Marry Me Baked Spaghetti
Creamy, cheesy Marry Me Baked Spaghetti made with chicken, sun dried tomatoes, parmesan and mozzarella, baked until bubbly and golden. This easy baked spaghetti is perfect for family dinners, make ahead meals and leftovers.
Servings: 8
Calories: 686kcal
Equipment
Ingredients
Sauce
- 4 tablespoons salted butter
- 1 tablespoon sun dried tomato oil
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 1 cup sun dried tomatoes squeezed dry and chopped
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- ½ cup dry white wine
- 1 cup chicken broth low sodium
- 2 cups heavy cream
- Zest of 1 small lemon
- ½ teaspoon red pepper flakes
- 1 cup Parmesan cheese freshly grated
- 2 cups rotisserie chicken shredded
- ½ cup fresh parsley chopped
Pasta
- 1 pound spaghetti
- salt for pasta water
Cheese
- 2 cups mozzarella freshly shredded, divided
- ½ cup Parmesan cheese grated, for topping
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13 inch baking dish. Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente. Reserve ½ cup pasta water, then drain.
- In a large skillet over medium heat, melt the butter with the sun dried tomato oil. Add the diced onion and cook until softened, about 4 to 5 minutes. Stir in the garlic and cook for 30 seconds.
- Add the sun dried tomatoes, tomato paste, and Dijon mustard. Cook for 1 minute to deepen the flavor.
- Pour in the white wine and simmer for 2 to 3 minutes until slightly reduced.
- Stir in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 5 to 7 minutes until slightly thickened but still loose. The sauce should look thinner than you think it should. Stir in the lemon zest, red pepper flakes, 1 cup Parmesan, shredded chicken, and fresh herbs.
- Add the drained spaghetti directly into the sauce and toss gently to coat. If needed, add a splash of reserved pasta water to keep it loose. Stir in 1 cup shredded mozzarella.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup mozzarella and ½ cup Parmesan evenly over the top.
- Bake for 20 to 25 minutes until bubbly and lightly golden on top. Let rest for 10 to 15 minutes before serving so the sauce settles but stays creamy underneath.
Video
Notes
- Slightly undercook the spaghetti because it will finish cooking in the oven. This keeps the pasta from becoming too soft.
- The sauce should look a bit thinner than you think it should before baking. The pasta will absorb some of the sauce as it bakes.
- Rotisserie chicken works really well here and keeps the recipe quick and easy.
- Freshly shredded mozzarella melts much better than pre shredded cheese.
- Let the baked spaghetti rest for 10 to 15 minutes before serving so the sauce sets and becomes creamy.
- If you want a more golden top, broil for 1 to 2 minutes at the end, watching carefully.
- This is a great make ahead meal. You can assemble the casserole, cover and refrigerate, then bake later.
- Leftovers reheat really well and the pasta stays creamy.
Nutrition
Serving: 1serving | Calories: 686kcal | Carbohydrates: 56g | Protein: 25g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 597mg | Potassium: 823mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1913IU | Vitamin C: 14mg | Calcium: 446mg | Iron: 3mg
