There’s something incredibly comforting about a warm, cheesy casserole bubbling fresh from the oven. This Baked Spaghetti with Creamy Tomato Sauce Recipe brings together tender pasta and a luscious, velvety tomato cream sauce that makes every bite pure joy. You’ll find it’s the perfect dinner to impress without the fuss.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Baked Spaghetti with Creamy Tomato Sauce Recipe
- Top Tip
- How to Serve Baked Spaghetti with Creamy Tomato Sauce Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Baked Spaghetti with Creamy Tomato Sauce Recipe
Why You'll Love This Recipe
This baked spaghetti feels like a warm hug on a plate, combining the comforting familiarity of pasta with a rich, creamy tomato sauce that’s just bursting with flavor. It’s a one-dish wonder that makes weeknight dinners easy and weekend meals special—all rolled into one.
- Flavor-packed: The homemade tomato cream sauce is deeply savory yet silky smooth, making every forkful irresistible.
- Cheesy and melty: Layers of mozzarella and Parmesan create that perfect golden, bubbly topping we all crave.
- Simple ingredient swaps: Easily adapt the sausage or dairy options to suit your pantry or dietary needs without losing flavor.
- Perfect make-ahead meal: Assemble in advance, pop it in the oven when ready, and voila—a stress-free, hearty dinner awaits.
Ingredients & Why They Work
Every ingredient plays a role in building layers of flavor and texture. From the spicy Italian sausage to the fresh garlic and herbs, this mix comes together in a creamy tomato sauce that’s both comforting and a little fancy. Here’s why these ingredients make the dish sing:
- Thin spaghetti: Cooks quickly and holds onto the sauce perfectly without becoming mushy in the oven.
- Mozzarella cheese: Melts beautifully, creating that gooey, stretchy cheesy layer everyone loves.
- Parmesan cheese: Adds a sharp, nutty bite that elevates the flavor complexity.
- Olive oil: Starts the sauce base with a hint of fruitiness and helps brown the sausage evenly.
- Hot Italian sausage: Brings spice and depth, but swapping with chicken or turkey sausage keeps it lean without losing the kick.
- Onion, carrot, celery: A classic flavor trio that softens and sweetens the sauce naturally, making it more balanced.
- Garlic & red chili flakes: Garlic gives aromatic warmth, while chili flakes add just the right touch of heat.
- Crushed tomatoes in puree: The backbone of the sauce; smooth, rich, and vibrant.
- Beef bouillon base: An umami booster that deepens the tomato flavor significantly.
- Herbs (basil, parsley, oregano, thyme): Give the sauce that unmistakable Italian flair and freshness.
- Heavy cream: Makes the sauce luxuriously creamy, helping to melt the cheeses and soften the tomato acidity.
Make It Your Way
One of my favorite things about this Baked Spaghetti with Creamy Tomato Sauce Recipe is how flexible it is. You can tweak it to suit your tastes or what you have on hand, which makes it a go-to for busy weeks or casual dinners.
- Meat alternatives: When I swap Italian sausage for ground turkey, I add extra Italian seasoning and a pinch of fennel to keep that signature flavor.
- Spice level: Feel free to dial down or up the red pepper flakes depending on your heat preference—I usually toss in an extra pinch for family game nights.
- Dairy-free option: I’ve tried using evaporated milk instead of cream with decent results; the sauce stays silky and doesn’t sacrifice richness.
- Veggie boost: Adding extra finely chopped veggies like mushrooms or bell peppers works great and sneaks in some extra nutrition.
Step-by-Step: How I Make Baked Spaghetti with Creamy Tomato Sauce Recipe
Step 1: Cook the spaghetti just right
I usually start by cooking the spaghetti until it’s just shy of al dente—about a minute less than the package suggests. This keeps it firm enough to handle the oven baking without turning mushy. Once drained, I rinse it under cold water to stop the cooking and prevent clumping. This little step saves me from a soggy disaster later on.
Step 2: Prepare the flavor-packed sauce base
I love using a food processor to chop the onion, celery, and carrot quickly—it saves so much time! Then, I brown the sausage and veggies in olive oil over medium heat until everything is nicely caramelized. The scent at this point always gets my stomach rumbling. Adding garlic and a pinch of red chili flakes at the end keeps that flavor punch fresh and vibrant.
Step 3: Build the creamy tomato sauce
Once the meat and veggies are ready, I stir in the crushed tomatoes, beef bouillon, sugar, herbs, and spices, then let it simmer gently with the lid cracked for about 10 minutes. This lets the flavors marry beautifully without drying out. I always remember to toss in a bay leaf for that subtle earthy undertone, but don’t forget to take it out before the next step!
Step 4: Toss in cream and pasta, then layer for baking
After removing the bay leaf, I stir in the heavy cream which instantly transforms the sauce into something silky and luxurious. Then, the spaghetti goes right into the sauce for a thorough coating. I layer half the pasta in a buttered 9x13 dish, sprinkle with Parmesan and half the mozzarella, then add the rest of the pasta and top with the remaining mozzarella. This layering makes sure you get cheesy goodness throughout.
Step 5: Bake to cheesy perfection
Cover the dish with foil and bake at 350°F for 30 minutes to melt all the cheese. If you like a golden, bubbly crust, remove the foil for the last few minutes. I usually garnish with fresh parsley for a pop of color and that fresh herbal hint that brightens the whole dish.
Top Tip
After making Baked Spaghetti with Creamy Tomato Sauce Recipe many times, I’ve picked up a few tricks that really make a difference in flavor and texture. These tips helped me turn a good meal into a family favorite.
- Don’t overcook the pasta: Leaving it slightly underdone before baking prevents that heavy, soggy feel and keeps the strands distinct.
- Drain excess sausage fat: After browning, discard any extra grease for a cleaner sauce that’s not too oily.
- Freshly shred your cheese: Buying blocks and shredding mozzarella and Parmesan yourself melts better and tastes fresher compared to pre-shredded bags.
- Let it rest before baking: If assembling ahead, take the casserole out of the fridge about 20 minutes before baking so it warms through more evenly.
How to Serve Baked Spaghetti with Creamy Tomato Sauce Recipe
Garnishes
I always sprinkle freshly chopped parsley on top as a simple garnish—it adds a lovely pop of color and a fresh, herbaceous note that brightens the rich dish. Sometimes I also like a little extra dusting of Parmesan just before serving to crank up the cheesy goodness.
Side Dishes
To keep things balanced, I pair this baked spaghetti with a crisp green salad dressed simply with lemon and olive oil. Garlic bread or a warm baguette is always welcome for soaking up any leftover sauce. Roasted or steamed seasonal veggies also complement the richness perfectly.
Creative Ways to Present
For special occasions, I’ve assembled this baked spaghetti in individual ramekins to serve as individual casseroles—everyone loves having their own personal, bubbling pasta delight. Adding a sprinkle of toasted pine nuts on top gives a fun texture contrast and extra flavor dimension.
Make Ahead and Storage
Storing Leftovers
I store any leftover baked spaghetti tightly covered in an airtight container or wrapped in foil in the fridge. It keeps nicely for up to 5 days, and I find the flavors actually deepen overnight, making for an even tastier next-day meal.
Freezing
I often freeze this casserole for busy nights. I assemble it but don’t bake, then wrap it tightly with plastic wrap and foil before popping it into the freezer. It keeps well for up to three months. When I want to enjoy it, I bake it straight from frozen by adding extra time and keeping it covered to lock in moisture.
Reheating
For leftovers, I reheat the baked spaghetti in the oven at 350°F covered with foil to keep it moist. About 10 minutes before serving, I remove the foil to refresh the cheese topping and bring back that fresh-from-the-oven feel. Microwave reheating works in a pinch but can make the pasta a bit chewy.
Frequently Asked Questions:
Yes! To make a vegetarian version, simply omit the sausage and add sautéed mushrooms, zucchini, or eggplant for texture and flavor. Adjust the seasoning accordingly, and you can keep the creamy tomato sauce just as delicious.
Ensure you leave the pasta slightly undercooked before baking and cover the casserole with foil during the majority of the baking time to lock in moisture. Adding enough sauce and cream also keeps the dish juicy and creamy.
Absolutely! While thin spaghetti works best for coating with sauce and baking evenly, you can substitute with penne, rigatoni, or ziti for a chunkier texture. Just make sure to adjust the cooking time so the pasta isn’t overdone before baking.
You can assemble the casserole up to 24 hours ahead of time and keep it covered in the refrigerator. Let it come to room temperature for about 20 minutes before baking and then add a little extra baking time to ensure it heats through evenly.
Final Thoughts
This Baked Spaghetti with Creamy Tomato Sauce Recipe is one of those dishes that feels like home no matter what. It’s hearty, cozy, and a little indulgent but still approachable enough for any weeknight. The creamy tomato sauce combined with melting cheese and perfectly cooked pasta makes it a crowd-pleaser I keep coming back to. I’m confident you’ll enjoy making and sharing this as much as I do—it’s just that kind of recipe that turns any meal into a special occasion.
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Baked Spaghetti with Creamy Tomato Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Baked Spaghetti recipe combines tender thin spaghetti with a rich tomato cream sauce and a blend of melted mozzarella and Parmesan cheeses. Featuring Italian sausage and a medley of aromatic vegetables, this comforting dish is perfect for family dinners or gatherings. Baked to perfection with a bubbly cheese topping, it delivers hearty flavors and satisfying textures in every bite.
Ingredients
Spaghetti and Cheese
- 1 lb. thin spaghetti
- 3 cups freshly shredded mozzarella cheese
- ⅓ cup freshly shredded Parmesan cheese
- Fresh parsley (optional for garnish)
Tomato Cream Sauce
- 1 tablespoon olive oil
- 1 pound hot Italian sausage, casings removed
- 1 small onion
- 1 carrot (optional)
- 1 stalk celery (optional)
- 6 cloves garlic, minced
- ¼ teaspoon red chili pepper flakes (optional for more heat)
- 2 28 oz. cans crushed tomatoes in puree
- 2 teaspoons beef bouillon base, crushed cubes or powder
- ½ teaspoon sugar
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 bay leaf
- ¾ cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole later.
- Cook Spaghetti: Bring salted water to a boil and cook the spaghetti according to the package directions but stop 1 minute shy of al dente to avoid overcooking. Drain and rinse with cold water to stop cooking.
- Chop Vegetables: Roughly chop the onion, celery, and carrot so they fit in a food processor. Pulse about 12 times until finely chopped or chop them finely by hand.
- Brown Sausage and Veggies: In a large Dutch oven over medium heat, cook the sausage along with the chopped onion, celery, and carrots until browned. Add the minced garlic and red chili pepper flakes and cook for 30 seconds. Drain any excess grease.
- Add Ingredients: Stir in the crushed tomatoes, beef bouillon base, sugar, dried basil, dried parsley, dried oregano, dried thyme, salt, pepper, and the bay leaf into the pot with the sausage mixture.
- Simmer Sauce: Cover the pot leaving about a 1-inch gap to vent and let the sauce gently simmer for 10 minutes, stirring occasionally to blend flavors.
- Add Spaghetti and Cream: Remove and discard the bay leaf. Stir the heavy cream into the sauce, then add the cooked spaghetti and toss with tongs to coat evenly in the sauce.
- Layer Casserole: Lightly grease a 9x13 baking dish. Spread half of the spaghetti mixture evenly in the dish. Sprinkle with the Parmesan cheese and 1 ½ cups of mozzarella cheese. Layer the remaining spaghetti mixture on top and finish with the remaining 1 ½ cups mozzarella cheese.
- Bake: Cover the casserole with foil and bake at 350 degrees Fahrenheit for 30 minutes or until the cheese is melted. Remove the foil and bake for an additional 5-10 minutes if you desire a toasted cheese topping.
- Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve hot.
Notes
- For sausage substitutions: Use hot Italian chicken or turkey sausage, plain lean ground beef, ground chicken, or ground turkey. Add Italian seasoning, red pepper flakes, and ground fennel if using plain meat to maintain flavor.
- Leftovers can be stored in an airtight container in the refrigerator and will keep for up to 5 days.
- To make ahead: Assemble the casserole a day in advance, cover tightly, and refrigerate without baking. Before baking, let it sit at room temperature for 20 minutes and add 10 minutes to baking time.
- To freeze: Prepare the casserole but do not bake. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Bake from frozen at 350 degrees Fahrenheit for 1 hour covered, then remove foil and bake an additional 15-30 minutes until cheese melts and dish is heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg

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