Cheese Options For Baking The Perfect Spaghetti

Baked spaghetti is a simple, hearty meal that can be made with a variety of cheeses. While some recipes call for a blend of mozzarella, cheddar, and parmesan, others suggest fontina, gruyere, and mozzarella. Still, others recommend cottage cheese, ricotta, and parmesan. The type of cheese you choose will depend on your personal preference and the desired flavour profile. For a classic, kid-friendly option, cheddar is a popular choice. If you're looking for a more indulgent, creamy option, consider using a blend of mozzarella, ricotta, and parmesan.

Mozzarella, cheddar, and parmesan

Mozzarella is a popular choice for baked spaghetti as its mild flavour and gooey, stringy texture when melted is a crowd-pleaser, especially for children. It is a very familiar flavour and texture, and its stretch makes it fun to eat. Mozzarella is also a good choice for those who are not fans of strong-flavoured cheeses.

Cheddar is another excellent option for baked spaghetti, as it has a strong flavour that stands up to the other ingredients. It is also a very recognisable flavour and colour, and its texture when melted is smooth and creamy. Cheddar is a particularly good choice if you are looking for a more indulgent, rich dish.

Parmesan is not traditionally used as a main cheese in baked spaghetti but is a great addition to other cheeses. It has a strong, salty, savoury flavour that adds an extra dimension to the dish. Parmesan is also a good choice if you are looking to add a crunchy texture to your baked spaghetti, as it can be used to create a crispy, golden topping.

Baked Spaghetti Recipes

Recipe 1: Baked Spaghetti

Ingredients:

• 1 pound uncooked spaghetti
• 1 pound lean ground beef
• 1/2 medium onion, chopped
• 1/2 teaspoon dried oregano or Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 4 cloves garlic, minced
• 4 cups marinara sauce
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 1 cup freshly grated parmesan cheese
• Salt and pepper to taste

Instructions:

• Preheat your oven to 375°F and move the rack to the top third of the oven.
• Boil a salted pot of water and cook the spaghetti for 2 minutes less than the package directions. Drain the spaghetti and add it to a 9x13 casserole/baking dish.
• In a skillet, cook the ground beef, onion, oregano, and red pepper flakes until the meat is browned and cooked through (about 10 minutes). Drain excess fat if needed.
• To the skillet, add the garlic and cook for 1 minute, then add the marinara sauce and cook until warmed through. Stir in salt and pepper to taste.
• Pour the beef mixture over the spaghetti in the baking dish and toss until everything is coated. Smooth into an even layer.
• Top with the cheeses and bake, uncovered, for 20 minutes.
• Broil for a few minutes to brown the cheese if desired, keeping a close eye on it.
• Let the dish sit for 5-10 minutes before serving.

Recipe 2: Baked Spaghetti with Cheddar Cheese

Ingredients:

• 1 1/2 pounds lean ground beef
• 24 ounces spaghetti sauce (Ragu traditional spaghetti sauce recommended)
• 1/2 teaspoon ground black pepper
• 16 ounces spaghetti
• 2 cups grated cheddar cheese
• 1/4 cup grated parmesan cheese

Instructions:

• Preheat your oven to 350°F.
• In a large skillet over medium-high heat, cook the ground beef until browned, then drain excess fat and return to the pan.
• To the skillet, add the spaghetti sauce, salt, and pepper, and stir together with the ground beef. Bring to a bubble, then cover and reduce to a simmer.
• In a separate pot, boil salted water and cook the spaghetti according to package directions. Drain the spaghetti and start assembling the casserole.
• In a casserole dish, add 1/3 of the meat sauce, then 1/2 of the cooked pasta, and top with 1/2 of the cheddar cheese.
• Add another 1/3 of the sauce, then the remaining pasta, and the rest of the sauce.
• Top with the remaining cheddar and the parmesan cheese.
• Bake for 30 minutes or until bubbly.
• Remove from the oven and allow to cool slightly before serving.

Ricotta, mozzarella, and parmesan

When making baked spaghetti, the layering of these cheeses is important. Firstly, the cooked spaghetti is tossed in a mixture of ricotta, parmesan, and seasoning. This ensures the creamy cheese is evenly distributed throughout the bake. The spaghetti is then layered in a baking dish, with a generous amount of sauce and mozzarella, before being topped with more sauce and a final sprinkling of parmesan. This method insulates the pasta, preventing it from drying out, and creates a crispy, cheesy crust on top.

For an extra indulgent touch, some recipes suggest adding a fourth cheese to the mix: cheddar. This adds another layer of flavour and texture, creating an even more decadent dish.

Baked spaghetti is a versatile dish that can be adapted to suit personal preferences. It can be made with or without meat, and vegetables such as spinach, zucchini, or peppers can be added for extra nutrition and texture. It's a great dish to feed a crowd and is perfect for making ahead and freezing.

Fontina, Gruyére, and mozzarella

Combining these three cheeses will create a unique and delicious flavour profile for your baked spaghetti. Here are some tips and suggestions for using Fontina, Gruyére, and mozzarella in your dish:

• Fontina and Gruyére are excellent melting cheeses, so they can be used as a base for your sauce or mixed into the spaghetti for a creamy texture.
• Mozzarella is a stretchy, stringy cheese when melted, so it can be used as a topping for your baked spaghetti to create a visually appealing, golden, and crispy cheese layer.
• When combining these cheeses, consider their different melting points. Fontina and Gruyére have similar melting points, while mozzarella melts at a lower temperature. You can use this to your advantage by creating layers of cheese that melt and blend together in the baking process.
• Experiment with the ratios of each cheese to find your preferred balance of flavours. You may want a stronger nuttiness from the Fontina, a more pronounced Swiss flavour from the Gruyére, or a stretchier texture from the mozzarella.
• These cheeses pair well with various ingredients, such as garlic, onions, mushrooms, tomatoes, and herbs like basil and thyme. Consider adding some of these ingredients to enhance the flavour of your dish.
• You can also include other types of cheese for added depth. Parmesan, for example, can provide a salty, savoury note to the overall flavour profile.

Remember to pre-grate your own cheeses instead of using pre-shredded cheese, as this will result in a smoother melt and a tastier dish. Additionally, you can assemble your baked spaghetti ahead of time and refrigerate or freeze it before baking, making it a convenient option for make-ahead meals.

Monterey Jack, provolone, or cheddar

Baked spaghetti is a great, kid-friendly meal that can be made in advance and is perfect for busy families. It's a simple, comforting dish that can be adapted to your taste, and you can use a variety of cheeses, including Monterey Jack, provolone, or cheddar.

Monterey Jack cheese is an American semi-hard cow's milk cheese with a pale yellow colour and a mildly sweet and buttery flavour. It has an excellent meltability that makes it perfect for baked pasta dishes. It is a popular choice for grilled cheese sandwiches, quesadillas, nachos, and more. Its mild flavour allows it to blend well with other ingredients without overpowering them. If you're looking for a substitute, mild cheddar, mozzarella, or provolone are good options.

Cheddar cheese is a popular choice for many dishes due to its smooth texture and subtle flavour. It melts well and has a slightly sharper taste than Monterey Jack. Mild cheddar is a great option if you're looking for a substitute for Monterey Jack in your baked spaghetti.

Provolone is a mild, milky cheese when young, and it mimics the flavour of Monterey Jack. It is often used in pizzas, burgers, and cheese trays. Aged provolone can be used as a substitute for dry Jack cheese.

When making baked spaghetti, you can use a combination of cheeses or choose just one type. You can also add other ingredients such as ground beef, onion, oregano, red pepper flakes, garlic, and marinara sauce. The dish is typically baked in the oven for around 20-30 minutes, or until the cheese is melted and bubbly.

Cottage cheese

When making baked spaghetti with cottage cheese, it is recommended to use a 2% or 4% variety, though lower-fat versions can be used. However, these tend to be more watery, so it may be necessary to drain the cheese before adding it to the dish. Cottage cheese can be blended with marinara sauce for a smoother consistency. It can also be mixed with eggs, butter, and parmesan, and tossed with the cooked spaghetti to prevent clumping.

In addition to its flavour and textural benefits, cottage cheese is a nutritious option, packed with protein, calcium, and B-vitamins. It is a great way to add more vegetables to a baked spaghetti dish, as it pairs well with ingredients like broccoli, spinach, zucchini, and bell peppers.

Ingredients:

• Spaghetti
• Marinara sauce
• 2% or 4% cottage cheese
• Part-skim mozzarella
• Grated pecorino romano cheese
• Fresh parsley
• Fresh basil

Instructions:

• Preheat the oven to 350°F.
• Cook the spaghetti according to the package instructions for al dente.
• In a large skillet, cook ground beef and onion over medium heat until the meat is browned and the onion is tender.
• Drain the excess fat and stir in the marinara sauce.
• In a large bowl, combine the cottage cheese, mozzarella, pecorino romano, and herbs.
• In a greased baking dish, layer the cooked spaghetti, meat sauce, and cheese mixture.
• Bake, covered, for 25-30 minutes, then uncover and bake for an additional 20-25 minutes, until the cheese is melted and golden.
• Let the baked spaghetti stand for 15 minutes before serving.

Frequently asked questions