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Is spaghetti "parm" a Buffalo thing?

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Here in Buffalo some of the pasta houses will cover a plate of sauced spaghetti with mozzarella and run it under a broiler to brown the top.

Like so:


So it's not chicken parm or eggplant parm; you can get it with a meatball or sausage or whatever, but mostly it's just pasta, sauce and cheese.

My question is, is this a Buffalo thing? It's so simple that I assume it's done lots of places. But I don't live in lots of places, so I don't know.

(Apologies for the blog-pimpage, but I'm genuinely curious.)

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  1. Well, I live near Boston, am thoroughly Italian and have never heard of it. I know in the grand scheme, that admission doesn't mean much, but coming from a family of fantastic cooks and having sampled Italian meals at many of greater Boston's good, better, and best restaurants....
    Spaghetti Parmasano is a dish I have yet to see listed on a menu. Sounds interesting though, and mildly decadent, if that's a possibility. Perhaps it will be another first for Buffalo as the wings were.

    1. Grew up and still live in NY Metro, college in Boston and lived in Miami. Area where I grew up and also the one in which I currently live have large Italian American populations as, of course, does the North End of Boston. Never heard of Spaghetti Parm or seen in a restaurant but sounds tasty.

      1. I've seen a number of baked pasta dishes on menus that often have a sprinkling of mozzarella and (maybe) grated parmesan cheese added before baking. In particular, ziti and penne are often offered this way. But I've never seen it referred to as "ziti parmesan" or "penne parmesan."

        1. I've seen it it a number of places. It's usually just called 'baked spaghetti.'

          1. I think it looks delicious ... in a cheap kind of way. That dish reminds me of the typical inexpensive standbys: chicken, veal, or eggplant parmigiana(s) where everything on the plate tastes like sauce and gooey cheese. Hey, as long as the sauce is good, you're safe, otherwise it's just a stringy gooey unappealing mess.

            My sis went to D’Youville College in Buffalo, and when we went to the Italian festival in August (years ago), I didn't see it on any of the street food menus. If I did, I would have tried some.

            1. When I lived south of Albany NY, I couldn't believe that the most popular hero was Pepperoni Parm, I could never bring myself to try it but all assured me it was delicious. I didn't think my stomach could handle it, frankly. Never saw any spaghetti versions.

              1. Spaghetti Parmesan is my signature dish. It's a bachelor life style must.. I like using smoked mozzarella myself.

                1. Spaghetti Parmesan is THE BOMB. My Mom and I go this little place in Tonawanda (a suburb of Bufalo) called A Touch of Italy. It's usually all I ever order because I can get 3 meals out of it! It's a huge plate of regular spaghetti sauced (I get meat sauce) and then, it's covered with a ton of Mozzarella cheese and baked until the mozzarella is completely gooey good and delicious. I always get a side of huge meatball and one Italian sausage. It's just incredible. I've had it elsewhere in the Buffalo area and I'm always disappointed. "The Touch" is the bomb. They have other other great homemade Italian dishes too which my boyfriend gets to switch it up but I usually stick to my spags parm. Yum!!!

                  1. Chefs Restaraunt on Seneca st in buffalo makes spaghetti parm and it is the best spaghetti I have ever eaten. The run the spaghetti through a parm cream marinara sauce and then cover it with mozzarella and broil it. I don't know if it's popular other places but being from buffalo I can say it is, and it's awesome. Check out ilovechefs.com for a picture of the famous spaghetti parm.