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 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; 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 just something so comforting about a cozy, bubbling pasta bake fresh from the oven. This Baked Spaghetti with Cheese and Tomato Sauce Recipe combines creamy tomato sauce, gooey melted cheese, and tender spaghetti for a meal that feels like a warm hug. Trust me, once you try it, it becomes a staple for family dinners.

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 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’m honestly enthusiastic about this Baked Spaghetti with Cheese and Tomato Sauce Recipe because it’s easy to make yet so deeply satisfying. It’s that perfect balance of melty cheese and rich, creamy tomato sauce, all wrapped up in pasta that’s just right—not mushy or dry.

Easy to customize: You can swap out ingredients or add extras depending on what you have in your pantry or how spicy you want it.
One-dish comfort food: Everything bakes together, so cleanup is minimal and flavors meld beautifully.
Family friendly: Kids love the cheesy top, and adults appreciate the depth from the tomato sauce and sausage.
Make-ahead friendly: You can prep in advance for those busy weeknights or gatherings.

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

Each ingredient in this Baked Spaghetti with Cheese and Tomato Sauce Recipe has a purpose to build layers of flavor and texture. Picking good quality cheese and sausage elevates the dish, while fresh garlic and herbs make all the difference.

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 without getting mushy in the oven.
Mozzarella cheese: Melts beautifully and creates that irresistible gooey cheese pull.
Parmesan cheese: Adds a sharp, nutty flavor and a nice salty finish on top.
Hot Italian sausage: Brings spice and savory depth; you can substitute with chicken or turkey sausage if preferred.
Onion, carrot, celery: The classic mirepoix trio gives a subtle sweetness and texture to the sauce.
Garlic: Provides aromatic warmth.
Crushed tomatoes: A rich base that combines perfectly with the cream and spices.
Beef bouillon and herbs: Amplify the savory flavor and balance the acidity of the tomatoes.
Heavy cream: Makes the sauce luscious and silky—totally worth it for that creamy finish.
Red chili flakes: Optional, but I always add a pinch for a subtle kick.

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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

One of the best things about this baked spaghetti is how easy it is to make it your own. I often swap out the sausage for ground turkey when I want something lighter, or add extra vegetables to sneak in more nutrition without sacrificing flavor.

Vegetarian Variation: I once made this using sautéed mushrooms and spinach instead of meat—it was hearty and just as tasty.
Spice it up: Add more red chili flakes or a dash of hot sauce to the sauce if you like things with a bit more heat.
Make it cheesy: Feel free to mix in other cheeses like provolone or fontina for an extra layer of flavor.
Herbs: Fresh basil or parsley on top after baking brightens the whole dish.

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

Step 1: Cook the Spaghetti Just Right

I cook the spaghetti in salted boiling water and stop just shy of al dente—about a minute less than the package suggests. This way, it finishes cooking in the oven without turning mushy. After draining, I rinse the pasta with cold water to stop the cooking and keep those strands separate. This little trick saves you from a sticky mess later!

Step 2: Build Your Flavor Base with Sausage and Veggies

While the pasta cooks, chop your onion, celery, and carrot—either quickly pulse them in a food processor or finely dice by hand. Then, brown the sausage in a large pan over medium heat, breaking it up as it cooks. Toss in the veggies and cook until soft. Adding the garlic and red pepper flakes last helps keep their flavors bright and potent, just 30 seconds before moving on. If you notice a lot of grease, I usually drain it off so the sauce doesn’t get too oily.

Step 3: Simmer the Tomato Cream Sauce

Next, stir in crushed tomatoes, beef bouillon, sugar, and all your dried herbs plus the bay leaf. Cover the pot leaving a little gap so it can simmer gently. Stir occasionally for about 10 minutes, letting the flavors mingle and thicken slightly. Remember to discard the bay leaf before moving on—it's there for flavor but not something you want to bite into!

Step 4: Combine Spaghetti and Creamy Sauce

With the bay leaf removed, stir in the heavy cream—the magic touch that makes this sauce silky and rich. Then add your cooked spaghetti back into the sauce and toss to coat thoroughly with tongs. This ensures every strand is loaded with flavor before baking.

Step 5: Layer and Bake to Melty Perfection

Grease your 9x13 baking dish lightly, then lay down half the spaghetti mixture. Sprinkle half the Parmesan and a generous layer of mozzarella over it. Top with the remaining spaghetti and sauce, then cover with the last mozzarella. Cover with foil and bake at 350°F for 30 minutes. If you’re like me and love a crispy cheese top, remove the foil at the end and bake for a few more minutes until it’s golden and bubbly. Garnish with fresh parsley if you want that pop of color and a fresh note.

Top Tip

From my many attempts at perfecting this baked spaghetti, I’ve learned a few little things that really improve the dish and your experience making it.

Don’t overcook pasta: Leaving the spaghetti slightly undercooked before baking prevents it from turning mushy and keeps the texture perfect.
Drain excess grease: If your sausage releases a lot of fat, drain it off before adding tomatoes so your sauce isn’t greasy.
Use good cheese: Freshly shredded mozzarella melts better than pre-shredded and gives a creamier, stretchier texture.
Let it rest: After baking, let the casserole sit for 5-10 minutes before serving—this helps it set and makes scooping easier.

How to Serve Baked Spaghetti with Cheese and Tomato Sauce Recipe

Garnishes

I love topping this baked spaghetti with freshly chopped parsley—it adds a touch of green and a fresh, herbaceous flavor that lifts the dish. Sometimes I sprinkle just a little extra Parmesan on top right before serving for a salty finish. A drizzle of good olive oil just before plating can brighten everything up as well.

Side Dishes

This pairs so well with a crisp green salad tossed in a simple vinaigrette—something light to counterbalance the indulgent cheese and cream. Garlic bread or warm, crusty rolls are also my go-to sides because who doesn’t want something to soak up that sauce?

Creative Ways to Present

For special occasions, I sometimes bake this in individual ramekins, which looks so cute and elegant served that way. You can also sprinkle toasted breadcrumbs mixed with Parmesan on top before baking for a delightful crunchy contrast. It’s a fun twist that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly covered in an airtight container in the fridge, and it stays tasty for up to 5 days. To avoid soggy pasta, I find reheating in the oven or toaster oven works best compared to microwaving, which can make the texture a bit rubbery.

Freezing

This baked spaghetti freezes beautifully! I prepare the dish but don’t bake, then wrap it tightly with plastic wrap and foil before popping it in the freezer for up to 3 months. When I’m ready, I bake it straight from frozen—adding extra time—and the result is nearly as good as fresh.

Reheating

To reheat leftovers, I cover the dish with foil and bake at 350°F until warmed through—usually about 20-25 minutes. Taking this extra step keeps the cheese melty and the spaghetti moist without drying out.

Frequently Asked Questions:

Can I use different types of pasta for this recipe?

Absolutely! While thin spaghetti works best for this recipe because it cooks quickly and holds sauce well, you can use penne, rigatoni, or ziti if you prefer. Just adjust cooking times accordingly to keep the pasta slightly undercooked before baking.

How do I make this recipe vegetarian?

To make a vegetarian version, simply omit the sausage and add more vegetables like mushrooms, zucchini, or spinach. You can also use plant-based sausage alternatives if you want that same savory flavor. The sauce will still be rich and delicious.

What’s the best way to reheat leftovers?

Reheating in the oven with the dish covered helps keep the cheese melted and pasta moist. Avoid microwaving if possible, as it tends to dry out the pasta and toughen the cheese.

Can I prepare this recipe ahead of time?

Yes! You can assemble the entire dish a day in advance, tightly cover it, and refrigerate it without baking. When ready, let it come to room temperature for about 20 minutes and then bake, adding a little more time to ensure it’s heated through and cheese is melted perfectly.

Final Thoughts

This Baked Spaghetti with Cheese and Tomato Sauce Recipe holds a special place in my kitchen because it’s a dependable crowd-pleaser that’s surprisingly simple. Whether you’re cooking for family, friends, or just treating yourself, it’s one of those dishes that feels like a celebration of good, honest comfort food. I hope you enjoy making it as much as I do—you’ll have a warm, cheesy hug on your plate in no time!