Cheesy Spaghetti Bake
Submitted by kantesa
Spaghetti in marinara layered with a creamy Velveeta and Parmesan cheese sauce, then baked until bubbly and golden. Think baked ziti meets mac and cheese in the best possible way.
YIELD
6 servingsPREP
5 minCOOK
40 minREADY
45 minWhat happens when baked ziti and mac and cheese have a baby? This. This is what happens.
Spaghetti gets tossed with your favorite marinara, then layered in a baking dish with a from-scratch cheese sauce made from Velveeta, Parmesan, and evaporated milk.
The layers go spaghetti, cheese sauce, more Velveeta, repeat.
Bake it until everything melds together into a gooey, saucy, carb-lover’s dream.
It’s the kind of dish kids beg for and adults pretend they’re only eating because the kids wanted it.
Kitchen Tips
- Whisk the flour into the butter before adding the milk so the sauce stays smooth and lump-free
- Evaporated milk makes the cheese sauce extra rich and creamy compared to regular milk
- Use whatever jarred spaghetti sauce you love. This recipe is all about the cheese layers, so the sauce just needs to be solid
- Let it rest for 5 minutes after baking so the layers hold together when you scoop it out
Ingredients
Directions
Cook spaghetti, drain, and mix with spaghetti sauce.
While spaghetti is cooking, melt butter, add onion, and cook until onion is soft.
Stir in flour and slowly add evaporated milk and then water, whisking constantly, cook over medium heat until thickened.
Add ½ cup to ¾ cup of Velveeta and Parmesan cheese.
Stir until melted.
Spread half of spaghetti mixture in the bottom of a 10×6×2 inch baking dish or 8×9 inch square baking dish.
Spread half of cheese mixture and half of remaining half of Velveeta over this layer.
Spread remaining spaghetti mixture on top, and then remaining cheese sauce and remaining Velveeta.
Bake at 350℉ (180℃) for 15 to 20 mins.
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