Heidi's Baked Spaghetti
I replicated this recipe after having a wonderful baked spaghetti entree at a restaurant in Chicago; this recipe has become a family favorite!
I replicated this recipe after having a wonderful baked spaghetti entree at a restaurant in Chicago; this recipe has become a family favorite!
- 1 egg
- sauce
- 1 lb thick spaghetti cooked
- 3 ounces cream cheese light or regular, melted
- 1/4 cup parsley dried or fresh
- 1 1/2 cups italian shredded cheese blend (asiago, parmesan, romano, etc.)
- 1 pinch dried basil
- 2 jars/cans spaghetti sauce (i like del monte chunky garlic & herb)
- 1 lb ground beef cooked
- Carbohydrate 37.7078861111111 g
- Cholesterol 109.493728333333 mg
- Fat 29.7526763888889 g
- Fiber 1.65182641183005 g
- Protein 23.6870059748889 g
- Saturated Fat 11.6920556888222 g
- Serving Size 1 1 Serving (169g)
- Sodium 109.570447311111 mg
- Sugar 36.0560596992811 g
- Trans Fat 7.22764806255556 g
- Calories 521 calories
Step-by-step
- Cook spaghetti as directed on package; drain.
- In large bowl, combine cream cheese, egg, parsley, 1 cup of shredded cheese and dried basil.
- Add cooked spaghetti and mix well.
- Pour into large, greased baking dish, add remaining 1/2 cup cheese and cover.
- Bake at 350 degrees for 20-30 minutes.
- Let sit for 10 minutes to set.
- While the spaghetti is baking, brown the ground beef in large sauce pan.
- Add spaghetti sauce to ground beef and heat sauce until it bubbles (several minutes).
- My family prefers to have the spaghetti baked separately from the sauce so they can put as much sauce on as they like.
- However, you could top the spaghetti with the sauce and bake together for 20-30 minutes and the sauce will bake in with the spaghetti.
- It's up to you!
Golden browned Italian cheeses coat tender strands of pasta while a rich, herbaceous meat sauce bubbles at the edges of the pan. Baked pasta casseroles trace their lineage to traditional Italian timballos and baked ziti preparations common throughout Campania and Sicily, where leftover noodles were bound with eggs and cheese before heading into wood-fired ovens. Transforming standard spaghetti into a cohesive baked dish relies on utilizing residual heat to set the dairy binders properly.
- Whisk the egg thoroughly into the melted cream cheese mixture before adding hot pasta to prevent curdling.
- Let the baked casserole rest for ten full minutes before slicing to allow the starches to stabilize.
- Assess doneness visually by watching for the edges of the cheese topping to turn a deep amber brown and bubble vigorously.
- Store leftovers in an airtight container in the refrigerator for up to four days.
