Here’s a classic Chicago-style baked spaghetti recipe that hits all the right notes:
🍝 Chicago-Style Baked Spaghetti
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: ~1 hour 5 minutes
🧄 Ingredients
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1 lb spaghetti, cooked al dente
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1 tbsp olive oil
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1 lb Italian sausage (mild or hot), removed from casing
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1 small onion, diced
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3–4 garlic cloves, minced
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1 (28 oz) can crushed tomatoes
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1 (15 oz) can tomato sauce
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1–2 tbsp sugar (optional — for that signature slightly sweet sauce)
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2 tsp Italian seasoning
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Salt & pepper to taste
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1½ cups shredded mozzarella
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½ cup grated Parmesan
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1½ cups ricotta or cottage cheese (optional for creaminess)
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Fresh basil or parsley (for garnish)
👨🍳 Instructions
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Preheat oven to 375°F (190°C). Grease a large baking dish (9×13 inches).
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Cook the sausage:
Heat oil in a skillet. Add sausage and brown it, breaking it up as it cooks. Add onion and garlic; cook until soft. -
Make the sauce:
Stir in crushed tomatoes, tomato sauce, sugar, Italian seasoning, salt, and pepper. Simmer on low for 15–20 minutes, uncovered. -
Layer the spaghetti:
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Toss the cooked spaghetti with a bit of sauce.
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Spread half in the baking dish.
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Top with dollops of ricotta (if using), sausage sauce, and a layer of mozzarella.
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Repeat the layers. Finish with Parmesan on top.
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Bake uncovered for 25–30 minutes, until bubbly and golden on top.
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Let rest for 10 minutes before slicing. Garnish with parsley or basil.
✅ Tips
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Use a mix of beef and sausage for deeper flavor.
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Want extra Chicago flair? Add a layer of pepperoni on top before baking.
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You can assemble this ahead and refrigerate, then bake when ready to serve.
Want a version without meat or one inspired by Chicago’s Italian beef flavors? I can help with that too!