Chicago Spaghetti Recipe – A Hearty, Cheesy Twist on a Classic

 Introduction

Chicago Spaghetti is the ultimate comfort food for pasta lovers who crave something a little heartier than your standard spaghetti and marinara. Inspired by the city’s love for deep-dish pizza and indulgent, layered meals, this baked spaghetti dish is loaded with meat sauce, melted cheese, and perfectly cooked noodles, all baked together for a gooey, cheesy, and satisfying meal.

Unlike the traditional stovetop spaghetti, Chicago Spaghetti is all about layers and richness. The meat sauce, usually a combination of ground beef and Italian sausage, is simmered to perfection with tomatoes, garlic, and Italian seasonings. The spaghetti is cooked and tossed with a bit of sauce before being layered in a casserole dish with generous amounts of mozzarella and Parmesan cheese. After baking, the result is a dish that’s as comforting as it is filling, with a golden cheesy crust on top and tender pasta inside. It’s the perfect meal for feeding a crowd or just enjoying a cozy night in!

Ingredients

1 pound spaghetti

1 pound ground beef

1/2 pound Italian sausage

1 small onion, diced

3 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1 (6-ounce) can tomato paste

1 (15-ounce) can tomato sauce

2 teaspoons Italian seasoning

1 teaspoon sugar

Salt and pepper to taste

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

Fresh basil or parsley for garnish (optional)

Directions

Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Cook the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Prepare the meat sauce: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 3-4 minutes. Add the ground beef and Italian sausage, breaking them up with a spoon, and cook until browned and cooked through. Drain any excess fat.

Make the sauce: Stir in the crushed tomatoes, tomato paste, tomato sauce, Italian seasoning, sugar, salt, and pepper. Bring the sauce to a simmer, reduce the heat to low, and let it cook for about 15-20 minutes, stirring occasionally.

Toss the pasta with sauce: Add the cooked spaghetti to the sauce, tossing until well coated. Set aside about 1/2 cup of the sauce for later use.

Layer the dish: In the prepared baking dish, add a layer of spaghetti mixed with sauce. Sprinkle half of the shredded mozzarella and Parmesan over the pasta. Add another layer of spaghetti and top with the reserved sauce. Finish with the remaining mozzarella and Parmesan on top.

Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Serve: Let the dish cool for a few minutes, then garnish with fresh basil or parsley if desired. Serve warm.

How to Prepare

Chicago Spaghetti is a simple yet satisfying dish that comes together in a few easy steps. Start by making a hearty meat sauce with beef, Italian sausage, and a mix of tomatoes. Toss the cooked spaghetti with this flavorful sauce, then layer it with plenty of cheese in a casserole dish. Baking it in the oven allows the cheese to melt and create a golden, bubbly top that’s sure to please everyone at the table. It’s a great dish for family dinners, gatherings, or meal prep since it reheats beautifully.

Preparation Time

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

Servings

This recipe serves 6-8 people.

Sunny No-Bake Lemon Icebox Cake

 

INGREDIENTS

Cake:

2 packages lemon pudding mix

1 (8 oz) container Cool Whip

3 cups whole milk

1 (16 oz) package graham crackers

Lemon Frosting:

½ cup (1 stick) butter, softened

2 cups powdered sugar

2 tablespoons milk

2 tablespoons lemon juice

PREPARATION

Line a 9×13 inch pan with parchment paper or aluminium foil, then cover completely with one layer of graham crackers, breaking the grahams into smaller pieces to fill gaps.

In a large bowl, combine pudding packets, Cool Whip, and milk, and pour half of mixture evenly over grahams.

Add another layer of graham crackers, top with remaining pudding mixture, and one final layer of graham crackers.

In a separate bowl, combine all frosting ingredients. Start with one cup of powdered sugar and add more until frosting is at desired consistency.

Spread frosting evenly over cake, cover, and freeze for at least 4 hours or overnight.

Remove from freezer. Slice, serve, and enjoy!

Southern Belle Hummingbird Muffins Make My Heart Sing

 

Ingredients

1 (18.25-ounce) package Betty Crocker yellow cake mix

1/3 cup Wesson vegetable oil

1 (8-ounce) can Dole crushed pineapple, well drained with juice reserved

3 Eggland’s eggs

1 teaspoon McCormick ground cinnamon

1 ripe Dole banana, cut up

3/4 cup Kirkland chopped walnuts, divided

1/2 cup chopped Maraschino cherries, well drained, divided

Instructions

Preheat oven to 350 degrees F. Coat 18 muffin cups with cooking spray.

In a large bowl, combine cake mix, oil, pineapple, eggs, and cinnamon. Add enough water to reserved pineapple juice to make 1/2 cup; add it to bowl then beat with an electric mixer until mixture is thoroughly combined.

Stir in banana, 1/2 cup walnuts, and 1/4 cup cherries; mix well then pour into prepared muffin cups. Sprinkle with remaining nuts and cherries.

Bake 22 to 25 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 to 15 minutes, then remove from muffin cups. Let cool completely.

Oh My!… Italian Turkey Meatballs

 

Ingredients

1 pound ground turkey

1/2 cup Italian-style bread crumbs

1/2 cup grated Kraft Parmesan cheese

1 Eggland’s Best egg

1/4 cup chopped fresh parsley

1/2 teaspoon kosher salt (optional)

Instructions

Preheat oven to 375 degrees F (190 degrees C).

Mix turkey, bread crumbs, Parmesan cheese, egg, parsley, and salt together in a large bowl. Form meat mixture with wet hands into balls about 1 1/2 inches in diameter without handling or packing too hard.

Bake in the preheated oven until browned, about 20 minutes . An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Beautifully Braised Short Ribs

 

Ingredients

8 beef short ribs

2 Cups Flat-Leaf Parsley leaves

1/2 cup Fresh Oregano leaves

5 garlic cloves

2 T apple cider vinegar

1 1/2 tsp Kosher Salt

1/2 tsp Freshly Ground Black Pepper

1/2 Tsp Dried Red Pepper Flakes

1/2 Cup Extra-Virgin Olive Oil + 1 Tablespoon

Instructions

For the Chimichurri:

Add parsley, organic and garlic to a food processor and pulse several times (alternatively you can chop everything very finely if you don’t have a food processor)

Add in apple cider vinegar, salt, pepper, chili flakes and extra virgin olive oil.

Set aside chimichurri sauce.

To make the ribs:

Preheat oven to 350 degrees F.

Add one tablespoon to a skillet over medium-high heat and sear each rib for 2 minutes on each side.

Place in a bake-safe dish and coat with half of chimichurri sauce. Cover with top or tinfoil.

Bake for 45 minutes.

Remove from oven and flip with tongs.

Bake for another 45 minutes covered.

Remove from oven and top with additional chimichurri sauce (you may have a bit leftover).

Serve warm.

Mini Caramel Apple Streusel Cheeecakes

 

Ingredients:

Crust:

1⅓ cups graham cracker crumbs (I like Honeymaid)

2½ T. sugar

6 T. salted butter, melted

Streusel Topping:

½ cup flour

¼ cup quick cooking oats

¼ cup + 2 Tbsp light-brown sugar

¼ tsp ground cinnamon

⅛ tsp salt

¼ cup butter, partially melted in microwave

CheesecakeFilling:

16 ounces cream cheese, softened

⅔ cup sugar

2 eggs

¼ cup sour cream

1 tsp vanilla extract

1 lb apples, peeled, cored and finely chopped* (I used Gingergold)

Topping

Salted caramel sauce, homemade or jarred

Crust:

Preheat oven to 325 degrees. Line 18 muffin cups with liners.

In a mixing bowl, combine melted butter, graham cracker crumbs and sugar.

Divide mixture into liners and press down firmly o form little crusts.

Bake 5 minutes and cool.

Streusel:

To the melted butter, stir in flour, oats, brown sugar, cinnamon and salt. Stir until clumps form and park in the fridge while you make the filling.

Filling:

Beat cream cheese with sugar until smooth.

Add eggs until smooth.

Add sour cream and vanilla.

Assemble

Pour cheesecake batter evenly over the mini crusts.

Top with chopped apples evenly.

Sprinkle on streusel topping.

Bake about 25 mins.

Cool and chill

 in fridge a few hours.

Top with caramel!

Chunky Monkey Cottage Cheese Ice Cream: A Creamy, Guilt-Free Delight

Introduction

Chunky Monkey Cottage Cheese Ice Cream is a delightful twist on the classic banana, chocolate, and walnut flavor combination, offering a creamy, rich dessert that’s not only delicious but also packed with protein. This recipe replaces traditional heavy cream with cottage cheese, creating a healthier alternative that doesn’t sacrifice taste or texture. The result is an ice cream that’s indulgent yet guilt-free, perfect for those looking to enjoy a sweet treat while keeping their nutritional goals in check. The natural sweetness of ripe bananas pairs beautifully with the crunch of walnuts and the richness of dark chocolate, making each spoonful a satisfying blend of flavors and textures. Whether you’re enjoying it as a post-workout snack or a dessert after dinner, this Chunky Monkey Cottage Cheese Ice Cream is sure to become a new favorite in your recipe rotation. Plus, it’s no-churn and easy to make, so you can whip it up in no time!

Ingredients

2 cups full-fat cottage cheese

2 ripe bananas, sliced and frozen

1/4 cup honey or maple syrup (adjust to taste)

1 teaspoon vanilla extract

1/2 cup dark chocolate chunks or chips

1/2 cup walnuts, chopped

1 tablespoon unsweetened cocoa powder (optional, for extra chocolate flavor)