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

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Spaghetti and Cheese

1 lb. thin spaghetti
3 cups freshly shredded mozzarella cheese
1/3 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
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

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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 1/2 cups of mozzarella cheese. Layer the remaining spaghetti mixture on top and finish with the remaining 1 1/2 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