Lemon Spaghetti Bake

    45 minutes

    This is a very versatile recipe. It's great with a salad, perfect for vegetarians and children and makes a wonderful side dish with chicken or seafood.

    87 people made this

    Serves: 4 

    • 250g spaghetti
    • 85g unsalted butter
    • 250g sour cream
    • 1 teaspoon lemon zest
    • 3 tablespoons fresh lemon juice
    • 3 tablespoons chopped fresh parsley
    • 1/4 cup grated Parmesan cheese
    • salt and ground black pepper to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 degrees C.
    2. Cook spaghetti according to packet directions until al dente. Drain and place spaghetti in a greased 1.5 litre casserole dish.
    3. Melt butter in medium saucepan over low heat. Remove from heat and stir in sour cream, lemon peel and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well.
    4. Bake 15 to 20 minutes in the preheated oven or until heated through. Remove from oven and add grated Parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.

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    Reviews in English (74)


    Wonderful! I changed the recipe a bit, though, to make it a main dish instead of a side dish. First, I sauteed a bit of garlic in the butter before mixing the sauce. Second, I used penne pasta instead of spaghetti. And finally, I added a cup of broccoli florets. Mmmm, served with garlic toast and a salad, this was wonderful. Oh yes...instead of baking it in the oven (its just too hot for that) I cooked it on high in the microwave 5 minutes, and added a little milk when stirring the cheese in. Simply a fantastic dish, even my husband, the devoted carnivore, loved it.  -  22 Aug 2002  (Review from Allrecipes USA and Canada)


    With a few modifications that suited my tastes better, this was absolutely a five star dish. I skipped the lemon zest and without it this had just the desired fresh, delicate hint of lemon. The baking method didn’t appeal to me. I saw that as an unnecessary step that would just take extra time. I wanted to keep it simple and I wanted the dish to be creamy and saucy, so I simply prepared the sauce, adding some fresh minced garlic to the melted butter, then finished the sauce as directed before tossing it with the pasta (I used pappardelle, a sort of wide fettucine). We really enjoyed this, particularly alongside “Grilled BBQ Meatloaf,” also from this site, and Brussels sprouts with bacon.  -  08 Jan 2012  (Review from Allrecipes USA and Canada)


    This was so good and amazingly simple to make. The pasta has a strong lemony flavor and my family loved it. Even my 16 month old couldn't get enough. I am already wondering what I can add to make a full meal. I think next time I will try adding some broccoli, mushrooms and chicken breasts. This is one we will keep around for a long time.  -  27 Apr 2003  (Review from Allrecipes USA and Canada)