Name: Baked Spaghetti with Tomato Cream Sauce Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
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)

Imagine a cozy kitchen filled with the aroma of rich tomato sauce and melted cheese – that’s exactly the vibe you get with my Baked Spaghetti with Tomato Cream Sauce Recipe. This dish strikes the perfect balance between comforting and elegant, making it an instant family favorite and a guaranteed crowd-pleaser whenever you make it.

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 Tomato Cream Sauce Recipe
Top Tip
How to Serve Baked Spaghetti with Tomato Cream Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Spaghetti with Tomato Cream Sauce Recipe

Why You'll Love This Recipe

I’m telling you, this baked spaghetti isn’t just pasta tossed in sauce—it’s a celebration of flavor and comfort in one luscious, cheesy casserole. I first made this on a chilly Sunday afternoon, and it quickly became a repeat request. You’ll love how creamy, tangy tomato sauce hugs every strand of spaghetti, and the cheese topping? Absolutely irresistible.

Rich Tomato Cream Sauce: The creamy tomato sauce combines just the right amount of acidity and richness for a perfectly balanced dish.
Cheesy Goodness: Mozzarella and Parmesan layering melts to bubbly perfection, giving great texture and flavor contrast.
Meaty & Savory: Hot Italian sausage adds that punch of bold flavor, but you have plenty of flexibility in protein choices.
Comfort & Convenience: It’s a make-ahead meal that reheats beautifully, great for leftovers or when feeding a hungry crowd.

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

Every ingredient here plays a role in layering flavors and textures that make this baked spaghetti stand out. You’ll want to pay attention to quality, especially with your tomatoes and cheese, to really boost the end result.

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: It cooks quickly and bakes evenly; just be careful not to overcook it before baking.
Mozzarella cheese: Freshly shredded melts beautifully and gives you that classic stretchy cheese pull we all crave.
Parmesan cheese: Adds a sharp, nutty flavor that complements the creamy tomato sauce perfectly.
Olive oil: Helps brown the sausage and veggies, imparting a subtle fruity richness.
Hot Italian sausage: Provides bold, savory flavor and spice, but you can swap for turkey or chicken sausage if you prefer.
Onion, carrot, celery: These trio form a classic soffritto base adding subtle sweetness and depth; if pressed, onion powder works too.
Garlic and red chili flakes: Give that wonderful fragrant punch and a touch of heat to balance the creaminess.
Crushed tomatoes: Use pure, high-quality canned tomatoes for the best flavor and smooth sauce texture.
Beef bouillon: Adds umami and richness, which really rounds out the tomato sauce base.
Herbs and spices (basil, parsley, oregano, thyme, bay leaf): These dried herbs bring that classic Italian seasoning, layering complexity in every bite.
Heavy cream: Makes the sauce luxuriously creamy; evaporated milk is a lighter swap but changes texture slightly.
Salt, sugar, pepper: Essential to balance acidity and enhance all the flavors.

📝

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 experimenting with this recipe depending on the occasion or what’s in my fridge. You can swap the spicy sausage for milder versions, or turn it vegetarian by using hearty mushrooms and extra herbs. The cream sauce is forgiving and adapts beautifully.

Vegetarian option: Replace sausage with diced, sautéed mushrooms and toasted walnuts; boost herbs to compensate.
Spice it up: Add extra red chili flakes or even a splash of hot sauce if you want it with a kick.
Cheese swap: Try combining fontina or provolone with mozzarella for a slightly nuttier cheese blend.
Make it gluten-free: Use your favorite gluten-free spaghetti and proceed as normal - the sauce and cheese shine regardless!

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

Step 1: Cook Pasta Just Right

Start by cooking your thin spaghetti in plenty of salted water, but only until it's just shy of al dente—maybe about a minute less than the package suggests. This al dente finish is key because the pasta will continue softening in the oven, preventing mushiness. Once drained, rinse with cold water to stop cooking immediately and set it aside.

Step 2: Prep Your Veggies

Chop your onion, carrot, and celery finely—either give them a whirl in a food processor or chop by hand. You want small pieces that will melt almost into the sauce, adding sweetness and texture without overwhelming. This prep is where the magic base flavors start building.

Step 3: Brown the Sausage and Veggies

In a large Dutch oven over medium heat, brown the hot Italian sausage along with the chopped veggies until everything softens and the sausage is nicely caramelized. Stir in the garlic and red pepper flakes last, cooking for just 30 seconds to unlock their aromas without burning. If you notice a lot of grease, carefully drain it off to keep the sauce from being too oily.

Step 4: Build the Tomato Cream Sauce

Add the crushed tomatoes, bouillon base, sugar, herbs, spices, and bay leaf to the pot. Stir everything together, cover with the lid slightly ajar to allow steam to escape, and let it gently simmer for about 10 minutes. This short simmer melds flavors and reduces sharpness from the tomatoes before finishing with the cream.

Step 5: Combine Pasta and Sauce, Then Layer

Discard the bay leaf, stir in the heavy cream, and toss the cooked pasta right into the sauce. Use tongs to evenly coat every strand. Then, in a lightly greased 9x13 baking dish, layer half of the sauced spaghetti, sprinkle on a layer of Parmesan and mozzarella, add the rest of the spaghetti, cover it with the remaining mozzarella—and you’re ready to bake.

Step 6: Bake to Gooey Perfection

Cover the dish with foil and bake at 350°F for 30 minutes until the cheese is melted and bubbling. If you love a golden, toasted cheese crust like me, remove the foil and bake for an additional 5-10 minutes. Fresh parsley on top adds a lovely pop of color and fresh brightness just before serving.

Top Tip

Over the years, I’ve learned a few tricks to make this baked spaghetti really shine every time. These simple touches make a big difference in flavor and texture.

Don’t Overcook the Pasta: Leaving the spaghetti slightly underdone before baking keeps the bake from turning mushy after cooking in the sauce and oven.
Drain Excess Grease: After browning your sausage, I always discard extra fat to prevent the sauce from getting oily.
Simmer Sauce Gently: Keeping a low simmer develops deep flavors without burning or drying out the sauce.
Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that prevent a smooth melt, so snag a block and shred yourself.

How to Serve Baked Spaghetti with Tomato Cream Sauce Recipe

Garnishes

I’m a big fan of fresh parsley sprinkled over the baked spaghetti right before serving. It adds a bright herbal note and colorful contrast to the cheesy golden top. If you’re feeling fancy, some extra freshly grated Parmesan or a drizzle of good-quality olive oil finishes it off beautifully.

Side Dishes

Since this dish is pretty rich and filling on its own, I like to pair it with a simple crisp green salad dressed with lemon and olive oil to lighten things up. Garlic bread or toasted baguette slices make great vehicles to scoop up any extra sauce, too.

Creative Ways to Present

For special occasions, I like to bake this in individual ramekins or mini cast-iron skillets—it makes each portion feel a little fancy and perfect for serving guests. Adding fresh basil leaves right out of the oven also adds kitchen-table elegance without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 5 days. I cover tightly with foil or plastic wrap to make sure moisture stays locked in and it doesn’t dry out.

Freezing

I often freeze the assembled but unbaked casserole in freezer-safe containers wrapped in plastic and foil. It freezes nicely and thaws well for up to 3 months. When baking from frozen, adding extra time ensures the pasta heats evenly and cheese melts perfectly.

Reheating

To reheat, I cover leftover portions with foil and warm in a 350°F oven until bubbly, usually about 15-20 minutes depending on portion size. This prevents drying out and keeps the cheese moist and melty—microwaving tends to make the sauce separate or get rubbery.

Frequently Asked Questions:

Can I use a different type of pasta in this recipe?

Absolutely! While thin spaghetti works best because it bakes evenly and holds sauce well, you can substitute with penne, rigatoni, or even a gluten-free pasta to suit your preference. Just adjust cooking times as needed.

What if I don’t have heavy cream?

You can substitute evaporated milk for heavy cream to lighten the dish, though the sauce will be a bit less rich. Alternatively, stirring in a little cream cheese or mascarpone at the end can bring back some creaminess.

Can this recipe be made vegetarian?

Yes! Simply omit the sausage and add sautéed mushrooms, diced roasted vegetables, or plant-based sausage alternatives. Increasing the herbs ensures the sauce is flavorful even without the meat.

How do I prevent the baked spaghetti from becoming soggy?

The key is to slightly undercook the pasta before baking so it finishes cooking in the sauce without getting mushy. Also, discard excess grease after browning the sausage, and don’t skimp on the cheese layer which helps create a protective crust.

Final Thoughts

This Baked Spaghetti with Tomato Cream Sauce Recipe really holds a warm spot in my cooking rotation because it feels like an elevated comfort meal that’s so reliable. Once you get your pasta timing and sauce balance right, you’re rewarded with this luscious, cheesy, flavorful bake that brings everyone to the table smiling. I hope you give it a try and find as much joy in making and sharing it as I do!