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Ramen Noodle Spaghetti Bake

By: Nann from
Ramen Noodle Spaghetti Bake
Ramen Noodle Spaghetti Bake
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A dinner with only four ingredients sounds too good to be true, but this ramen recipe proves that anything can happen. Ramen Noodle Spaghetti Bake truly requires just four ingredients and takes five minutes to put together. You end up with an incredibly easy, tasty, and kid-friendly meal. When you want a super simple recipe, this one delivers. Just let it sit in the oven for about an hour while you take care of other business. The dry noodles will absorb all of the delicious flavor and moisture from the tomato sauce, while the cheese will melt and get nice and bubbly on top.


If you've ever talked with college students, you've probably heard them joke about how much ramen they eat on a weekly basis. Did you know, though, that ramen noodles have a much longer culinary history outside of those familiar instant packets?

Ramen is a Japanese soup that typically features wheat noodles in broth. This popular noodle soup varies quite a bit by region and country. There are four main types: shio, which has a salty, light-colored broth; tonkotsu, which has a thick broth made from boiled pork bones and fat; shoyu, which has plenty of soy sauce in the broth; and miso, which blends miso seasoning with a chicken or fish broth.

Toppings for ramen noodles vary greatly as well. You can find ramen with eggs, garlic, bean sprouts, meat, and spices. In 1958, instant ramen was invented in Japan, and the popularity of the dish spread across the world. In Asia, specialty ramen restaurants are common, but in the U.S. it's the instant packets that most people think of when they hear "ramen." Enjoy a recipe featuring ramen (like this Ramen Noodle Spaghetti Bake) today!





To see more recipes that use 5 ingredients or less, check out our 25 Simple and Easy Recipes Using 5 Ingredients or Less recipe collection.


Cooking Time1 hr

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I really like that you took ingredients that everyone can get with ease and turned them into something delicious. We are always looking for neat ways to transform Ramen in our house, and this idea is definitely what I have been looking forward to trying. Have you tried doing Ramen the traditional way with the poached egg? My oldest son loves it but we prefer to fry the egg most of the time.

I just put it in the oven, but I suggest you use a larger casserole dish than 2 quarts. Anyone else have that problem? I will comment again after I tried it.

nanawillie: I tried and was able to open the link. Try refreshing your browser, or check if your pop-up blocker is on, preventing it from opening. Thanks! Editor,

Great recipe -- my kids liked it which was a plus. One son doesn't like cheese so I made two versions -- one with and one without. The one without was a bit more soupy but it still tasted good. Also, I used ground turkey and turkey sausage to make it a bit healthier.

I think this could be good eat'n BUT I can't get the recipe to come up.....................on the computer


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