This 6-ingredient oven baked spaghetti dessert is the kind of cozy, budget-friendly treat that surprises everyone at the table. Using dry uncooked spaghetti noodles as the base gives it a fun twist, and once baked with sweet pantry staples, it turns into a soft, sliceable dessert with a comforting texture somewhere between a pudding casserole and a noodle kugel. It is a great recipe for feeding a family, bringing to a potluck, or making when you want something a little different without a lot of fuss.
This dessert is lovely served warm with a scoop of vanilla ice cream or a dollop of whipped topping. Fresh berries on the side help balance the sweetness, and for coffee hour, a hot cup of coffee, tea, or even a glass of cold milk makes it feel extra homey. If you are setting out a dessert spread, this pairs nicely with simple butter cookies or a bowl of fruit.
6-Ingredient Oven Baked Spaghetti Dessert
Servings: 8
Ingredients
8 ounces dry uncooked spaghetti noodles, snapped in half
Directions
1. Preheat your oven to 350°F and lightly grease an oven-safe ceramic roasting pan. Spread the dry spaghetti noodles, snapped in half, evenly in the pan.
2. In a large mixing bowl, whisk together the eggs, sugar, milk, vanilla extract, and cinnamon until the sugar is well dissolved and the mixture looks smooth.
3. Pour the milk mixture evenly over the dry spaghetti in the roasting pan, pressing the noodles down gently so they are mostly submerged.
4. Bake uncovered for 45 to 55 minutes, or until the noodles are tender and the custard is set. The top should be lightly golden and a knife inserted near the center should come out mostly clean.
5. Let the dessert rest for 10 to 15 minutes before slicing and serving warm. Sprinkle with a little extra cinnamon if you like.
Variations & Tips
Raisin Version: Stir 1/2 cup raisins into the custard mixture before pouring it over the noodles for a sweeter, old-fashioned flavor that reminds many folks of bread pudding.
Kid-Friendly Topping: For picky eaters, serve each piece with whipped topping or a small scoop of vanilla ice cream. That little extra makes this unusual dessert feel familiar and extra special.
Make It Richer: Swap 1 cup of the milk for heavy cream if you want a more decadent texture. It will bake up a bit creamier and feel closer to a custard casserole.
Texture Tip: Be sure the noodles are pressed down into the liquid before baking so they cook evenly. If too many ends stay above the custard, they can become overly crisp instead of tender.
Serving Tip: This dessert firms up more as it cools, so if you want neat slices, let it stand a little longer before cutting. For a softer spoonable dessert, serve it warm straight from the pan.
