Baked Spaghetti Recipe

This Baked Spaghetti is easy, hearty, comfort food that will instantly become a family favorite and go-to make-ahead dinner! Thin spaghetti is swaddled in a DIVINE tomato cream meat sauce blanketed with buttery mozzarella and nutty Parmesan with a bonus layer of melty cheese in the middle! The spaghetti is combined with the sauce instead of layering so it stays extra saucy, perfect for a fabulous freezer meal for yourself or for a friend!

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A spoonful of serving Baked Spaghetti showing how cheesy it is

Easy Baked Spaghetti

THE SAUCE. The tomato cream sauce is 1000X better than traditional tomato sauce! It’s vibrant, aromatic, lightly creamy, with a subtle sweetness and slight kick of heat.
SHORTCUT VEGGIES. A quick blitz of the onions, celery and carrots (optional) in the food processor has them chopped in seconds.
NO DRY PASTA. The pitfall of sad, dry, Baked Spaghetti Casserole is avoided by using plenty of sauce and tossing the spaghetti with the sauce before layering.
HIDDEN CHEESE. The whole point of making Baked Spaghetti is so it can be cheesy! A molten layer of mozzarella and Parmesan are hidden in the middle of the casserole and blanketed on top, then baked to golden, bubbly perfection.
KID AND ADULT FRIENDLY. The tomato cream sauce levels up the dish, Kids love the cheesy, saucy pasta while adults love the more sophisticated, leveled up sauce infused with onions, garlic and basil.
CUSTOMIZABLE. Make this recipe as lean or as indulgent as you wish! Swap the Italian sausage for chicken sausage or turkey sausage, the heavy cream for evaporated milk or half and half, use less cheese and/or add veggies.
MAKE AHEAD FRIENDLY. This recipe tastes even better when prepped ahead. Simply assemble, refrigerate, then bake when ready!
FREEZER FRIENDLY. This recipe freezes well for no hassle busy nights, gifts for new moms or when someone has had surgery. You can also double the batch and eat one casserole for dinner and freeze the other for later – double the yum without double the work!

What’s the difference between baked spaghetti and regular spaghetti?

The main difference between baked spaghetti and regular spaghetti is that baked spaghetti is baked! Other delicious differentiations include:

-Combined sauce: Traditional spaghetti is often served with the sauce spooned over the noodles. Baked spaghetti, on the other hand, usually mixes the noodles with the sauce.
-Creamy: Spaghetti Casserole is often creamy thanks to either heavy cream or cream cheese mixed into the sauce.
-Cheesy: Spaghetti Casserole is layered in a baking dish, often with a middle layer of cheese, then topped with more cheese.
-Casserole: The layered spaghetti is baked until it forms a cohesive, casserole-like dish.
-Texture: Baking the dish gives it a crispy and cheesy top layer.

top view of baked spaghetti recipe in a 9x13 baking dish

Baked Spaghetti Recipe Ingredients

This Baked Spaghetti recipe uses pantry friendly ingredients so you can whip it up any night of the week! Just keep some sausage in the freezer and you’re golden. Let’s take a closer look at what you’ll need (full recipe in the printable recipe card at the bottom of the post):

Spaghetti: I prefer the texture of thin spaghetti, but you may use regular spaghetti if you wish.
Hot Italian sausage: This will not make your Baked Spaghetti taste spicy, just flavorful. Italian sausage comes seasoned with Italian seasonings, primarily fennel. Fennel is crucial for authentic Italian flavor so if you swap the sausage for chicken, beef or turkey, make sure to add some fennel and additional Italian seasonings.
Crushed tomatoes: You will need two 28 ounce cans crushed tomatoes (often called crushed tomatoes in puree). Take care your crushed tomatoes don’t have any additional seasonings or added salt. I recommend high-quality San Marzano tomatoes for their sweet, intense tomatoey flavor and lower acidity. Some reputable brands include San Marzano, Cento and Muir Glen. San Marzano tomatoes are usually sold “whole” so you will want to pour them into a bowl and crush them first.
Heavy cream: This is what transforms our “red sauce” into “cream sauce!” It creates a rich, indulgent sauce while also balancing the acidity of the tomatoes. If you need to save some calories, swap in evaporated milk or half and half.
Carrots and celery: Their sweetness balances the acidity and adds complex dimension of flavor. You may skip if you don’t have them on hand.
Onion: One yellow onion will do the trick. For lazy days, substitute with onion powder.
Garlic: I use 6-8 cloves of garlic but feel free to use less if you prefer. You may also use 1-1 ½ teaspoons garlic powder – but the real stuff is so much better!
Seasonings: This Baked Spaghetti recipe is seasoned to perfection with basil, parsley, oregano, thyme, salt, pepper and optional red pepper flakes. The red pepper flakes are for those who love heat, otherwise, simply omit them or add to individual servings.
Beef bouillon: This adds a depth of concentrated flavor which makes the sauce taste like it’s been simmering all day. You can use beef base (such as Zoup! or Better Than Bouillon), granulated bouillon, or crushed cubes, all in equal amounts. Add the bouillon directly to the pot, don’t dissolve in water first.
Sugar: The acidity of the tomatoes is balanced with ½ teaspoon or so of sugar. The amount of sugar will depend on the actual acidity of the tomatoes, whether or not you used a carrot and personal preference.
Mozzarella: Its milky, buttery richness cuts through the tangy sauce and melts beautifully to create a blanket of ooey gooey cheese. Please use only freshly shredded mozzarella for superior melting ability and flavor. You can use a block of low skim mozzarella or splurge for a block of fresh mozzarella – yum!
Parmesan: This infuses the pasta casserole with alluring salty, nutty flavor. Please use freshly grated!

How To Make Baked Spaghetti

This Baked Spaghetti recipe is simple to prepare and is excellent for planned leftovers! Full instructions are provided in the recipe card at the end of this post, but here’s an overview of the process:

Step 1: Brown sausage. In a Dutch oven, brown sausage and onion/celery/carrots over medium heat. Add garlic and red pepper flakes and cook 30 more seconds.

a collage showing how to make baked spaghetti by browning sausage and vegetables in a large Dutch oven

Step 2: Add remaining ingredients and simmer. Stir in the crushed tomatoes, bouillon, sugar, and all seasonings. Cover and gently simmer for 10 minutes, stirring occasionally.

a collage showing how to make baked spaghetti by adding tomato sauce, garlic, basil and seasonings to the pot and letting it simmer

Step 3: Add spaghetti. Stir in the heavy cream. Add the spaghetti and toss with tongs until evenly coated.

a collage showing how to make baked spaghetti by adding heavy cream, then stirring in spaghetti

Step 4: Assemble. Add half of the coated spaghetti to a lightly greased 9×13 baking dish. Top with the Parmesan and half of the mozzarella. Top with remaining spaghetti, including any leftover sauce in the pan. Top with remaining mozzarella.

a collage showing how to make baked spaghetti by adding spaghetti to a pan, followed by cheese, more spaghetti then more cheese

Step 5: Bake. Cover with foil and bake at 350 degrees F for 30 minutes or until cheese is melted. Remove the foil and bake a few more minutes for toasted cheese if desired.

up close of serving baked spaghetti casserole garnished by basil

TIPS FOR making Easy baked Spaghetti Recipe

Use the right pot. Use a large enameled Dutch oven for this recipe so you can easily combine the sauce and pasta in one pot. The best pots to cook tomato sauces in are stainless steel or enameled cast iron (like a Dutch oven). Porcelain enamel is a type of glass that’s resistant to both acidic and alkaline foods. Don’t use reactive cookware like aluminum, cast iron or nonstick pans.
Cheese: Please buy blocks of mozzarella and Parmesan cheese and shred them yourself. The bags of pre-shredded cheeses found at the grocery store contain anti-clumping ingredients like starch, so they don’t melt as beautifully as freshly grated blocks of cheese and most importantly, don’t taste as good!
Use fresh ingredients – or don’t: Use fresh garlic, onions, basil and parsley for the ultimate sauce, or use dried/powdered substitutes when needed for a convenient pantry friendly meal.
Cook pasta in salted the water. Always salt your pasta water – it is the one chance you have to flavor the pasta and enhance the subtle pasta flavor – you can taste the difference. Use 1 tablespoon salt for 6 quarts of water.
Don’t overcook spaghetti. I recommend testing your spaghetti 2 or 3 minutes before the box recommends. The pasta should be 1 minute shy of al dente– meaning it should be a little firm/have a “bite” because it will continue to cook in the oven.
Stop spaghetti from continuing to cook. If your sauce isn’t ready to receive the spaghetti as soon as it’s drained (which is ideal), rinse it with cold water until the pasta is cold to prevent it from continuing to cook.
Don’t miss the sauce. After you add the spaghetti to the pan, there will be some sauce left behind that wasn’t clinging to the pasta. Pour this all over the spaghetti before adding the final layer of cheese.

showing how cheesy baked spaghetti recipe is by scooping the casserole up

Variations for Baked Spaghetti

Use a different pasta shape: Penne, cellentani, rigatoni, tortellini, etc. would all be tasty.
Swap the protein. I recommend hot Italian sausage because it is mega juicy and flavorful but you can certainly swap the pork for hot Italian chicken or turkey sausage. You can also use plain lean ground beef, ground chicken, ground turkey, sliced sausage etc. If you go plain, but be aware you will be losing the Italian seasonings and spice, so I recommend additional Italian seasonings, a pinch of red pepper flakes and ground fennel (about ¼ teaspoon fennel).
Add or swap veggies. Omit the veggies and/or add different or additional veggies such as mushrooms, asparagus, broccoli, zucchini, spinach, etc.
Choose the spice level. Add additional red pepper flakes to kick up the heat or add them to individual servings.
Add cheeses. Swap some of the mozzarella for provolone or Gouda to mix up the flavor profile. You can even add a layer of cream cheese, sour cream or cottage cheese in the middle.
Make gluten-free. Use your favorite gluten-free pasta.

WHAT to serve with REcipe for Baked Spaghetti

This hearty, comforting Baked Spaghetti recipe loves a fresh side of veggies or salad, fruit and bread to mop up the scrumptious sauce! Here are a few ideas:

Green salad: You can’t beat the freshness of salad with the saucy cheesiness of Baked Spaghetti Casserole! Some of our favorite salads include Caesar Salad, Apple Salad, Green Bean Salad, Pear Salad, and Fall Salad.
Vegetables: Skip the salad for tender veggies – or serve both! Roasted Broccoli, Roasted Asparagus, and Sautéed Brussels are all superb.
Bread: Mopping up leftover sauce soft bread is a must! We love Dinner Rolls, Breadsticks or homemade Garlic Bread.
Fruit: Bright, fresh fruit is a welcome side in the form of fresh grapes, melon, etc. or in fruit salad form. We love Fruit Salad, Winter Fruit Salad and Berry Salad.

FAQs about Baked Spaghetti

Is baked spaghetti better than regular?

It’s totally personally preference or what you’re in the mood for! We love Baked Spaghetti when we’re in the mood for pure comfort food. The tomato cream sauce is utterly divine with subtle creaminess and less acidity than traditional spaghetti sauce. The baked spaghetti casserole is extra cheesy with with a hidden layer in the middle of the casserole and then generously sprinkled on top.

How do you keep baked spaghetti from drying out?

The key to preventing Baked Spaghetti from drying out is to use enough sauce and to not overbake. This recipe uses two 28 ounce cans of crushed tomatoes in puree plus heavy cream to ensure extra sauciness!

How do you know when baked spaghetti is done?

Baked Spaghetti is easy to tell when it’s done by watching the cheese. The spaghetti and the sausage are already cooked and should be warmed from the stove, so the casserole is done with the blanket of mozzarella cheese is melted on top,

Do you have to cook pasta before baking?

Yes, pasta should be cooked in boiling salted water before baking because it will not fully bake in the oven. Take care that you cook the pasta al dente, meaning it still has a little bite to it, so it’s the perfect texture (not soggy) after it’s baked.

Do I cover baked spaghetti while it bakes?

Yes, cover the spaghetti casserole while it bakes to melt the cheese, then uncover and let it bake a few more minutes to create a golden crust.

top view of serving baked spaghetti recipe on a plate garnished by basil

MEal Prep Easy Baked Spaghetti

This easy Baked Spaghetti recipe is the perfect make-ahead meal to either refrigerate and bake the next day or to assemble and freeze.

Option 1: Assemble and refrigerate. Assemble the entire casserole a day in advance, tightly cover, and refrigerate (without baking). When ready to enjoy, let the casserole sit on the counter for 20 minutes before baking, and add an additional 10 minutes or so to the baking time.

Option 2: Make sauce in advance. The sauce can be made up to 3 days in advance and refrigerated or frozen for up to 3 months (it tastes even better made ahead!).

How Do You Store This Recipe for Baked Spaghetti

Leftovers should be stored in an airtight container in the refrigerator, covered tightly with foil for up to 5 days.

How To Reheat Baked Spaghetti?

Microwave: Microwave individual portions for 90 seconds, then continue to heat at 30-second intervals until warmed through.

Oven: Cover with foil and bake at 325ºF for 20-25 minutes or until warmed through.

HOW TO freeze baked spaghetti casserole

Freezing Baked Spaghetti Casserole is a great way to enjoy a bake-and-eat dinner any night of the week without any prep! For best results, I recommend freezing unbaked.

1. Assemble the pasta bake according to recipe directions in a freezer-safe dish, but do not bake.
2. Wrap the dish tightly all around with 2 layers of plastic wrap, followed by foil. Label and freeze for up to 3 months.
3. Bake from frozen by removing the plastic wrap and re-covering with foil. Bake at 350 degrees F for 1 hour. Remove foil and bake an additional 15-30 more minutes or until the cheese is completely melted and the dish is warmed through.

up close of a forkful of baked spaghetti casserole

Looking for more PAsta Casserole Recipes?

Lasagna
White Chicken Lasagna
Baked Ziti
Baked Penne
Manicotti
Stuffed Shells
Tortellini Al Forno
Baked Macaroni and Cheese
Baked Rigatoni

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Total Time: 1

Prep Time: 30

Cook Time: 30

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Ingredients

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 (see notes for substitutions)
1 small onion (may sub 2 tsps. onion powder)
1 carrot (optional)
1 stalk celery (optional)
6 cloves garlic, minced
pinch-1/4 teaspoon red chili pepper flakes (optional for more heat)
2 28 oz. cans crushed tomatoes in puree
2 teaspoons beef bouillons base, crushed cubes or powder
1/2 teaspoon sugar more or less to taste (more if carrot's omitted)
1 TBS EACH dried basil, dried parsley (may sub 3 TBS minced fresh)
1 teaspoon dried oregano
1/2 tsp EACH dried thyme, salt
1/4 teaspoon pepper
1 bay leaf
3/4 cup heavy cream (may sub evaporated milk)

Instructions

Preheat oven to 350 degrees F.
Cook spaghetti: Cook pasta in salted water according to package directions until 1 minute shy of al dente – don’t overcook because it will continue to cook in the oven. Strain and rinse with cold water.
Chop veggies: Roughly chop onion, celery, and carrot just so they fit in your food processor. Pulse until finely chopped (about 12 pulses), or chop by hand.
Brown sausage/veggies: In a large Dutch oven, brown sausage and onion/celery/carrots over medium heat. Add garlic and red pepper flakes and cook 30 more seconds. Discard excess grease (if there is any).
Add ingredients: Stir in crushed tomatoes, bouillon, sugar, all seasonings and bay leaf.
Simmer: Cover, leaving about a 1-inch gap, and gently simmer for 10 minutes, stirring occasionally.
Add spaghetti: Discard the bay leaf. Stir in the heavy cream. Add the spaghetti and toss with tongs until evenly coated.
Layer: Evenly layer half of the spaghetti in a lightly greased 9×13 baking dish. Top with the Parmesan and 1 ½ cups mozzarella. Top with remaining spaghetti, including any leftover sauce in the pan. Top with remaining 1 ½ cups mozzarella.
Bake: Cover with foil and bake at 350 degrees F for 30 minutes or until cheese is melted. Remove the foil and bake a few more minutes for toasted cheese if desired. Garnish with fresh parsley (optional).

Video

Notes

Sausage substitutions: Swap the pork for hot Italian chicken or turkey sausage. You can also use plain lean ground beef, ground chicken, or ground turkey. If you go plain, be aware you will be losing the Italian seasonings and spice, so I recommend additional Italian seasonings, a pinch of red pepper flakes and ground fennel (about ¼ teaspoon fennel).
Storage: Leftovers should be stored in an airtight container in the refrigerator, covered tightly with foil for up to 5 days.
Make Ahead: Assemble the entire casserole a day in advance, tightly cover, and refrigerate (without baking). When ready to enjoy, let the casserole sit on the counter for 20 minutes before baking, and add an additional 10 minutes or so to the baking time.
To freeze: Assemble the pasta bake according to recipe directions in a freezer-safe dish, but do not bake. Wrap the dish tightly all around with 2 layers of plastic wrap, followed by foil. Label and freeze for up to 3 months. Bake from frozen by removing the plastic wrap and re-covering with foil. Bake at 350 degrees F for 1 hour. Remove foil and bake an additional 15-30 more minutes or until the cheese is completely melted and the dish is warmed through.

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4 Comments

Jennifer Fulk says

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This recipe was amazing! Made it last night and we all loved it. Made it exactly as written, added 1 tsp sugar. I like the flavor the carrots and celery add to the sauce, but not the little chunks. I learned this tip a long time ago- peel your carrot and cut it in half lengthwise , then cut each piece into 2. cut your celery stalk into 3 chunks. Add these to the sauce for the simmer time and then pull them out like the bay leaf. Gives you the flavor without the pieces for those who might want a smoother sauce. Thank you so much for this delicious recipe. Can’t wait to eat the leftovers.

- Jen says
  
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  Great tip! I’m so glad that you loved the recipe!
  
Barbara Forshee says

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Loved this recipe. It makes a large pan full so I was wondering if it could be frozen after it has been cooked? Thanks for the advice and for all your delicious recipes!

- Jen says
  
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  I’m so glad you love it! Yes you can freeze it afterwards, but the texture could change. For best results thaw the frozen dish completely before reheating!