Spain on a Fork > All Recipes > Main Dishes > Cheesy Baked Spaghetti | The One Pasta Dish Everyone Will Love
All Recipes, Main Dishes / February 7, 2022

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.

Cheesy Baked Spaghetti
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.

Cheesy Baked Spaghetti
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.

Cheesy Baked Spaghetti

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.

Cheesy Baked Spaghetti

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA I USED
SPANISH SEA SALT

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Watch the Video Below on How to Make Cheesy Baked Spaghetti

Cheesy Baked Spaghetti
5 from 2 votes
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Cheesy Baked Spaghetti

Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Calories 685 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. Fill a stock pot a little over half ways with cold water, season with sea salt and heat with a high heat

  2. At the same time, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

  3. 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

  4. 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

  5. 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

  6. Turn off the burners and mix the spaghetti with the sauce until well mixed

  7. 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

  8. Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

  9. 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!

Recipe Notes

Get the Spanish Paprika I used to make this recipe

Nutrition Facts
Cheesy Baked Spaghetti
Amount Per Serving
Calories 685 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 22mg7%
Sodium 1080mg47%
Potassium 899mg26%
Carbohydrates 100g33%
Fiber 7g29%
Sugar 11g12%
Protein 27g54%
Calcium 373mg37%
Vitamin C 23mg28%
Vitamin A 1084IU22%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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4 Comments

  1. Donna Sue

    5 stars
    Being Italian decent, it is refreshing to see this Spanish twist on pasta. Never used paprika in sauce before, nor a manchego topping. WOW. Move over Italy. This is a great “twist” on an classic Italian. Thank you for opening a new world of pasta dinners in our home.

    12 . Jun . 2022
    • Spain on a Fork

      Appreciate the comment! Much love 🙂

      13 . Jun . 2022
  2. Cora

    5 stars
    Lovely dish, Albert. Thank you

    17 . Feb . 2022
    • Spain on a Fork

      Thank you! Much love 🙂

      17 . Feb . 2022

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