Baked Spaghetti
Submitted by headliner
Layered baked spaghetti casserole with a homemade tomato gravy, cheddar cheese, and crispy seasoned breadcrumbs. Feeds 10 hungry people and freezes like a charm for easy meal prep.
YIELD
10 servingsPREP
45 minCOOK
45 minREADY
90 minThis is old-school, church-potluck, feed-the-whole-family baked spaghetti, and it never goes out of style.
Spaghetti gets layered in a big glass baking dish with a simple tomato gravy made from fried onions, canned tomatoes, and tomato sauce, then loaded up with cheddar cheese cut into small pieces and strips so it melts into every layer.
Seasoned breadcrumbs between the layers and on top give it that irresistible crunch that sets baked spaghetti apart from the stovetop version.
It makes 10 generous servings, so it’s built for big gatherings or stashing leftovers for the week.
Pro Tips
- Cut the cheese into two sizes: small pieces that melt into the sauce and strips for the top that get stretchy and golden.
- Don’t skip the breadcrumbs between layers. They soak up some of the sauce and add a subtle texture that keeps every bite interesting.
- Let the casserole rest for 10 minutes after baking so it sets up and you can cut clean portions instead of a saucy avalanche.
Ingredients
Directions
Boil spaghetti for 15 minutes in salted water; drain. Make tomato gravy by frying onion in oil, adding tomatoes and salsa, then salt and pepper.
Cook 20 minutes. Cut up cheese; ⅓ package in small pieces and ⅔ package in strips.
Grease large glass baking dish with oleo. Place ½ spaghetti in dish. Add small pieces cheese, half the gravy and then sprinkle bread crumbs on top. Add remaining spaghetti, cheese pieces and gravy. Top with cheese strips and breadcrumbs.
Bake at 350℉ (180℃) for 25 minutes.
Makes 10 servings
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