Best 3 Baked Spaghetti Sauce Recipes

Baked spaghetti sauce is a classic Italian dish that is perfect for any occasion. It is a flavorful and hearty dish that is sure to be a hit with your family and friends. It is made with simple and fresh ingredients like tomatoes, onions, garlic, and herbs that are cooked together to create a delicious and flavorful sauce. The sauce is then baked with spaghetti noodles and cheese, resulting in a gooey and bubbly dish that is perfect for a comforting and satisfying meal.

Let's cook with our recipes!

BAKED SPAGHETTI SQUASH WITH HERB-BUTTER SAUCE

Baked Spaghetti Squash With Herb-Butter Sauce image

From an issue of Family Circle. What issue and what year I don't know. I replaced the thyme with parsley as I am increasingly disliking thyme as thyme goes by.

Provided by COOKGIRl

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 spaghetti squash (2 1/2-3 pounds or two smaller squash)
1/2 cup water
3 tablespoons butter, melted
1/4 cup vegetable broth (be sure to use a broth that is low in sodium!) or 1/4 cup chicken broth (be sure to use a broth that is low in sodium!)
1 tablespoon fresh parsley, minced
1 teaspoon fresh oregano, minced
salt, to taste
cracked black pepper, to taste

Steps:

Squash: Preheat oven to 350 degrees.
Starting at the stem, cut squash in half lengthwise. Remove seeds.
Place the squash halves cut side down in a roasting pan. Add the water. Cover with foil.
Bake squash for about 1 hour or until fork tender. Remove from oven and keep covered.
In a pan or microwave safe glass bowl, combine the butter and broth. Heat until hot and butter is melted.
Stir in the parsley and oregano.
Use a fork to shred the spaghetti squash into strands. Transfer squash to a serving bowl. Add the herb-butter sauce. Season with salt and pepper to taste.

SKILLET-BAKED SPAGHETTI WITH MEAT SAUCE

Skillet-Baked Spaghetti With Meat Sauce image

Received from The Witchita Eagle via email (originally from Cook's Country). Adapted because the original recipe called for adding the uncooked spaghetti with the tomatoes & cooking till al dente. The sauce sounded especially nice & sounded like a quick but tasty dinner with a mixed salad from the garden. You'll need an oven-safe skillet for this recipe. Plastic-handled Teflon pans aren't going to work.

Provided by Busters friend

Categories Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

12 ounces ground beef
4 ounces Italian sausage, casings removed (hot or sweet)
4 garlic cloves
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano, dried
28 ounces tomatoes, crushed (1 can)
8 ounces spaghetti, broken into rough 2-inch pieces
2 cups water
1 1/2 teaspoons salt
1/4 cup heavy cream
6 tablespoons basil, finely chopped fresh (dried works, too)
1 cup Italian cheese blend, shredded

Steps:

Boil water. Add spaghetti & cook until just pliable (very al dente). Drain & set aside.
Adjust oven rack to upper-middle position and heat broiler. Cook beef and sausage in large oven-safe nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink. Drain meat and pour off fat from skillet.
Return meat to skillet and add garlic, pepper flakes and oregano and cook until fragrant, about 1 minute.
Stir in tomatoes, spaghetti, water and salt. Reduce heat to medium-low and continue to simmer, covered about 7 minutes.
Stir in cream, basil and 1/3cup cheese. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Let cool 5 minutes.

BAKED SPAGHETTI SAUCE

Baked Spaghetti Sauce image

Make and share this Baked Spaghetti Sauce recipe from Food.com.

Provided by RemyGage

Categories Meat

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

10 slices pancetta, chopped
fresh rosemary, chopped
olive oil
1 lge onion, chopped
3 garlic cloves, crushed
500 g lean ground beef
200 ml red wine
1 teaspoon dried oregano
2 (440 g) cans crushed tomatoes
100 g sun-dried tomatoes, chopped
100 g tomato paste
salt and pepper
parmesan cheese, grated

Steps:

Fry the pancetta and rosemary in olive oil until golden. Add the onion and garlic and cook for 3 minutes.
Add beef, cook for 3 minutes, then add the wine. Reduce slightly, then add oregano, tomatoes, sundried tomatoes and tomato paste.
Add salt & pepper to taste and bring to the boil, cover and cook for 1 - 1 ½ hours in a moderate oven. (I usually cover this with a piece of baking paper - right on the surface of the sauce).
Serve over spaghetti with grated parmesan cheese.

Nutrition Facts : Calories 279.7, Fat 9.2, SaturatedFat 3.5, Cholesterol 54.2, Sodium 856.2, Carbohydrate 25, Fiber 5.2, Sugar 14.8, Protein 21.2

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your sauce.
Take your time and brown the meat and vegetables well. This will develop rich flavor and color.
Use a good quality tomato sauce. A homemade sauce is always best, but if you're using a store-bought sauce, choose one that is made with whole tomatoes and has no added sugar.
Season your sauce to taste. Be sure to add enough salt, pepper, and other spices to suit your preference.
Let the sauce simmer for at least 30 minutes. This will allow the flavors to meld and develop.
Serve the sauce over your favorite pasta or use it as a topping for pizza or lasagna.

Conclusion:

Baked spaghetti sauce is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover spaghetti sauce, and it's also a great make-ahead meal. Whether you're serving it over pasta, pizza, or lasagna, baked spaghetti sauce is sure to be a hit.