Creamy Southern Spaghetti Bake is a comforting, make-ahead meal perfect for busy weeknights or potlucks, offering a delightful twist on classic spaghetti with its rich, creamy sauce and savory blend of ingredients, making it a guaranteed crowd-pleaser.
Key Ingredients for Creamy Southern Spaghetti Bake:
- 1 pound spaghetti
- 1 pound ground beef or Italian sausage
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (10.75 ounce) can condensed tomato soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Optional toppings: fresh parsley, extra sour cream, chili flakes
How to Make Creamy Southern Spaghetti Bake:
This Creamy Southern Spaghetti Bake is incredibly easy to throw together, promising a deeply satisfying and flavor-packed meal without the fuss. Its simplicity, combined with a luscious creamy sauce and a rich, baked texture, makes it a go-to weeknight dinner. Preparation is approximately 20 minutes, with baking time around 30-35 minutes.
Step-by-Step Instructions:
- Preheat and Prepare Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain the spaghetti well and set aside.
- Brown the Meat and Aromatics: While the pasta is cooking, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef or Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Create the Sauce Base: Add the crushed tomatoes, condensed tomato soup, dried Italian seasoning, salt, and pepper to the skillet with the meat and onion mixture. Stir everything together to combine.
- Incorporate Creaminess: In a small bowl, whisk together the sour cream and milk until smooth. Gradually stir the sour cream mixture into the tomato sauce in the skillet. Cook over low heat, stirring constantly, until the sauce is heated through and slightly thickened. Do not boil.
- Combine and Assemble: Add the drained spaghetti to the skillet with the sauce. Toss gently to coat the pasta evenly. Pour half of the spaghetti mixture into a lightly greased 9×13 inch baking dish. Sprinkle half of the shredded cheddar cheese and half of the shredded mozzarella cheese over the spaghetti.
- Layer and Top: Spoon the remaining spaghetti mixture evenly over the first layer in the baking dish. Top with the remaining cheddar and mozzarella cheeses.
- Bake to Perfection: Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
- Rest and Serve: Let the Creamy Southern Spaghetti Bake stand for 5-10 minutes before serving. This allows the flavors to meld and the bake to set slightly, making it easier to serve. Garnish with fresh parsley, a dollop of sour cream, or chili flakes, if desired.
Why You’ll Love This Creamy Southern Spaghetti Bake:
You’ll adore this Creamy Southern Spaghetti Bake for its unbelievably luscious and creamy texture, courtesy of the generous inclusion of sour cream and milk that transforms a simple tomato sauce into something truly special. Unlike a traditional, thinner marinara, this bake offers a richer, more comforting mouthfeel that coats every strand of pasta beautifully. Plus, making this at home is remarkably budget-friendly, allowing you to enjoy a gourmet-tasting meal without the restaurant price tag.
The secret to its irresistible allure lies in the perfect balance of savory ground meat, sweet tomatoes, and the delightful tang of sour cream, all melded together under a blanket of melted, gooey cheese. It’s a hug in a dish, reminiscent of your grandma’s best cooking but with an extra layer of indulgence. Don’t just take our word for it–gather your ingredients and experience this delightful twist on a classic for yourself. You won’t regret adding the Creamy Southern Spaghetti Bake to your weekly dinner rotation!
Storing and Reheating Tips:
To store leftover Creamy Southern Spaghetti Bake, allow it to cool completely before transferring it to an airtight container. Refrigerated, the bake will stay fresh for up to 3-4 days.
For reheating, you have a few options:
- Oven Method: Preheat your oven to 350°F (175°C). Place a portion of the bake in an oven-safe dish, cover with foil, and heat for 15-20 minutes, or until heated through. For a crispier top, remove the foil for the last few minutes.
- Microwave Method: For individual portions, place the bake in a microwave-safe dish and heat on medium power in 30-second increments, stirring in between, until heated through.
If you wish to freeze the Creamy Southern Spaghetti Bake for future meals:
- Allow the baked dish to cool completely. You can freeze individual portions or the entire bake.
- Wrap the cooled bake tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container.
- Frozen bake can be kept for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts:
This Creamy Southern Spaghetti Bake truly delivers on comfort and flavor, proving that simple ingredients can create something extraordinarily delicious. We highly encourage you to give this recipe a try; it’s a heartwarming dish that’s sure to become a family favorite.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Creamy Southern Spaghetti Bake
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain the spaghetti well and set aside.1 pound spaghetti
- While the pasta is cooking, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef or Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 pound ground beef or Italian sausage, 1 large onion, chopped, 2 cloves garlic, minced
- Add the crushed tomatoes, condensed tomato soup, dried Italian seasoning, salt, and pepper to the skillet with the meat and onion mixture. Stir everything together to combine.1 (28 ounce) can crushed tomatoes, 1 (10.75 ounce) can condensed tomato soup, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- In a small bowl, whisk together the sour cream and milk until smooth. Gradually stir the sour cream mixture into the tomato sauce in the skillet. Cook over low heat, stirring constantly, until the sauce is heated through and slightly thickened. Do not boil.1 cup sour cream, 1/2 cup milk
- Add the drained spaghetti to the skillet with the sauce. Toss gently to coat the pasta evenly. Pour half of the spaghetti mixture into a lightly greased 9×13 inch baking dish. Sprinkle half of the shredded cheddar cheese and half of the shredded mozzarella cheese over the spaghetti.1 pound spaghetti, 1 cup shredded cheddar cheese, 1/2 cup shredded mozzarella cheese
- Spoon the remaining spaghetti mixture evenly over the first layer in the baking dish. Top with the remaining cheddar and mozzarella cheeses.1 cup shredded cheddar cheese, 1/2 cup shredded mozzarella cheese
- Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
- Let the Creamy Southern Spaghetti Bake stand for 5-10 minutes before serving. This allows the flavors to meld and the bake to set slightly, making it easier to serve. Garnish with fresh parsley, a dollop of sour cream, or chili flakes, if desired.fresh parsley, extra sour cream, chili flakes