Baked Spaghetti: The Ultimate BBQ Side Dish

This Ain’t Regular Spaghetti—This Is Black Spaghetti

Let’s get one thing clear from the jump: this is Black Spaghetti—a dish steeped in culture, community, and unapologetic flavor. It doesn’t follow traditional “rules,” but it’s been a staple at Black cookouts and family gatherings for decades.

Don’t ask where it started. Just know that somewhere along the way, this dish became ours—just like Black Tacos and other soul food mashups.

For me, this recipe starts with family. I grew up watching my grandma Nanny make spaghetti, and now it’s my mom who holds the title of “Spaghetti Queen” at the cookout.

And after plenty of trial, error, and a few secret tweaks, I’ve perfected my version. It’s rich, cheesy, saucy, and absolutely legendary.

Key Tips for Perfect Baked Spaghetti

1. Angel Hair Pasta Over Spaghetti Noodles
Thinner, more delicate, and it soaks up sauce beautifully. It’s a little lighter, making it more side-dish-friendly at BBQs.

2. Extra Saucy Is a Must
Your pasta will absorb sauce as it bakes, and nobody wants dry spaghetti at the cookout. Make it extra saucy—trust me.

3. Sugar Belongs in the Sauce
Yep. A little sugar rounds out the acidity of the tomatoes and gives it that signature sweet-savory balance.

4. Bake It Like Lasagna
Your spaghetti should be baked with cheese on top until bubbly and golden—like lasagna meets mac and cheese.

5. The Cheese Blend Matters
You can’t just toss any cheese on top. The right blend creates that gooey, melty finish that sets this dish apart. I list my exact blend in the full recipe on my blog.

Why Baked Spaghetti Is the Ultimate BBQ Side

Baked spaghetti isn’t just a main dish—it’s a top-tier BBQ side.

It’s hearty, comforting, and rich enough to stand alongside ribs, brisket, or pulled pork without feeling too heavy. Plus, it’s got that nostalgic, homemade vibe that instantly feels like a family gathering.

If your baked spaghetti isn’t creamy, cheesy, and baked to perfection, it’s missing the point.

My Cookout Spaghetti Guarantee

Make this dish, and I guarantee it’ll be one of the first empty pans at the cookout.

It’s the kind of recipe where everyone’s asking, “Who made the spaghetti?” And once they find out, they’ll be requesting it every time.

5 Myths Busted About Baked Spaghetti

1. Myth: Sugar doesn’t belong in spaghetti.

Fact: Sugar is common in many Southern and Midwest-style spaghetti recipes. It balances the acidity of the tomato sauce and gives that iconic flavor profile.

2. Myth: Baked spaghetti is just lasagna with different noodles.

Fact: While similar in concept, baked spaghetti is less layered and more mixed together. It’s saucier and has a different pasta-to-sauce ratio, especially with angel hair pasta.

3. Myth: Spaghetti should never be baked.

Fact: Baking spaghetti is a longtime tradition in many Black and Southern households, especially for BBQs, holidays, and potlucks. The baked cheesy crust is everything.

4. Myth: You have to use a complicated cheese blend.

Fact: You don’t need fancy cheeses. A blend of mozzarella, provolone, and Italian cheese mix gives the perfect melty texture and flavor.

5. Myth: Baked spaghetti can’t be served as a side dish.

Fact: Baked spaghetti shines as a side dish at BBQs. Its cheesy, saucy richness pairs perfectly with smoky meats like ribs and brisket.

5 Frequently Asked Questions About Baked Spaghetti

1. Why do you use angel hair pasta instead of traditional spaghetti?

Angel hair is lighter and cooks faster. It soaks up the sauce beautifully, giving a better balance between pasta and meat sauce. Plus, it makes this dish feel more like a BBQ side than a heavy main course.

2. Do I have to add sugar to the sauce?

Yes—just a little! Sugar balances out the acidity of the tomatoes and gives it that signature sweet-savory flavor common in Midwest and Southern kitchens. It won’t taste sugary, but it’ll taste complete.

3. Can I use ground turkey or plant-based meat instead of beef or sausage?

Absolutely! You can swap in ground turkey, chicken, or a plant-based alternative. Just be sure to season it well and still let it brown for that deep, caramelized flavor.

4. How do I prevent dry baked spaghetti?

Be generous with your sauce. Pasta absorbs sauce as it bakes, so start with a very saucy mixture before putting it in the oven. Baking covered for part of the time can also help retain moisture.

5. Can I make this dish ahead of time?

Yes! You can prep it fully, refrigerate it overnight, then bake it the next day. In fact, the flavors get even better after sitting. Just add 5-10 minutes to the bake time if it’s coming straight from the fridge.

And Just Like That… It’s Too Easy!

This Baked Spaghetti isn’t just a side—it’s a full-on cookout essential. Cheesy, saucy, and packed with flavor, it’s the kind of dish that brings people back for seconds (and thirds). Whether it’s your first time making it or a family tradition, this recipe delivers that nostalgic, soulful taste every time.

So go ahead—save it, share it, and serve it proudly at your next BBQ. Because at the end of the day, every cookout needs a little Black Spaghetti love on the table.

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Baked Spaghetti: The Ultimate BBQ Side Dish

Yield: 16-20

Author: @chefmikehard

Prep time: 20 MinCook time: 30 MinInactive time: 10 MinTotal time: 1 Hour

Discover the ultimate BBQ side dish: baked spaghetti! This rich, cheesy, saucy Midwest-inspired recipe is a cookout classic that breaks all the rules—in the best way.

Cook modePrevent screen from turning off

Ingredients

• 1 lb angel hair pasta, cooked
• 2 tablespoons butter
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 tablespoon italian seasoning
• 2 lbs ground turkey
• 1/2 yellow onion, diced
• 1 green bell pepper, diced
• 6 cloves garlic, minced
• 28 oz can crushed tomatoes
• 15 oz tomato sauce
• 4 oz tomato paste
• 28 oz diced tomatoes
• 2 bay leaves
• 2 cups italian blend cheese, shredded
• 2 cups sharp cheddar cheese
• 1 cup colby jack cheese, shredded
• 1 cup parmesan cheese, grated

Mirepoix Blend

• 1/2 yellow onion
• 1 medium carrot
• 2 ribs celery

Seasoning Blend

• 1 tablespoon sea salt
• 1/2 tablespoon black pepper
• 1 teaspoon celery salt
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 1/2 tablespoon dried parsley
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried fennel seed
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• 1/2 tablespoon paprika
• 1/2 tablespoon chili powder
• 4 tablespoons brown sugar
• 1 tablespoon chicken bouillon

Instructions

1. In a small bowl, combine all the seasoning blend ingredients thoroughly.
2. Set aside 4 tablespoons of the blend for seasoning the ground turkey later. The remaining seasoning will go into the sauce.
3. In a blender or food processor, blend together the onion, carrot, and celery until smooth. Set aside.
4. In a large, deep skillet or Dutch oven over medium heat, cook the ground turkey until fully browned, breaking it into small pieces. Add the reserved 4 tablespoons of seasoning blend and stir well to coat the meat.
5. Add diced onion, green bell pepper, and minced garlic to the skillet with the turkey. Cook for 5–7 minutes until softened.
6. Stir in the pureed mirepoix and cook for 2 minutes.
7. Add tomato paste and cook for 1 minute to deepen the flavor.
8. Stir in crushed tomatoes, tomato sauce, diced tomatoes, bay leaves, and the remaining seasoning blend.
9. Reduce heat to low and let simmer uncovered for 20–30 minutes, stirring occasionally, until thickened and rich.
10. Boil angel hair pasta in 4 quarts salted water (3 tablespoons sea salt) until al dente (about 4-5 minutes).
11. Drain cooked pasta but do not rinse. Toss the cooked and drained angel hair pasta with butter, sea salt, black pepper, and Italian seasoning until evenly coated.
12. In a large mixing bowl, toss the cooked angel hair pasta with the finished meat sauce until evenly coated.
13. Preheat the oven to 375°F (190°C).
14. Lightly grease a deep 9x13-inch baking dish.
15. Pour the pasta mixture into the dish, spreading evenly.
16. Sprinkle the Italian blend cheese, sharp cheddar, colby jack, and parmesan evenly over the top.
17. Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top.
18. Let the baked spaghetti rest for 10 minutes before serving and enjoy!

Notes

• Use more sauce than you think. Pasta soaks up moisture as it bakes.

• Bake uncovered. You want those cheesy edges and golden spots on top.

• Let it rest. Let the dish sit for 10 minutes after baking so it firms up and serves beautifully.

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American, Italian, southern, soul, bbq

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