pasta and assemble right before baking? Thank you for any help with this.
Hi Nan, it will be perfectly fins assembled and left in the fridge. I hope you love it!