Creamy Baked Spaghetti (Kitchionista Style)

Creamy Baked Spaghetti (Kitchionista Style)

One thing that never gets old is your basic spaghetti. Whether it is baked or just cooked on the stove top, it is a delicious dish to enjoyed by family and friends alike. Even my husband regularly request for this recipe.

This is a full proof recipe if you follow it to the letter. Although, there is no harm with improvising or using your instinct. Trust me, I do it all the time if ingredients are not currently available.

Growing in the Philippines, spaghetti was the go to recipe for any occasions. The variations can range from slightly sour to extremely sweet. As much as I like both the Italian and the Philippine version, I always go for the creamy version with the right amount of sourness and sweetness.

Before you close the browser tab, remember the brown sugar content to this recipe is only a tbsp. The lactose is what really boost the flavor including the creaminess of the Bechamel sauce.

Now, let’s go to the kitchen!

Creamy Bake Spaghetti on a White Plate

Creamy Baked Spaghetti (Kitchionista Style)
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
This is great for family gatherings and as a main dish while watching the football game with friends.
  • Sauce
  • 1 lb. Ground Pork
  • 24 oz. Newman's Own Fire Roasted Tomato and Garlic Pasta Sauce
  • 24 oz. Newman's Own Sausage and Peppers Pasta Sauce
  • 8 oz. sour Cream (any brand would do)
  • ½ cup whole milk
  • ½ cup sharp cheddar cheese (Butterkase is also a great alternative)
  • 1 tbsp brown sugar
  • ½ tbsp Salt
  • 1 tsp ground black pepper
  • 1 cup breadcrumbs, Toasted
  • ½ cup unsalted Butter, melted
  • 1 cup shredded parmesan cheese
  1. Fill stock pot (12 or 16 qt) with water. Bring it to a boil over high heat. Leave pot uncovered. Add olive oil and salt.
  2. As water boils, add the 1 lb. of spaghetti pasta for 8 minutes. Drain and rinse over cold water.
  3. In stockpot, Cook ground pork for 10 minutes over medium to high heat.
  4. Pour in both 8 oz. Newman's own sauce. mix well.
  5. Mix in sour cream, whole milk, sharp cheddar, brown sugar, salt, and pepper.
  6. Mix in cooked pasta noodles.
  7. Pour spaghetti on a large oblong baking dish.
  8. In medium sauce pan, melt butter over low to medium heat.
  9. Mix in all purpose flour. Stir until texture start to thicken.
  10. Pour in half and half and whole milk while continuously stirring with wooden spoon. Turn off heat after sauce coats the back of the spoon.
  11. Stir in Parmesan, salt and pepper.
  12. Pour over spaghetti and spread it evenly using a spatula.
  13. Preheat oven at 325 degree f (163 celsius).
  14. In small saute pan, melt unsalted butter.
  15. Mix in breadcrumbs until its lightly brown. Remove from heat.
  16. In medium bowl, mix parmesan and breadcrumbs together thoroughly.
  17. Sprinkle on top of bechamel sauce and place in the oven for 20 minutes or till top surface is golden brown.
  18. Let it sit for 5 minutes after baking.
  19. Serve and Enjoy the creamy goodness!
Leftover can be placed in the freezer. Reheat at 325 degrees f for 15-20 minutes. If using microwave, use defrost mode for 4 minutes.

Do try this version and you will not regret it. Share or post picture if you do try the recipe.


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