This layered baked spaghetti is the ultimate comfort food—a beautiful mix of tender noodles, savory meat sauce, creamy béchamel, and melty cheese. Unlike regular spaghetti, this one gets baked in the oven, giving it a rich, lasagna-like finish. It’s perfect for family dinners, meal prep, or impressing guests with something homey yet elegant.
Ingredients**
For the Meat Sauce:
1 tablespoon olive oil
1 medium onion, finely chopped
2–3 garlic cloves, minced
500 g (1 lb) ground beef or ground turkey
2 cups tomato passata or crushed tomatoes
2 tablespoons tomato paste
1 teaspoon Italian seasoning (or a mix of oregano, basil, thyme)
Salt and pepper to taste
1 teaspoon sugar (optional, to balance acidity)
For the Spaghetti:
300–400 g (10–14 oz) spaghetti
Salt (for boiling water)
1 tablespoon olive oil (optional, to keep pasta from sticking)
For the Béchamel (White Sauce):
3 tablespoons butter
3 tablespoons all-purpose flour
2 ½ cups whole milk (warm)
Salt and white pepper to taste
Pinch of nutmeg (optional but traditional)
1 cup shredded mozzarella or grated Parmesan (optional for extra cheesiness)
For Topping:
1 cup shredded mozzarella
½ cup grated Parmesan or cheddar
Instructions**
1. Cook the Spaghetti
Boil spaghetti in salted water according to package instructions until al dente.
Drain and toss with a bit of olive oil to prevent sticking. Set aside.
2. Prepare the Meat Sauce
Heat olive oil in a pan over medium heat.
Sauté chopped onions until translucent (about 3–4 mins), then add garlic and cook 1 minute more.
Add ground beef. Cook until browned and no longer pink, breaking it apart with a spoon.
Stir in tomato passata, tomato paste, Italian seasoning, sugar (if using), salt, and pepper.
Simmer for 10–15 minutes until thickened slightly. Turn off heat.
3. Make the Béchamel Sauce
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes until golden (this is the roux).
Gradually whisk in warm milk, avoiding lumps.
Cook and stir until thickened to a creamy sauce (about 5–7 minutes).
Add salt, white pepper, nutmeg, and cheese if using. Mix well and remove from heat.
Assembling the Baked Spaghetti**
Use a large glass or oven-safe dish (like in the image).
Layer 1: Spoon some meat sauce at the bottom.
Layer 2: Add a layer of cooked spaghetti.
Layer 3: Add a generous layer of meat sauce.
Layer 4: Another layer of spaghetti.
Top Layer: Pour béchamel sauce evenly on top.
Final Topping: Sprinkle shredded mozzarella and Parmesan on top.
Baking**
Preheat oven to 190°C (375°F).
Bake uncovered for 25–30 minutes or until the top is golden and bubbly.
Let it rest for 10 minutes before slicing.
History & Inspiration**
This baked spaghetti is inspired by Greek Pastitsio and classic baked ziti from Italian-American cuisine. It fuses the heartiness of spaghetti bolognese with the creamy layers of lasagna.
Benefits**
Meal prep friendly: Keeps well and reheats beautifully.
Family favorite: Kids love it!
Customizable: Swap beef for turkey, use gluten-free pasta, or go vegetarian with mushrooms and lentils.
Tips & Methods**
For extra richness, mix an egg yolk into the béchamel before pouring.
Want spice? Add chili flakes to the meat sauce.
Make it ahead! Assemble, refrigerate, and bake when ready.
Serving Ideas**
Serve with a fresh green salad and garlic bread.
Add a drizzle of olive oil and fresh basil on top after baking.
Nutrition Estimate (per serving)**
Calories: ~480–550
Protein: 25g
Carbs: 45g
Fat: 25g
Fiber: 3g
(Varies depending on cheese and meat used)
Conclusion
This cheesy baked spaghetti is a layered dream—flavorful, creamy, and satisfying. It’s a one-dish wonder that’ll have everyone going back for seconds (or thirds!). Whether it’s a weeknight dinner or a special occasion, this dish never disappoints.