Recipes › Pasta › Baked Spaghetti Casserole Recipe

Baked Spaghetti Casserole Recipe

Recipe by Pedro M. A. Neves

This baked spaghetti casserole is a comforting Italian-American dish that combines tender pasta, rich tomato sauce, and layers of melted cheese baked until golden. It's a hearty family-friendly main course that can be prepared ahead and reheated, making it perfect for weeknight dinners or casual entertaining.

Ingredients

• 450g (1 lb) spaghetti
• 500ml (2 cups) whole milk
• 50g (3.5 tablespoons) butter
• 40g (1/3 cup) all-purpose flour
• 100g (1 cup) grated Parmigiano-Reggiano cheese
• 750ml (3 cups) marinara sauce
• 300g (3 cups) grated mozzarella cheese
• 200g (7 oz) diced pancetta or bacon
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 large eggs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon nutmeg
• 30ml (2 tablespoons) olive oil
• Fresh basil leaves for garnish

Instructions

1. Cook spaghetti in salted boiling water until al dente (about 9-10 minutes). Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy, about 5 minutes. Remove and set aside.

3. In the same skillet, sauté diced onion in rendered fat until softened and translucent, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.

4. Prepare béchamel sauce: melt butter in a saucepan over medium heat. Whisk in flour to create a roux, stirring constantly for 2 minutes until golden. Gradually add warm milk while whisking to prevent lumps. Continue stirring until sauce thickens, about 8-10 minutes. Season with salt, pepper, and nutmeg. Remove from heat and stir in 75g Parmigiano-Reggiano.

5. In a large bowl, combine cooked spaghetti, marinara sauce, béchamel sauce, cooked pancetta, onion-garlic mixture, eggs, and mozzarella cheese. Mix gently until all pasta is evenly coated with sauce.

6. Preheat oven to 180°C (350°F). Pour pasta mixture into a greased 9x13-inch (23x33 cm) baking dish. Spread evenly and smooth the top.

7. Sprinkle remaining 25g Parmigiano-Reggiano cheese evenly over the top of the casserole.

8. Bake uncovered for 35-40 minutes until the top is golden brown and a thermometer inserted in the center reads 65°C (150°F). The casserole should bubble at the edges.

9. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil leaves.

Substitutions

• Use gluten-free pasta for a gluten-free version, maintaining the same cooking time.
• Substitute pancetta with diced prosciutto or smoked ham for a different flavor profile.
• Replace part or all mozzarella with Fontina or Provolone cheese for a more complex taste.
• Use vegetable broth mixed with plant-based milk and vegan butter for a dairy-free béchamel sauce.

Tips

• Prepare the casserole up to 1 day ahead; cover and refrigerate, then bake from cold adding 10-15 minutes to cooking time.
• Ensure milk for béchamel is warm to prevent lumps when combining with the roux.
• Stir the pasta mixture gently to avoid breaking the spaghetti strands while keeping everything evenly coated.

While baked pasta dishes are popular throughout Italy, this casserole style reflects Italian-American comfort food traditions that evolved in mid-20th century America. It combines the classic Italian technique of binding pasta with sauce and cheese, reimagined as a one-dish baked entrée.

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