Espaguetis Queso Recipe

Boil Pasta

Bring 6 quarts of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 1 lb spaghetti and stir to prevent sticking. Cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain spaghetti and set aside.

Prepare Sofrito

Finely chop or mince to yield about 1 cup onion and 1/2 cup green bell pepper. Heat 2 tablespoons olive oil in a large heavy skillet or saucepan over medium heat. Add the chopped onion and bell pepper and sauté until softened and translucent, about 5–7 minutes. Add the 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Build the Tomato Sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize. Add the 15 oz tomato sauce, 1/2 cup water, 1 teaspoon sugar, 1 teaspoon dried oregano, 1 bay leaf, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon vinegar. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 10–12 minutes, stirring occasionally. Taste and adjust salt, pepper, or sugar to balance acidity. Remove the bay leaf before combining with pasta.

Prepare Ham and Cheese

If using thicker ham slices, thinly dice or slice 8 oz cooked ham so pieces are bite-sized. Combine the 2 cups shredded mozzarella and 2 tablespoons cream cheese (if using) in a bowl. The cream cheese helps create a creamier melt and binds the cheese to the ham.

Combine With Pasta

Return the drained hot spaghetti to the empty pasta pot or a large bowl. Add the butter and toss to coat so the strands separate. Pour about two-thirds of the prepared red sauce over the spaghetti and toss to coat; add up to 1/2 cup reserved pasta water as needed to loosen the sauce and achieve a glossy finish. Fold in the diced ham so it distributes evenly through the pasta. Taste and adjust seasoning.

Add Cheese

Spread the spaghetti-ham mixture into an ovenproof baking dish or keep in the pot if serving immediately. Sprinkle the shredded mozzarella mixture evenly over the top of the spaghetti. If you like a browned cheesy top, preheat broiler or oven to 425°F (220°C) and bake 6–8 minutes under the broiler or in the oven until cheese is melted and bubbly and lightly golden. If not broiling, simply cover for 2–3 minutes to let the residual heat melt the cheese.

Once cheese is melted, remove from oven or pot. Sprinkle 1/4 cup grated Parmesan over the top, then scatter 2 tablespoons chopped fresh parsley and 1/2 teaspoon crushed red pepper flakes (or to taste) for a hint of heat. Let rest 2–3 minutes so layers settle.

Serve: Portion into 6 servings and pass extra sauce and grated Parmesan at the table. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently on the stove with a splash of water or in the oven at 350°F (175°C) until warmed through.