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

There’s something incredibly comforting about a cheesy, saucy pasta dish fresh from the oven. This Baked Spaghetti with Creamy Tomato Sauce Recipe brings a rich, creamy twist to traditional baked spaghetti that I’ve found makes dinner feel like a warm hug on a plate—you’ll see why it’s become one of my go-to crowd-pleasers!

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

I honestly can’t get enough of this baked spaghetti because it hits all the right notes: creamy, cheesy, and packed with flavor, yet still approachable enough for a weeknight. Cooking and sharing this recipe feels like passing down a little secret for simple satisfaction.

Creamy tomato sauce: It’s not your typical red sauce—it’s luxuriously smooth, thanks to the addition of heavy cream that balances acidity perfectly.
Easy layering: The mozzarella and Parmesan melt into the pasta creating a golden, bubbly crust without fuss.
Flavor-packed sausage: The spiced hot Italian sausage adds a savory depth that keeps everyone coming back for seconds.
Make-ahead friendly: Assemble in advance to save time on busy days, and it reheats beautifully.

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

This dish brings together classic Italian flavors with a creamy touch that softens and deepens the tomato and sausage notes. When shopping, grab fresh mozzarella for the best melt and choose high-quality crushed tomatoes for a robust sauce.

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

Spaghetti: A thin spaghetti works great here because it cooks evenly and layers well without being too bulky.
Mozzarella cheese: Freshly shredded melts into gooey, stringy goodness—none of that pre-shredded anti-clumping stuff!
Parmesan cheese: It adds a salty, nutty layer that gives the cheese topping some sharpness.
Hot Italian sausage: The secret weapon for seasoning; I love the spicy kick but you can easily swap it out.
Onion, carrot, celery: The classic soffritto base flavors your sauce with sweet and aromatic depth.
Garlic and red chili flakes: Essential for aroma and a subtle heat that wakes up the sauce.
Crushed tomatoes in puree: These provide the body and tang of the tomato sauce—choose good quality canned tomatoes.
Beef bouillon base: Boosts umami and richness, making the sauce more rounded.
Dried herbs: Basil, parsley, oregano, thyme bring that unmistakable Italian herbaceous warmth.
Heavy cream: Adds a luscious, velvety smooth finish that makes this spaghetti bake stand out.
Bay leaf: Infuses the sauce with gentle earthiness during simmering.
Olive oil: For sautéeing and adding subtle fruity richness.

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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

I love playing with the sausage options here, sometimes swapping hot Italian for turkey sausage when I want a lighter dish. Feel free to add more veggies or kick up the heat with extra red pepper flakes if you like it spicy. This recipe is super forgiving, so don’t hesitate to make it yours.

Meat variations: I’ve used ground beef or chicken with added Italian seasonings and fennel seed—both give a nice flavor jump while reducing fat.
Vegetarian version: Try sautéing mushrooms and zucchini instead of sausage, and add more herbs and a pinch of smoked paprika to keep that depth of flavor.
Cheese tweaks: Some friends swear by adding a bit of ricotta between layers for creaminess, which is delicious too.
Spice it up: For a bolder heat, I toss in a dash of cayenne or extra chili flakes to the sauce.

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

Step 1: Cook the Spaghetti Perfectly

I always cook the spaghetti just shy of al dente—about a minute less than package instructions — because it keeps cooking in the oven and you don’t want mushy pasta. After draining, rinse with cold water to stop the cooking instantly, which is something I learned the hard way to avoid overcooking.

Step 2: Build Your Flavor Base

Next, chop the onion, carrot, and celery finely—using a food processor is a huge time-saver and ensures even cooking. Brown the sausage and veggies together in olive oil until the meat is cooked through and the veggies are soft. Add garlic and chili flakes last and cook just 30 seconds more to keep the garlic from burning. Removing excess grease keeps the sauce balanced and less oily.

Step 3: Simmer the Sauce

Stir in the crushed tomatoes, bouillon, sugar, herbs, and bay leaf, then let it simmer gently with the pot partially covered. I like to stir every few minutes—it helps prevent sticking and blends the flavors nicely. About 10 minutes is usually enough to marry everything together beautifully.

Step 4: Creamy Final Touch & Assembly

After simmering, toss out the bay leaf and stir in the heavy cream for that silky finish. Then, mix the cooked spaghetti into the sauce so every strand is perfectly coated. Layer half the pasta in your greased baking dish, sprinkle with Parmesan and mozzarella, then repeat the layers, finishing with mozzarella on top.

Step 5: Bake to Cheese Perfection

Cover the dish with foil and bake at 350°F for 30 minutes until the cheese melts and the sauce bubbles slightly. If you want a golden cheese crust, remove the foil and bake for another 5-10 minutes. I always sneak a peek here to make sure the top doesn’t brown too fast. Fresh parsley sprinkled on top adds a nice pop of color and freshness.

Top Tip

Over time, I’ve found some small tweaks truly make a big difference in the outcome of this baked spaghetti, and I want you to nail it on your first try!

Don’t overcook pasta: Cooking it al dente before baking prevents mushiness after the casserole cooks.
Chop veggies finely: Using a food processor ensures the base softens quickly and blends in with the sauce instead of chunky bites.
Discard excess grease: Removing fat from the sausage pan prevents a runny sauce and keeps flavors crisp.
Allow time to cool before baking (if making ahead): If prepping overnight, bring casserole to room temp before baking and add extra baking time to heat all the way through evenly.

How to Serve Baked Spaghetti with Creamy Tomato Sauce Recipe

Garnishes

I usually stick with freshly chopped parsley—it’s simple but adds such a pretty green contrast and freshness against the creamy red sauce. Sometimes, I sprinkle a little extra Parmesan right before serving for that savory finish.

Side Dishes

To keep the meal balanced, I love pairing this baked spaghetti with a crisp green salad tossed with a tangy vinaigrette, or some roasted garlic broccoli. Garlic bread or a warm crusty baguette are great for scooping up any leftover sauce—you won’t want to waste a drop!

Creative Ways to Present

For a festive family dinner, I’ve layered this in individual ramekins with a sprinkle of extra cheese and fresh basil on top—it feels a little extra special but stays easy. It’s also a winner at potlucks because you can bake it in a nice ceramic dish right before serving.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in my experience—store them in an airtight container and they stay fresh in the fridge for about 5 days. I’ve found that the flavors actually deepen overnight, making the next-day leftovers even better!

Freezing

I often freeze this baked spaghetti unbaked in a tightly wrapped dish. When you’re ready to enjoy, bake it straight from the freezer at 350°F for about an hour, then uncover and bake a bit longer so the cheese bubbles up beautifully. It’s perfect for meal prep or busy weeks.

Reheating

To reheat, I cover leftovers with foil and warm them in a 350°F oven until heated through, which keeps the cheese melty without drying it out. Microwave works too, but it can toughen the pasta if you’re not careful, so I prefer the oven route whenever possible.

Frequently Asked Questions:

Can I use a different type of pasta for this baked spaghetti recipe?

Absolutely! While thin spaghetti is traditional here, feel free to substitute with other long pasta like linguine or even penne. Just keep an eye on cooking times so your pasta doesn’t end up mushy after baking.

What can I substitute for heavy cream in the tomato sauce?

You can substitute heavy cream with evaporated milk for a lighter option, which still provides creaminess without the richness. Alternatively, full-fat coconut milk can work if you want a dairy-free twist, though the flavor profile will change slightly.

Can I make this recipe ahead of time?

Yes! This baked spaghetti is excellent for make-ahead meals. You can assemble the entire dish, cover it tightly, and refrigerate it overnight. When you’re ready to serve, bring it to room temperature and bake, adding a little extra time to make sure it's heated through.

What’s the best way to reheat leftovers without drying them out?

The best way is to reheat leftover baked spaghetti in the oven at 350°F covered with foil; this traps moisture and keeps the pasta and cheese from drying out. Microwaving can work but tends to dry the edges, so using the oven is my preferred method for maintaining great texture and flavor.

Final Thoughts

This Baked Spaghetti with Creamy Tomato Sauce Recipe is truly a labor of love that brings simple ingredients to life in the most comforting way. It’s the kind of meal I always feel proud to serve because it warms the heart and fills the belly without fuss. I hope you give it a try soon—you might just find it becoming a family favorite, just like it did in my kitchen.