While baked pasta has been eaten in Europe for hundreds of years, its slow diffusion into Filipino cuisine has resulted in a few new twists. Amalgamating the sweetness that is pervasive within the food culture in the country with the beloved tomato sauce of the Italians and the creamy drizzle of French bechamel creates a dish popular both at home and abroad. Standard Filipino baked spaghetti also tends to make enough food that a family easily could eat it for lunches and leftovers the next day, or it could be a creative addition to a pot-luck spread.
Preheat the oven to 350 degrees Fahrenheit, or according to your recipe. Lightly coat the inside of the baking dish with butter. This will keep any pasta from sticking during the cooking process.
Measure out one part ketchup for every 4 parts marinara sauce. Whisk together until completely combined in the small bowl.
Toss the pasta with the mixed marinara sauce and ground beef in the large bowl. If desiring a vegetarian version, omit the beef.
Pour the pasta mixture into the prepared dish. Drizzle evenly with the prepared bechemel sauce. Sprinkle the cheese evenly, if desired, on top.
Insert into the oven and cook according to the recipe, or for 30 minutes. Look for cheese or bechamel browning evenly over the top to indicate doneness.