You all know how much I love easy recipes. Combine an easy recipe with something saucy, cheesy, and filling and I’m interested. Very interested. I also love classic dishes with a slight twist to them. So, I wanted to share a very classic dish, spaghetti with red sauce, but made in a slightly different way.
Baked spaghetti. I know, it sounds underwhelming. But there really isn’t a better, jazzier title for this dish. I will say, Samuel isn’t normally a fan of baked spaghetti. To him, it means spaghetti baked together in a clump with little sauce or cheese. To me, baked spaghetti means something different. So I set out to prove how delicious it could be. I’m pretty sure I won because there was only one piece left for leftovers the next day. This baked spaghetti is saucy and cheesy. It’s definitely not the clumpy, dried out version Samuel was assuming it’d be. I definitely think this is a fun twist on traditional spaghetti that doesn’t require much more effort or time to make.
The first step is to cook noodles according to package instructions, but cook for a couple minutes less than what the directions call for. The noodles will continue baking in the oven. Drain the noodles and mix with the spaghetti sauce and half of the mozzarella cheese. Place into the prepared baking dish.
Top the noodles with the remaining cheese. Bake for 20 minutes, or until cheese is golden and bubbly.
Let the dish cool slightly before cutting into it, or you will have a looser baked pasta. If you prefer a denser baked spaghetti just use less sauce. We prefer our pasta a bit saucier in our house, so I added the full amount in the recipe.
This is a fun take on a traditional favorite in my house. I love spaghetti, but sometimes I just want it a little different, you know? Well this baked version is delicious. It is still saucy, cheesy, and tasty. I really enjoy that the flavors bake together. It really transforms the pasta in my opinion. And the customization to this dish is endless. You can add any meat, veggies, or other cheeses to this as you desire. A bonus to this baked spaghetti is the leftovers. Left over spaghetti isn’t typically good, in my opinion. However, this baked version is delicious. The pasta stays moist because of the sauce and baking. It’s hard to complain about such an easy, delicious dish.
Total calories: 1,340
Servings: 4-6 (8×8 pan)
- 1 ½ cups light spaghetti sauce (any kind will work)
- 1 ½ cups mozzarella cheese, shredded and divided
- ½ package spaghetti noodles
- Preheat oven to 350˚F. Spray an 8×8 pan with nonstick cooking spray.
- Cook noodles according to package instructions, but cook for a couple minutes less than what the directions call for.
- Drain the noodles and mix with the spaghetti sauce and half of the mozzarella cheese. Place into baking dish and top with the remaining cheese.
- Bake for 20 minutes, or until cheese is golden and bubbly. Let the dish cool slightly before cutting into it, or you will have a looser baked pasta.
You can easily double this recipe to make a 13×9 pan. Also, feel free to add cooked, brown meat to this dish. You could do ground beef or sausage and it would work well. Just add to your taste preference.