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
-
Lasagna (and Vegetarian Lasagna is a must try!)
-
Browse all Casseroles and Cosy Bakes
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!🤤
Leah says
Awwww Dozer Dawg, I’m SO glad to know I have your great company in the drool department. I read the recipes and drool too, it’s nice to know I have a fur-buddy keeping me company! 😀
Nagi says
😂😂😂 I’d be happy to wipe you down too
Kelly Baxley says
I would suggest that old school bolognese has milk or cream added, which would edit the need for sugar. It will solve most bitterness problems and not give it the “off putting” sugary taste! Just a thought!
Nagi says
Hi Kelly! You are absolutely right, classic Ragu alla bolognese does indeed have milk in it! N xx
Shuni says
I’d love your thoughts about putting cream or milk in this recipe tho. How much milk shoulf I add?
Ellen Wynkoop says
Nagi, you’re awesome! Love, love, love your personality. Love how you convey recipe tips and tricks. Love checking in on Dozer and seeing what he’s up to. Your weekly email brightens my day . . . and fills my stomach. Thank you!
Nagi says
Thank you for the lovely message Ellen! N xx
Melissa Craig says
Oh my make my tummy growl goodness! This looks so good and I’ve been on the hunt for freezes beautifully recipes. I want to make my own TV dinners! This should start me off! Thank you.
Nagi says
Absolutely 100% perfect TV dinner! N xx
Gale Schmuland says
Looks great, just want to know the size of canned crushed tomatoes, I see you are using 3. Want to try tonight, Tks Nagi, your receipes all are so great, Tks again
Nagi says
Hi Gale! They are 400g/14oz each 🙂 N xx
Bozo says
I like to know as well
Donald says
We make a similar recipe; we also use ricotta cheese for one layer and call it “spaghetti lasagna”. I will be trying your recipe soon. Don
Nagi says
Mmm yes! Like Baked Ziti – so good! N x
Lee-Ann says
Dozer ❤️ We all have a bit of drool from time to time.
Nagi says
😂😂😂
Judy Uhl says
Looks delicious! I’m guessing a 13 x 9 pan?
Nagi says
Or even bigger! 🙂 N x
Niel says
Hi Nagi, Your recipes are always so delicious, however I have now moved over to the wonderful world of Keto, and was hoping you could produce a few wonderful Keto recipes.
Nagi says
Hello Kiel! I have a couple of great Keto friendly ones coming up! N x
Tarre Smith says
Kath, it’s called Pastitsio
Nagi, thank you, this sounds wonderful!
Nagi says
Yes! That’s the one 🙂 I must share it one of these days! N x
Kath says
My mum used to make something similar – pistach it was called, mince on bottom, then spaghetti, then bechamel style sauce on top. Apparently it is greek?
Nagi says
Ooh yes!! Pastitsio! N xx