Baked spaghetti

Baked Spaghetti Recipe

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ShelbyGail Allen


I grew up in an area that had many Italian women. That means the food was outta sight yummy. A wonderful woman, Meme, taught me this. Enjoy Enjoy Enjoy. It can be made to be less hard on the diabetic. I put in the diabetic tweaks that cut the carbs for those special needs. There was no measuring it was all add and taste to the wonderful food I learned from so many wonderful women. So please forgive the lack of exact measurement.


★★★★★ 2 votes

1 Hr 30 Min
1 Hr


Add to Grocery List

1 lb
italian sausage, hot, mild, sweet your choice to taste
green, red, yellow bell pepper
optional jalapeno
garlic to taste, if want to roast it first. oh heavens!!
oregano, basil, rosemary, thyme, bay leafs, all the italian spices to your taste.
1 can(s)
black olives
1 large
can cut mushrooms
large onion, or to taste if you like none or less go that way
1 medium
zuccini (optional)
1/2 box
angel hair pasta, use whole grain if diabetic and use only 1/4 box
2 large
cans of tomato sauce. i get the ones that already have italian herbs in them with garlic if i can
2 small
cans of diced tomatoes with fire roasted garlic. oh so yummy
3 Tbsp
sugar (optionals)
2 Tbsp
molasses (optional)
olive oil, extra virgin
1/2 c
1 pkg
mozzarella cheese, low-fat

How to Make Baked spaghetti


  • 1In a large skillet. Cook sausage thouroughly. Nice and brown not dry. I use a large skillet with a lid and cook it that way. It stays nice and juicy.
  • 2Once all sausage is browned and cooked through. Take it out set it aside to get cold. Put garlic, onions, peppers, jalapeno, mushrooms, zuccini in skillet and brown in the juices from cooking the sausage. Pour into stock pot with your tomato sauce you will make while sausage is browning.
  • 3Once you put the sausage in to brown. Cut up what ever needs cutting up. Start your sauce, by opening up the cans of tomato sauce and diced tomatoes and pouring into large stock pot. Add all the herbs and spices to your taste. I don't put salt and pepper in but you can. You should put in something sweet to cut the acid in the tomato. I have used molasses to get away from granulated sugar. I don't like artificial sweeteners for this they make it taste wrong. Add all your Italian herbs and spices to taste. Low heat. Slow cook.
  • 4Cut up the sausage and put into the sauce. Slow cook with occasional stirring for several hours. I often make the sauce and do the baking the next day. This is one of those meals that tastes good good on the second day.
  • 5In a baking dish break the pasta up into little pieces and sprinkle with olive oil. Add about 1/2 cup water.DO NOT pre-boil the pasta. DO NOT add to much water your baked spaghetti will be baked spaghetti soup. Do not put this together until sauce is done cooking. Pour sauce over this pasta, water, olive oil. Stir the mixture up so pasta is all through the sauce. Bake on 275 until pasta is edible. Put on mozzarella if you wish and tuck right in. So good. This is one of my families favorite dishes.

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About Baked spaghetti

Course/Dish: Pasta, Pork
Regional Style: Italian

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