Filipino Baked Spaghetti

There’s something so nostalgic about Filipino baked spaghetti. It’s sweet, savory, extra cheesy, and always feels like a celebration on a plate. Whether it’s served at birthdays, family gatherings, potlucks, or holiday parties, this dish is a true Filipino comfort food classic.

What makes Filipino spaghetti different from traditional Italian spaghetti is its signature sweet-style sauce, usually made with banana ketchup, tomato sauce, sliced hotdogs, and ground meat. In this baked version, everything gets topped with melty cheese and finished in the oven until bubbly and golden.

Ingredients

3-4 tbsp cooking oil
1 lb ground beef (any ground meat works)
3-5 cloves garlic chopped
1 small onion diced
1 pack of hotdogs (the redder the better)sliced
1  bottle tomato sauce
1/2 cup ketchup (preferably banana ketchup)
1-3 tbsp fish sauce (to taste)
1/3 cup sweetened condensed milk
1-2 tbsp sugar
Salt and pepper to taste
Spaghetti noodles
Shredded cheddar cheese

For bechamel (optional)

Take 1/4 cup butter, 2 tbsp flour, 370ml evaporated milk (1 can) 1/3 cup grated cheese, 1/2 tsp salt and whisk in a pot till thick.

1. In a pan over medium heat, add 1 tbsp oil and quickly sauté hotdogs for color and texture and set aside.
2. Add another 2 tbsp oil and cook onions 2-3 minutes. Add in garlic and cook 1 minute. Toss in ground meat and break apart. Cook the meat till no longer pink.
3. Add in tomato sauce and mix ingredients well.
4. Add in banana ketchup, fish sauce, sugar, salt and pepper. Taste and adjust to your preference. Mix in milk. Stir sauce thoroughly. Bring to a low boil and cook uncovered for 15-20 minutes.
5. While spaghetti sauce is simmering, cook noodles according to package directions but add a minute or two (there’s no al dente in the Philippines). Ladle into greased baking dish. Pour bechamel (or layer of shredded cheese) and bake at 375°F for 15-20 minutes.

Extra sweet, extra cheesy