Description
Corned Beef Spaghetti is an easy, budget-friendly Filipino-style pasta dish made with tender spaghetti, savory corned beef, and sweet spaghetti sauce. Topped with melted quick-melt cheese, this hearty 20-minute meal is perfect for busy weeknights, family dinners, and potlucks.
Ingredients
- 1 package (16 ounces) uncooked spaghetti
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 can (15 ounces) corned beef
- 2 cups sweet-style spaghetti sauce
- Salt and pepper, to taste
- ½ cup shredded quick-melt cheese
Instructions
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to package directions, about 8–10 minutes, or until al dente.
- Drain the spaghetti well and set aside. Keep it warm.
- Heat the canola oil in a saucepot over medium heat.
- Add the chopped onion and minced garlic. Cook until softened and fragrant.
- Add the canned corned beef and break it into smaller pieces using the back of a spoon.
- Stir in the sweet-style spaghetti sauce and cook for 3–5 minutes until heated through.
- Season with salt and pepper to taste.
- Transfer the cooked spaghetti to a serving platter or individual plates.
- Spoon the corned beef sauce generously over the spaghetti.
- Sprinkle shredded quick-melt cheese on top.
- Serve hot and enjoy!
Notes
- Serve hot: Enjoy this spaghetti immediately while the sauce is warm and the cheese is soft and melty.
- Add extra cheese: Sprinkle additional quick-melt cheese, cheddar, or mozzarella over each serving.
- Side dishes: Pair with garlic bread, toasted baguette, or a fresh green salad.
- For parties: Serve the spaghetti on a large platter and keep the sauce warm separately so guests can add their preferred amount.
- Refrigeration: Store leftover spaghetti and sauce in separate airtight containers in the refrigerator for up to 3–4 days.
- Reheating: Warm the sauce in a saucepan over medium-low heat. Add a splash of water if it becomes too thick. Reheat the pasta separately or toss it with the sauce.
- Freezing: Freeze the corned beef sauce in an airtight freezer-safe container for up to 2 months for best quality. Cook fresh spaghetti when ready to serve.
- Make ahead: Prepare the sauce a day in advance and refrigerate. Cook the spaghetti shortly before serving for the best texture.
- Prevent dry pasta: Toss leftover spaghetti with a little sauce before refrigerating if storing it together.