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The Boat Shed Kitchen

Red & White Spaghetti Bake

This hearty Red & White Spaghetti Bake brings together tender ziti pasta, savory ground beef, and melty mozzarella in a rich tomato-based sauce. It’s flavorful, comforting, and perfect for feeding a hungry crowd—or saving for leftovers!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups ziti pasta cooked (see NOTES)
  • 1 tbsp extra-virgin olive oil
  • 1 lb ground beef
  • ½ tsp black pepper
  • 3 cloves garlic minced
  • 1 tsp crushed red chili flakes optional
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 onion chopped
  • ½ cup chopped parsley plus more for garnish
  • Salt to taste
  • 2 cups shredded mozzarella

Method
 

  1. Cook pasta al dente, minus 1 minute. Reserve ½ cup pasta water and drain.
  2. Heat olive oil in a skillet over high heat.
  3. Brown the beef, breaking it apart, about 2 minutes.
  4. Lower to medium heat. Add salt, pepper, garlic, onion, chili flakes.
  5. Worcestershire, tomato paste, parsley, and reserved pasta water.
  6. Simmer 8–10 minutes.
  7. Toss in cooked pasta and 1 cup of mozzarella. Mix well.
  8. See full steps with tips & photos → https://theboatshedcafe.com/red-white-spaghetti-bake/

Notes

  • Ziti, penne, or rigatoni all work well in this dish.
  • You can assemble this ahead and bake later at 375°F for 10–15 minutes.
  • Want it creamier? Add a few tablespoons of ricotta or cream cheese to the sauce.