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Baked Spaghetti II: A Comfort Food Classic Elevated

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Baked Spaghetti II: A Comfort Food Classic Elevated

Baked spaghetti is the ultimate comfort food. It’s warm, cheesy, and satisfying, perfect for a weeknight dinner or a potluck gathering. While the classic baked spaghetti recipe is undeniably delicious, this version, let’s call it ‘Baked Spaghetti II,’ takes things up a notch. We’re talking deeper flavors, a richer sauce, and an even more irresistible cheesy topping. Get ready to experience baked spaghetti like never before!

Why This Recipe Works

This isn’t just your average baked spaghetti. Here’s what makes it special:

* **Flavor Depth:** We’re not relying on jarred sauce alone. The sauce is built from scratch with a combination of ground meat (or meat substitute), aromatic vegetables, herbs, and crushed tomatoes. A touch of red wine adds complexity and richness.
* **Cheesy Goodness:** A generous layer of ricotta cheese is spread beneath the spaghetti, adding creaminess and tang. The topping is a blend of mozzarella and parmesan, creating a bubbly, golden crust.
* **Texture Perfection:** The spaghetti is cooked al dente, ensuring it doesn’t become mushy during baking. The baking process melds all the flavors together and creates a delightful contrast between the slightly crisp top and the tender noodles below.
* **Customizable:** This recipe is a great base, feel free to add your favorite veggies, spices, or cheeses to make it your own.

Ingredients You’ll Need

* **Spaghetti:** 1 pound
* **Ground Meat:** 1 pound (beef, Italian sausage, or a mix)
* **Onion:** 1 medium, chopped
* **Garlic:** 3 cloves, minced
* **Bell Pepper:** 1 (any color), chopped
* **Crushed Tomatoes:** 28 ounces
* **Tomato Paste:** 6 ounces
* **Dry Red Wine:** 1/2 cup (optional, but recommended)
* **Italian Seasoning:** 2 teaspoons
* **Dried Oregano:** 1 teaspoon
* **Dried Basil:** 1 teaspoon
* **Sugar:** 1 teaspoon (balances acidity)
* **Salt and Pepper:** To taste
* **Ricotta Cheese:** 15 ounces (full-fat or part-skim)
* **Egg:** 1 large
* **Fresh Parsley:** 1/4 cup, chopped
* **Mozzarella Cheese:** 2 cups, shredded
* **Parmesan Cheese:** 1/2 cup, grated
* **Olive Oil:** 2 tablespoons

Equipment

* Large pot for boiling pasta
* Large skillet or Dutch oven
* 9×13 inch baking dish

Step-by-Step Instructions

1. Cook the Spaghetti

* Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, until al dente. This means the spaghetti should be slightly firm to the bite. Drain well and set aside.

2. Prepare the Meat Sauce

* Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
* Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
* Pour in the crushed tomatoes, tomato paste, and red wine (if using). Stir in the Italian seasoning, dried oregano, dried basil, sugar, salt, and pepper. Bring the sauce to a simmer, then reduce the heat and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor will be. Taste and adjust seasonings as needed.

3. Prepare the Ricotta Mixture

* In a medium bowl, combine the ricotta cheese, egg, and chopped fresh parsley. Mix well until everything is evenly combined. Season with a pinch of salt and pepper.

4. Assemble the Baked Spaghetti

* Preheat your oven to 375°F (190°C).
* Spread the ricotta mixture evenly over the bottom of the 9×13 inch baking dish.
* Add the cooked spaghetti to the meat sauce and toss to coat evenly.
* Pour the spaghetti and sauce mixture into the baking dish, spreading it evenly over the ricotta layer.
* Sprinkle the shredded mozzarella cheese and grated parmesan cheese over the top.

5. Bake the Spaghetti

* Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
* Let the baked spaghetti stand for a few minutes before serving.

Tips for the Perfect Baked Spaghetti

* **Don’t overcook the spaghetti:** Cooking the spaghetti al dente is crucial to prevent it from becoming mushy during baking.
* **Simmer the sauce:** Simmering the sauce for a longer period of time allows the flavors to meld together and develop a richer taste. Don’t rush this step!
* **Use high-quality ingredients:** The quality of your ingredients will directly impact the flavor of the final dish. Use good quality crushed tomatoes, cheese, and herbs.
* **Customize the cheese:** Feel free to experiment with different types of cheese in the topping. Provolone, fontina, or even a little bit of sharp cheddar can add interesting flavor variations.
* **Add vegetables:** If you want to sneak in some extra vegetables, consider adding sautéed mushrooms, zucchini, or spinach to the sauce.
* **Make it ahead:** You can assemble the baked spaghetti ahead of time and store it in the refrigerator, unbaked, for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
* **Use a meat thermometer:** If you’re unsure if your ground meat is cooked through, use a meat thermometer to check. It should reach an internal temperature of 160°F (71°C).
* **Let it rest:** Allowing the baked spaghetti to rest for a few minutes after baking helps the cheese set and makes it easier to cut and serve.

Variations

* **Vegetarian Baked Spaghetti:** Substitute the ground meat with plant-based crumbles or sautéed vegetables like mushrooms, eggplant, and zucchini. Ensure your parmesan cheese is vegetarian-friendly as some varieties contain animal rennet.
* **Chicken Baked Spaghetti:** Use cooked, shredded chicken instead of ground meat. You can also add a splash of chicken broth to the sauce for extra flavor.
* **Seafood Baked Spaghetti:** Add cooked shrimp, scallops, or mussels to the sauce for a seafood twist.
* **Spicy Baked Spaghetti:** Add a pinch of red pepper flakes to the sauce for a little heat. You can also use spicy Italian sausage.
* **Baked Spaghetti with Meatballs:** Use your favorite meatball recipe or store-bought frozen meatballs. Cook the meatballs separately and add them to the sauce before assembling the baked spaghetti.
* **Creamy Baked Spaghetti:** Stir in a dollop of heavy cream or sour cream to the sauce for extra richness and creaminess.
* **Add a Breadcrumb Topping:** Mix breadcrumbs with melted butter, parmesan cheese, and herbs, and sprinkle over the cheese topping for a crispy crust.

Serving Suggestions

Baked spaghetti is a complete meal on its own, but it’s also delicious served with:

* **Garlic Bread:** Crispy garlic bread is the perfect accompaniment for soaking up the delicious sauce.
* **Side Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich baked spaghetti.
* **Roasted Vegetables:** Roasted broccoli, asparagus, or Brussels sprouts are healthy and flavorful side dishes.
* **Caesar Salad:** A classic Caesar salad is always a crowd-pleaser.
* **Wine:** A medium-bodied red wine like Chianti or Merlot pairs well with baked spaghetti.

Storage and Reheating

* **Storage:** Store leftover baked spaghetti in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat individual portions in the microwave or in the oven at 350°F (175°C) until heated through. You may need to add a splash of water or sauce to prevent it from drying out.
* **Freezing:** Baked spaghetti can be frozen for up to 2-3 months. Let it cool completely before wrapping it tightly in plastic wrap and then aluminum foil. Thaw it in the refrigerator overnight before reheating.

Nutrition Information (Approximate)

* Calories: 500-600 per serving (depending on ingredients)
* Protein: 30-40 grams
* Fat: 25-35 grams
* Carbohydrates: 40-50 grams

*Note: This is an estimate and can vary based on specific ingredients and portion sizes.*

Baked Spaghetti II Recipe Card

**Yields:** 6-8 servings
**Prep time:** 30 minutes
**Cook time:** 55 minutes

**Ingredients:**

* 1 pound spaghetti
* 2 tablespoons olive oil
* 1 pound ground meat (beef, Italian sausage, or a mix)
* 1 medium onion, chopped
* 1 bell pepper (any color), chopped
* 3 cloves garlic, minced
* 28 ounces crushed tomatoes
* 6 ounces tomato paste
* 1/2 cup dry red wine (optional)
* 2 teaspoons Italian seasoning
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1 teaspoon sugar
* Salt and pepper to taste
* 15 ounces ricotta cheese
* 1 large egg
* 1/4 cup fresh parsley, chopped
* 2 cups shredded mozzarella cheese
* 1/2 cup grated parmesan cheese

**Instructions:**

1. Preheat oven to 375°F (190°C). Cook spaghetti according to package directions until al dente. Drain well.
2. Heat olive oil in a large skillet over medium heat. Brown ground meat, then drain excess grease. Add onion and bell pepper, cook until softened. Add garlic, cook until fragrant.
3. Stir in crushed tomatoes, tomato paste, red wine (if using), Italian seasoning, oregano, basil, sugar, salt, and pepper. Simmer for at least 30 minutes, stirring occasionally.
4. In a bowl, combine ricotta cheese, egg, and parsley. Season with salt and pepper.
5. Spread ricotta mixture evenly in a 9×13 inch baking dish.
6. Add cooked spaghetti to meat sauce and toss to coat.
7. Pour spaghetti mixture into the baking dish. Sprinkle with mozzarella and parmesan cheese.
8. Bake for 20-25 minutes, or until cheese is melted and golden brown. Let stand for a few minutes before serving.

Enjoy this enhanced version of a classic comfort food! This Baked Spaghetti II is sure to be a hit with your family and friends. The rich, flavorful sauce and creamy, cheesy topping make it a truly unforgettable dish. Buon appetito!

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