Baked Spaghetti Bolognese

Gayle McLeod | March 5th, 2017

I'm almost embarrassed at how long it took for me to try this. Especially considering how much I love the baked spaghetti from our local greek-style pizza/pasta/steakhouse restaurant, and the fact I almost always have bolognese sauce in my freezer.

This recipe is stupidly easy and so much so, you won't have to measure a thing. The result is a generously sized meal that will easily serve four adults, perhaps with some even left over. If you'd like to scale it back, just halve everything in the recipe.

Despite how easy this meal comes together... the rich, deep flavour from our bolognese sauce gives the impression you put in way more effort than you did. Not a bad thing, in my book.

Makes 4-6 servings.


1 lb spaghetti (packages usually come in one pound, which is also 454 g) 

2 containers Bolognese Sauce 

1 340 g ball of pizza mozzarella cheese, shredded 

few sprigs of fresh Italian parsley or basil, finely chopped

freshly grated Parmesan cheese 


Preheat your oven to 400ºF and set the rack to the middle.

Cook the spaghetti according to the package directions and gently warm the sauce in a large, oven-safe dish.

Once the pasta is cooked, transfer to your baking dish and mix until the sauce is evenly distributed. Stir about half the shredded cheese into the pasta, then top with the chopped parsley and the remaining cheese. Finish with as much parmesan as you like.

Bake uncovered for 20-25 minutes or until the cheese is nicely melted and the pasta is bubbling.

Top with more fresh parsley or basil if desired.




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