Chicago Spaghetti

Chicago Spaghetti — What Is It?

“Chicago Spaghetti” doesn’t refer to a specific traditional dish like deep-dish pizza, but in regional food circles, it’s often used to describe a rich, baked, meat-heavy spaghetti dish, typically served with garlic bread, sausage or meatballs, and topped with loads of cheese — Italian-American comfort food, Chicago-style.

In some Chicago restaurants and South Side homes, it shows up as:

Spaghetti with Italian sausage
Baked spaghetti casserole with marinara and mozzarella
Or spaghetti served alongside fried chicken or catfish (yes, that’s a real Chicago soul food combo)

So let’s go with a classic Chicago-Style Baked Spaghetti — heavy on meat, sauce, and cheese. The kind you’d find at a neighborhood joint or family gathering.

🍅🧀 Chicago-Style Baked Spaghetti

🛒 Ingredients

For the Sauce:

1 lb (450g) Italian sausage (sweet or spicy), casings removed
½ lb (225g) ground beef (optional, or use all sausage)
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
2 tbsp tomato paste
1 tbsp sugar (to balance acidity)
2 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Salt & pepper to taste
Fresh basil or parsley (optional)

For the Pasta & Cheese:

12 oz (340g) spaghetti
2 cups shredded mozzarella
½ cup grated Parmesan or Romano
1 cup ricotta or cottage cheese (optional, for layering)
Olive oil

👨‍🍳 Instructions

1. Make the Meat Sauce

In a large skillet, brown sausage (and beef if using) over medium heat.
Add onion and cook until soft.
Add garlic and cook 1 min more.
Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, and seasonings.
Simmer uncovered for 20–30 minutes until thickened. Stir occasionally.

2. Cook the Pasta

Boil spaghetti in salted water until just al dente (about 1 minute less than package).
Drain and toss with a drizzle of olive oil to prevent sticking.

3. Assemble the Bake

Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
Layer like this:
1. Thin layer of meat sauce on bottom
2. Half the pasta
3. Spoonfuls of ricotta/cottage cheese (optional)
4. Half of the remaining sauce
5. Half the mozzarella
6. Repeat layers with remaining pasta, sauce, mozzarella
7. Sprinkle top with Parmesan

4. Bake

Cover with foil and bake for 25 minutes.
Uncover and bake another 10–15 minutes until bubbly and golden.

5. Rest & Serve

Let rest for 10 minutes before slicing.
Garnish with fresh parsley or basil.

🥖 Serving Suggestions:

Garlic bread or cheesy garlic knots
Italian chopped salad
Roasted vegetables
Fried chicken or catfish (for that soul food + spaghetti combo)

🧊 Storage:

Refrigerates well for 3–4 days
Freezes beautifully (slice and wrap individually for easy meals)

🔥 Want to Take It Over the Top?

Mix some cream cheese into the ricotta layer
Use hot giardiniera on the side for a real Chicago bite
Swap in penne or rigatoni if you prefer short pasta