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 (may substitute evaporated milk)

There’s something incredibly comforting about a cheesy, saucy pasta baked to bubbly perfection. This Baked Spaghetti with Creamy Tomato Sauce Recipe brings together rich cream and tangy tomatoes with Italian sausage for a dish that’s cozy, crowd-pleasing, and perfect for any night you want a little extra warmth on your plate.

This close-up image shows a layered baked spaghetti dish in a white ceramic dish. The bottom layer consists of spaghetti noodles mixed with a bright red tomato sauce with visible bits of ground meat and herbs. Above this is a layer of melted cheese, light golden and stringy, sprinkled with chopped fresh green basil leaves. The top layer features more basil leaves as garnish, adding fresh color contrast. A spoon is scooping a portion of the dish, revealing a thick, saucy, cheesy texture with strands of spaghetti. The dish rests on a white marbled surface. 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 is one of those recipes I keep coming back to because it’s flavorful without being complicated, and it satisfies both the pasta lovers and the cheese aficionados at my table. The creamy tomato sauce gives it that perfect balance of richness and tang, and the sausage adds a hearty kick.

Rich and Creamy: The heavy cream mixed with crushed tomatoes makes the sauce luxuriously smooth and comforting.
Simple Ingredients: You probably already have most of what you need in your pantry and fridge.
Make-Ahead Friendly: Perfect for busy weeknights, you can assemble it ahead and bake when ready.
Customizable: Swap out sausage or tweak spices to suit your family’s tastes easily.

A white rectangular baking dish filled with a baked spaghetti casserole showing three main layers: the bottom layer is a mix of spaghetti noodles coated in red tomato sauce with bits of meat, the middle layer is a thick spread of melted white cheese covering the pasta, and the top layer is garnished with fresh green basil leaves chopped and whole, scattered evenly. The dish sits on a white marbled surface with a gold spoon scooping out a portion from the bottom right corner, revealing the layers inside. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Baked Spaghetti with Creamy Tomato Sauce Recipe come together like the best classic Italian comfort food. Each element plays a role—from building layers of flavor to creating rich textures. Quality ingredients really shine here, so grab fresh cheese and good tomatoes if you can.

Flat lay of thin dry spaghetti nest, a small pile of bright orange carrot, a fresh celery stalk with leaves, one small whole yellow onion, six peeled garlic cloves, a handful of fresh flat leaf parsley sprigs, a mound of shredded mozzarella cheese, a smaller pile of finely shredded Parmesan cheese, a small white ceramic bowl of rich red crushed tomato puree, a small white ceramic bowl of golden olive oil, a raw hot Italian sausage link without casing, and a small white ceramic bowl of creamy heavy cream, all arranged in perfect symmetry on a simple white ceramic plate and bowls, placed 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 sauce well, plus it bakes beautifully without getting heavy.
Mozzarella cheese: For that stretchy, melty goodness that’s a must in baked pasta dishes.
Parmesan cheese: Adds a salty, nutty sharpness layered within the cheese topping.
Olive oil: Helps brown the sausage and vegetables gently without burning.
Hot Italian sausage: Brings spice and deep meaty flavor; you can swap for milder or other meats if you prefer.
Onion, carrot, celery: Classic soffritto base that sweetens and deepens the tomato sauce flavor.
Garlic: Essential for that fragrant, savory lift.
Red chili pepper flakes: Optional but perfect if you want a touch of heat.
Crushed tomatoes in puree: Rich and thick, forming the tomato base that's creamy and full-bodied.
Beef bouillon base: Adds savory depth for a sauce that doesn’t taste flat.
Herbs like basil, parsley, oregano, thyme: Classic Mediterranean flavors that work in harmony to create that Italian signature taste.
Bay leaf: Infuses a subtle warmth and complexity to the sauce as it simmers.
Heavy cream: Makes the sauce luscious and balances the acidity of the tomatoes.
Fresh parsley: Optional garnish to brighten the finished dish with color and freshness.

📝

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

This baked spaghetti is pretty adaptable, which I love because no two kitchens have the same stock of ingredients or spice preferences. I often swap the hot Italian sausage for ground turkey, especially when I want a lighter dish that still hits the same comforting note.

Variation: When I’m cooking for kids or spice-sensitive folks, I skip the chili flakes and use mild Italian sausage. It’s just as tasty but less fiery.
Dairy-Free Swap: If you need to avoid dairy, try coconut cream in place of heavy cream, and use a dairy-free cheese alternative for melty topping.
Veggie Boost: Feel free to add mushrooms or bell peppers with your soffritto veggies for extra texture and flavor.
Gluten-Free Option: Use gluten-free spaghetti and check your bouillon for gluten; the recipe works just the same.

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

Step 1: Cook the spaghetti just shy of al dente

I like to cook the thin spaghetti about a minute less than the package suggests because it’ll keep cooking in the oven. This prevents that soggy, overcooked noodle texture so your final bake stays perfectly tender but with a little bite.

Step 2: Prepare the veggies and brown your sausage

Chop the onion, celery, and carrot roughly, then pulse in the food processor. If you don’t have one, just finely dice them. In a large Dutch oven, I brown the sausage with this veggie base. This mix builds serious flavor, especially once the garlic and optional red pepper flakes join the party.

Step 3: Build the rich tomato cream sauce

After browning, add your crushed tomatoes, bouillon, sugar, herbs, and bay leaf. I simmer this sauce gently for about 10 minutes with the lid slightly ajar to concentrate flavors. Don’t rush this part. Then stir in the heavy cream for that luxurious finish—trust me, it makes all the difference.

Step 4: Combine spaghetti and sauce, then layer

Discard the bay leaf, then toss the cooked spaghetti into the sauce, coating every strand. I find using tongs here really helps to mix everything thoroughly without breaking the noodles. Half goes into a greased baking dish followed by Parmesan and half the mozzarella. Then the rest of the spaghetti, more sauce, and the remaining mozzarella cheese top it off before baking.

Step 5: Bake it golden and bubbly

Cover the dish with foil and bake at 350°F for 30 minutes. If you want that gorgeous toasted cheese topping, remove the foil the last 5–10 minutes. I always watch closely at this stage to get it just right—nice and bubbly but not burnt.

Top Tip

This Baked Spaghetti with Creamy Tomato Sauce Recipe is fantastic, but you’ll get the best results by paying special attention to the pasta cooking time and sauce simmer. I’ve found these pointers make a huge difference from a good meal to a standout one.

Under-cook Pasta: Always drain the spaghetti when it’s slightly firmer than you want. It’ll finish cooking in the sauce and the oven, keeping that perfect al dente bite.
Sauce Simmering: Let the sauce simmer gently to deepen the flavor and reduce excess liquid; don’t rush this step even if you’re pressed for time.
Even Cheese Distribution: Layer cheeses evenly, so every bite gets melty mozzarella and a hint of sharp Parmesan.
Don’t Skip Resting: When finished baking, let the dish sit for 5–10 minutes before serving to settle the layers and make slicing easier.

How to Serve Baked Spaghetti with Creamy Tomato Sauce Recipe

Garnishes

I like finishing this baked spaghetti with a sprinkle of fresh parsley—it adds a pop of color and a bright, herbal note that contrasts nicely with the creamy tomato sauce. Sometimes I’ll add a few cracks of fresh black pepper too for an extra little zing.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut the richness. Garlic bread or a crunchy toasted baguette also complements the cheesy sauce perfectly, soaking up every last drop.

Creative Ways to Present

For special occasions, I like to bake individual portions in ramekins, which are fun and look fancy on the table. You can also add a drizzle of good-quality balsamic glaze over the top before serving for a sweet-tart contrast that surprises guests.

Make Ahead and Storage

Storing Leftovers

When I’ve got leftovers, I store them in an airtight container in the fridge, usually covered tightly with foil to lock in moisture. The spaghetti holds up really well for up to 5 days, and the flavors often deepen overnight, making it even tastier.

Freezing

This baked spaghetti freezes like a dream. I assemble it in a freezer-safe dish without baking, then wrap it tightly in plastic wrap and foil. It freezes well for up to 3 months, so it’s perfect for prepping meals in advance. When I’m ready, I bake it straight from the freezer and add extra baking time to ensure it’s heated through.

Reheating

Reheating in the oven keeps the texture intact better than microwaving. I cover the leftovers with foil and warm at 350°F until heated through—usually about 20 minutes. If you prefer the quick route, use the microwave but add a small splash of cream or milk and cover loosely to avoid drying out.

Frequently Asked Questions:

Can I make this baked spaghetti recipe vegetarian?

Absolutely! You can skip the sausage and add sautéed mushrooms, zucchini, or extra vegetables to keep delicious layers of flavor. Using a vegetable bouillon base will maintain depth in the sauce.

What cheese works best for baked spaghetti?

Mozzarella is my go-to for that gooey, stretchy melt, balanced with some sharp Parmesan for flavor. You can also experiment with provolone or fontina if you want to switch it up.

How do I prevent baked spaghetti from drying out?

Cooking the pasta just shy of al dente and tossing it well in the creamy tomato sauce helps keep moisture locked in. Also, baking covered with foil for most of the cooking time traps steam, which keeps the dish moist and cheesy.

Can I prepare this recipe ahead of time?

Definitely! You can assemble the casserole a day in advance and refrigerate it, covered tightly. Just let it rest at room temperature before baking and add about 10 extra minutes to the baking time to ensure it’s hot all the way through.

Final Thoughts

This Baked Spaghetti with Creamy Tomato Sauce Recipe is truly one of my favorite go-to meals when I want something hearty and comforting with minimal fuss. I hope you enjoy making it as much as I do—it’s the kind of dish that brings smiles, seconds, and maybe even leftovers to savor later. Give it a try for your next cozy dinner night—you’ll thank me later!