How to Make Baked Spaghetti
You make baked spaghetti almost the same way you would make lasagna. It’s a layered, baked casserole with a tomato-based meat sauce, mozzarella, ricotta, and Parmesan cheeses, and pasta. The main differences are that you use thin spaghetti noodles instead of wide lasagna pasta, and you toss in a couple of beaten eggs with the cooked noodles. The eggs help bind the noodles in place so you can easily cut and serve even rectangles without them falling apart. It’s the perfect thing to serve a hungry teenage boy who is visiting for spring break, who somehow manages to eat his weight every day, who loves to skateboard and can play Minecraft for hours without getting bored. Not that I know anyone like this at all.
Jarred Sauce or Homemade? Your Choice
You can make your own or use a good quality jarred sauce. To make your own, make a double recipe of our basic tomato sauce, and blend it smooth to use for this baked spaghetti.
A Word About Mushrooms
If you don’t like mushrooms, please feel free to leave them out. If you love mushrooms, I recommend using shiitake because they are so wonderfully flavorful. Or you could augment creminis with dried porcinis that have been reconstituted in hot water.
How to Store and Reheat Leftovers
Half the pleasure of making baked spaghetti or lasagna is enjoying the leftovers! This baked spaghetti will keep in the fridge for at least five days. Reheat individual slices in the microwave, or warm the whole casserole (covered with foil) in the oven at 350°F until bubbly again.
Baked Pasta Casseroles Are the Best! Here Are 5 to Love
Cheesy Tortellini Casserole Mint Ricotta Stuffed Shells Lasagna Butternut Squash Lasagna Sausage, Spinach Ricotta Stuffed Pasta Shells
You can assemble this up to a day ahead. Just cover it and keep it in the fridge, and add a few minutes to the bake time. Remove the sausage from the pan with a slotted spoon and set aside. Drain the fat from the pan (not into your sink or you may clog it!) Add the minced garlic and red chili pepper flakes, and cook a minute more. Bring to a simmer and reduce the heat to a very low simmer on the lowest setting on your stovetop. Cook for 10 to 15 minutes or so while you make the pasta. Note that the pasta will continue to cook and absorb some of the sauce when it is in the casserole dish in the oven, so the pasta should be al dente. When ready, drain the pasta and rinse in cold water. Place half of the pasta in an even layer in the casserole dish. Cover with half of the sauce. Layer again with the remaining pasta, the remaining sauce, and the remaining mozzarella.
