Trillion Cheese Spaghetti – The Ultimate Cheesy Baked Pasta
Hey Beleafers!
If you love baked spaghetti, but think more cheese = more happiness, then you’re in the right place! Trillion Cheese Spaghetti is my go-to for big family gatherings, cookouts, Thanksgiving feasts, or just a cozy dinner with friends. This dish is layered with rich tomato sauce, hearty mushrooms (and optional plant-based beef crumbles), and a serious amount of cheese. And when I say trillion cheese, I mean layers on layers of gooey, bubbly, golden cheese perfection.
I also like to keep it high-quality—organic Italian-cut spaghetti (because texture matters), premium sauces like Rao’s or Lucini, and fresh cherry tomatoes and arugula to balance out all that cheesy richness. Trust me, this isn’t just pasta… this is an experience. So, let’s get cooking!
Ingredients:
For the Pasta & Sauce:
Organic Italian-cut spaghetti: 16 oz (or your favorite spaghetti)
Rao’s or Lucini tomato sauce: 1-1/2 jar (vodka, four cheese, or Tuscan tomato marinara)
Cherry tomatoes: 1 cup, halved (plus extra for garnish)
Arugula: 1 cup, plus extra for garnish
Plant-based beef crumbles (optional): 1 cup (Beyond Beef or Gardein recommended)
Mushrooms: 1 cup, sliced
Seasonings:
Garlic powder: 1 tsp
Onion powder: 1 tsp
Clove: 1/4 tsp
Fenugreek: 1/2 tsp
Italian spice blend: 1 tsp
Parsley: 1 tsp
Basil: 1 tsp
Himalayan Salt: salt to your taste
Cheese Blend (The “Trillion” Part!):
Swiss cheese: 1 cup, shredded
Italian blend cheese: 1 1/2 cups (usually includes Asiago, Fontina, Parmesan, and Provolone)
Mozzarella cheese: 1 cup, shredded
Parmesan Asiago Romano: 1/2 cup, grated
Instructions:
1. Cook the Pasta:
Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook until al dente. Drain and set aside.
2. Sauté the Veggies & (Optional) Beef Crumbles:
In a pan over medium heat, add a drizzle of olive oil. Toss in the sliced mushrooms, cherry tomatoes, and arugula. If you’re using plant-based beef crumbles, add them in as well.
3. Season Everything:
Sprinkle in garlic powder, onion powder, clove, fenugreek, Italian spice blend, parsley, salt and basil. Stir well and let everything cook down until the mushrooms soften and the tomatoes release their juices.
4. Combine with the Sauce:
Once the veggies are done, add them to the pot of pasta you set aside and then add the tomato sauce to the pot and stir. Let it simmer on low heat for a few minutes to let all the flavors blend together.
5. Layer the Cheesy Goodness:
In a large baking dish, start layering:
First, add the cooked spaghetti.
Pour about 1/2 a jar of tomato sauce over the pasta and stir to coat.
Now, the fun part—layer the cheese! Start with Swiss, then add the Italian blend, followed by mozzarella, and finally top it all off with Parmesan Asiago Romano.
6. Bake Until Golden & Bubbly:
Place the dish in a preheated oven at 375°F and bake until the cheese is melted, bubbly, and slightly golden on top (about 20-25 minutes).
7. Garnish & Serve:
Once out of the oven, top with fresh arugula and extra cherry tomatoes for a little fresh contrast to all that melty cheese. Serve hot and enjoy!
If you don’t have arugula you can also use fresh basil. Before putting in oven, make it creative! Presentation makes it fun for everyone when its presented at the table.
Final Thoughts:
This Trillion Cheese Spaghetti is pure cheesy, saucy, pasta perfection. Every bite is packed with layers of flavor, from the rich tomato sauce to the creamy, melty cheese blend. It’s my go-to pasta dish when I want to impress or just treat myself to the ultimate comfort food.
So, Beleafers, if you love cheese (like, really love cheese), this is the pasta for you! Try it out and let me know—did it live up to its trillion cheese name? Don’t forget to tag me in your pasta pics! 🍝✨
Bon appétit!
