Name: Baked Spaghetti with Creamy Tomato Sauce Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1 lb. thin spaghetti; 3 cups freshly shredded mozzarella cheese; 1/3 cup freshly shredded Parmesan cheese; Fresh parsley (optional for garnish); 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; 1/4 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; 1/2 teaspoon sugar; 1 tablespoon dried basil; 1 tablespoon dried parsley; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 bay leaf; 3/4 cup heavy cream

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.

The dish shows a close-up of baked spaghetti layered in a white ceramic baking dish, with a base layer of red tomato sauce mixed with bits of meat and herbs, followed by a thick layer of spaghetti noodles coated in the sauce. On top, there is a golden melted layer of cheese with green chopped basil scattered all over, and a few whole fresh basil leaves placed on top as garnish. A spoon is scooping out a portion of the spaghetti, revealing the rich, saucy texture and strands of noodles beneath the cheese. The whole dish sits on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

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.

A white rectangular casserole dish filled with baked spaghetti layers, starting with a base of cooked spaghetti in a thick red tomato sauce mixed with ground meat, topped with a thick layer of melted white cheese that is lightly browned and bubbly, sprinkled with finely chopped fresh green herbs, and decorated with whole fresh bright green basil leaves spread evenly across the top. A gold spoon is scooping out some spaghetti from one corner, showing the saucy noodles underneath. The dish sits on a white marbled surface with a beige cloth partially visible on the side. Photo taken with an iphone --ar 2:3 --v 7

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:

Flat lay of thin uncooked spaghetti nest, a raw Italian sausage link without casing, a small white bowl of olive oil, a whole uncracked brown onion, a fresh orange carrot, a crisp green celery stalk, six peeled garlic cloves, a small white bowl of crushed red chili pepper flakes, two simple white bowls each filled with bright red crushed tomatoes, a small white bowl containing a few broken cubes of brown beef bouillon, a small white bowl of granulated white sugar, small white bowls holding dried basil leaves, dried parsley flakes, dried oregano powder, dried thyme powder, a fresh green bay leaf, a small white bowl of heavy cream, a mound of freshly shredded white mozzarella cheese, a smaller mound of freshly shredded pale Parmesan cheese, a few sprigs of fresh vibrant green parsley placed decoratively, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I make Baked Spaghetti with Creamy Tomato Sauce Recipe vegetarian?

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.

What’s the best way to prevent the baked spaghetti from drying out?

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.

Can I use different pasta shapes?

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.

How far in advance can I assemble this casserole?

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.