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Baked spaghetti

food_eater79 Mar 2, 2008 07:37 AM

Doing some searching I'm finding that you bake the spaghetti in the oven with cheese on top and or layered cheeses for about 30 minutes. Is this at around 350 and do you cover or not cover with foil? Thanks.

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  1. bigskymind RE: food_eater79 Mar 2, 2008 07:44 AM

    I would think that covering it in foil would serve to steam it a bit. I would suggest no foil...

    1 Reply
    1. re: bigskymind
      food_eater79 RE: bigskymind Mar 2, 2008 08:11 AM

      Because the idea is to dry it out a bit right? And to keep the pasta from overcooking?

    2. f
      food_eater79 RE: food_eater79 Mar 2, 2008 08:41 AM

      Well it's looking pretty good, got it in the oven now at 350. I used a four cheese mexican blend (pre-bagged) and also grated a bunch of parm on top.

      1. o
        Oh Robin RE: food_eater79 Mar 5, 2008 12:38 PM

        Bake without the cheese on top for about 30 minutes, add cheese, then bake 10 minutes more = gooey cheese.

        1. d
          Diane in Bexley RE: food_eater79 Mar 5, 2008 12:59 PM

          This is a very fattening, but very tasty dish and great for a weeknight when you don't have time to cook at the last minute. Prepare traditional spaghetti using homemade or purchased sauce, bread chicken/turkey/veal cutlets & fry them up. In greased casserole dish, layer base of well sauced spaghetti, chicken/turkey/veal cutlets, a little more sauce, 1 cup of grated 4 cheese mix (or mozzarella & parmesan/romano). Cover & refrigerate. Next day, heat oven to 350, bake covered 30 min, add 1 more cup grated cheese and some Parmesan/Romano, uncover and bake another 10-15 min. Basically, chicken/turkey/veal parmigiana, but do ahead.

          2 Replies
          1. re: Diane in Bexley
            dolores RE: Diane in Bexley Mar 5, 2008 02:25 PM

            Well, those sound good! I remember making a fried spaghetti pie, full of eggs and cheese and pepperoni. It was tricky flipping it, but boy was it tasty.

            Baked spaghetti and cheese, I'll have to remember that.

            1. re: dolores
              food_eater79 RE: dolores Mar 7, 2008 03:55 AM

              very nice...making me hungry and I don't usually even eat breakfast!

          2. p
            Pampatz RE: food_eater79 Mar 5, 2008 02:32 PM

            I agree to all the above. My little twist on the dish is to push small balls of fresh mozzarella down into the spaghetti and sauce prior to cooking. Makes a gooey cheese pocket in the spaghett. Yummy.

            1. dani_k RE: food_eater79 Mar 5, 2008 02:48 PM

              i don't cover, but i suppose you could cover half way and then uncover for the cheese to sizzle a bit towards the end.

              great use for leftover spaghetti, too. i recently made up a couple dishes of this, topped with cheese and tossed in the freezer. good last minute dinner.

              1 Reply
              1. re: dani_k
                food_eater79 RE: dani_k Mar 7, 2008 03:54 AM

                Yeah I had so much I had to put some in the freezer for another day! Didn't want to have it for lunch at work EVERY day this week! I told my roommates they could have some, but they don't remember or don't want to "steal" my food, and end up buying McDonalds or something. Their loss!

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