Baked Spaghetti Casserole
Submitted by gabby28
A unique baked spaghetti casserole tossed with roasted potato cubes, fresh tomatoes, scallions, and toasted sesame seeds in nutty sesame oil. A cozy dinner for two with an unexpected twist.
YIELD
2 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsNot your typical spaghetti bake, and that’s exactly what makes it worth trying.
This one ditches the heavy red sauce and cheese for something lighter and nuttier: cooked spaghetti gets combined with cubed baked potato, chopped tomatoes, scallions, and a generous handful of sesame seeds, all tossed in fragrant sesame oil with a touch of thyme and garlic.
Everything gets baked together until the edges crisp up and the sesame seeds turn golden and toasty.
It serves two, making it a solid weeknight dinner when you want something different without a lot of leftovers.
Kitchen Tips
- Bake the potato first and let it cool enough to handle before cubing. Warm potato cubes hold their shape better than cold ones.
- Use toasted sesame oil for a deeper, more pronounced nutty flavor throughout the dish.
- Don’t skip the sesame seeds. They add a crunch and richness that ties the whole casserole together.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Lightly grease 4×8 baking pan with sesame oil.
Bake potato for 40 minutes.
When cooled, cut into ½-inch cubes. Combine all ingredients together.
Lower heat to 375℉ (190℃).
Transfer to a baking pan and bake for 15 minutes.
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