This viral oven baked spaghetti is here to stay! While we know Italian’s do not love this method, we know everyone who appreciates an easy and quick meal, will.
How to Make Real Spaghetti
We completely understand that an authentic spaghetti recipe is simple to make. You start with making the sauce with lots of fresh tomatoes, basil, carrots and onions. Most of the time meat is added as well. The pasta gets cooked just until it is al-dente.
The sauce for spaghetti is called a “ragu,” which is a meat-based sauce bade with sautéed vegetables and simmered slowly for a couple hours. It has tomato, broth, wine, and sometimes a splash of milk.
Marinara is a simple tomato sauce that is made with Italian seasonings. Unlike ragu, marinara has no meat in it.
In the US, spaghetti sauce is any kind of red sauce that is served over pasta.
We do love to make spaghetti with a homemade ragu sauce, however, that is not the goal of this recipe. The point is that you just dump some ingredients in a baking dish and bake in the oven, and requires only one baking dish. While it is not a popular method, it is an appreciated method by so many!
This is made in an approximately 11×7 baking dish, similar to this baking dish found here.
Oven Baked Spaghetti
- 16 oz spaghetti, uncooked
- 16 oz jar pasta sauce
- 3 cups water
- 1 tsp oregano or italian seasoning
- 1 tsp salt more or less to taste
- 1 tsp black pepper more or less to taste
- 5 cloves garlic minced
- 1 onion sliced thin
- 1 cup mozzarella cheese, shredded
- 2 tbsp olive oil
- Preheat oven to 375 degrees F.
- Add all the ingredients except for the mozzarella cheese. Stir well.
- Cover and bake for 45 minutes. Remove from the oven about 20-25 minutes in and give it a stir. *Be sure not to skip this step.
- Top with mozzarella cheese and bake uncovered for an additional 10-15 minutes or until cheese is bubbly!
If you want to add ground beef, you can add cooked ground beef before baking it in the oven.
We have seen so many use vegan cheese for a non-dairy version, and everyone that has tries it, raves about it!
We slice the onions are sliced pretty big, but you can always chop them, or keep them out. They get cooked down and end up being really tender. It doesn’t end up being crunchy and chunky onions.
For a flavor booster, substitute broth for water.
Can you use gluten free pasta for this recipe? Yes, you can use gluten free pasta, however, you will have to adjust the liquid. For chickpea pasta it tends to be more delicate so careful not to add too much liquid or it will get mushy.
Reheating leftovers: To reheat you want to add a splash of water, or milk or broth . Give it a little stir and microwave. The starch from the pasta really thickens it up, so you want to add a liquid in order to loosen it up a bit.
Here is another version of this baked spaghetti Baked Spaghetti Bolognese!