This 5-ingredient oven broken spaghetti is the kind of no-fuss, stick-to-your-ribs supper that has quietly fed farm families for generations. It reminds me of the church potlucks where every casserole came bubbling to the table in a glass baking dish, simple as can be but made with love. Here, you scatter dry broken spaghetti right into the pan, pour over a pale, creamy mixture made from pantry staples, and let the oven do the work. It’s the sort of honest, comforting meal that has husbands and grandkids both going back for seconds, and it fits right into the rhythm of a busy day on the farm or in town.
Serve this creamy baked broken spaghetti hot from the oven with a bright green side to balance the richness—steamed peas, buttered green beans, or a simple lettuce salad with a tangy vinaigrette all work nicely. Warm dinner rolls or slices of crusty bread are perfect for scooping up the extra creamy sauce along the edges of the pan. A dish of applesauce or sliced fresh tomatoes on the side adds that old-fashioned Midwestern touch and a bit of sweetness and acidity to round out the plate.
5-Ingredient Oven Broken SpaghettiServings: 4
Ingredients
8 ounces dry spaghetti, broken into short pieces (about 1 to 2 inches)
2 cups low-sodium chicken broth
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup shredded cheddar cheese, divided
1/2 cup whole milk or half-and-half
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with a bit of butter or cooking spray so the pasta doesn’t stick.
Spread the dry broken spaghetti evenly in the bottom of the glass baking dish. Try to keep it in a fairly even layer so it cooks at the same rate.
In a medium bowl, whisk together the chicken broth, condensed cream of mushroom soup, and milk or half-and-half until you have a smooth, pale, creamy mixture with no big lumps.
Pour the creamy mixture evenly over the dry broken spaghetti in the glass dish, making sure all the pasta is moistened. Gently press down any pieces that are sticking up so they’re mostly covered by the liquid.
Sprinkle half of the shredded cheddar cheese (about 1/2 cup) evenly over the top. This gives the sauce a head start on getting rich and cheesy as it bakes.
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes, allowing the spaghetti to soften and absorb the creamy mixture.
After 30 minutes, carefully remove the foil and give the pasta a gentle stir, pulling any drier pieces from the corners into the sauce. Smooth the top back out.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the surface. Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the cheese is melted, the edges are bubbling, and the pasta is tender when you test a piece with a fork.
Remove the dish from the oven and let it rest for 5 to 10 minutes before serving. This short rest helps the sauce thicken slightly so each scoop holds together nicely on the plate.
Variations & Tips
You can tuck a lot of personality into this simple dish while keeping the spirit of the recipe the same. For extra protein, stir in 1 to 2 cups of cooked, shredded chicken or diced ham when you give the pasta a stir midway through baking; just be sure any meat you add is fully cooked and still within safe refrigeration time (no more than 3 to 4 days in the fridge). If you prefer a different flavor, swap the cream of mushroom soup for cream of chicken or cream of celery. For a little color and sweetness, add 1 cup of thawed frozen peas or mixed vegetables when you pour the creamy mixture over the pasta. To make it cheesier, use a blend of cheddar and mozzarella, or sprinkle a spoonful of grated Parmesan over the top before the final bake. If you need to reduce sodium, choose low-sodium broth and a reduced-sodium condensed soup, and taste before adding any extra salt at the table. Always handle hot glass baking dishes carefully—avoid placing a hot dish directly onto a cold or wet surface to prevent cracking. Leftovers should be cooled within two hours, then stored covered in the refrigerator and eaten within 3 to 4 days; reheat until steaming hot all the way through before serving again.
