Chicago Spaghetti – A Meaty, Cheesy, Deep-Dish Twist on a Classic Favorite!
This isn’t your everyday spaghetti—Chicago-style takes it to the next level with layers of pasta, bold meat sauce, and loads of gooey cheese baked until bubbly. Think deep-dish lasagna meets spaghetti pie!
Ingredients:
- 12 oz (340g) spaghetti
- 1 lb (450g) ground beef or Italian sausage
- 1 jar (24 oz) marinara or pasta sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parmesan
- 2 eggs
- 1/4 cup milk
- 2 tbsp olive oil
- Optional: chopped parsley for garnish
structions:
Cook spaghetti in salted water until al dente. Drain and toss with eggs, milk, and a handful of parmesan to bind the noodles.
In a skillet, heat oil and sauté onion and garlic until soft. Add ground beef, cook until browned. Drain excess fat.
Stir in marinara sauce and Italian seasoning. Simmer for 5–7 minutes. Season to taste.
Preheat oven to 180°C (350°F). Lightly grease a deep baking dish or round springform pan.
Press spaghetti mixture into the dish like a crust, forming a deep-dish spaghetti base.
Layer the meat sauce on top, then cover with mozzarella and the rest of the parmesan.
Bake for 30–35 minutes until bubbly and golden on top. Let rest 10 minutes before slicing.
Garnish with parsley and serve warm!
Tips:
- Use spicy sausage for a bold kick.
- Add bell peppers or mushrooms for more flavor.
- This dish reheats beautifully—perfect for leftovers.
FAQs:
Q: Can I make this ahead?
A: Yes! Assemble ahead and bake when ready. Add 5–10 extra minutes if baking straight from the fridge.
Q: Can I freeze it?
A: Absolutely. Bake, cool, and freeze individual portions for easy meals later.
Q: Can I skip the eggs?
A: The eggs help bind the spaghetti crust, but you can use a little extra cheese as an alternative binder.
