Why You’ll Love this Cheesy Baked Spaghetti
Everyone needs that one perfect pasta dish that’s a guaranteed crowd-pleaser, and this Cheesy Baked Spaghetti is absolutely it.
I’m talking about layers of tender angel hair pasta, smothered in a homemade tomato sauce with those perfectly sautéed onions, bell peppers, and garlic.
Then comes the magic—all that gooey, melty Monterey Jack and cheddar cheese that creates those irresistible cheese pulls with every bite.
What makes it special? The hint of liquid smoke adds unexpected depth, while the butter smooths out any acidity in the tomatoes.
Want to make dinner impressive without the fuss? This casserole-style pasta bake is your answer.
What Ingredients are in Cheesy Baked Spaghetti?
This cheesy baked spaghetti is all about layering simple, flavorful ingredients that transform into something truly spectacular when baked together. I love how these everyday items combine to create a comforting pasta dish that’s so much more than the sum of its parts.
The sauce develops a rich, complex flavor from the sautéed vegetables and that secret hint of liquid smoke, while the cheese creates that irresistible golden top that makes everyone reach for seconds.
- 16 ounces angel hair pasta
- 28 ounces crushed tomatoes
- 28 ounces tomato sauce
- 1 medium sweet onion, diced
- 1 green bell pepper, diced
- 2-3 garlic cloves, minced
- 2 tablespoons olive oil
- 2-4 dashes hickory liquid smoke
- 1-2 tablespoons butter or margarine
- Italian seasoning, to taste
- 16 ounces Monterey Jack and cheddar cheese blend, shredded
- Parmesan cheese
- Salt, to taste
- Pepper, to taste
When shopping for these ingredients, quality makes a difference, especially with the cheeses. I recommend grating your own cheese rather than using pre-shredded varieties, as they melt much more smoothly without the anti-caking agents.
And while the recipe calls for angel hair pasta, you could substitute regular spaghetti or even penne if that’s what you have on hand. The liquid smoke might seem unusual for an Italian-inspired dish, but trust me, it adds a subtle depth that elevates the entire recipe without making it taste smoky.
How to Make this Cheesy Baked Spaghetti
Making this cheesy baked spaghetti starts with creating a rich, flavorful sauce base. First, grab a large skillet and heat up 2 tablespoons of olive oil over medium heat. Add your diced sweet onion, diced green bell pepper, and 2-3 minced garlic cloves, sautéing until they become wonderfully soft. Sometimes those vegetables need a little help softening up—if that’s the case, don’t hesitate to add a splash of water. Season with salt and pepper as you go, building those flavors from the very beginning.
Once your vegetables are tender, it’s time for a transformative step—puree them in a food processor until smooth. This creates a silky base for your sauce that infuses every bite with flavor, while cleverly hiding vegetables from picky eaters. Return this puree to your pan and add 28 ounces of crushed tomatoes, 28 ounces of tomato sauce, those 2-4 dashes of hickory liquid smoke (the secret ingredient that adds incredible depth), and Italian seasoning to taste. Let this mixture simmer for about 10-15 minutes, allowing all those flavors to get friendly with each other.
The final touch to balance the acidity? Add 1-2 tablespoons of butter, one teaspoon at a time, tasting as you go until the sauce loses that sharp acidic edge.
While your sauce simmers to perfection, cook 16 ounces of angel hair pasta according to package directions. Now comes the fun part—assembly! Preheat your oven to 375°F and grab a baking dish. Start by covering the bottom with a layer of your homemade sauce, then add a layer of the cooked pasta.
Sprinkle generously with about half of your 16 ounces of shredded Monterey Jack and cheddar cheese blend, along with some Parmesan if you’re feeling extra cheesy. Repeat these layers, finishing with that beautiful blanket of cheese on top. Pop it in the oven for about 20 minutes, until the cheese turns slightly brown and bubbly, creating that irresistible golden crust.
The hardest part? Waiting those 5-10 minutes for it to cool slightly before serving, but trust me, your tongue will thank you for not rushing in.
Cheesy Baked Spaghetti Substitutions and Variations
While the classic version of this baked spaghetti is absolutely divine, you don’t need to feel locked into following the recipe exactly as written. Feel free to swap the angel hair for regular spaghetti, penne, or even ziti if that’s what’s in your pantry.
Not a fan of green peppers? Try red bell peppers for a sweeter flavor or add mushrooms for an earthy twist.
The cheese blend is totally customizable too—mozzarella, provolone, or even pepper jack can create deliciously different experiences.
Got dietary restrictions? Use gluten-free pasta or dairy-free cheese alternatives.
The recipe remains forgiving, versatile, and oh-so-comforting.
What to Serve with Cheesy Baked Spaghetti
What goes perfectly with a bubbling pan of cheesy baked spaghetti? I love pairing this comfort classic with a crisp green salad dressed in tangy vinaigrette to cut through the richness.
Garlic bread is non-negotiable, in my opinion—perfect for sopping up that delicious sauce.
For a complete spread, consider roasted vegetables like broccoli or zucchini. They add color and nutrition to your plate. A glass of medium-bodied red wine, like Chianti or Merlot, complements the tomato-based sauce beautifully.
Simple, satisfying sides let the star of the show—that gooey, cheesy pasta—remain center stage.
Final Thoughts
This cheesy baked spaghetti has become my go-to comfort dish when I need something hearty and satisfying.
There’s something magical about the way the melty Monterey Jack and cheddar blend with those perfectly seasoned tomatoes. Don’t you love how the angel hair pasta absorbs all those rich flavors? The liquid smoke adds that subtle depth most recipes miss. If you’re looking for variety in pasta dishes, consider trying a beef stroganoff pasta which combines savory ground beef with creamy sauce for a different flavor profile.
I’m convinced the key is letting it rest those 5-10 minutes after baking. Sure, it’s hard to wait when that bubbly, golden-brown cheese is calling your name, but trust me, it’s worth every second of anticipation. For another crowd-pleasing recipe that offers similar versatility, try the Marry Me Chicken that can be prepared in either a casserole dish or slow cooker.
