Baked Spaghetti

Snacks Baking Flexitarian Gratin Omas Rezepte

A hearty baked spaghetti dish featuring a rich beef bolognese sauce layered with spaghetti, Swiss cheese, and mozzarella. Can be frozen and baked from frozen.

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Preparation time 105 min (90 min cooking/baking)

Inspired by recipetineats.com (10.08.2026)

Ingredients

6Servings
  • 2 tbsp olive oil (240 kcal)
  • 3 cloves garlic cloves, minced (12 kcal)
  • 1 onion, finely chopped (40 kcal)
  • 1 carrot, finely diced (optional) (41 kcal)
  • 1 stick celery, finely diced (optional) (16 kcal)
  • 750 g ground beef (mince) (1875 kcal)
  • 0,75 cup dry red wine (or sub with water or beef broth/stock) (153 kcal)
  • 3 beef bouillon cubes, crumbled (Note 1) (24 kcal)
  • 1,2 kg crushed tomato, canned (216 kcal)
  • 0,25 cup tomato paste (180 kcal)
  • 1-3 tsp white sugar, if needed (Note 2) (16 kcal)
  • 2 tsp Worcestershire sauce (6 kcal)
  • 3 dried bay leaves (6 kcal)
  • 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano) (2 kcal)
  • to taste salt and pepper (0 kcal)
  • 500 g spaghetti (1755 kcal)
  • 8-10 slices Swiss cheese (or other type), enough for a layer (350 kcal)
  • 2 cups mozzarella cheese, shredded (1344 kcal)

Preparation steps

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add garlic, onion, carrot, and celery. Cook until softened, about 5-7 minutes.
    • olive oil (2 tbsp)
    • garlic cloves, minced (3 cloves)
    • onion, finely chopped (1)
    • carrot, finely diced (optional) (1)
    • stick celery, finely diced (optional) (1)
  2. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.
    • ground beef (mince) (750 g)
  3. Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let it bubble and reduce by about half.
    • dry red wine (or sub with water or beef broth/stock) (0,75 cup)
  4. Stir in the crumbled beef bouillon cubes, crushed tomatoes, tomato paste, sugar (if using), Worcestershire sauce, bay leaves, and thyme. Season with salt and pepper.
    • beef bouillon cubes, crumbled (Note 1) (3)
    • crushed tomato, canned (1,2 kg)
    • tomato paste (0,25 cup)
    • white sugar, if needed (Note 2) (1-3 tsp)
    • Worcestershire sauce (2 tsp)
    • dried bay leaves (3)
    • fresh thyme (or 1/2 tsp dried thyme or oregano) (2 sprigs)
    • salt and pepper (to taste)
  5. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 2 hours for a richer flavour, stirring occasionally.
  6. Meanwhile, cook spaghetti according to package directions until al dente. Drain well.
    • spaghetti (500 g)
  7. Preheat oven to 190°C (375°F).
  8. Spread half of the cooked spaghetti in the bottom of a 9x13 inch baking dish. Layer with half of the Swiss cheese slices.
    • spaghetti (500 g)
    • Swiss cheese (or other type), enough for a layer (8-10 slices)
  9. Spoon half of the bolognese sauce over the cheese. Sprinkle with half of the shredded mozzarella.
    • crushed tomato, canned (1,2 kg)
    • mozzarella cheese, shredded (2 cups)
  10. Repeat the layers: remaining spaghetti, remaining Swiss cheese, remaining sauce, and remaining mozzarella.
    • crushed tomato, canned (1,2 kg)
    • spaghetti (500 g)
    • Swiss cheese (or other type), enough for a layer (8-10 slices)
    • mozzarella cheese, shredded (2 cups)
  11. Bake for 25-30 minutes, or until bubbly and the cheese is melted and golden.
  12. Let stand for 5-10 minutes before serving.

Notes

Note 1: If using low-sodium beef broth instead of water for the bouillon, you may need less salt. Note 2: Adjust sugar to taste, depending on the sweetness of the tomatoes.