Authentic Chicago Spaghetti Recipe

When people think of Chicago cuisine, deep-dish pizza and Italian beef usually come to mind. But there’s another Windy City staple that deserves the spotlight—Chicago Spaghetti. A comforting, oven-baked pasta dish layered with meat sauce, spaghetti noodles, and a blanket of melted cheese, Chicago-style spaghetti takes Italian-American cooking to another level of indulgence.

Forget al dente minimalism—this is bold, baked, and built to satisfy.

What is Chicago Spaghetti?

Chicago Spaghetti is a hearty casserole-style pasta dish commonly served in Chicago homes and Italian-American restaurants. It features:

• Spaghetti noodles
• A rich, seasoned meat sauce
• Melted mozzarella and Parmesan cheese
• Optional mix-ins like bell peppers, Italian sausage, or mushrooms

Unlike traditional spaghetti, Chicago-style spaghetti is often baked in the oven to allow the flavors to fuse and the cheese to develop that irresistible golden crust.

Ingredients for Classic Chicago Spaghetti

The success of this dish lies in its robust flavors, creamy texture, and gooey cheese topping. Here’s what you need:

For the Pasta:

• 1 pound dry spaghetti
• Salt for boiling water

For the Meat Sauce:

• 1 pound ground beef
• ½ pound Italian sausage, casings removed (optional but recommended)
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 green bell pepper, diced
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 teaspoon sugar
• 1 tablespoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional)

For the Cheese Layers:

• 2 cups shredded mozzarella cheese
• ¾ cup grated Parmesan cheese
• ½ cup ricotta cheese (optional, for extra creaminess)

Others:

• 2 tablespoons olive oil
• Fresh parsley for garnish

Step-by-Step: How to Make Chicago-Style Spaghetti

1. Boil the Spaghetti

Bring a large pot of salted water to a boil. Cook spaghetti until just shy of al dente (about 1 minute less than package directions). Drain and set aside.

2. Prepare the Meat Sauce

In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and sausage, breaking it up as it browns. Once partially cooked, add the onion, bell pepper, and garlic. Sauté until soft and fragrant, about 6–8 minutes.

Stir in the crushed tomatoes, tomato paste, sugar, seasonings, and red pepper flakes. Reduce heat and let the sauce simmer uncovered for 15–20 minutes, stirring occasionally.

3. Combine Pasta and Sauce

In a large bowl or the same pot, combine the cooked spaghetti with about two-thirds of the sauce. Toss until the pasta is well coated.

4. Layer It Up

Preheat oven to 375°F (190°C).

In a greased 9×13-inch baking dish:

• Spread a thin layer of meat sauce on the bottom.
• Add half of the spaghetti mixture.
• Dot with ricotta cheese (if using).
• Sprinkle half of the mozzarella and Parmesan.
• Add remaining spaghetti.
• Top with the remaining sauce and the rest of the cheeses.

5. Bake Until Golden and Bubbling

Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10–15 minutes or until cheese is golden and bubbling.

Let sit for 10 minutes before slicing.

Serving Suggestions

Serve Chicago Spaghetti with:

• Garlic bread or cheesy breadsticks
• Caesar salad or a crisp Italian salad
• A glass of red wine, like Zinfandel or Chianti

This is a crowd-pleaser, perfect for family dinners, potlucks, or Sunday gatherings.

Why Chicago Spaghetti Is Unique

• Bold meat-forward sauce – enriched with Italian sausage and herbs.
• Oven-baked finish – enhances the texture and melds the flavors.
• Generous cheese layers – gooey mozzarella and salty Parmesan seal the deal.
• Satisfying and rich – a true comfort food, made to fill you up.

Pro Tips for Perfect Chicago-Style Spaghetti

Undercook the pasta

It finishes cooking in the oven, so boiling it fully can make it mushy.

Use high-quality tomatoes

San Marzano-style tomatoes add natural sweetness and balance.

Mix meats for depth

A combo of beef and Italian sausage gives a fuller, richer flavor.

Let it rest

Allowing it to rest after baking makes slicing neater and prevents it from falling apart.

Make-Ahead and Storage

• To Make Ahead: Assemble the casserole a day in advance. Cover and refrigerate. Bake as directed, adding 10 extra minutes.
• To Freeze: Let it cool completely. Wrap tightly and freeze for up to 3 months. Thaw in the fridge before reheating.
• To Reheat: Bake covered at 350°F for 20–25 minutes or until warmed through.

Variations on Chicago Spaghetti

Vegetarian Version

Replace the meat with sautéed mushrooms, zucchini, or lentils.

Extra Creamy

Add béchamel sauce between layers or mix some heavy cream into the ricotta.

Spicy Kick

Add Calabrian chili paste or more red pepper flakes for a zesty finish.

Nutritional Information (Per Serving Approx.)

Conclusion

Chicago Spaghetti is more than a regional twist—it’s a bold, baked spaghetti casserole that brings together the best of Italian-American comfort food. Rich, meaty, cheesy, and deeply satisfying, this dish is a guaranteed hit every time. Whether you’re cooking for a family gathering or just craving a cozy meal that hits hard, this Chicago favorite delivers every time.

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