Description
This Baked Spaghetti recipe features perfectly cooked thin spaghetti tossed in a rich tomato cream sauce with hot Italian sausage and a blend of mozzarella and Parmesan cheeses, then baked until bubbly and golden. A satisfying comfort dish perfect for family dinners.
Ingredients
Scale
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)
- 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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole later.
- Cook Spaghetti: Boil the thin spaghetti in salted water according to package directions until it is just one minute shy of al dente. Drain and rinse with cold water to stop the cooking process.
- Chop Vegetables: Roughly chop the onion, celery, and carrot so they fit in your food processor. Pulse about 12 times until finely chopped, or finely chop by hand.
- Brown Sausage and Veggies: In a large Dutch oven over medium heat, cook the hot Italian sausage and chopped vegetables until browned. Add minced garlic and red pepper flakes and cook for 30 more seconds. Discard any excess grease.
- Add Sauce Ingredients: Stir in the crushed tomatoes, beef bouillon, sugar, dried herbs (basil, parsley, oregano, thyme), salt, pepper, and bay leaf.
- Simmer Sauce: Cover the pot leaving a one-inch gap and let the sauce gently simmer for 10 minutes, stirring occasionally to blend flavors.
- Toss Spaghetti with Sauce: Remove the bay leaf and stir in the heavy cream. Add the cooked spaghetti and toss with tongs to coat evenly with the sauce.
- Layer the Casserole: Lightly grease a 9x13 inch baking dish. Layer half the spaghetti in the dish, sprinkle with Parmesan and half the mozzarella. Next, add the remaining spaghetti with any leftover sauce, then top with the remaining mozzarella cheese.
- Bake: Cover the dish with foil and bake at 350 degrees Fahrenheit for 30 minutes until cheese melts. Remove the foil and bake a few more minutes to toast the cheese if desired.
- Garnish and Serve: Garnish with fresh parsley if you like, then serve hot and enjoy your baked spaghetti.
Notes
- Sausage substitutions: Use hot Italian chicken or turkey sausage, or plain lean ground beef, chicken, or turkey. If using plain meat, add extra Italian seasonings and a pinch of red pepper flakes plus 1/4 teaspoon fennel to maintain flavor.
- Storage: Refrigerate leftovers in an airtight container covered tightly with foil for up to 5 days.
- Make Ahead: Assemble the casserole a day in advance, cover tightly, and refrigerate without baking. Before baking, allow it to sit at room temperature for 20 minutes and add 10 more minutes to baking time.
- Freezing: Assemble in a freezer-safe dish without baking, wrap tightly with plastic wrap and foil, and freeze up to 3 months. Bake from frozen at 350 degrees Fahrenheit for 1 hour covered, then bake uncovered for 15-30 minutes until warmed and cheese melts completely.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 65 mg
