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:
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Spaghetti with Italian sausage
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Baked spaghetti casserole with marinara and mozzarella
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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:
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1 lb (450g) Italian sausage (sweet or spicy), casings removed
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½ lb (225g) ground beef (optional, or use all sausage)
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 can (28 oz) crushed tomatoes
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1 can (15 oz) tomato sauce
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2 tbsp tomato paste
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1 tbsp sugar (to balance acidity)
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2 tsp Italian seasoning
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½ tsp red pepper flakes (optional)
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Salt & pepper to taste
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Fresh basil or parsley (optional)
For the Pasta & Cheese:
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12 oz (340g) spaghetti
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2 cups shredded mozzarella
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½ cup grated Parmesan or Romano
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1 cup ricotta or cottage cheese (optional, for layering)
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Olive oil
👨🍳 Instructions
1. Make the Meat Sauce
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In a large skillet, brown sausage (and beef if using) over medium heat.
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Add onion and cook until soft.
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Add garlic and cook 1 min more.
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Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, and seasonings.
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Simmer uncovered for 20–30 minutes until thickened. Stir occasionally.
2. Cook the Pasta
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Boil spaghetti in salted water until just al dente (about 1 minute less than package).
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Drain and toss with a drizzle of olive oil to prevent sticking.
3. Assemble the Bake
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Preheat oven to 375°F (190°C).
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Grease a 9×13-inch baking dish.
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Layer like this:
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Thin layer of meat sauce on bottom
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Half the pasta
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Spoonfuls of ricotta/cottage cheese (optional)
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Half of the remaining sauce
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Half the mozzarella
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Repeat layers with remaining pasta, sauce, mozzarella
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Sprinkle top with Parmesan
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4. Bake
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Cover with foil and bake for 25 minutes.
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Uncover and bake another 10–15 minutes until bubbly and golden.
5. Rest & Serve
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Let rest for 10 minutes before slicing.
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Garnish with fresh parsley or basil.
🥖 Serving Suggestions:
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Garlic bread or cheesy garlic knots
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Italian chopped salad
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Roasted vegetables
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Fried chicken or catfish (for that soul food + spaghetti combo)
🧊 Storage:
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Refrigerates well for 3–4 days
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Freezes beautifully (slice and wrap individually for easy meals)
🔥 Want to Take It Over the Top?
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Mix some cream cheese into the ricotta layer
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Use hot giardiniera on the side for a real Chicago bite
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Swap in penne or rigatoni if you prefer short pasta