Name: Baked Spaghetti with Cheese and 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); 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 so comforting about a warm, cheesy pasta dish bubbling fresh out of the oven that never fails to hit the spot. This Baked Spaghetti with Cheese and Tomato Sauce Recipe combines creamy tomato goodness with mozzarella and Parmesan, making every bite a little celebration of flavor and warmth.

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 Cheese and Tomato Sauce Recipe
Top Tip
How to Serve Baked Spaghetti with Cheese and Tomato Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Spaghetti with Cheese and Tomato Sauce Recipe

Why You'll Love This Recipe

I’ve baked this spaghetti for family dinners and casual get-togethers, and it’s always a crowd-pleaser. The blend of gooey cheese with a rich tomato cream sauce makes it special without being complicated to prepare.

Rich yet simple: The creamy tomato sauce is flavored deeply with Italian sausage and herbs but uses pantry staples you probably already have.
Cheesy comfort: Mozzarella and Parmesan create that irresistible melty, golden crust we all want in baked pasta dishes.
Make-ahead friendly: You can assemble it the day before, making weeknight dinners a breeze.
Customizable: Whether you like it spicy or mild, vegetarian or meaty, this recipe adapts with ease.

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

This recipe uses a neat balance of simple ingredients to build layers of flavor. Each one plays a role, from the hot Italian sausage adding spice and depth to the creamy finish that rounds out the acidity of the tomatoes.

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 evenly and absorbs sauce well, plus it’s easy to layer without getting clumpy.
Mozzarella cheese: Provides that wonderful gooey melt and stretch we love in baked pastas.
Parmesan cheese: Adds a salty, nuttier contrast that deepens the flavor profile.
Olive oil: Sautéing the sausage and veggies in olive oil brings out rich, savory notes.
Hot Italian sausage: The spicy kick and fennel flavor here are signature, but you can swap for milder meats if you prefer.
Onion, carrot, celery: Classic soffritto base that adds sweetness and complexity without overpowering.
Garlic: A must-have to punch up the aroma and taste.
Red chili flakes: Optional, but I like the subtle heat they add.
Crushed tomatoes: The foundation of the sauce; you want quality canned tomatoes with good flavor.
Beef bouillon: Adds a savory umami depth that rounds out the sauce.
Herbs (basil, parsley, oregano, thyme): These dry herbs bring an earthy, aromatic layer complementing the sweet and tangy tomatoes.
Bay leaf: Infuses subtle background flavor to tie everything together.
Heavy cream: The secret to that velvety, luxurious finish in the sauce. Evaporated milk works too in a pinch.

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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

While I adore the classic version with Italian sausage, don’t hesitate to tweak the recipe to suit your taste or dietary needs. I’ve played around with meat substitutes and extra veggies to keep it fresh and interesting.

Variation: For a lighter version, swap hot Italian sausage with turkey sausage and add extra chopped mushrooms and spinach – it adds great texture and nutrition without losing the heartiness.
Spice it up: Feel free to increase the red chili flakes or toss in a pinch of crushed fennel seeds for that classic sausage flavor if you go with plain ground meat.
Vegetarian twist: Skip the meat and use roasted vegetables like zucchini, eggplant, and bell peppers for a satisfying meatless bake.
Cheese choice: Mix in some sharp cheddar or provolone for a new flavor angle; just adjust the quantities so it doesn’t overpower the tomato sauce.

Step-by-Step: How I Make Baked Spaghetti with Cheese and Tomato Sauce Recipe

Step 1: Perfectly Cook Your Spaghetti

Start by boiling your pasta in salted water but stop about a minute before it’s completely al dente. This is key because the pasta will finish cooking in the oven and you don’t want mushy strands. As soon as it’s done, drain and rinse the spaghetti with cold water to halt cooking and prevent sticking – trust me, this little trick saves you from a gummy bake.

Step 2: Chop Your Veggies for the Sauce

I like using my food processor for this part because it saves time and ensures the veggies are finely chopped, which allows them to melt seamlessly into the sauce. If you don’t have one, just chop onion, celery, and carrot as finely as you can.

Step 3: Brown Sausage and Veggies

Heat olive oil in a large Dutch oven, then brown your sausage along with the chopped veggies over medium heat until everything is nicely caramelized. Add garlic and chili flakes at the end and cook just 30 more seconds—burning garlic can make the whole sauce bitter, so keep a close eye here. If there’s excess grease, I usually drain it off before proceeding.

Step 4: Build and Simmer the Tomato Cream Sauce

Next, stir in crushed tomatoes, bouillon, sugar, herbs, and the bay leaf. Let it gently simmer with the lid slightly askew for about 10 minutes, stirring occasionally. This simmering step lets all those flavors marry beautifully. Once done, discard the bay leaf and stir in the heavy cream for a silky sauce that coats the pasta perfectly.

Step 5: Toss Spaghetti and Layer the Bake

Mix the cooked spaghetti into your sauce so every strand is deliciously coated. In a greased 9×13 baking dish, spread half of the spaghetti, sprinkle on Parmesan and half the mozzarella, then layer the rest of the spaghetti and finish with remaining mozzarella on top. I love this layering because the cheese melts into pockets throughout the dish.

Step 6: Bake to Cheesy Perfection

Cover the baking dish with foil and pop it into a 350°F oven for 30 minutes until the cheese is melted. If you want that golden, slightly toasted cheese crust—something I always look forward to—remove the foil in the last 5-7 minutes of baking. Garnish with fresh parsley if you like some color and a fresh herb note.

Top Tip

Making this baked spaghetti the first time, I learned a few tricks that seriously elevated the dish and helped me avoid common pitfalls. These magic moments can make your bake shine:

Don’t overcook your pasta: Stopping early prevents sogginess and mush in the final bake—your noodles should still have a little bite.
Rinse spaghetti with cold water: This little step keeps the pasta strands from sticking together and helps cool it down quickly for mixing.
Ditch excess grease: Removing extra fat after browning sausage keeps the sauce from becoming oily without losing flavor.
Finish the bake uncovered: Taking off the foil for the last few minutes is totally worth it for that bubbly, golden cheese crust.

How to Serve Baked Spaghetti with Cheese and Tomato Sauce Recipe

Garnishes

I usually sprinkle chopped fresh parsley over the top—its bright herbal flavor is amazing with the creamy tomato sauce. Sometimes, I grate a little extra Parmesan right before serving for an extra savory kick.

Side Dishes

This baked spaghetti pairs beautifully with a simple green salad tossed in a light vinaigrette or garlic bread to soak up any extra sauce. For heartier meals, roasted vegetables like zucchini or green beans work great too.

Creative Ways to Present

For special occasions, I've baked individual portions in small ramekins—perfect for plating and serving guests. You can also sprinkle toasted breadcrumbs mixed with herbs and olive oil on top for an extra crunch.

Make Ahead and Storage

Storing Leftovers

Leftover baked spaghetti stores beautifully in an airtight container. I always cover mine tightly and keep it refrigerated for up to 5 days. Reheating is a breeze, and the flavors even deepen after a day or two!

Freezing

I’ve frozen this recipe’s assembled dish many times—with no baking beforehand—wrapped securely in plastic wrap and foil. It freezes for up to 3 months. When ready, I bake it straight from frozen, just adding extra time to ensure it’s heated through and bubbly.

Reheating

To warm leftovers, I cover the dish with foil and bake at 350°F until heated through, about 20 minutes depending on the amount. If reheating single portions, the microwave works well—just pop a paper towel over so it heats evenly without drying out.

Frequently Asked Questions:

Can I make this baked spaghetti recipe vegetarian?

Absolutely! Simply skip the sausage and add hearty veggies like mushrooms, zucchini, and bell peppers. You might want to boost the seasoning with extra herbs and a pinch of smoked paprika to keep the flavor depth.

What type of sausage works best in this recipe?

Hot Italian sausage offers the classic flavor and a nice spicy kick, but you can easily substitute with mild sausage, turkey sausage, or even plain ground beef or chicken. Just add extra Italian seasoning and fennel for more flavor if using plain meat.

How do I prevent my baked spaghetti from being too watery?

Make sure to cook your pasta slightly under al dente and rinse it to stop cooking and remove excess starch. Also, drain excess grease after browning the sausage to avoid an oily sauce. If your sauce feels too thin after mixing, simmer uncovered a bit longer to reduce it before assembling.

Can this recipe be made ahead of time?

Yes! You can assemble the entire dish a day ahead, tightly cover it, and refrigerate without baking. When ready to cook, let it sit on the counter for 20 minutes then bake—adding about 10 extra minutes to the baking time ensures it’s heated all the way through.

Final Thoughts

This Baked Spaghetti with Cheese and Tomato Sauce Recipe is one of my go-tos for cozy dinners that please both kids and adults alike. I love how the flavors develop and how flexible it is, whether you're feeding a hungry crowd or hoping for leftovers that taste just as good the next day. Give it a try—you might find it becomes one of your family favorites, just like it did for mine.