Hey everyone, Jason Griffith here! When you hear “spaghetti,” your mind might conjure images of delicate pasta with a light marinara. But in Chicago, we do things a little differently! Today, I’m bringing you a true Midwestern classic: Chicago Spaghetti. This isn’t just a plate of noodles; it’s a hearty, cheesy, baked masterpiece, often featuring a robust meat sauce and generous layers of melty cheese. It’s pure comfort in every forkful and guaranteed to satisfy even the biggest appetites!
Why I Love This Recipe
What’s not to love about a pasta dish that’s a meal in itself, baked to golden, bubbly perfection? I am absolutely obsessed with Chicago Spaghetti because it’s the ultimate comfort food experience. It takes the familiar flavors of a classic spaghetti and meatballs (or meat sauce) and elevates them with a rich, baked, cheesy twist. The combination of tender spaghetti, savory meat sauce, and generous amounts of melted cheese creates a dish that’s incredibly satisfying and always a huge hit with families and crowds. It’s fantastic for feeding a hungry crew, perfect for meal prepping, and an absolute must for chilly evenings. Plus, it’s far less messy than traditional spaghetti, making it a win for everyone!
The Midwestern Twist on Italian Classic
While traditional Italian spaghetti typically focuses on perfectly al dente pasta served with a well-simmered, often less saucy, accompaniment, American regional adaptations have introduced unique variations. Chicago-style spaghetti, much like its deep-dish pizza counterpart, is known for being substantial, often baked, and heavily reliant on layers of meat, sauce, and copious amounts of cheese. It embodies the hearty, comforting culinary traditions of the American Midwest.
This style of spaghetti often resembles a baked pasta casserole, using long spaghetti noodles rather than shorter pasta shapes like ziti or mostaccioli (though mostaccioli is another common Chicago pasta dish, with its own unique history and often baked with similar components). The key elements often include a rich meat sauce, and a generous top layer of cheese that bakes until golden and bubbly. This Chicago Spaghetti recipe is a nod to that beloved tradition, offering a wholesome, incredibly flavorful, and deeply satisfying meal that feels both familiar and uniquely Midwestern.
Ingredients
Here’s what you’ll need to create this hearty and cheesy Chicago Spaghetti:
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 lb ground beef (80/20 lean recommended)
- 1/2 lb ground Italian sausage (mild or hot, optional)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup water or beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon granulated sugar (optional, to cut acidity)
- Optional: Pinch of red pepper flakes for heat
For the Spaghetti & Cheese Layers:
- 12 ounces spaghetti
- 2 tablespoons unsalted butter, melted
- 1/2 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- Optional: 1/2 cup shredded provolone cheese for extra tang
Swaps and Notes
- Meat: The combination of ground beef and Italian sausage creates a rich, complex flavor. You can use all beef or all sausage if preferred. Ground turkey or a plant-based crumble can also be substituted.
- Tomatoes: Crushed tomatoes give a good texture. You can use diced tomatoes or even a high-quality jarred marinara (adjust seasonings accordingly).
- Sugar: A touch of sugar helps balance the acidity of the tomatoes, a common practice in many Americanized Italian sauces.
- Spaghetti: Use regular spaghetti. Cook it al dente as it will continue to cook in the oven.
- Cheese: For the best melt and flavor, shred your own mozzarella and provolone from blocks. Pre-shredded cheeses often contain anti-caking agents that can make the cheese stringy or grainy. Parmesan cheese adds a salty, nutty kick.
- Garlic: Freshly minced garlic provides the best aromatic base.
Steps for the Recipe
Let’s assemble and bake this hearty Chicago Spaghetti!
- Prepare Meat Sauce: In a large Dutch oven or deep skillet, heat the olive oil over medium-high heat. Add ground beef and Italian sausage (if using). Cook, breaking up the meat with a spoon, until browned. Drain any excess fat.
- Add Aromatics & Simmer Sauce: Add chopped onion and minced garlic to the pot. Sauté for 5-7 minutes until the onion is softened. Stir in the crushed tomatoes, tomato sauce, tomato paste, water (or beef broth), dried oregano, dried basil, salt, black pepper, and optional sugar and red pepper flakes. Bring to a gentle simmer, then reduce heat to low, cover, and let it simmer for at least 30 minutes (longer is better for flavor development), stirring occasionally.
- Cook Spaghetti: While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (it should still have a slight bite). Drain well.
- Butter Pasta & Cheese: Transfer the drained spaghetti to a large bowl. Add the melted butter and 1/4 cup of the grated Parmesan cheese. Toss well to coat the pasta.
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Assemble Spaghetti:
- Spread a thin layer (about 1 cup) of meat sauce on the bottom of the prepared baking dish.
- Arrange about half of the buttered spaghetti evenly over the sauce.
- Top with half of the shredded mozzarella cheese and half of the shredded provolone (if using).
- Spread about 2-3 cups of the meat sauce over the cheese layer.
- Add the remaining spaghetti, followed by the remaining shredded mozzarella and provolone cheese.
- Spoon the remaining meat sauce over the top.
- Sprinkle with the remaining 1/4 cup of grated Parmesan cheese.
- Bake: Cover the baking dish tightly with aluminum foil (you can spray the underside of the foil with cooking spray to prevent cheese sticking). Bake for 25 minutes.
- Uncover & Finish Baking: Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Rest & Serve: Remove the dish from the oven and let it rest for at least 10 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
Tips for Success
- Simmer the Sauce: Allowing the meat sauce to simmer for a good amount of time deepens its flavor, a key to delicious Chicago spaghetti.
- Cook Pasta Al Dente: The spaghetti will continue to cook in the oven, so cooking it slightly firm beforehand prevents it from becoming mushy.
- Drain Meat Fat: Always drain excess fat from your ground meat after browning to prevent a greasy sauce.
- Shred Your Own Cheese: For that perfect, gooey, melty top and creamy layers, shred cheese from blocks. Pre-shredded varieties often resist melting smoothly.
- The Rest is Essential: Don’t skip the resting time after baking! This allows the cheesy layers to set, making for cleaner, more presentable slices.
Serving Suggestions and Pairings
Chicago Spaghetti is a hearty meal on its own, but it pairs wonderfully with:
- Garlic Bread: A classic and essential companion for soaking up all the delicious sauce.
- Side Salad: A crisp green salad with a simple vinaigrette dressing provides a refreshing contrast to the richness of the pasta.
- Steamed Vegetables: Simple steamed broccoli or green beans.
- Beverage Pairings: A robust red wine (like a Chianti, Zinfandel, or Merlot) complements the rich meat and cheese flavors. For non-alcoholic options, iced tea or sparkling water with a lemon twist.
Storage and Leftover Tips
Chicago Spaghetti makes fantastic leftovers and often tastes even better the next day!
- Refrigerate: Store cooled leftover spaghetti in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken considerably upon chilling.
- Reheat: To reheat, gently warm individual portions in the microwave until heated through (cover loosely to prevent drying). For larger portions or to re-crisp the top, reheat in an oven at 350°F (175°C) until bubbly and heated through.
- Freezing: This dish freezes well. Once completely cooled, slice into portions. Wrap each slice tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then reheat as directed above.
More Recipes You Will Love
If you enjoyed this hearty and comforting baked spaghetti, you might also like these other substantial and crowd-pleasing meals:
- For another comforting pasta dish, check out my Classic Spaghetti Recipe with Homemade Sauce.
- If you love easy, cheesy meals that feed a crowd, my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
- For a faster way to make cheesy lasagna without the layering, my This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast.
- And for a super easy way to feed a crowd fast, check out These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast.
- You might also enjoy my Easy Cheesy Chicken Sliders with Marinara Garlic Butter for another fun, cheesy crowd-pleaser!
Final Thoughts
Chicago Spaghetti is a true triumph of comfort food – it offers all the rich, savory, and cozy flavors you crave in a hearty baked pasta dish. It’s perfect for chilly evenings, family dinners, or simply indulging in pure, cheesy comfort. This recipe is a game-changer that will quickly become a beloved staple in your kitchen.
I hope you give this amazing recipe a try and enjoy every comforting spoonful! Let me know in the comments below if this becomes your new favorite baked pasta dish, or what your go-to comfort food meals are. I always love hearing from you! Happy cooking!
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