Spaghetti Bake
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Double or triple this dish to serve to your future self. Make all 3 at the same time & freeze 2 for your coming busy weeks. Use a ceramic dish for the one you wish to enjoy right away & use reusable aluminum dishes for the one going into the freezer. Cover it with an aluminum lid or sheet and label correctly: Thaw overnight in the refrigerator & bake covered for 35 minutes at 375 degrees & uncovered for 10 more minutes. Broil to have a golden finish
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This recipe is not only simple to multiply but also highly economical, making it a perfect gift for someone in need. Consider hosting a family in your home and serving them this family favorite dish or prepare it and drop it off at their doorstep. If you find yourself unsure of whom to share it with, connect with your teacher friends—they may know of a student whose family is facing challenges. Reach out to your friends and see if their grandparents would appreciate a homemade meal or take a moment to knock on your neighbor's door. Food is inherently meant to be shared and can serve as a powerful connector between families.
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Involve the Kids: Allow your children to help with stirring the sauce, measuring the spices or layering the ingredients in the baking dish. This encourages teamwork and cooking skills.
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Conversation Starter: While enjoying the meal, initiate a discussion about favorite family memories associated with pasta dishes or family dinners.
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Optional: Add1 pound of ground beef or Italian sausage. In a large skillet over medium heat, add the ground beef or sausage & cook until browned. Break it apart with a spoon. Drain any excess fat and add to your baking dish.
Spaghetti Bake Recipe
Toping suggestion
1/4 cup of pitted kalamata olives
1/4 cup of sliced green olives
1/4 cup of sliced mushrooms, browned
1/4 cup of sundried tomatoes
half of a green pepper cut into slices
1/4 cup of banana peppers
Ingredients
12 ounces spaghetti
2 tablespoons of butter
1 sliced onion (adding the onion is up to you. If you are serving a family, I’d definitely slice them so that they are easy to discard for the kids who do not like them)
2 cloves of garlic, minced
4 cups (32-ounce) of marinara sauce
1 tablespoon of olive oil
1 teaspoon dried basil
1 teaspoon dried oregano or Italian seasoning
Salt and pepper, to taste
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup of peperoni
1/4 cup of salami
Fresh basil, chopped (for garnish, optional)
Steps
Preheat your oven to 375°F (175°C).
Bring a large pot of water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Add the butter, sliced onion and minced garlic to a skillet. Sauté until the onion is translucent, about 3-4 minutes. If you choose to brown mushrooms, you can do so at this step as well. Do not overcrowd the skillet. You want to brown the mushroom as opposed to steaming them. Both the onions and mushrooms will release water during the cooking, that is why it is important not to overcrowd. To avoid doing so, select a big skillet or cook in batches.
Directly into your baking dish, combine the ingredients. See the pictures above. Stir in pasta, marinara sauce, olive oil, basil, oregano, salt, and pepper.
Mix well to ensure the pasta is evenly coated.
Sprinkle half of the mozzarella cheese over the top.
Add your favorite toppings and top with the rest of the mozzarella and the Parmesan cheese. Drizzle with olive oil and salt &pepper.
Bake uncovered in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly. If you are cooking this dish from a cooled off dish, you must bake for 30 minutes cover & 15 minutes uncovered.
Broil for a few minutes until golden.
Once baked, let it cool for a few minutes. Garnish with fresh basil if desired, then serve warm alongside bread, more marinara to dip your bread and a fresh salad. Since you used 1 1/2 jar of marinara, you have more sauce for your bread.
Keep in the refrigerator for 5 days or freeze for up to 6 months.
