Ah, German Spaghetti—this is a classic comfort-food casserole, often a baked pasta dish with ground beef, onions, tomato sauce, and cheese, sometimes with a hint of Worcestershire or mustard for that signature “German” flavor twist 🇩🇪🍝. Despite the name, it’s an American casserole inspired by German-style flavors, not traditional German cuisine.
Here’s a solid, easy version:
German Spaghetti Casserole
Servings: 6–8
Time: ~45 minutes
Ingredients
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12 oz spaghetti (or other long pasta)
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1 lb ground beef
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1 medium onion, diced
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1 bell pepper, diced (optional)
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2 cloves garlic, minced
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1 can (15 oz) tomato sauce
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1 tsp Worcestershire sauce
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1 tsp mustard (Dijon or yellow)
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1 tsp paprika
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Salt & pepper, to taste
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2 cups shredded cheddar or mozzarella cheese
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Optional: parsley for garnish
Instructions
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Cook the pasta
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Boil spaghetti according to package instructions until al dente. Drain and set aside.
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Cook the beef mixture
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In a large skillet, cook ground beef over medium heat until browned.
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Add onions, bell peppers, and garlic; sauté until softened.
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Stir in tomato sauce, Worcestershire sauce, mustard, paprika, salt, and pepper. Simmer 5–7 minutes.
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Combine pasta and sauce
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Toss the cooked spaghetti into the skillet with the beef-tomato mixture.
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Assemble the casserole
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Preheat oven to 350°F (175°C).
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Transfer spaghetti mixture to a greased 9×13 baking dish.
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Sprinkle shredded cheese evenly on top.
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Bake
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Bake 15–20 minutes until cheese is melted and bubbly.
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Serve
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Garnish with chopped parsley if desired. Serve warm.
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Pro Tips
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Extra flavor: Add a splash of soy sauce or a pinch of nutmeg for depth.
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Cheese variation: Mix cheddar and Swiss for a more “German-style” flavor.
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Vegetables: Add mushrooms or zucchini for a heartier dish.
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Make-ahead: You can assemble the casserole a day ahead and bake before serving.
If you want, I can also give a quick 20-minute skillet version of German spaghetti that doesn’t require baking and is perfect for a fast weeknight dinner.