Layered Red Sauce Pasta
Layered Red Sauce Pasta is a hearty and comforting baked pasta dish, featuring alternating layers of cooked pasta, rich tomato sauce, creamy cheese, and often a savory filling like vegetables or plant based protein. Much like a pasta-based casserole, each layer melds together as it bakes, creating a cohesive and flavorful meal with a golden, bubbly top. Perfect for family dinners or entertaining, this dish offers the timeless appeal of red sauce pasta in a satisfying, shareable format
For Red Sauce Spaghetti Ingredients
For boiling spaghetti
Weikfield spaghetti
Water to boil
Salt to taste
A pinch black pepper
For making red sauce
6-7 Medium size tomato
2 Tablespoon oil
5-6 garlic cloves (sliced)
1 Medium size onions (chopped)
1 Tablespoon Kashmiri red chili powder
Salt to taste
2 Tablespoon tomato ketchup
1 Tablespoon oregano
1/2 Tablespoon red chili flakes
A pinch of black pepper
Step:1
For boiling spaghetti , set water in a stock in a stock pot for boiling , add salt to taste , further add the spaghetti to the boiling , add salt to taste , further add the spaghetti to the boiling water and cook for 10-12 minutes or al dente . Strain the excess water and allow it to cool down
Step:2
Add dash of oil over the spaghetti and a pinch of black pepper powder and salt , toss well so the oil coats well to avoid form sticking to each other keep aide for later use . For making red sauce , wash the tomatoes well and cut them in quarters , further them in a grinding jar and blend the tomatoes into a puree . I’ve kept it little chunky , if you wish you can blend into a fine puree
Step:3
Set a suce pan on low heat , add oil and sliced garlic , cook until the garlic starts to get some colour . Add chopped onions and cook on medium flame until its translucent
Step:4
Now lower the flame and add , Kashmiri red chili powder and cook briefly for 10-15 seconds . Now , add the tomato puree , salt to taste and tomato ketchup , stir cook on medium high flame , for 1-2 minutes , further cover and cook for 10 minutes on medium flame or until the tomatoes are cooked
Step:5
Now , add oregano , red chili flakes and pinch of black pepper powder , stir and cook for a minute homemade red sauce is ready . Now , add the boiled spaghetti in the sauce and stir gently keep aside for assembling
For Veggies In The Sauce Ingredients
1 Tablespoon oil
1 Tablespoon garlic (chopped)
1 Tablespoon red chili flakes
1/3 Cup baby corn
1/3 Cup carrot
1/3 Cup zucchini
1/3 Cup mushroom
1/3 Cup mixed bell peppers
1/3 Cup brocoli
Salt and pepper to taste
For White Sauce
30 gm butter
30 gm refined flour
400 ml milk
Salt to taste
A pinch of black pepper powder
1/2 Tablespoon oregano
A pinch nutmeg powder
50 gm processed cheese
Step:1
For sauted veggies , set a wok on medium heat , add oil , garlic and red chili flakes , cook for 2-3 minutes . Now , add baby corn and carrot and cook for 2-3 minutes , further add the remaining veggies , salt and pepper to taste , stir and cook for 2-3 minute , sauted veggies are ready keep aside to be added later in the white sauce
Step:2
For white sauce , set a pan on medium low heat add butter and let it melt , add the flour and cook the flour for 2-3 minutes , remember not to burn the flour or changing the colour to brown , keep it light brown . Further add , milk in 3 batches and make sure to whisk well while adding to milk to make a lump free sauce
Step:3
Further add salt to taste , a pinch of black pepper powder , oregano and nutmeg powder , stir well . Now add processe cheese and stir well until the cheese melts . The white sauce is ready and now add the sauted veggies in the sauce , mix gently add cook for 1-2 minutes , keep aside for assembly
Assembly Ingredients
Spaghetti in red sauce
Veggies in withe sauce
Processed cheese
Oregano
Red chili flakes
Step:1
As all the components are ready , its time to assemble , take a hear resistant utensil , do the first layering by filling spaghetti in red sauce half the way and top the remaining half with veggies in white sauce , grate processed cheese as per your willingness of having cheese , you can also grate mozzarella or any cheese of your choice
Step:2
Sprinkle some oregano and red chili flakes . Now bake them in a preheated over at 180 C for 10-12 minutes or until the cheese gets colour , you can bake them in a microwave over as well using the grill + convecyion method or else bake them in a wok just the way we bake cake
Step:3
Once its baked , your baked spaghrtti red sauce with veggies in white sauce is ready , serve them hot with some garlic bread on side
FAQs
1. What does “layered” mean in this recipe?
It refers to assembling the dish in a baking dish like a casserole or lasagna, with alternating layers of cooked pasta, red sauce, cheese, and other fillings.
The dish is then baked until the cheese is melted and bubbly, creating distinct, cohesive layers.
2. Can I use any type of pasta for a layered bake?
Short, sturdy pasta shapes that hold sauce well are best, such as penne, rigatoni, ziti, or fusilli.
Avoid long, thin pasta like spaghetti or angel hair, as they are difficult to layer neatly.
3. How do I prevent the baked pasta from drying out in the oven?
Sauce Consistency: Ensure your red sauce is slightly looser than for regular pasta, as the pasta will absorb more liquid during baking.
Cover While Baking: Cover the baking dish with foil for the first part of baking to trap steam.
Add Moisture: Reserve some pasta water or a splash of extra sauce to add before baking if the mixture looks dry.
4. What cheeses are best for layering and topping?
For Melting & Stretching: Mozzarella (low-moisture, shredded) is essential.
For Flavor: A mix of grated Parmesan, Pecorino Romano, or a sharp cheddar adds depth.
For Creaminess: Layer ricotta or béchamel sauce between the pasta and red sauce.
5. Can I assemble and freeze this dish ahead of time?
Yes. Assemble the dish completely in a freezer-safe container but do not bake.
Cover tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before baking as directed, adding a few extra minutes to the baking time