This Cheesy Baked Spaghetti is a comforting and indulgent dish that combines the rich flavors of Parmesan and Cheddar with the sweet bite of red pepper. The creamy cheese sauce envelops the spaghetti, creating a casserole that’s perfect for family dinners or special occasions. It’s easy to make and bakes to perfection in just 15 minutes, making it a go-to recipe for any busy weeknight.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
- Spaghetti: 300g (10.5 oz)
- Sweet Red Pepper: 1, finely chopped
- Onion: 1, finely chopped
- Garlic: 2 cloves, minced
- Flour: 1 heaping tablespoon (about 10g)
- Chicken Broth: 250 ml (1 cup)
- Cream: 125 ml (1/2 cup)
- Butter: 40g (3 tablespoons)
- Parmesan Cheese: 100g (1 cup), grated
- Cheddar Cheese: 100g (1 cup), grated
- Fresh Parsley: chopped, for garnish
- Salt and Pepper: to taste
Directions:
- Prepare the Ingredients:
- Preheat your oven to 180°C (350°F).
- Boil water in a large pot, add a pinch of salt, and cook the spaghetti until al dente, according to package instructions. Drain and set aside.
- Make the Cheese Sauce:
- In a large pan, melt the butter over medium-low heat. Add the finely chopped onion and sauté until soft and translucent.
- Add the minced garlic to the pan and cook for about 1 minute until fragrant.
- Sprinkle the flour over the onion and garlic mixture, stirring well to combine. Cook for 2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth, stirring continuously until the sauce starts to thicken.
- Add the cream to the pan, bringing the sauce to a gentle boil while stirring. Season with salt and pepper to taste.
- Stir in the grated Parmesan cheese until melted and fully incorporated into the sauce.
- Combine and Bake:
- Add the cooked spaghetti to the cheese sauce, mixing well to coat all the pasta evenly.
- Transfer the spaghetti and sauce mixture into a baking dish. Evenly spread the finely chopped sweet red pepper over the top.
- Bake in the preheated oven for 15 minutes.
- Final Touches:
- After 15 minutes, sprinkle the grated Cheddar cheese over the casserole.
- Return the dish to the oven and bake for an additional 3-5 minutes, or until the Cheddar cheese is melted and bubbly.
- Garnish with freshly chopped parsley before serving.
Serving Suggestions:
- Serve this dish with a fresh green salad and garlic bread for a complete meal.
- Add a side of roasted vegetables for extra nutrition and flavor.
Cooking Tips:
- For a bit of heat, add a pinch of red pepper flakes to the sauce.
- Use a combination of cheeses for a richer flavor profile—Gruyère or Fontina work well in place of Cheddar.
Nutritional Benefits:
- Spaghetti provides carbohydrates for energy, while the cheese offers calcium and protein for strong bones and muscles.
- Sweet red pepper is rich in vitamins A and C, which support immune function and eye health.
Dietary Information:
- Vegetarian Option: Substitute the chicken broth with vegetable broth.
- Gluten-Free: Use gluten-free spaghetti and flour for a gluten-free version of this recipe.
Nutritional Facts (per serving):
- Calories: 650 kcal
- Carbohydrates: 75g
- Protein: 25g
- Fat: 30g
- Fiber: 4g
- Sodium: 900mg
Storage:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freezer: This dish can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven until warmed through.
Why You’ll Love This Recipe:
- Comfort Food: This cheesy pasta bake is the ultimate comfort food, perfect for cozy nights in.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is great for beginner cooks.
- Versatile: You can easily customize the ingredients to suit your taste, making it a versatile dish.
- Family-Friendly: Kids and adults alike will love the cheesy goodness of this baked spaghetti.
Conclusion:
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This Cheesy Baked Spaghetti with Sweet Red Pepper is a hearty and satisfying meal that’s sure to become a favorite in your home. The combination of creamy cheese sauce, tender spaghetti, and the sweet crunch of red pepper creates a dish that’s both delicious and comforting. Whether you’re serving it for a family dinner or bringing it to a potluck, this casserole is sure to please everyone at the table.
Frequently Asked Questions:
- Can I use a different type of pasta?
- Yes, you can use any pasta shape you prefer, such as penne, fusilli, or rigatoni.
- Can I add meat to this dish?
- Absolutely! You can add cooked chicken, bacon, or sausage for added protein.
- Can I make this dish ahead of time?
- Yes, you can prepare the dish up to the baking step, then refrigerate it until ready to bake.
- How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I use half-and-half instead of cream?
- Yes, half-and-half can be used, but the sauce may be slightly less rich.
- Can I make this dish gluten-free?
- Yes, use gluten-free pasta and flour to make this dish gluten-free.
- Can I add other vegetables?
- You can add other vegetables like spinach, mushrooms, or zucchini to the dish.
- What can I use instead of Parmesan cheese?
- Grated Pecorino Romano or Asiago cheese can be used as a substitute for Parmesan.
- Can I freeze the casserole?
- Yes, you can freeze the casserole for up to 2 months. Thaw in the fridge before reheating.
- Is this dish suitable for vegetarians?
- Yes, as long as you use vegetable broth instead of chicken broth, the dish is vegetarian-friendly.
Cheesy Baked Spaghetti with Sweet Red Pepper
Recipe card for Cheesy Baked Spaghetti with Sweet Red Pepper.
Ingredients
Method
Preparation
- Prepare the Ingredients: Preheat your oven to 180°C (350°F).
- Boil water in a large pot, add a pinch of salt, and cook the spaghetti until al dente, according to package instructions. Drain and set aside.
- Make the Cheese Sauce: In a large pan, melt the butter over medium-low heat. Add the finely chopped onion and sauté until soft and translucent.
- Add the minced garlic to the pan and cook for about 1 minute until fragrant.
- Sprinkle the flour over the onion and garlic mixture, stirring well to combine. Cook for 2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth, stirring continuously until the sauce starts to thicken.
- Add the cream to the pan, bringing the sauce to a gentle boil while stirring. Season with salt and pepper to taste.
- Stir in the grated Parmesan cheese until melted and fully incorporated into the sauce.
- Combine and Bake: Add the cooked spaghetti to the cheese sauce, mixing well to coat all the pasta evenly.
- Transfer the spaghetti and sauce mixture into a baking dish. Evenly spread the finely chopped sweet red pepper over the top.
- Bake in the preheated oven for 15 minutes.
- Final Touches: After 15 minutes, sprinkle the grated Cheddar cheese over the casserole.
- Return the dish to the oven and bake for an additional 3-5 minutes, or until the Cheddar cheese is melted and bubbly.
- Garnish with freshly chopped parsley before serving.
- Serve this dish with a fresh green salad and garlic bread for a complete meal.
- Add a side of roasted vegetables for extra nutrition and flavor.
- For a bit of heat, add a pinch of red pepper flakes to the sauce.
- Use a combination of cheeses for a richer flavor profile—Gruyère or Fontina work well in place of Cheddar.
- Spaghetti provides carbohydrates for energy, while the cheese offers calcium and protein for strong bones and muscles.
- Sweet red pepper is rich in vitamins A and C, which support immune function and eye health.
- Vegetarian Option: Substitute the chicken broth with vegetable broth.
- Gluten-Free: Use gluten-free spaghetti and flour for a gluten-free version of this recipe.
- Calories: 650 kcal
- Carbohydrates: 75g
- Protein: 25g
- Fat: 30g
- Fiber: 4g
- Sodium: 900mg
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freezer: This dish can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven until warmed through.
- Comfort Food: This cheesy pasta bake is the ultimate comfort food, perfect for cozy nights in.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is great for beginner cooks.
- Versatile: You can easily customize the ingredients to suit your taste, making it a versatile dish.
- Family-Friendly: Kids and adults alike will love the cheesy goodness of this baked spaghetti.
- Can I use a different type of pasta? Yes, you can use any pasta shape you prefer, such as penne, fusilli, or rigatoni.
- Can I add meat to this dish? Absolutely! You can add cooked chicken, bacon, or sausage for added protein.
- Can I make this dish ahead of time? Yes, you can prepare the dish up to the baking step, then refrigerate it until ready to bake.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I use half-and-half instead of cream? Yes, half-and-half can be used, but the sauce may be slightly less rich.
- Can I make this dish gluten-free? Yes, use gluten-free pasta and flour to make this dish gluten-free.
- Can I add other vegetables? You can add other vegetables like spinach, mushrooms, or zucchini to the dish.
- What can I use instead of Parmesan cheese? Grated Pecorino Romano or Asiago cheese can be used as a substitute for Parmesan.
- Can I freeze the casserole? Yes, you can freeze the casserole for up to 2 months. Thaw in the fridge before reheating.
- Is this dish suitable for vegetarians? Yes, as long as you use vegetable broth instead of chicken broth, the dish is vegetarian-friendly.