14 Delicious Basic Baked Spaghetti Recipes

Just when you thought spaghetti couldn’t get any better, we’ve baked it into something extraordinary! Whether you’re craving cozy comfort food or need a quick dinner solution, these 14 basic baked spaghetti recipes are your ticket to a deliciously easy meal. From cheesy classics to veggie-packed twists, there’s a dish here to satisfy every pasta lover. Ready to transform your spaghetti game? Let’s dive into these mouthwatering recipes!

Cheesy Baked Spaghetti

Let’s dive into creating a comforting and indulgent Cheesy Baked Spaghetti that’s perfect for any occasion. This dish combines al dente spaghetti with a rich, creamy cheese sauce, baked to golden perfection.

Ingredients

• 8 oz spaghetti, cooked al dente
• 2 cups whole milk, warmed
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup mozzarella cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 cup panko breadcrumbs
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour to create a roux, cooking for 1-2 minutes until golden.
3. Gradually add the warmed whole milk to the roux, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes.
4. Remove the saucepan from heat. Stir in the kosher salt, freshly ground black pepper, and freshly grated nutmeg.
5. Add the sharp cheddar cheese, mozzarella cheese, and Parmesan cheese to the sauce, stirring until fully melted and smooth.
6. Combine the cooked al dente spaghetti with the cheese sauce, ensuring each strand is evenly coated. Transfer to the prepared baking dish.
7. In a small bowl, mix the panko breadcrumbs with the extra virgin olive oil. Sprinkle evenly over the spaghetti.
8. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
9. Let the baked spaghetti rest for 5 minutes before serving to allow the sauce to set slightly.

Golden and crispy on top with a creamy, cheesy interior, this baked spaghetti is a crowd-pleaser. Serve it alongside a crisp green salad for a balanced meal or enjoy it as a standalone comfort dish.

Garlic Butter Baked Spaghetti

Delightfully simple yet irresistibly flavorful, this Garlic Butter Baked Spaghetti combines the comfort of pasta with the rich, aromatic essence of garlic butter, baked to perfection. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 8 oz spaghetti
• 4 tbsp unsalted butter, clarified
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1/4 cup breadcrumbs
• 2 tbsp parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking.
2. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, melt the clarified butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn.
4. Drain the spaghetti, reserving 1/4 cup of the pasta water. Tip: The starchy pasta water helps to create a smoother sauce.
5. Return the spaghetti to the pot. Add the garlic butter mixture, heavy cream, Parmesan cheese, salt, and pepper. Toss until the spaghetti is evenly coated. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
6. Transfer the spaghetti to a baking dish. Sprinkle the breadcrumbs evenly over the top. Tip: For extra crunch, toast the breadcrumbs in a dry pan before sprinkling.
7. Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.
8. Garnish with chopped parsley before serving.

Velvety strands of spaghetti enveloped in a creamy garlic butter sauce, topped with a golden, crispy crust, this dish is a textural delight. Serve it straight from the oven with a side of roasted vegetables for a complete meal.

Spicy Baked Spaghetti

Spicy baked spaghetti is a comforting yet fiery twist on the classic pasta bake, perfect for those who love a little heat in their meals. Starting with al dente spaghetti, this dish layers bold flavors and a crispy cheese topping for a satisfying finish.

Ingredients

• 12 oz dried spaghetti
• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 lb ground beef, 85% lean
• 1 tsp crushed red pepper flakes
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 24 oz jarred marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil

Instructions

1. Preheat your oven to 375°F and bring a large pot of salted water to a boil.
2. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
3. In a large skillet, heat the olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
4. Add the garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon, until browned and no longer pink.
6. Stir in the red pepper flakes, smoked paprika, and cumin, cooking for 1 minute to toast the spices.
7. Pour in the marinara sauce, reduce the heat to low, and simmer for 10 minutes to meld the flavors.
8. Combine the cooked spaghetti with the sauce mixture, tossing until evenly coated.
9. Transfer the mixture to a greased 9×13 inch baking dish and top with mozzarella and Parmesan cheeses.
10. Bake for 20 minutes, or until the cheese is bubbly and golden brown.
11. Garnish with fresh basil before serving.

Here’s how it turns out: the spaghetti boasts a perfect al dente bite, enveloped in a rich, spicy sauce, while the cheese topping adds a delightful crunch. For an extra kick, serve with a side of garlic bread to soak up the sauce.

Creamy Alfredo Baked Spaghetti

Sometimes, the best dishes come from combining classic flavors in new ways. This Creamy Alfredo Baked Spaghetti layers rich, homemade Alfredo sauce with perfectly al dente spaghetti, then bakes it to golden perfection.

Ingredients

• 8 oz dried spaghetti
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup shredded mozzarella cheese
• 2 tbsp finely chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally. Drain and set aside.
3. In a medium saucepan over low heat, melt the butter. Gradually whisk in the heavy cream until fully incorporated.
4. Stir in the Parmigiano-Reggiano cheese, nutmeg, sea salt, and black pepper until the sauce is smooth and slightly thickened, about 5 minutes.
5. Combine the cooked spaghetti with the Alfredo sauce, ensuring each strand is evenly coated. Transfer the mixture to the prepared baking dish.
6. Sprinkle the shredded mozzarella cheese evenly over the top of the spaghetti.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and lightly golden.
8. Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

Creating this dish results in a luxuriously creamy texture with a perfectly balanced flavor profile. For an extra touch of elegance, serve with a side of garlic bread and a crisp green salad.

Vegetable Loaded Baked Spaghetti

This comforting dish layers al dente spaghetti with a rich, vegetable-packed sauce and a golden, bubbly cheese topping, perfect for a cozy family dinner or a potluck showstopper.

Ingredients

• 8 oz dried spaghetti
• 2 tbsp extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 cup diced zucchini
• 1 cup diced bell peppers (mixed colors)
• 1 cup sliced cremini mushrooms
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• 24 oz marinara sauce
• 1 cup whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh basil
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8-10 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Add the zucchini, bell peppers, and mushrooms to the skillet. Cook until the vegetables are tender, about 5-7 minutes, stirring occasionally.
5. Stir in the oregano, basil, and red pepper flakes, cooking for 1 minute until fragrant. Pour in the marinara sauce and simmer for 5 minutes. Season with salt and pepper.
6. In a small bowl, mix the ricotta cheese with the beaten egg and Parmesan cheese until well combined.
7. Layer half of the cooked spaghetti in the prepared baking dish. Spread the ricotta mixture evenly over the spaghetti, then top with half of the vegetable sauce. Repeat the layers with the remaining spaghetti and sauce.
8. Sprinkle the shredded mozzarella cheese over the top. Bake for 25 minutes, or until the cheese is melted and bubbly.
9. Let the baked spaghetti rest for 5 minutes before serving. Garnish with fresh basil.

Zesty and hearty, this Vegetable Loaded Baked Spaghetti offers a delightful contrast of textures, from the tender pasta to the crisp-tender vegetables and creamy cheese layers. Serve it with a side of garlic bread to soak up the extra sauce, or a crisp green salad for a lighter touch.

Meat Lover’s Baked Spaghetti

Mastering the art of comfort food begins with understanding the balance between simplicity and flavor, and this Meat Lover’s Baked Spaghetti is a perfect example. Combining hearty meats with al dente pasta and a rich, savory sauce, this dish is designed to satisfy even the most voracious appetites.

Ingredients

• 1 lb dry spaghetti
• 2 tbsp extra virgin olive oil
• 1 lb ground beef, 80/20 blend
• 1/2 lb Italian sausage, casings removed
• 1/2 cup finely diced yellow onion
• 3 cloves garlic, minced
• 28 oz canned San Marzano tomatoes, crushed by hand
• 1/4 cup tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• 1 cup whole milk ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil.
2. Cook the spaghetti according to package instructions until al dente, then drain and toss with 1 tbsp of olive oil to prevent sticking.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the ground beef and Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
4. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
5. Stir in the crushed San Marzano tomatoes, tomato paste, oregano, basil, and red pepper flakes. Simmer the sauce for 10 minutes, allowing the flavors to meld.
6. In a large mixing bowl, combine the cooked spaghetti with the meat sauce, ensuring the pasta is evenly coated.
7. Transfer half of the spaghetti mixture to a greased 9×13 inch baking dish. Dollop with ricotta cheese, then sprinkle with half of the mozzarella and Parmesan cheeses.
8. Layer the remaining spaghetti mixture on top, followed by the rest of the mozzarella and Parmesan cheeses.
9. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
10. Let the baked spaghetti rest for 5 minutes before serving to allow the layers to set.

The finished dish boasts a harmonious blend of textures, from the tender pasta to the creamy ricotta and crispy cheese topping. For an extra touch of elegance, garnish with fresh basil leaves and serve alongside a crisp green salad.

Four Cheese Baked Spaghetti

Ready to elevate your pasta game with a dish that’s as indulgent as it is comforting? This Four Cheese Baked Spaghetti combines the richness of four cheeses with perfectly al dente spaghetti, baked to golden perfection.

Ingredients

• 1 pound dried spaghetti
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 cup grated Parmigiano-Reggiano cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled Gorgonzola cheese
• 1/2 cup shredded fontina cheese
• 1/4 cup fine breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until golden, creating a roux.
4. Gradually whisk in the warmed milk and heavy cream, ensuring no lumps form. Bring to a simmer and cook for 3-5 minutes until thickened.
5. Remove from heat and stir in the salt, pepper, nutmeg, Parmigiano-Reggiano, mozzarella, Gorgonzola, and fontina until the cheeses are melted and the sauce is smooth.
6. Combine the cooked spaghetti with the cheese sauce, tossing until evenly coated. Transfer to the prepared baking dish.
7. Sprinkle the breadcrumbs evenly over the top. Bake for 20-25 minutes until bubbly and the top is golden brown.
8. Let the baked spaghetti rest for 5 minutes before serving to allow the sauce to set slightly.

Lusciously creamy with a satisfyingly crispy top, this Four Cheese Baked Spaghetti is a cheese lover’s dream. Serve it alongside a crisp green salad to cut through the richness, or enjoy it as the star of your next dinner party.

Pesto Baked Spaghetti

Just when you thought spaghetti couldn’t get any better, we’re introducing a twist that’ll make your taste buds dance—Pesto Baked Spaghetti. This dish combines the comfort of classic spaghetti with the vibrant flavors of homemade pesto, all baked to perfection for a delightful crunch.

Ingredients

• 1 pound spaghetti, cooked al dente
• 2 cups fresh basil leaves, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/3 cup pine nuts, toasted
• 3 garlic cloves, minced
• 1/2 cup Parmesan cheese, freshly grated
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper, freshly ground
• 1 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a food processor, combine basil leaves, olive oil, pine nuts, minced garlic, Parmesan cheese, sea salt, and black pepper. Pulse until a smooth pesto forms.
3. Toss the cooked spaghetti with the pesto until evenly coated, then transfer to the prepared baking dish.
4. Sprinkle shredded mozzarella cheese evenly over the top of the spaghetti.
5. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
6. Let the baked spaghetti rest for 5 minutes before serving to allow the flavors to meld.

Expect a harmonious blend of creamy, cheesy goodness with the fresh, herby punch of pesto in every bite. For an extra touch of elegance, serve with a drizzle of truffle oil and a sprinkle of red pepper flakes.

Tomato Basil Baked Spaghetti

This Tomato Basil Baked Spaghetti combines the comforting warmth of pasta with the fresh, vibrant flavors of tomato and basil, baked to perfection for a dish that’s both hearty and refreshing.

Ingredients

• 8 oz spaghetti
• 2 cups marinara sauce, homemade or high-quality store-bought
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, minced
• 1/2 cup fresh basil leaves, chopped
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
4. Stir in the marinara sauce, chopped basil, red pepper flakes, sea salt, and black pepper. Simmer for 5 minutes to allow the flavors to meld.
5. Combine the cooked spaghetti with the sauce in the skillet, tossing until the pasta is evenly coated.
6. Transfer half of the spaghetti mixture to the prepared baking dish. Dollop with ricotta cheese and sprinkle with half of the Parmesan and mozzarella cheeses.
7. Add the remaining spaghetti mixture on top, followed by the rest of the Parmesan and mozzarella cheeses.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Let the baked spaghetti rest for 5 minutes before serving to allow the layers to set.

Zesty and comforting, this Tomato Basil Baked Spaghetti offers a delightful contrast of textures, from the tender pasta to the creamy ricotta and melted cheeses. Serve it with a side of garlic bread for a complete meal that’s sure to impress.

Mushroom and Spinach Baked Spaghetti

Mastering the art of combining earthy mushrooms with vibrant spinach in a baked spaghetti dish transforms a simple pasta into a comforting, nutrient-packed meal. This recipe guides you through each step to ensure a perfectly balanced flavor and texture.

Ingredients

• 8 oz spaghetti, cooked al dente
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, thinly sliced
• 5 oz baby spinach, roughly chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until they release their moisture and become golden, about 5 minutes.
4. Stir in the chopped baby spinach and cook until just wilted, about 2 minutes. Tip: Overcooking spinach can lead to a loss of vibrant color and nutrients.
5. Pour in the heavy cream, stirring to combine. Allow the mixture to simmer gently for 3 minutes to thicken slightly.
6. Remove the skillet from heat. Stir in the cooked spaghetti, Parmesan cheese, nutmeg, sea salt, and black pepper until evenly coated.
7. Transfer the spaghetti mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly golden. Tip: For a more pronounced crust, broil for the last 2 minutes of baking.
9. Let the baked spaghetti rest for 5 minutes before serving. This allows the flavors to meld and the dish to set for easier serving.

The creamy sauce clings to each strand of spaghetti, while the mushrooms and spinach add a hearty texture. Serve with a crisp green salad to contrast the richness of the dish.

BBQ Chicken Baked Spaghetti

Kickstart your culinary adventure with a dish that marries the smoky allure of barbecue with the comforting embrace of baked spaghetti. This BBQ Chicken Baked Spaghetti is a harmonious blend of flavors and textures, designed to guide beginners through a rewarding cooking experience.

Ingredients

• 8 oz spaghetti, cooked al dente
• 2 cups shredded cooked chicken, preferably from pasture-raised birds
• 1 1/2 cups your favorite BBQ sauce, divided
• 1 cup ricotta cheese, whole milk
• 1/2 cup heavy cream
• 1/4 cup clarified butter
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking.
2. In a large mixing bowl, combine the cooked spaghetti, shredded chicken, 1 cup of BBQ sauce, ricotta cheese, heavy cream, clarified butter, smoked paprika, garlic powder, black pepper, and sea salt. Mix until all ingredients are evenly distributed.
3. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly with a spatula.
4. Drizzle the remaining 1/2 cup of BBQ sauce over the top of the spaghetti mixture for an added layer of flavor.
5. Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top, covering the entire surface.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
7. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Bursting with smoky, cheesy goodness, this BBQ Chicken Baked Spaghetti offers a delightful contrast between the tender pasta and the crispy, golden cheese topping. Serve it alongside a crisp green salad or garlic bread for a meal that’s sure to impress.

Seafood Baked Spaghetti

Venturing into the world of baked pasta dishes offers a delightful twist on traditional spaghetti, and this Seafood Baked Spaghetti is no exception. Perfect for those who cherish the ocean’s bounty, this dish combines tender pasta with a rich, savory seafood medley, all baked to golden perfection.

Ingredients

• 8 oz spaghetti
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/2 lb mixed seafood (shrimp, scallops, and mussels), cleaned and prepared
• 1/4 cup breadcrumbs
• 2 tbsp unsalted butter, melted
• 1/4 cup fresh parsley, finely chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F and bring a large pot of salted water to a boil.
2. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
4. Pour in the white wine, allowing it to reduce by half, which should take about 3 minutes.
5. Stir in the heavy cream and Parmesan cheese, simmering until the sauce thickens slightly, about 5 minutes.
6. Gently fold in the mixed seafood, cooking until just opaque, approximately 4 minutes. Season with salt and pepper.
7. Combine the cooked spaghetti with the seafood sauce, ensuring each strand is evenly coated.
8. Transfer the mixture to a greased baking dish. Mix the breadcrumbs with melted butter and parsley, then sprinkle over the top.
9. Bake for 20 minutes, or until the top is golden and crispy.
10. Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.

With its creamy texture and the briny pop of fresh seafood, this Seafood Baked Spaghetti is a showstopper. Serve it straight from the oven with a side of crusty bread to soak up every last bit of the delectable sauce.

Eggplant Parmesan Baked Spaghetti

Let’s dive into creating a comforting yet sophisticated dish that combines the heartiness of spaghetti with the rich flavors of eggplant Parmesan. This recipe is perfect for those looking to impress at dinner while keeping the process straightforward and enjoyable.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 lb spaghetti
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Season the eggplant slices with salt and let them sit for 15 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and a mix of breadcrumbs and Parmesan cheese in the third.
4. Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices for 3-4 minutes per side until golden brown. Transfer to a paper towel-lined plate.
6. Cook spaghetti according to package instructions until al dente, then drain and return to the pot.
7. Toss the spaghetti with marinara sauce, then spread half of the mixture into the prepared baking dish.
8. Layer half of the fried eggplant slices over the spaghetti, followed by half of the mozzarella cheese. Repeat the layers with the remaining spaghetti, eggplant, and mozzarella.
9. Bake for 20-25 minutes, until the cheese is bubbly and lightly golden.
10. Let the dish rest for 5 minutes before serving to allow the layers to set.

Offering a delightful contrast of textures, from the crispy eggplant to the tender spaghetti, this dish is a crowd-pleaser. Serve it with a sprinkle of fresh basil or a side of garlic bread for an extra touch of indulgence.

Buffalo Chicken Baked Spaghetti

Amidst the bustling weeknight dinners, this Buffalo Chicken Baked Spaghetti emerges as a comforting yet bold dish that marries the fiery kick of buffalo sauce with the creamy, cheesy goodness of baked pasta.

Ingredients

• 8 oz spaghetti, cooked al dente
• 2 cups shredded rotisserie chicken
• 1/2 cup unsalted butter, melted
• 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 1 cup heavy cream
• 1/2 cup crumbled blue cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the melted unsalted butter and Frank’s RedHot Original Cayenne Pepper Sauce, whisking until fully incorporated.
3. Add the shredded rotisserie chicken to the buffalo sauce mixture, tossing to ensure each piece is evenly coated.
4. In a separate bowl, mix the heavy cream, minced garlic, smoked paprika, and cayenne pepper, stirring to blend the spices thoroughly.
5. Layer the cooked al dente spaghetti at the bottom of the prepared baking dish, followed by the buffalo chicken mixture.
6. Pour the spiced cream mixture over the chicken and spaghetti, ensuring an even distribution.
7. Sprinkle the crumbled blue cheese, shredded mozzarella, and grated Parmesan cheese on top, covering the entire surface.
8. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
9. Remove from the oven and let it rest for 5 minutes before garnishing with chopped fresh parsley.

Vibrant with layers of flavor, this dish offers a delightful contrast between the spicy buffalo sauce and the cooling blue cheese. Serve it straight from the oven with a side of crisp celery sticks to balance the heat, or drizzle with extra buffalo sauce for those who dare.

Conclusion

Variety is the spice of life, and our roundup of 14 Delicious Basic Baked Spaghetti Recipes offers just that! Whether you’re craving something cheesy, meaty, or veggie-packed, there’s a recipe here to satisfy. We’d love to hear which one becomes your go-to—drop a comment below and don’t forget to share your favorites on Pinterest. Happy cooking!