Okay, so this Baked Spaghetti Recipe is crazy good. Think lasagna, but made with thin spaghetti noodles or vermicelli instead.
How to Make Baked Spaghetti Recipe
Easy Baked spaghetti is prepared in a similar way to lasagna, as it is a delicious layered casserole with a meaty tomato sauce, mozzarella, ricotta, and Parmesan cheeses, along with pasta.
However, there are a few key differences. Instead of using wide lasagna pasta, you use thin spaghetti noodles. Additionally, after cooking the noodles, you mix in a couple of beaten eggs. These eggs help hold the noodles together, Baked Spaghetti Recipe Easy makes it easier to cut and serve without them falling apart Baked Spaghetti Recipe easy.
This dish is especially perfect for satisfying the appetite of a hungry teenage boy who is visiting during spring break. You know, the kind of boy who can eat his weight in food every day, loves skateboarding and can play Minecraft for hours without getting bored. Not that I know anyone like that at all…
Jarred Sauce or Homemade? Your Choice
You have the option to either create your own sauce or use a high-quality jarred sauce. If you choose to make your own, simply double the recipe for our delicious basic tomato sauce and blend it until smooth. This will be perfect for your easy baked spaghetti dish.
A Word About Mushrooms
If you’re not a fan of mushrooms, you can simply omit them. However, if you’re a mushroom lover, I highly suggest using shiitake mushrooms as they have an amazing flavor. Another option is to enhance creminis with dried porcinis that have been soaked in hot water to bring out their rich taste. Easy Baked Spaghetti
How to Store and Reheat Leftovers
Making baked spaghetti recipe or lasagna is always a delight, and the best part is savoring the leftovers! You can store this delicious baked spaghetti in the refrigerator for up to five days. To enjoy it again, simply reheat individual slices in the microwave or warm the entire Baked Spaghetti casserole (covered with foil) in the oven at 350°F until it becomes delightfully bubbly once more. Baked SpaghettiPrint
You make baked spaghetti almost the same way you would make lasagna. It’s a layered, baked casserole with a tomato-based meat sauce, mozzarella, ricotta, and Parmesan cheeses, and pasta.
- 3/4 pound vermicelli pasta or thin spaghetti
- 1 pound sweet Italian sausage (removed from casings)
- 1/4 pound shiitake or cremini mushrooms, roughly chopped
- 1 medium onion, chopped, about 1 1/2 cups
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 3 cups (24 ounces) marinara or meatless tomato sauce, homemade or store-bought
- 1 1/2 cups water
- 1 tablespoon Italian seasoning
- 1/4 cup chopped fresh parsley
- 1 tablespoon extra virgin olive oil, plus more for greasing the casserole dish
- 1 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1 cup ricotta cheese
- 2 to 3 cups shredded mozzarella cheese
Heat salted water for the pasta:
Put a large pot of water on the stove on high heat. Add salt to the water, about 2 tablespoons of salt for 4 quarts of water. While the pasta water is heating, continue with the next steps.
Cook the sausage:
Break up the sausage into clumps in a large sauté pan. Turn the heat on, to medium. Slowly cook the sausage, breaking the sausage into smaller pieces as it cooks. The slow cooking will help render the fat. Cook until the sausage is cooked through, and no longer pink anywhere.
Remove the sausage from the pan with a slotted spoon and set aside. Drain the fat from the pan (not into your sink or you may clog it!)
Cook the onions, mushrooms, and spices:
Add the chopped onions and mushrooms to the pan. Increase the heat to medium high. Cook, stirring frequently, until the onions become translucent and the mushrooms have given up some of their liquid.
Add the minced garlic and red chili pepper flakes, and cook a minute more.
Simmer the marinara, sausage, and seasonings:
Add the marinara sauce and the 1 1/2 cups of water to the pan with the onions and mushrooms. Add the sausage back to the pan. Add the Italian seasoning and chopped parsley.
Bring to a simmer and reduce the heat to a very low simmer on the lowest setting on your stovetop. Cook for 10 to 15 minutes or so while you make the pasta.
Cook and drain the pasta:
By this time your pasta water should be boiling. Add the pasta to the boiling water and cook, uncovered, at a rolling boil, for 5 to 6 minutes, al dente.
Note that the pasta will continue to cook and absorb some of the sauce when it is in the casserole dish in the oven, so the pasta should be al dente. When ready, drain the pasta and rinse in cold water.
Toss with olive oil, then eggs:
Place the cooled pasta in a large bowl. Toss with olive oil, then the Parmesan, then 2 beaten eggs. It’s easiest to do this with your (clean) hands.
Preheat oven and prepare casserole pan:
Preheat your oven to 350°F. Rub the inside of a 9×13 inch casserole dish (a Pyrex dish works great) with olive oil.
Layer sauce and pasta in a casserole dish:
Spread 1 cup of the sauce over the bottom of the casserole dish.
Place half of the pasta in an even layer in the casserole dish. Cover with half of the sauce.
Add the cheese and layer again:
Dot the sauce with all of the ricotta cheese. Sprinkle half of the Mozzarella over the ricotta layer.
Layer again with the remaining pasta, the remaining sauce, and the remaining mozzarella.
Cover with foil and bake for 40 minutes at 350°F. Remove the foil and bake an additional 20 minutes uncovered. Remove from oven and let rest for at least 10 minutes before cutting into squares and serving.
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Save time on prep by chopping the onions and mushrooms while the sausage is cooking, and grating the cheese while the pasta is cooking.
You can assemble this up to a day ahead. Just cover it and keep it in the fridge, and add a few minutes to the bake time.
- Prep Time: 10 mins
- Cook Time: 105 mins
- Category: Main Course
- Cuisine: Italian-American
- Serving Size: 8 to 10 servings
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