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Home Collections Winter Warmers

Baked Spaghetti (Epic!)

By:Nagi
Published:15 Jul '19Updated:21 Sep '22
173 Comments
Recipe v Video v Dozer v

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!

Lifting a cheesy piece of Baked Spaghetti from casserole dish

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??

Close up of Baked Spaghetti Casserole in a casserole dish, fresh out of the oven ready to be served

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!

Baked Spaghetti Casserole

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!

Baked Spaghetti Bolognese Sauce ingredients

Cheese and pasta for Baked Spaghetti

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

Close up of Baked Spaghetti Casserole on a plate, ready to be eaten

Forking lifting up cheesy Baked Spaghetti

Watch how to make it

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Lifting a cheesy piece of Baked Spaghetti from casserole dish

Baked Spaghetti

Author: Nagi
Prep: 15 mins
Cook: 1 hr 30 mins
Total: 1 hr 45 mins
Mains
Western
5 from 47 votes
Servings10 - 12
Tap or hover to scale
Print
  • 208
Recipe video above. It's your favourite Bolognese - in the form of a juicy pasta bake! Do a quick simmer - or go all out and slow cook for a couple of hours for a richer sauce and melt-in-your-mouth beef. **FREEZER BEAUTY!** Can even bake from frozen (see notes).

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:

1. Beef bouillon cubes - or 3 tsp beef stock powder. If you can't find it, add 2 cups of beef stock and simmer with LID OFF. You will need to add more salt.
2. Sugar - use a touch only if needed, can adjust towards end. Depends on the sweetness of the canned tomatoes - good quality Italian brands are sweeter, value house brands can be rather sour.
3. Freezing - best to assemble, cover, cool then freeze. Defrost in fridge 24 hours, then bake per recipe. If baking from frozen, keep covered with foil and bake 50 minutes or until knife inserted in centre comes out hot, then 10 minutes uncovered. 
Can also freeze after baking. Best to thaw then reheat in microwave (only 2 minutes or so per piece).
4. Storage - Keeps extremely well for 4 days in the fridge, reheats perfectly in microwave!
5. Nutrition per serving, assuming 10 servings (generous piece!)

Nutrition Information:

Calories: 486cal (24%)Carbohydrates: 51g (17%)Protein: 32g (64%)Fat: 15g (23%)Saturated Fat: 6g (38%)Cholesterol: 72mg (24%)Sodium: 690mg (30%)Potassium: 865mg (25%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 1605IU (32%)Vitamin C: 14.1mg (17%)Calcium: 262mg (26%)Iron: 4.4mg (24%)
Keywords: spaghetti bake, spaghetti casserole, spaghetti pie
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

This is what happens at dinners: wiping away a disgraceful amount of drool ALL down his front – literally!🤤

Nagi dabbing drool off Dozer

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173 Comments

  1. Paula says

    August 21, 2022 at 3:33 am

    5 stars
    Another winner! Added in sliced mushroom and 2 handfuls of fresh spinach.

    Reply
  2. Mrs. Davidson says

    June 6, 2022 at 9:51 pm

    Can this be made with minced chicken breast?

    Reply
    • Maureen says

      July 30, 2022 at 5:07 pm

      5 stars
      Love this recipe.I use chicken mince.Tastes even better a couple of days later..

      Reply
  3. Heather says

    May 26, 2022 at 9:16 am

    5 stars
    I left a comment below but forgot to give the five stars!!

    Reply
  4. Heather says

    May 26, 2022 at 9:14 am

    I didn’t have any meat in my kitchen! I used mushrooms and olives in the sauce and this turned out extremely well!! Very delicious. Thank you!

    Reply
  5. Linda says

    May 11, 2022 at 5:15 am

    Could you please tell me what size dish is needed for this recipe. Thanks

    Reply
    • Nagi says

      May 11, 2022 at 4:16 pm

      You can use a 9×13 or slightly larger one here! N x

      Reply
  6. Lisa says

    April 28, 2022 at 6:35 am

    5 stars
    Hi Nagi. I made this and froze for my daughter plus 2 children to feed when when she didn’t have much time to cook. All she had to do was pop it in the oven without any preparation. They all loved it, not a scrap left. Another one requested. A success on all fronts. Thank you.

    Reply
  7. Glen says

    March 23, 2022 at 8:16 pm

    Can you make sauce first and keep in fridge and make it a few days later

    Reply
    • Nagi says

      March 24, 2022 at 3:03 pm

      Yes you can Glen! N x

      Reply
  8. Libby Stephens says

    March 21, 2022 at 8:37 am

    In Canada, our crushed tomatoes come in 14- or 28-ounce cans. How do I translate your 2.4 pounds into liquid ounces?

    Reply
    • Nagi says

      March 21, 2022 at 1:22 pm

      Hi Libby – the 14oz can is equivalent to our 400 gram can in Australia and the 28oz can is equivalent to our 800 gram cans here. For this recipe you would use 1.2kg which is 1 x 28oz can plus 1 x 48oz can (total 76oz)! N x

      Reply
  9. Theany says

    January 22, 2022 at 11:37 am

    5 stars
    Oops forgot to rate…

    Reply
  10. Theany says

    January 22, 2022 at 11:35 am

    Made this the other night turn out great followed the recipe exactly, this one for keep. Thanks Nagi, and Dozer he ‘s so darn cute I love watching him…Lol

    Reply
  11. Ian says

    January 18, 2022 at 9:52 am

    Nagi
    Use Ardmona cherry tomatoes. So sweet .

    Reply
  12. Sharlene says

    January 12, 2022 at 3:42 pm

    5 stars
    Awesome! Tastes great and the kids (BOTH OF THEM?!!) loved it. I was hoping it would be a good a recipe for the school dinner club I volunteer for and being freezable it’ll be perfect! (If a family is going through a tough time we get a call to make a meal for however many, then leave it anonymously for them at school) Any other recipes you would recommend Nagi? It has to be a heat and eat, family friendly meal. Thanks!

    Reply
  13. Amy says

    January 10, 2022 at 11:57 am

    5 stars
    This is sooooo good! Followed the instructions exactly. The sauce is delicious. A perfect recipe to warm up a very cold and icy evening!

    Reply
  14. Krissy says

    January 5, 2022 at 2:57 pm

    5 stars
    This was delicious! The family loves spaghetti except for me but after trying out this recipe, I guess I’m a spaghetti fan after all. This was great comfort food during the cold season.

    Reply
  15. Kirsty Andrews says

    November 3, 2021 at 3:59 pm

    5 stars
    This is definitely EPIC Nagi!…cheap and quick to make and goes a looooong way! Tasted really great and the flavour only got better with time (we had it for a few nights running). The kids loved it too (bonus!). Instead of simmering on the stove-top for 2 hours I put the sauce in the slow-cooker on low for 4-5 hours. Super yum! Thank you😋😋😋

    Reply
    • Nagi says

      November 3, 2021 at 6:03 pm

      Hey – anything that makes it easier when the kids are running around! Glad you enjoyed it, Kirsty! N x

      Reply
  16. AMBER says

    October 15, 2021 at 5:01 pm

    5 stars
    This has become a family favourite!

    Reply
  17. Lorraine says

    October 7, 2021 at 1:46 am

    5 stars
    Thought 🤔 give it a try. Lovely, very tasty, another thumbs up from the family.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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