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 more or less to taste; 1 tablespoon dried basil; 1 tablespoon dried parsley (or 3 tablespoons minced fresh 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 so comforting about the cheesy, luscious layers of baked pasta bubbling up through a velvety sauce. This Baked Spaghetti with Creamy Tomato Sauce Recipe is that perfect blend of saucy, cheesy, and just a little spicy that brings everyone to the table with a smile.

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 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’ve made quite a few baked pasta dishes, but this baked spaghetti really stands out. It hits that nostalgic comfort food vibe with a creamy tomato sauce that’s rich yet fresh, and the melty cheese topping? Absolute perfection every single time.

Simple yet impressive: You don’t need fancy ingredients to wow your family or guests with this.
Customizable flavors: Whether you like it spicy or mild, meat-filled or vegetarian, this recipe adapts easily.
Make-ahead friendly: Prep it early or freeze it for later, it still tastes freshly baked.
Comfort food vibes: Cheesy, creamy tomato sauce with spaghetti—pure cozy dinner magic.

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 balances fresh, hearty, and creamy elements that play perfectly off each other. From the savory sausage to the sweet touch of carrot and the creamy finish, each ingredient is chosen to make this baked spaghetti truly exceptional. Plus, most of these are pantry staples or easy to find at the market.

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 holds sauce beautifully without getting mushy.
Mozzarella Cheese: Freshly shredded melts smooth and creates a gorgeous golden crust.
Parmesan Cheese: Adds a nutty, salty kick that balances creaminess.
Olive Oil: Gives the sauce a smooth base and helps brown the sausage nicely.
Hot Italian Sausage: Full of flavor—spicy and savory—and can be swapped easily if needed.
Onion, Carrot, Celery: These classical base veggies add subtle sweetness and depth without overpowering.
Garlic and Red Chili Pepper Flakes: Garlic adds warmth, and the chili flakes bring just enough heat to keep things interesting.
Crushed Tomatoes: The rich tomato base for the sauce, smooth and naturally sweet.
Beef Bouillon Base: Boosts savory umami in the sauce—secret ingredient for depth.
Herbs (Basil, Parsley, Oregano, Thyme): Classic Italian flavors that add freshness and complexity.
Heavy Cream: Turns the tomato sauce into a luscious, velvety dream—feel free to use evaporated milk for a lighter version.
Bay Leaf: Adds subtle aromatic notes during simmering; just remember to remove before baking.
Salt and Pepper: Essential seasonings to bring everything together.
Fresh Parsley (Optional): Adds a lovely bright pop of color and freshness as a garnish.

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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 mixing this recipe up to suit different moods and guests. Sometimes I kick the heat up by adding extra red pepper flakes, or go easy on the sausage and load it with mushrooms and spinach for a lighter version. Don’t be shy to experiment—it’s very forgiving!

Variation: Once, I swapped out the hot Italian sausage for spicy chicken sausage, and my family was amazed at how fresh and vibrant the flavor felt. Try whatever protein you love or leave it out for a veggie bake with extra mushrooms and bell peppers.

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

Step 1: Cook the spaghetti just right

Start by cooking the spaghetti in well-salted water, but stop just shy of al dente—about one minute less than package instructions. This prevents it from going mushy during baking. Rinse it under cold water to stop cooking and set aside. This little trick keeps the noodles perfectly tender and prevents clumping when mixed later.

Step 2: Prep the veggies finely

Roughly chop onion, celery, and carrot so they fit into your food processor. Pulse about a dozen times until finely minced—or chop by hand if you prefer more texture. This builds the fragrant flavor base, and finely chopping helps the veggies melt into the sauce instead of standing out.

Step 3: Brown the sausage and veggies

In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the sausage and chopped veggies; cook until the sausage is nicely browned and the veggies have softened—about 6-8 minutes. Then add minced garlic and red chili flakes, cooking just another 30 seconds until fragrant. You want the garlic to bloom without burning.

Step 4: Build and simmer the sauce

Stir in crushed tomatoes, beef bouillon, sugar, dried herbs, salt, pepper, and the bay leaf. Cover loosely, leaving a small gap for steam to escape, and simmer gently for 10 minutes. Stir occasionally to blend flavors. This step deepens the sauce and balances sweetness and acidity perfectly.

Step 5: Add cream and spaghetti

Remove the bay leaf, then stir in the heavy cream for a silky smooth finish. Next, fold in your cooked spaghetti, using tongs to coat the noodles evenly with that creamy tomato sauce.

Step 6: Layer and assemble

Lightly grease a 9x13” baking dish. Spread half the spaghetti mixture evenly, then sprinkle on the Parmesan and half the mozzarella. Top with the remaining spaghetti and pour any leftover sauce over it. Finish with the rest of the mozzarella for that irresistible melty crust.

Step 7: Bake and enjoy

Cover with foil and bake at 350°F for 30 minutes until the cheese is melted and bubbly. For an extra golden and crispy top, remove the foil and bake for an additional 5–10 minutes. Garnish with fresh parsley if you want a little pop of color and freshness.

Top Tip

Over the years, I’ve learned these small touches seriously elevate this baked spaghetti and spare you common pitfalls. The best part? These tips don’t complicate the recipe, but they make it feel like a chef’s secret.

Don’t overcook the pasta: Leaving the spaghetti slightly underdone before baking keeps it from turning mushy after it's all cooked through in the oven.
Simmer sauce gently: A low simmer helps meld flavors without thickening too quickly or burning the bottom.
Use freshly shredded cheese: It melts better and prevents the dreaded oily texture that pre-shredded cheese can sometimes cause.
Let it rest a few minutes: After baking, letting it sit for about 10 minutes helps the sauce thicken slightly and makes serving cleaner.

How to Serve Baked Spaghetti with Creamy Tomato Sauce Recipe

Garnishes

I’m a sucker for fresh parsley sprinkled over the top—it adds a bright finish and looks so inviting. Sometimes, I grate a little extra Parmesan on individual plates for that salty, savory burst. Pieces of torn fresh basil also work beautifully if you’re feeling fancy.

Side Dishes

I like to keep sides simple here—my go-to is a crisp green salad with a lemon vinaigrette, roasted garlic bread, or even some sautéed green beans with almonds. These lighter sides cut through the richness and balance the meal nicely.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins for perfectly portioned, elegant bowls. Another fun idea is layering it in a pretty casserole dish with a sprinkle of fresh herbs on top and placing it on a cozy wooden board with bread and wine for an inviting spread.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container, covered tightly with foil or plastic wrap in the fridge. It keeps fresh for up to 5 days—perfect for quick lunches or a low-effort dinner the next day.

Freezing

I’ve frozen this baked spaghetti before, and it’s a lifesaver. I assemble it in a freezer-safe dish without baking, wrap it tightly with plastic wrap and foil, and freeze for up to three months. When I want it, I bake it straight from frozen, adding extra time, and it comes out just as delicious.

Reheating

To keep that creamy sauce rich and the cheese melty, I reheat leftovers in the oven at 350°F, covered with foil to prevent drying out. About 20 minutes does the trick. If you're in a rush, the microwave works too—just add a splash of cream or water and cover loosely.

Frequently Asked Questions:

Can I make this recipe vegetarian?

Absolutely! Simply omit the sausage and add more veggies like mushrooms, zucchini, or bell peppers. You can also use a plant-based sausage substitute to keep the flavor and texture close to the original. Increasing the herbs and spices can help maintain that rich flavor.

What’s the best way to prevent the baked spaghetti from drying out?

Covering the baking dish with foil for most of the baking time traps moisture and prevents drying. Also, using a creamy tomato sauce adds moisture. Avoid overbaking, and letting the dish rest after baking allows the sauce to thicken without drying out.

Can I use other types of pasta?

Yes! While traditional spaghetti works wonderfully here, you can swap in other long pasta like linguine or fettuccine. Short pasta like penne or rigatoni can also be used, but they’ll change the texture slightly and how the sauce clings. Adjust cooking times accordingly.

How do I make this recipe less spicy?

To tone down the heat, reduce or omit the red chili pepper flakes and choose mild Italian sausage or substitute with plain ground beef or turkey. Adding a bit more sugar or carrot can also balance the acidity and mellow the spice further.

Final Thoughts

This Baked Spaghetti with Creamy Tomato Sauce Recipe is more than just dinner, it’s a warm hug on a plate for me—and I hope you'll feel the same. Whether it's a busy weeknight or a relaxed weekend gathering, it comes together easily and always impresses. So go ahead, dive in, and let this recipe become your go-to comfort food classic.