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Chicago Spaghetti: A Cheesy, Baked Twist on a Classic Favorite
When you think of Chicago, deep-dish pizza might be the first dish that comes to mind—but there’s another comforting, hearty classic that deserves the spotlight: Chicago Spaghetti. Unlike traditional stovetop spaghetti, this Midwestern favorite is layered with cheese, baked until bubbly, and packed with bold, satisfying flavor. It’s like a cross between spaghetti and lasagna, combining the best of both worlds into one casserole-style meal that’s perfect for feeding a crowd.
Rich meat sauce, perfectly cooked pasta, and a gooey cheese layer come together in this baked version of spaghetti that’s long been a staple in Chicago households, potlucks, and family dinners.
Why You’ll Love Chicago Spaghetti
- 🍝 Layered and loaded: A full-flavor experience with every bite—sauce, noodles, and cheese baked into one.
- 🧀 Cheesy comfort food: Mozzarella, Parmesan, and sometimes ricotta bring that melty, creamy goodness.
- 🍽️ Feeds a crowd: Perfect for family gatherings, parties, or meal prep.
- 🔄 Great for leftovers: Tastes even better the next day after the flavors meld together.
Ingredients
- 1 lb spaghetti, cooked al dente
- 1 lb ground beef (or Italian sausage for extra flavor)
- 1 jar (24 oz) marinara or spaghetti sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1 cup ricotta or cottage cheese
- Fresh basil or parsley, for garnish
Instructions
1. Cook the pasta:
- Boil the spaghetti just until al dente, about 1–2 minutes less than the package recommends. Drain and set aside.
2. Make the meat sauce:
- In a large skillet, brown the ground beef (or sausage) with chopped onion and garlic. Drain excess fat.
- Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for 10–15 minutes to blend flavors.
