Dirty spaghetti is all over the net, boos, and it finally got the best of me! I read recipe after recipe and kept thinking this would be even better baked. So that’s what ya girl did. I added ground beef, smoky andouille, fire-roasted tomatoes, Cajun seasoning, and plenty of cheese, then sent the whole thang to the oven until golden. This dirty spaghetti is like my dirty rice and baked spaghetti had a baby. And that baby is GOOD!
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How to Make Dirty Spaghetti
These step-by-step photos show how to make baked dirty pasta, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Baked Dirty Spaghetti Recipe
1. Brown the ground beef and andouille sausage
Cook the meat over medium-high heat, breaking it into crumbles as it browns. Spoon off any excess grease.
2. Add the onion, bell pepper, and garlic
Cook the onion and bell pepper until softened, then stir in the garlic and cook just until fragrant.
PRO TIP: Don’t keep stirring the meat, boos. Let it sit for a minute or two so it can get nice and brown. If it releases liquid, keep cooking until that evaporates and the meat starts sizzling again. If the pan is crowded, brown it in two batches.
3. Cook the tomato paste, then sprinkle in the flour
Stir the tomato paste into the meat and vegetables and let it cook until it deepens in color. Sprinkle the flour over everything and cook to remove that raw flour taste.
4. Pour in the liquids and stir in the seasonings
Add the crushed tomatoes, beef broth, and heavy cream. Stir in the soup mix, Worcestershire sauce, hot sauce, Cajun seasoning, Italian seasoning, sugar, black pepper, smoked paprika, and cayenne. Bring the sauce to a gentle simmer.
5. Add the spaghetti and cook it directly in the sauce
Yeah, I break the pasta for this one. Sorry to my Italian boos! Press the noodles down until they’re mostly submerged, cover the pot, and cook until they’re just shy of al dente. Stir every few minutes so they don’t clump or stick.
6. Stir in the cheeses, butter, and parsley
Remove the pot from the heat, then stir in the cheddar, Monterey Jack, some of the mozzarella, the butter, and chopped parsley until everything is melted and creamy. Taste and adjust the seasoning as needed.
PRO TIP: Start tasting the pasta around the 10-minute mark. It should be tender with a lil bite in the center, not hard or crunchy. Remember, it will keep cooking in the oven.
7. Assemble the dirty spaghetti bake
Spread the spaghetti mixture evenly in a lightly greased baking dish, then sprinkle the remaining mozzarella over the top.
8. Bake until the cheese is melted
Broil for the last minute or two if you want golden cheesy spots, then let the baked dirty spaghetti rest before serving. Finish it with more chopped parsley.
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Full Dirty Spaghetti Recipe
Dirty Spaghetti Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1 lb lean ground beef 90/10
- 8 oz andouille sausage diced or crumbled (or Italian sausage, casings removed)
- 1 small yellow onion diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 14.5 oz can fire-roasted crushed tomatoes
- 2½ cups beef broth
- ½ cup heavy cream
- 1 packet Lipton Beefy Onion Soup Mix
- 2 tbsp Worcestershire sauce
- 1 tsp Louisiana-style hot sauce
- ½ tablespoon Cajun seasoning
- 1 teaspoon Italian seasoning
- ½ teaspoon sugar
- 1 teaspoon black pepper
- 1 tsp smoked paprika
- ¼ –½ tsp cayenne pepper optional
- 8 oz spaghetti broken in half
- 1 cup shredded sharp cheddar
- 1 cup shredded Monterey Jack
- 2 cups shredded mozzarella divided
- 2 tbsp salted butter
- 2 tbsp chopped fresh parsley plus more for garnish
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- Grab a large Dutch oven or deep skillet and set it over medium-high heat. Add the ground beef and andouille sausage and cook until beautifully browned, breaking up the meat as it cooks. Those browned bits on the bottom of the pan are pure flavor boos, so don’t rush this step. Spoon off any excess grease, leaving about 2 tablespoons behind.
- Add the onion and bell pepper and cook until softened, about 5 to 6 minutes. Stir in the garlic and cook for another minute, just until fragrant.
- Add the tomato paste and cook for 4 to 5 minutes, stirring often. Don’t skip this! Sprinkle the flour over everything and stir constantly for another 2 minutes to cook away the raw flour taste.
- Pour in the crushed tomatoes, beef broth, and heavy cream. Stir in the Beefy Onion Soup Mix, Worcestershire sauce, hot sauce, Cajun seasoning, Italian seasoning, sugar, black pepper, smoked paprika, and cayenne, if using. Bring everything to a gentle simmer and cook for about 5 minutes.
- Break the spaghetti in half and stir it directly into the sauce. Press the noodles down so they’re mostly submerged, then cover and cook for 10 to 12 minutes, stirring every few minutes to prevent sticking. The spaghetti should be just shy of al dente since it’ll finish cooking in the oven. If the sauce thickens too quickly, stir in a little more beef broth.
- Remove the pot from the heat. Stir in the sharp cheddar, Monterey Jack, ½ cup of the mozzarella, the butter, and chopped parsley until everything melts into the sauce. Taste and add extra Cajun seasoning or salt if needed.
- Pour the spaghetti mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining mozzarella over the top.
- Bake for 18 to 22 minutes, or until the cheese is completely melted and the edges are bubbling. For golden brown cheesy spots, broil for the last minute or two. Keep an eye on it so it doesn’t burn.
- Remove the baked dirty spaghetti from the oven and let it rest for 5 to 10 minutes. Finish with a little extra chopped parsley, then serve it up.
Notes
How to Store
- Fridge: Let the spaghetti cool slightly, then transfer it to an airtight container and refrigerate within 2 hours. It will keep for up to 4 days.
- Freezer: Divide it into freezer-safe containers and freeze for up to 2 months. Thaw it overnight in the fridge before reheating.
- Reheating: Cover and reheat in a 350°F oven for 15 to 20 minutes, or until it reaches 165°F. Add a splash of broth before reheating to loosen the sauce. Individual portions can be covered and microwaved until hot.
Nutrition
Recipe Tips
- Keep the pasta mostly submerged. Press the broken spaghetti into the sauce and stir it every few minutes. Any noodles sitting above the liquid can cook unevenly.
- Taste as you go! Cajun seasoning, soup mix, sausage, Worcestershire sauce, and cheese can all vary in saltiness. Taste after the sauce simmers and again after adding the cheese before reaching for extra salt.
- Keep the sauce a lil loose. The spaghetti will continue soaking up liquid as it bakes. If the mixture already looks dry before it goes into the baking dish, stir in a splash of beef broth.
- Let it rest before serving. Give your Cajun dirty spaghetti at least 5 minutes to settle so the sauce thickens.
Serving Ideas
- Don’t Forget the Bread: My fave way to serve this dirty spaghetti is with a thick slice of homemade garlic bread. Cheesy breadsticks or garlic cheese stuffed rolls will definitely get the job done too!
- Freshen Up the Plate: Go with a Caesar salad, cucumber and onion salad, or tangy vinegar coleslaw.
- Make It a Southern Supper: Add garlic green beans, balsamic Brussels sprouts, or a pot of mustard greens. Any one of them can hang with all that Cajun flava y’all.
Recipe Help
The sauce may have reduced too much before baking, or the spaghetti cooked too long. The mixture should still look saucy when it goes into the baking dish. Stir in beef broth, about ¼ cup at a time, before baking if it looks dry.
The flour may not have cooked long enough, or the sauce needed more time to simmer. Let it simmer uncovered for a few extra minutes before adding the spaghetti. It will also continue thickening as the noodles cook and the casserole rests.
Y’all can make the meat sauce up to 2 days ahead and refrigerate it in an airtight container. Reheat the sauce, then add and cook the spaghetti before assembling the casserole.
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