Fried Spaghetti is an easy and delicious spin on a classic that is a great way to elevate your leftovers! This flavorful dish is filled with tasty meat, hearty sauce, and comes together in no time!
Whenever we’d go to grandma’s house for dinner, she would make one of two things; salmon croquettes or fried spaghetti. This has become a staple family recipe that I love!
My dad soon learned the ins and out of the recipe that we all loved and added a few of his touches that has really made this such a delicious weeknight meal!
What is Fried spaghetti?
Fried spaghetti is essentially leftover spaghetti fried in a pan the next day with a little water until heated through.
Can this be made fresh or do you have to use leftover spaghetti?
There are two ways to make this. You can cook everything up like normal spaghetti then "fry" it right away. Or, the way I recommend, you can make the spaghetti then let it sit refrigerated overnight and fry it up the next day.
Both way are great but let me tell you why leftover is spaghetti is the tastiest.
Why use leftover spaghetti?
When spaghetti sits over night it absorbs much of the sauce which creates an extra flavorful dish. If made fresh you still get some of that rich flavor much not quite as much as if it sat overnight in the refrigerator.
What you need for Fried Spaghetti:
- Spaghetti Noodles
- Spaghetti Sauce
- Ground Sausage
- Ground Beef
- Sliced Mushrooms (optional)
- Water
- Garnish: Parmesan Cheese, Basil, Parsley
How to make fried spaghetti?
- Cook the ground beef and ground sausage, then set aside.
- Cook noodles according to packet instructions, then drain.
- Mix in cooked ground beef, cooked ground sausage, mushroom, and spaghetti sauce to the cooked noodles.
- Cover and refrigerate overnight. However, if you don’t have the time to let it rest you can go straight to frying.
- To fry the spaghetti, get a large fry pan and heat over medium heat. Once hot add a 2-4 tbs of water and a good portion of spaghetti. If you have a lot of spaghetti you might need to work in batches.
- Make sure to stir frequently so the spaghetti doesn’t burn. Once it’s heated through, garnish with parmesan, basil, or parsley and enjoy!
Helpful Tip: If you are letting the spaghetti sit overnight add more sauce than you would if you were eating it fresh. Adding an extra can of spaghetti sauce helps the noodles absorb as much as they can!
If you want a semi-homemade spaghetti sauce check out my favorite recipe here!
Secret Ingredient: My dad always adds a few tablespoons of J. Lee Roy’s original sauce when he makes fried spaghetti and says it’s the key to taking this recipe from delicious to crazy good.
J. Lee Roy’s is mainly found on the west coast so if you live over there make sure to pick some up and try in this recipe! It’s great on chicken, burgers, and hot dogs too!
How to store fried spaghetti?
Store any leftovers in an air tight bag in the fridge. Spaghetti lasts between 3-5 days when refrigerated.
What to eat with fried spaghetti?
Toast up some bread (homemade artisan or store-bought!) and top with butter and garlic or bruschetta, serve alongside a tasty green salad, or some baked brie!
Variations
Sauce: Use any of your favorite red sauces, homemade or canned!
Cheese: While frying add some shredded mozzarella or cheddar for cheesy twist.
Meat: Use ground buffalo or elk instead of ground beef if you are feeling adventurous.
Heat: Add red pepper flakes for a little kick.
If you like this recipe, make sure to check out my other family favorites like easy egg salad, candied bacon, maple brussel sprouts, this tasty orange jello salad!
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Fried Spaghetti
Ingredients
- ½ lb Italian sausage
- ½ lb ground beef or buffalo or elk
- 4 oz sliced mushrooms
- 1-2 cans spaghetti sauce 24 oz cans, any flavor you like*
- 8 oz spaghetti noodles
- 4 tbs water
- Garnish with parmesan cheese basil, and parsley
Instructions
- In a medium fry pan, cook ½ lb Italian sausage and½ lb ground beef or buffalo or elk½ lb Italian sausage, ½ lb ground beef or buffalo or elk
- Cook spaghetti 8 oz spaghetti noodles according to package instructions.8 oz spaghetti noodles
- Once cooked, drain noodles and add cooked sausage, ground beef, 4 oz sliced mushrooms, and 1-2 cans spaghetti sauce. Mix together.4 oz sliced mushrooms, 1-2 cans spaghetti sauce
- Cover and refrigerate overnight. Allowing the spaghetti to cool overnight helps it absorb the sauce and produces the best result, however, if you don’t have the time to let it rest you can go straight to frying.
- Heat a medium fry pan or skillet over medium heat. Once hot add 4 tbs water then the spaghetti. Depending on the size of your pan you may need to work in batches. Make sure to keep stirring the spaghetti so it doesn’t burn, flipping occasionally.4 tbs water
- Spaghetti is ready once it’s heated through. Garnish with cheese, basil, and parsley.Garnish with parmesan cheese
Notes
- If you want to make your own spaghetti sauce, I recommend this recipe!
- If you are making this to fry right away you will only need one can of sauce, if you are letting it sit overnight you will want to use 2 cans because the noodles will absorb a lot of sauce overnight.
- If you live on the west coast pick up some J Lee Roy’s Dipping Sauce and add 2-4 tbs to the spaghetti- this is my dad’s “secret” ingredient that everyone always loves!
Lisa
Love this recipe!