Four Seasons Baked Spaghetti Recipe

Cook aromatics

Preheat a large skillet over medium heat. Add 2 tablespoons olive oil. When shimmering, add minced garlic and diced onion; sauté 2–3 minutes until onion is translucent.

Add diced green and red bell peppers and continue to sauté 3–4 minutes until peppers begin to soften.

Push vegetables to the side and add the Italian sausage (remove casings) to the skillet. Break sausage into bite-size pieces with a spoon and brown 5–6 minutes until cooked through. Stir in sliced pepperoni and cook 1–2 minutes to render some fat and warm slices.

Stir in the marinara sauce and crushed tomatoes. Add dried Italian seasoning, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 8–10 minutes to blend flavors. Taste and adjust seasoning if needed.

While the sauce simmers, bring a large pot of salted water to a rolling boil. Add 1 teaspoon olive oil and the 12 ounces of spaghetti. Cook according to package directions until al dente (usually 9–11 minutes). Stir occasionally to prevent sticking.

Reserve 1 cup of the pasta cooking water, then drain the spaghetti well. Return pasta to the pot and toss with about 1 cup of the hot meat-marinara sauce to coat; add a few tablespoons of reserved pasta water if the mixture seems dry. Stir in half of the shredded mozzarella (about 1.5 cups) and half of the grated parmesan (about 1/4 cup). Fold in chopped fresh basil.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (or similarly sized) baking dish with nonstick spray or butter.

Spread a thin layer (about 1/2 cup) of the meat-marinara sauce in the bottom of the prepared baking dish to prevent sticking. Add the sauced spaghetti, pressing gently to distribute evenly.

Pour the remaining meat-marinara sauce over the top of the spaghetti, using a spatula to dot and spread so the sauce is evenly distributed. Sprinkle the remaining shredded mozzarella (about 1.5 cups) evenly over the top, followed by the remaining parmesan.

Arrange a few extra pepperoni slices on top for presentation, if desired.

Bake in preheated oven 20–25 minutes, or until the cheese is melted, bubbly, and lightly browned at the edges. If you prefer a more browned top, place under the broiler on high for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5–10 minutes; the dish will set and be easier to portion. Garnish with additional chopped fresh basil and freshly ground black pepper to taste before serving.