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 warm, cheesy pasta bake that just feels like a hug on a plate. This Baked Spaghetti with Creamy Tomato Sauce Recipe brings that cozy feeling to life with every bite — it's rich, creamy, and full of flavor, perfect for gathering friends or family around the dinner table.

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

This dish quickly became one of my go-to weeknight meals because it hits all the right notes: creamy sauce, stretchy cheese, and just the right touch of spice. I love how it manages to feel both indulgent and homey, making everyone at the table smile.

Rich, Creamy Sauce: The tomato cream sauce blends a bit of heat with velvety smoothness that clings perfectly to every strand of spaghetti.
Cheese Pull Heaven: Three cups of mozzarella plus Parmesan layered in make this dish irresistibly gooey and golden on top.
Family-Friendly & Flexible: Whether you want to use sausage, chicken, or keep it veggie-friendly, it's easy to tweak.
Perfect Prep-Ahead: Assemble ahead and bake when you want—it’s perfect for busy days or when guests drop by unexpectedly.

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 shines because of its simple yet thoughtfully combined ingredients. The creamy tomato sauce balances acidity with sweetness, while the triple cheese blend adds richness and depth. I always recommend fresh mozzarella if you can find it—it melts so beautifully.

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

Spaghetti: Thin spaghetti holds the sauce well, plus it bakes more evenly in a casserole than wider noodles.
Mozzarella Cheese: Freshly shredded is best for that ooey-gooey, melty texture on top and inside.
Parmesan Cheese: Adds a sharp, nutty kick that complements the creamy sauce.
Hot Italian Sausage: Gives the dish a spicy, savory punch; turkey or chicken sausage works too if you prefer leaner options.
Onion, Carrot, Celery: These classic flavor-building veggies deepen the sauce’s flavor without overpowering it.
Garlic & Red Chili Flakes: Garlic adds aromatics, while the chili flakes bring subtle heat (optional, but I love the kick!).
Crushed Tomatoes: The base of the sauce, rich and chunky – canned works great here for convenience.
Beef Bouillon: This boost of umami amps up the savory flavor without adding bulk.
Herbs (Basil, Parsley, Oregano, Thyme): They bring Italian warmth and freshness to the sauce.
Heavy Cream: The secret to that luscious, velvety finish that sets this sauce apart from your typical tomato sauce.

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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 recipe is how adaptable it is. I've played with everything from swapping meats to going vegetarian, and it never disappoints. Feel free to change it up based on what you have in your fridge or your flavor preferences.

Meat Variations: I've used plain ground turkey with added Italian seasoning when I wanted a milder flavor, and it turned out wonderful—just add a bit more herbs to keep the sauce vibrant.
Vegetarian Option: Skipping the sausage? Add sautéed mushrooms and zucchini to bulk up the sauce instead.
Extra Veggies: Feel free to toss in bell peppers or spinach for an extra nutrient boost.
Dairy-Free Swap: Use a coconut milk-based cream alternative and skip the cheese for a dairy-free version—it'll be different but still comforting.

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

Step 1: Perfectly Cook the Spaghetti

I start by boiling the spaghetti in highly salted water but stop about a minute before the package directs—it needs to still have a little bite since it’ll cook more in the oven. Once done, I drain and rinse it with cold water to stop the cooking process and avoid clumping. Trust me, overcooked pasta can turn mushy after baking, and nobody wants that.

Step 2: Prep the Veggies

While the pasta cooks, I roughly chop the onion, celery, and carrot. If I’m feeling lazy (or short on time), I toss them into a food processor and pulse about a dozen times. This quick chop helps them almost melt into the sauce, perfect if you want a smooth texture without huge veggie chunks.

Step 3: Brown Sausage and Veggies

Next, I brown the sausage with the chopped veggies in a large Dutch oven over medium heat until everything is cooked through and starting to caramelize. When the sausage is nearly done, I add minced garlic and red chili flakes, just cooking for 30 seconds more to release those amazing aromas without burning the garlic.

Step 4: Build the Sauce

This is where the magic happens—stir in your crushed tomatoes, beef bouillon, sugar, herbs, and seasonings along with a bay leaf. I cover the pot leaving a small gap to let the sauce simmer gently for about 10 minutes. This short simmer helps the flavors meld beautifully without losing the freshness.

Step 5: Combine Spaghetti & Cream

Once simmered, I discard the bay leaf and stir in the heavy cream for that signature creamy texture. Then I add the spaghetti back in and toss it gently with tongs to coat each strand evenly—this step ensures every bite is coated with that luscious sauce.

Step 6: Assemble and Bake

I lightly grease a 9×13 baking dish, then layer half the spaghetti mixture evenly. Next, sprinkle half the Parmesan and 1 ½ cups of mozzarella, followed by the remaining spaghetti and sauce. Top it off with the last of the mozzarella. Cover with foil and bake at 350°F for 30 minutes. If you want a gorgeous golden crust, remove the foil for the last 5-10 minutes. Garnish with fresh parsley if you like a pop of color and freshness.

Top Tip

From making this recipe dozens of times, I’ve learned a few tricks that make all the difference between good and unforgettable:

Don’t Overcook Your Pasta: Leaving the spaghetti just shy of al dente keeps it from turning mushy after baking.
Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Simmer the Sauce Gently: Keeping the heat low preserves vibrant tomato flavor and avoids bitterness.
Foil Cover During Baking: This prevents the cheese from browning too fast and drying out the casserole before it's fully heated.

How to Serve Baked Spaghetti with Creamy Tomato Sauce Recipe

Garnishes

I like to sprinkle chopped fresh parsley for a bright, herbal contrast and a bit of color. Sometimes I add a pinch of extra Parmesan or drizzle a little good-quality olive oil on top just before serving—it gives the dish a lovely finish and a little luxurious touch.

Side Dishes

This baked spaghetti pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil—something light to balance that creamy sauce. Garlic bread or crusty Italian bread to soak up the extra sauce is always a hit too, especially when guests are involved.

Creative Ways to Present

For special occasions, I like serving this in individual ramekins or mini cast iron skillets—everyone loves a personal cheesy pasta bake! Adding a sprinkling of toasted pine nuts or fresh basil ribbons on top can elevate it visually and flavor-wise if you’re impressing guests.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container and keep them in the fridge for up to five days. I like to tightly cover the top with foil before sealing the container to keep the cheese moist. When reheating, this method keeps the texture much better.

Freezing

I often freeze assembled but unbaked casseroles for busy nights. Wrapped in two layers of plastic wrap and foil, it keeps well up to three months. To bake from frozen, just remove the plastic wrap, cover with foil, and bake at 350°F for about an hour, then uncover to brown the cheese.

Reheating

Reheat leftovers gently in the oven at 350°F covered with foil to keep moisture, about 15–20 minutes. You can add a splash of cream or water before reheating if it looks dry, and the cheese will melt and bubble fresh again.

Frequently Asked Questions:

Can I make this Baked Spaghetti with Creamy Tomato Sauce Recipe vegetarian?

Absolutely! Simply omit the sausage and add plenty of sautéed mushrooms, zucchini, or other favorite veggies to keep it hearty and flavorful. Using vegetable broth or skipping bouillon also keeps it vegetarian-friendly.

What’s the best way to prevent the pasta from drying out in the oven?

To keep the pasta moist and creamy after baking, cover the casserole with foil for most of the baking time. This traps steam and prevents the cheese from drying. Also, tossing the pasta well in the creamy tomato sauce before layering helps lock in flavors and moisture.

Can I use regular milk instead of heavy cream in the sauce?

You can substitute evaporated milk for heavy cream to lower fat content, which still gives good creaminess. Regular milk will make the sauce thinner and less rich, so I don’t recommend it unless you’re okay with a lighter, thinner sauce texture.

How long does this baked spaghetti recipe keep in the fridge?

Leftovers stored in an airtight container in the fridge will keep well for up to five days. Be sure to reheat it thoroughly and covered to maintain moisture and prevent the cheese from drying out during reheating.

Final Thoughts

This Baked Spaghetti with Creamy Tomato Sauce Recipe holds a special place in my kitchen for how effortlessly it brings comfort and flavor together. Whether it's a chilly evening or a casual get-together, this pasta bake never fails to impress and satisfy. I can’t wait for you to try it and make it your own—and trust me, once you do, it might just become your new favorite weeknight dinner too!