Baked Spaghetti Recipe

Baked Spaghetti Recipe
Staff Writer

Others may think of this dish as a slap-together concoction of leftovers, but down South, it’s taken quite seriously. It’s a mainstay at fundraisers, potlucks, and church suppers. This is a layered version, which is more attractive, but you can easily just do it up mix-and-melt style. If you plan to use commercially made sauce, just make sure it’s good quality, since it’ll have a big effect on this dish’s flavor.

From Southern Casseroles by Denise Gee

 

6
Servings
1394
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 Ounces dried spaghetti
  • 1 Pound ground bulk Italian sausage
  • 1 Cup onion, finely chopped
  • 2 24 ounce jars of marinara sauce
  • 1/2 Teaspoon Italian herb seasoning
  • 1/3 Cup shredded Parmesan cheese
  • 2 eggs
  • 3 Tablespoons butter, melted
  • 2 Pounds ricotta cheese
  • 3 Cups Italian blend shredded cheese
  • Dried red pepper flakes, for garnish
  • Fresh parsley leaves, for garnish

Directions

Preheat the oven to 350˚F.

Break the spaghetti into smaller pieces (perhaps three 4-inch sections) and cook it in boiling water. Two minutes before its suggested cooking time, check to see if it’s al dente (see “Use Your Noodle,” page 31). If so, drain the pasta (but don’t rinse it with water) and set it aside.

Meanwhile, in a large skillet, cook the sausage and onion over medium heat until the meat is no longer pink; drain and return it to the skillet. Stir in the marinara sauce and Italian herb seasoning; set aside.

In a large bowl, whisk together the Parmesan, eggs, and butter. Add the spaghetti and toss to coat.

Spread half of the coated spaghetti mixture into a lightly greased 13-by-9-inch baking dish. Top with half of the ricotta, sausage-marinara sauce, and Italian blend cheese. Repeat the layers once more.

Cover loosely and bake at 350°F for 40 minutes. Uncover and bake for 15 to 20 minutes longer, or until the cheese is melted and bubbly. Garnish with red pepper flakes and parsley leaves, if desired, before serving.

Nutritional Facts

Total Fat
64g
91%
Sugar
74g
82%
Saturated Fat
20g
83%
Cholesterol
71mg
24%
Carbohydrate, by difference
161g
100%
Protein
44g
96%
Vitamin A, RAE
188µg
27%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
1229mg
100%
Choline, total
61mg
14%
Fiber, total dietary
15g
60%
Folate, total
177µg
44%
Iron, Fe
8mg
44%
Magnesium, Mg
217mg
68%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
730mg
100%
Riboflavin
1mg
91%
Selenium, Se
37µg
67%
Sodium, Na
3292mg
100%
Thiamin
1mg
91%
Water
270g
10%
Zinc, Zn
10mg
100%

Baked Spaghetti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Baked Spaghetti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.