Over grains: I find these baked onions work particularly well with grain heavy meals like quinoa, couscous, farro, etc. Incorporate more vegetables. I only used onions and peppers, but mushrooms work really well in this recipe, as well as spinach, zucchini, eggplant or even olives.

If you are planning ahead for meals, you can freeze the dish before you bake it. Wrap it securely and then simply thaw it in the fridge overnight and bake as per the instructions.You can also freeze the baked spaghetti for up to 3 months. How long will these easy baked spaghetti recipe keep? Roasting time varies: depending on the size of the onions and if they’re much smaller/larger than the ones I use.

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Onions: I used unpeeled medium yellow onions. However, this method should also work with red onions or white onions. Not only is the onion side dish easy to prepare but it also stores well – you can meal-prep it for several days and keep it in the freezer for up to 12 months! Plus, the onions won’t be out of place on your holiday table either, alongside all your Thanksgiving/Christmas favorites, like creamy mashed potato, green bean casserole, brown gravy, etc. To make a traditional spaghetti casserole, you would prepare the meat sauce and vegetables and cook the spaghetti. Then mix everything together in a baking dish, top with cheese and bake until bubbly. Next, add the vegetables, marinara and water. I like to use at least 1 cup of liquid for every 4 ounces of pasta. So in this case, I add 3 cups of water and 2 cups of marinara. Give everything a really good toss to incorporate all the flavors and make sure the spaghetti is coated with the olive oil and sauce.

In a medium bowl, using an electric hand mixer, beat the butter, cream cheese, and icing (powdered) sugar until smooth and creamy. Remove the tin from the freezer and spread the topping gently over the chocolate hazelnut spread layer.Salt the spaghetti before it bakes. Just as it’s important to add salt when cooking spaghetti traditionally, it’s the same idea when baking spaghetti. Add the salt right to the pasta in the beginning for best flavor.