Chicago Style Spaghetti

When I pull this Chicago Style Spaghetti out of the oven, the first thing I notice is that bubbling layer of melted mozzarella stretched across the top. The edges are slightly crispy, the sauce is rich and thick, and the aroma fills the kitchen immediately. Once I scoop into it, you can see the layers of spaghetti, seasoned beef, and cheese all stacked together like a pasta casserole. Every bite is loaded with savory meat sauce, tender noodles, and gooey cheese that stretches with every forkful. It’s hearty, comforting, cheesy, and exactly the kind of meal that brings everybody to the table fast.

Why You’ll Love This Recipe

• Rich, cheesy comfort food
• Perfect balance of pasta, meat sauce, and melted cheese
• Great for feeding a crowd or meal prep
• Easy weeknight dinner with simple ingredients
• Bakes into a hearty casserole-style pasta dish
• Even better the next day

Variations

Spicy Version
Add extra red pepper flakes or hot Italian sausage for more heat.
Veggie Loaded
Add mushrooms, spinach, or bell peppers to the meat sauce.
Extra Cheesy
Mix ricotta cheese between the spaghetti layers for a lasagna-style twist.
Chicken Version
Swap ground beef for shredded chicken or ground turkey.
Chicago Inspired Combo
Add sliced Italian sausage mixed into the sauce for even more flavor.

Chicago Style Spaghetti

Chicago Style Spaghetti is a cheesy baked spaghetti casserole layeredwith rich meat sauce, mozzarella cheese, parmesan, and perfectly cooked pastabaked until golden and bubbly.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 8

Ingredients

  

• 16 oz spaghetti noodles cooked al dente
• 1 lb ground beef
• 2 tablespoon olive oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 can 28 oz crushed tomatoes
• ½ cup beef broth
• 2 tablespoon tomato paste
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon Italian seasoning
• 1 bay leaf
• ¼ teaspoon red pepper flakes optional
• 2 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoon Worcestershire sauce
• 2 cups shredded whole milk mozzarella cheese
• ½ cup grated Parmesan cheese

Instructions

 

• Bring a large pot of salted water to a boil. Add spaghetti noodles and cook until al dente, about 8 to 9 minutes. Drain and toss lightly with olive oil to prevent sticking.
• Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Stir in garlic and cook another minute until fragrant.
• Add ground beef and cook until no longer pink, about 6 to 7 minutes. Break the meat apart while cooking. Drain excess grease if necessary.
• Stir in beef broth, crushed tomatoes, and tomato paste. Add oregano, basil, Italian seasoning, bay leaf, red pepper flakes, salt, pepper, and Worcestershire sauce.
• Simmer for 10 to 12 minutes, stirring occasionally until the sauce thickens slightly.
• Preheat oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
• Spread half of the cooked spaghetti into the baking dish.
• Top with: Half of the meat sauce and 1 cup mozzarella cheese
• Repeat with: Remaining spaghetti, meat sauce, and mozzarella cheese
• Finish with Parmesan cheese evenly sprinkled over the top.
• Brush melted butter lightly over the cheese layer to help create a golden crust.
• Bake uncovered for 20 to 25 minutes until hot, bubbly, and golden brown.
• If browning too quickly, loosely cover with foil around the 15-minute mark.
• Let the spaghetti rest for 5 minutes before serving. Garnish with parsley or extra parmesan if desired.

Video

Recipe Tips

Cook the spaghetti just to al dente. Since it finishes cooking in the oven, this keeps the pasta from becoming too soft after baking.

Keyword baked spaghetti, cheesy baked spaghetti, chicago spaghetti, oven baked spaghetti, spaghetti recipes

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