I fell in love with this Creamy Baked Spaghetti the first time I made it for our family's New Year celebration. Like many Filipinos, I grew up with our classic sweet-style spaghetti at every handaan, but I wanted to make something extra special without losing that familiar Pinoy taste we all love.
The secret? I took our favorite spaghetti sauce and added a creamy white sauce on top, then covered everything with lots of melted cheese. My kids now fight over the crispy cheese corners.
While I sometimes add fancy ingredients like truffle oil for special occasions like Noche Buena, this recipe is still super sarap even without them.
Why You'll Love This Recipe
- Extra creamy and indulgent with two layers of sauce
- Perfect blend of Filipino and Italian flavors
- Make-ahead friendly for special occasions
- Customizable with premium or budget-friendly ingredients
- Impressive presentation with golden melted cheese topping
- No special skills required - just follow the steps!
Creamy Baked Spaghetti (Filipino Style)
Equipment
- Large pot for boiling pasta (Malaking kaldero para sa pasta)
- Non-stick pan for sauce (Kawali)
- Saucepan for bechamel (Maliit na kaldero)
- Large baking dish (9" x 16" x 2.3")
- Whisk or fork (Panghalo)
- Cheese grater (Pangkayod ng keso)
- Measuring cups and spoons (Panukat)
- Electric or conventional oven (Optional)
Ingredients
For the Pasta and Meat Sauce
- 1 kg Spaghetti pasta
- 1 kg Spaghetti sauce
- 1 medium onion minced (sibuyas, tinadtad)
- 1 head garlic minced (bawang, tinadtad)
- 700 g ground beef 80% lean (giniling na baka)
- 190 g sun-dried tomato pesto optional
- 1 tablespoon Italian white truffle infused oil optional
- 2 tablespoon dried parsley tuyong parsley
- 5 pcs Hotdogs sliced
- 1 can 400g sliced mushrooms kabute
- 4 tablespoon soy sauce toyo
- Garlic salt to taste
- Ground black pepper dinurog na paminta
- Olive oil mantika
- ½ cup water tubig
For the Bechamel White Sauce
- 2 tablespoon parmesan cheese
- 4-5 tablespoon unsalted butter ¼ stick
- 6 tablespoon all-purpose flour harina
- 1½ cups full cream milk 370ml
- 1 pack 250ml all-purpose cream
- ¼ cup cold water malamig na tubig
For Topping
- 1 cup quickmelt cheese grated
Instructions
- First, bring a large pot of water to a boil (180°C/356°F). Cook your Royal Spaghetti following the package directions until just tender but still firm to bite. Drain the pasta and keep it covered in a large bowl while you make the sauces.
- Start your meat sauce by heating some olive oil in a non-stick pan over medium heat (150°C/302°F). Cook your minced garlic and onions until they smell good and turn clear, about 2-3 minutes. Add your ground beef and cook until it turns brown (160°C/320°F internal temperature). Season with 2 tablespoons soy sauce, garlic salt, and pepper, then add your sliced hotdogs and cook for another 2-3 minutes.
- Move everything to a large pot and pour in your Royal thick and creamy sauce. Let this simmer on low heat (130°C/266°F). Add your mushrooms and sun-dried tomato pesto if you're using it. Pour in the remaining soy sauce and sprinkle in the parsley. Add half a cup of water and adjust the taste with garlic salt and pepper. If you're using truffle oil, add it now and turn off the heat.
- For your white sauce (bechamel), start by warming the milk in a saucepan over low heat - just until it's hot but not boiling. In a separate pan, melt your butter over very low heat, then mix in the flour until it gets lumpy. Slowly pour in your hot milk while whisking to avoid lumps. Add your cream and parmesan cheese, keeping the whisk moving. Finally, add cold water little by little, whisking until your sauce becomes smooth and silky.
- Turn your oven on to 130°C/266°F. In your baking dish (9" x 16" x 2.3"), mix your cooked pasta with the meat sauce. Press it down gently with a spoon to make it even. Pour your white sauce over the top and spread it out to cover everything. Sprinkle plenty of grated quickmelt cheese on top.
- Put your dish in the oven and bake for about 10-15 minutes, just until the cheese melts and turns golden brown. Let it rest for 5 minutes before serving.
Tips from Lola's Kitchen
- Use full-fat milk and cream for the richest bechamel sauce
- Don't overcook the pasta - it will continue cooking in the oven
- Let the dish rest for 5-10 minutes before serving
- If sauce is too thick, add warm milk gradually until desired consistency
- Spray truffle oil after cooking to preserve its aroma
Traditional Serving Suggestions
- Serve with garlic bread (pandesal with garlic butter)
- Pair with simple green salad
- Best enjoyed while hot and cheese is still stretchy
- Perfect with ice-cold soft drinks or iced tea
Troubleshooting
- Lumpy bechamel? Strain through a fine-mesh strainer
- Sauce too thick? Add warm milk gradually
- Sauce too thin? Simmer longer to reduce
- Cheese not melting evenly? Grate more finely next time
Ingredient Alternatives
- Royal Sauce: Any Filipino-style spaghetti sauce + 1 pack all-purpose cream
- Truffle Oil: Extra virgin olive oil
- Sun-dried Tomato Pesto: Regular basil pesto or omit
- Quickmelt Cheese: Mozzarella + cheddar blend
- Ground Beef: Ground pork or chicken
- Full Cream Milk: Regular fresh milk + extra cream
Storage & Reheating
- Refrigerate: Up to 3 days in airtight container
- Freeze: Up to 1 month, wrapped well
- Reheat:
- Oven: 150°C for 15-20 minutes
- Microwave: 2-3 minutes, covered
Variations
- Seafood Version: Add shrimp and crabsticks
- Spicy Version: Add chili flakes or chopped bird's eye chilies
- Veggie Loaded: Add carrots, bell peppers, and green peas
- Extra Cheesy: Add mozzarella layer between pasta and bechamel
FAQs
Can I make this ahead?
Yes! Assemble up to 24 hours ahead, refrigerate, and bake when needed. Add 5-10 minutes to baking time if cooking from cold.Why is this different from regular Filipino spaghetti?
This version is elevated with bechamel sauce and premium ingredients like truffle oil, making it perfect for special occasions.Can I skip the baking step?
Yes! The dish is fully cooked before baking. Baking just melts the cheese and creates a golden top.How do I prevent the pasta from drying out?
Keep the pasta covered while preparing other components and ensure enough sauce coverage.Can I use other types of pasta?
Yes, penne or rigatoni work well too. Just ensure they're cooked al dente.
Nutrition
The Story Behind Filipino Creamy Baked Spaghetti
Growing up in a Filipino household, spaghetti was never just an ordinary pasta dish. It was a symbol of celebration, a must-have at every birthday party, and the star of our Noche Buena table. But our Pinoy-style spaghetti has an interesting story that shows just how creative Filipino cooks can be.
When American soldiers brought pasta to the Philippines after World War II, Filipinos didn't just copy the Italian recipe - we made it our own. We added sweetness to the sauce, dropped in our favorite hotdogs, and created something uniquely Filipino. This sweet-style spaghetti became so popular that every Filipino family now has their own special version.
My Creamy Baked Spaghetti recipe takes our beloved Pinoy spaghetti to the next level. It was born during the pandemic when I was experimenting in my kitchen, trying to create something special for my family's New Year celebration. I remembered the baked pasta dishes I saw in fancy restaurants and thought, "Why not combine this with our sweet-style spaghetti?" By adding a creamy bechamel sauce and lots of melted cheese on top, I created a dish that brings together the best of both worlds - the familiar sweet-savory taste of Filipino spaghetti and the luxurious creaminess of baked pasta.
The recipe quickly became a family favorite. My kids started calling it "Christmas Spaghetti" because of how special it felt, even though we now make it for regular Sunday lunches too. What makes this version special is how it transforms our everyday Pinoy spaghetti into something that feels more elegant but still tastes like home. The bechamel sauce adds a rich, creamy layer that perfectly complements the sweet-style sauce we Filipinos love, while the melted cheese creates that Instagram-worthy pull that everyone gets excited about.
Whether you're cooking for a special occasion or just want to elevate your usual spaghetti recipe, this Creamy Baked Spaghetti brings that extra wow factor while keeping the familiar flavors that make Filipino-style spaghetti so beloved. It's proof that our local cuisine keeps evolving while staying true to what makes it uniquely ours - our love for bringing people together around good food.
Comments
No Comments