Baked spaghetti recipe combines two Italian classics – and it is ‘so good’

Pasta are not just a go-to in many households, but also a source of comfort and indulgence.

That’s why online users have been going crazy for this baked spaghetti that has pretty much gained a cult following on .

This deliciously warming dish combines two well-loved Italian classics, spaghetti bolognese and lasagne.

Sharing its version of the , the stated that it serves four to six people and can be prepared in just 30 minutes, with a further 30 minutes to an hour cooking time.

users have voiced on the social media platform that this is “so good,” with many also saying it has become a staple at home.

Baked spaghetti recipe

Ingredients

For the bolognese

• One tbsp olive oil
• One medium onion, finely chopped
• One garlic clove, crushed
• One medium carrot, peeled and finely grated
• 500g beef mince
• One tbsp tomato purée
• Two tbsp Worcestershire sauce
• 400g tin chopped tomatoes
• Pinch sugar (optional)
• 120g grated mozzarella
• Sea salt and cracked black pepper

For the alfredo spaghetti

• 25g salted butter
• Two large garlic cloves, crushed
• One tbsp dried mixed herbs
• 300ml double cream
• 75g Parmesan, finely grated
• 350g dried spaghetti

Method

Preheat your oven to 200C (180C fan) or gas mark six.

For the bolognese sauce, heat oil in a large frying pan over medium heat. Add the chopped onion and cook for two to three minutes, until it begins to soften. Stir in the garlic and grated carrot, cooking for another minute.

Next, add the minced beef, breaking it up with a wooden spoon as it cooks for five to six minutes, until browned. Stir in the tomato purée and Worcestershire sauce, then cook for another minute.

Pour in the chopped tomatoes, a quarter of the tomato can’s worth of water, and a pinch of sugar if desired. Let it simmer gently on medium-low heat for about 10 minutes, uncovered.

For the alfredo sauce, melt butter in a saucepan over medium heat. Add the garlic and cook gently for two to three minutes, stirring frequently to avoid burning.

Once the garlic is golden, add the mixed herbs, followed by the cream. Stir in the Parmesan cheese, mixing everything together until the cheese melts and the sauce becomes smooth and creamy.

While the sauce is cooking, prepare the spaghetti according to the package directions until it’s al dente. Drain the pasta, reserving 125 to 150ml of the cooking water. Add the cooked pasta and reserved water to the alfredo sauce, stirring to coat the pasta evenly.

Transfer the alfredo spaghetti into a large baking dish. Then, carefully spoon the bolognese sauce over the top, ensuring the layers stay separate. Sprinkle generously with grated mozzarella.

Bake for 20 to 25 minutes, or until the top is golden and bubbling. Once out of the oven, let it sit for five minutes before serving alongside garlic bread and a fresh green salad.