Spaghetti Bake Spaghetti Bake

Spaghetti Bake Image by: Spaghetti Bake Author: Canadian Living

This hearty dish will have your guests begging for the recipe. Be sure to bring it with you! Grating the vegetables reduces the amount of chopping and cooking time.

  • Portion size 8 servings
  • Credits : ©


Cheese Sauce:
Tomato Beef Sauce:


Tomato Beef Sauce: In Dutch oven, heat oil over medium-high heat; cook onion, garlic, oregano, basil and thyme, stirring occasionally, for about 4 minutes or until softened. Add beef; cook, breaking up with spoon, for 5 minutes or until no longer pink.

Add mushrooms, carrots, zucchini and red pepper; cook, stirring often, for 5 minutes or until liquid is evaporated. Add tomatoes, tomato paste, salt and pepper; bring to boil. Reduce heat and simmer for 30 to 35 minutes or until most of the liquid is evaporated. Remove from heat; stir in Parmesan cheese and vinegar.

Cheese Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Whisk in milk in thin steady stream until smooth; cook, whisking often, for 2 to 4 minutes or until boiling and thickened. Transfer to bowl; let cool for 10 minutes. Blend in ricotta, egg and salt.

In large pot of boiling salted water, cook spaghetti for 5 minutes or until almost tender but still firm. Drain and toss with beef sauce. Spread in 13- x 9-inch (3 L) baking dish; spoon cheese sauce over top. Sprinkle with Parmesan cheese. Bake in 350ºF (180ºC) oven for about 40 minutes or until golden and bubbling.

Nutritional facts <b>Per serving:</b> about

  • Sodium 635 mg
  • Protein 25 g
  • Calories 441.0
  • Total fat 21 g
  • Cholesterol 89 mg
  • Saturated fat 10 g
  • Total carbohydrate 39 g


  • Iron 26.0
  • Folate 18.0
  • Calcium 23.0
  • Vitamin A 70.0
  • Vitamin C 72.0
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Spaghetti Bake