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
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Lasagna (and Vegetarian Lasagna is a must try!)
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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!🤤
Glen says
Can you make sauce first and keep in fridge and make it a few days later
Nagi says
Yes you can Glen! N x
Libby Stephens says
In Canada, our crushed tomatoes come in 14- or 28-ounce cans. How do I translate your 2.4 pounds into liquid ounces?
Nagi says
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
Theany says
Oops forgot to rate…
Theany says
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
Ian says
Nagi
Use Ardmona cherry tomatoes. So sweet .
Sharlene says
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!
Amy says
This is sooooo good! Followed the instructions exactly. The sauce is delicious. A perfect recipe to warm up a very cold and icy evening!
Krissy says
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.
Kirsty Andrews says
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😋😋😋
Nagi says
Hey – anything that makes it easier when the kids are running around! Glad you enjoyed it, Kirsty! N x
AMBER says
This has become a family favourite!
Lorraine says
Thought 🤔 give it a try. Lovely, very tasty, another thumbs up from the family.
Janet says
For the crushed tomatoes – in ozs. would we need 36 ozs.? I have some 28 oz. cans of crushed tomatoes, so I need 1 full 28 oz.can & 8 ozs. from another can? Thank you! Can’t wait to try this recipe!
Nagi says
Hi Janet, That’s roughly 38oz needed for this recipe 🙂 N x
Evelyn Irwin says
I will make this again. I have homemade sauce in the freezer. How much sauce for this recipe?
TN says
Great stuff
Tracy says
This was actually very good and definitely one to repeat. Tasty, wasn’t dry and very filling. My husband found the Swiss cheese gave it a different taste in a good way. Thanks for another amazing recipe. I love to try Nagi’s recipes while learning something new for what probably should be a no brained for the basic kitchen cook… it’s just fun for me!
SUSAN GAVIN says
This was so delicious! Highly recommend. Obviously, I didn’t read all the instructions and didn’t start preparing until 6.00pm! Dinner at 8.15pm was a bit late but so worth it! I have now divided the remainder into smaller portions and looking forward to sharing with my grandchildren.
Kath says
Thanks for this. I made a lower carb version of this using spiralised zucchini (I put it in raw) and reduced the wine by a quarter of a cup to make up for any liquid that came from the noodles.
I would love more recipes that are low carb to suit my diabetes.
Maricar Billones Bacarro says
Hi Nagi! I just wanna say this is legit an EPIC Spaghetti!
Baked them for the fam and they loved it.
Made too much though so im trying to freeze them to not go to waste!
How long should we thaw it before we reheat if frozen?
Your recipes are the best.
Thank you!!
Nagi says
Hi Maricar, I’m so glad it was a hit!!! Thawing time really depends on how much you have left over, I would just pop it in the fridge the night before you intend to cook to thaw it out, then reheat covered in the oven. N x
jackie says
thumbs up from family, very filling
Nagi says
That’s great to hear Jackie!! N x
Margaret Thilthorpe says
Is this correct ? 1.2kgs/ 2.4lbs of tomatoes, seems wrong as they only show 1 tin. Another of these receipes showed tines not even weighing that much !!!
BAKED SPAGHETTI
Nagi says
Hi Margaret, as per Pieta’s comment – I have used 3 x 400g tins = 1.2kg crushed tomato 🙂 N x
Pieta says
3 tins of tomatoes were used. They would have been the 400 gram tins. You can see in the picture of ingredients there are 3 tins.