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
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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!🤤
Thought 🤔 give it a try. Lovely, very tasty, another thumbs up from the family.
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!
Hi Janet, That’s roughly 38oz needed for this recipe 🙂 N x
I will make this again. I have homemade sauce in the freezer. How much sauce for this recipe?
Great stuff
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!
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.
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.
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!!
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
thumbs up from family, very filling
That’s great to hear Jackie!! N x
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
Hi Margaret, as per Pieta’s comment – I have used 3 x 400g tins = 1.2kg crushed tomato 🙂 N x
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.
BAKED SPAGHETTI
Is this correct ? 1.2kgs/ 2.4lbs of tomatoes, seems wrong as they only show 1 tin. Another of these receipes showe
tin’s not even weighing that much !!!
BAKED SPAGHETTI !!!
Regarding the spagetti. Would you use a normal or a San remo tubular or bucatini to soak up the juices
Hi, I am trying this recipe next week and was wondering what other cheeses work for the layer of cheese? I can’t find sliced Swiss cheese in my supermarket
I used Coon tasty cheese in the middle and pizza topping cheese on top! tasted delicious
SO, so good! I’m getting so, so fat making and devouring all of your recipes, Nagi! The only thing I would not do next time is use the type of bouillon I bought, very salty and had a strange flavor. Sauce was still amazing. I’ll have to do a little research on bouillons to find a better one, I normally don’t use them. Thanks, Nagi!
I was expecting just another ‘pasta bake’ but this is a the king of all pasta bakes. Simple, delicious, super simple, filling. Step aside spag bolognaise, you’re being replaced!
Another amazing recipe!! Thank you so much Nagi x
Made this last night fresh Bolognese and left over Spaghetti. Froze what we didn’t eat for future meals. Another great recipe.
hello, this looks so good! wondering if you’ve ever tried a layer of ricotta cheese instead of swiss? thanks for another great recipe!
Trying to figure out how many cans of crushed tomatoes and what size???
Hi Jo – as listed in the ingredients 1.2kg / 2.4 lb crushed tomato 🙂 N x
Is this correct ? 1.2kgs/ 2.4lbs of tomatoes, seems wrong as they only show 1 tin. Another of these. Seems a llot.! receipes showed tines not even weighing that much !!!
BAKED SPAGHETTI
When Nagi says this baked spaghetti is EPIC, she is for real! It IS truly epic; the best I’ve ever found. My hubby absolutely loved it. We sent a dish over to neighbors sick w/Covid & they said it was so comforting. The bolognese sauce & everything about this dish is mouth-watering! We froze some only to take it right back out the next day! No idea what we were thinking heeheehee You will not be disappointed if you follow this recipe, to the letter. It is phenomenal! 🙂
Love this recipe! Cooked it several times including tonight (in the oven now and I am already salivating!). Big fan of you, you’ve become one of my main go to’s for any occasion!