Cheesy Baked Spaghetti | The One Pasta Dish Everyone Will Love
This Cheesy Baked Spaghetti seriously hits the spot. It´s packed with flavors, easy to make and done in about 30 minutes. Truly, the perfect pasta dish for any occasion. Serve it next to a salad and a bottle of Spanish wine for the ultimate Mediterranean experience.
To make this recipe, I used spaghetti. But you can use any pasta you like. The most important thing is to cook your pasta al dente, otherwise it gets a mushy texture. Make sure to check the package instructions on the pasta you´re using so it doesn´t overcook.
What really flavors this pasta dish is the sauce and cheese. I added some sweet smoked Spanish paprika to the sauce to really elevate the flavors. For the cheese, I used a mixture of Manchego and Mozzarella. But you can mix it up and use any cheese you like.
TIPS & TRICKS to Make this Recipe: Once the pasta is cooked al dente, using tongs, I add it directly into the sauce from the boiling water, making sure to shake off any excess water. If a little water gets into the sauce, that´s ok. It will help thin it out, that way when you add the pasta into the oven, it doesn´t dry up.
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Watch the Video Below on How to Make Cheesy Baked Spaghetti
Cheesy Baked Spaghetti
- 16 oz uncooked spaghetti 450 grams
- 3 tbsp extra virgin olive oil 45 ml
- 1 small onion
- 6 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 14.5 oz can tomato sauce 400 grams
- 14.5 oz can diced tomatoes 400 grams
- 1 tsp dried oregano 1 gram
- 2 tbsp finely chopped fresh parsley 8 grams
- 1 ball fresh mozzarella
- 1 cup finely grated Manchego cheese 120 grams
- pinch sea salt
- dash black pepper
- dash white sugar
Fill a stock pot a little over half ways with cold water, season with sea salt and heat with a high heat
At the same time, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, finely dice 1 small onion and roughly chop 6 cloves of garlic, then add into the pan with the hot olive oil, mix together, after 3 minutes and the onion is translucent, add in 1/2 tsp sweet smoked Spanish paprika, quickly mix together, then add in a 14.5 oz can of tomato sauce, a 14.5 oz can of diced tomatoes, 1 tsp dried oregano, 2 tbsp finely chopped fresh parsley and season with sea salt, black pepper and a little sugar, mix together until well combined, lower the fire to a low-medium heat and simmer
Once the water comes to a boil in the stock pot, add in 16 ounces of uncooked spaghetti, mix with the water as it cooks so all the spaghetti is covered in the boiling water
Once the pasta is cooked al dente, transfer it into the pan with the simmering sauce, make sure to use tongs and shake off any of the excess water as you add it into the sauce
Turn off the burners and mix the spaghetti with the sauce until well mixed
Add half of the spaghetti into a casserole dish (8 inches x 12 inches / 20 cm x 30 cm) that´s been greased with 1 tbsp olive oil, then add in 1 ball fresh mozzarella thinly sliced over the spaghetti, making sure the slices are evenly spread out, add in the other half of the spaghetti over the cheese and finely grate in 1 cup of manchego cheese
Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F
Once the cheese is fully melted, between 6 to 8 minutes, remove from the oven, sprinkle with finely chopped fresh parsley and serve at once, enjoy!
Get the Spanish Paprika I used to make this recipe
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