Introduction
Chicago Spaghetti is not your average plate of pasta. This hearty baked dish blends Italian-American tradition with Midwest comfort food vibes. Unlike simple stovetop spaghetti, this version is layered like lasagna, rich with ground beef, robust marinara sauce, and gooey melted cheeses — all baked to golden perfection. It’s a crowd-pleaser perfect for potlucks, family dinners, or cold nights when you want something extra satisfying.
Ingredients
For the Meat Sauce:
1 lb (450 g) ground beef (or Italian sausage)
1 medium onion, chopped
3–4 cloves garlic, minced
1 tablespoon olive oil
1 jar (24 oz / 680 g) marinara sauce or homemade tomato sauce
1 can (15 oz / 425 g) crushed tomatoes (optional for extra richness)
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
For the Pasta & Cheese Layers:
1 lb (450 g) spaghetti noodles
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 1/2 cups ricotta cheese (or cottage cheese)
2 tablespoons fresh parsley or basil, chopped
1 egg (optional, for ricotta mixture)
Instructions
Preheat Oven:
Set your oven to 375°F (190°C).
Cook Spaghetti:
Boil the spaghetti in salted water until just al dente. Drain and set aside.
Prepare the Meat Sauce:
In a large skillet, heat olive oil. Sauté onions until soft.
Add garlic and cook 30 seconds more.
Stir in ground beef and cook until browned. Drain excess grease.
Pour in marinara sauce and crushed tomatoes (if using). Add Italian seasoning, red pepper flakes, salt, and pepper.
Simmer on low for 10–15 minutes, stirring occasionally.
Mix Ricotta Layer:
In a bowl, mix ricotta cheese with the egg, chopped parsley/basil, salt, and pepper.
Layer the Casserole:
In a greased 9×13-inch baking dish, spread a thin layer of meat sauce.
Layer half the spaghetti noodles.
Spread half of the ricotta mixture over the noodles.
Sprinkle with half the mozzarella and Parmesan.
Repeat with remaining spaghetti, ricotta, meat sauce, and cheeses.
Bake:
Cover with foil and bake for 25–30 minutes.
Remove foil and bake uncovered for another 10–15 minutes until cheese is golden and bubbly.
Rest and Serve:
Let sit for 10 minutes before slicing and serving.
Description
Chicago Spaghetti is like spaghetti’s indulgent cousin — saucy, meaty, cheesy, and irresistibly baked. With layers of pasta smothered in meat sauce and bubbling cheese, each forkful delivers comfort and flavor. Think of it as lasagna meets baked ziti — but with classic spaghetti noodles holding it all together.
Tips
Make Ahead: Assemble the dish a day before and refrigerate. Just bake when ready to serve!
More Flavor: Add a splash of red wine or a spoonful of tomato paste to the sauce while simmering.
Vegetarian Option: Skip the beef and load it with mushrooms, spinach, or zucchini.
Less Mess: Toss the noodles with a bit of sauce before layering to help everything bind together.
Variations
Deep Dish Style: Press spaghetti into a springform pan to mimic deep-dish pizza form.
Cheesy Overload: Add provolone or fontina cheese for even more cheesy goodness.
Spicy Version: Add hot Italian sausage or extra chili flakes for a fiery kick.
Garlic Bread Crust: Top with garlic butter-toasted breadcrumbs before baking for a crunchy topping.
Corrections
If the dish turns out too watery:
Make sure to drain the noodles well and simmer the sauce long enough to thicken.
If it’s too dry:
Add a bit more sauce between layers or cover tightly with foil while baking.
Enjoy!
Slice into a warm, melty slab of Chicago Spaghetti, pair it with garlic bread and a fresh salad, and enjoy a soul-satisfying dish that’s big on flavor and perfect for feeding a hungry crowd. This is comfort food, Chicago-style — bold, hearty, and unforgettable.