Here’s a tempting collection of recipes for baked spaghetti, each offering a little twist to enjoy…some cheesy, some saucy, some meat-y, some easy…all good! I’ve handpicked these from around the ‘net and they each look like sure pleasers, the hardest part will be figuring out how to choose just one!
Unless you’re feeding a crowd, there’s a good chance you’ll have a healthy sized portion leftover, leaving you another meal to either freeze or have for lunch or dinner the next day. Great bonus!
A few tips before getting started:
- Cook pasta only for about 5 minutes before mixing with the rest of the ingredients and tossing in the oven. You want a firm, not quite al dente bite to it. This will help prevent mushy, over done noodles.
- Don’t have any uncooked spaghetti in the pantry? Try a pasta that swirls & has ridges so it holds onto all that saucey-cheesey-goodness, just cook them about 2 minutes less than the directions call for (to help prevent soggy results).
- Make sure to salt that pasta water! Adding salt when assembling the rest of the ingredients just won’t cut it…you want your noodles cooking in salt water for best results.
- Make sure to be generous with the sauce so the dish won’t dry out while baking. It can take some time in the oven for all those flavors to meld & the cheese to melt, the last thing you want is a dry, crispy noodle dish.
- If you like a bit of crispy edged cheesy goodness…turn on the broiler the last 5 minutes or so.
- If you’d like to add a little texture, try sprinkling the top with buttered breadcrumbs (melt enough butter to cover the amount of breadcrumbs you think you’ll need for the size dish you are using, toss in the breadcrumbs then sprinkle over top the casserole the last 10 minutes or so of baking).
- Let the dish rest for about 7-10 minutes after removing from the oven, giving the noodles a chance to soak up all that marinara goodness.
- You can make the pasta beforehand, just make sure to dunk it in cold water as soon as you remove it from the boiling water then drain well. This will stop the cooking process. Refrigerate until you’re ready to put all the ingredients together.
Now on to the recipes!
- Mama’s Casserole with Garlic Herb Bread: Parmesan is first mixed with the sauce and noodles then topped with Mozzarella. An Italian loaf is smothered with melted butter, parsley, garlic and salt then wrapped in foil and tossed in the oven alongside the casserole. Paula Deen.
- Royale: Features a creamy bechamel, chorizo, bell peppers. Can add ground beef if you like (it’s optional). Trissalicious.
- Easy Dish With Mozzarella: A new take baked with fresh mozza, canned tomatoes and lovely, aromatic basil. Martha Stewart.
- With Crockpot Marinara: Learn how to make zesty marinara by scratch…it takes 10 hours so you’ll probably want to make it the day before. You’ll also need a big 10″ x 15″ baking dish for this recipe…yes, that means lots of leftovers! Parmesan Reggiano, Mozza & Ricotta? Wow! The Cooking Photographer.
- Taco Style: Does this recipe prove that tacos & spaghetti are a match made in heaven? Apparently so! You’ll need a pack of taco seasoning mix, a can of chopped green chiles, ground cumin, fire roasted diced tomatoes (canned), and a zesty Mexican cheese blend. Betty Crocker .
- With Meatballs: The meatballs are made with a mix of ground beef & pork, egg, Panko, Parmesan, garlic powder, onion powder, allspice, nutmeg and seasoned with salt and pepper. Brown on all sides first before assembling the rest of the casserole. Damn Delicious.
- Good For A Crowd: Someone was looking for a recipe that included canned mushroom soup…plus a can of mushrooms. This is the one! Canadian Living.
- With Ricotta: Promises to be freezer-friendly! Made with ground beef, green pepper, onion, crushed tomatoes, tomato sauce, cream cheese, cottage or ricotta cheese and more. Cooking During Stolen Moments.
- With Bread Crumb Crust: If you have a gluten intolerance you can use rice or quinoa noodles then don’t put the bread crumbs on (unless you have found a great gluten free bread you like-I haven’t). The Veggie Gal.
- Velveeta Squares: You’ll need eggs, milk, spaghetti, Velveeta, chopped green pepper, chopped onion, mushroom pieces and stems, grated Parmesan and sauce. Kraft.
- Trisha Yearwood’s Version: Family meal size with plenty of leftovers, perfect for a potluck or church social. You’ll find this keeper in the cookbook Home Cooking with Trisha Yearwood. From Deep South Dish.
- Million Dollar Casserole: Has a creamy, melty cheese center that topped with meat sauce & more bubbly cheese! Offers some great ideas for alternatives: chicken & alfredo; Italian sausage instead of ground beef; Spinach, lemon juice and lemon zest with a creamy Alfredo. Freezer Friendly. Dinner Then Dessert.