Description
This Baked Spaghetti Recipe combines tender spaghetti with a rich tomato cream sauce and layers of melted mozzarella and Parmesan cheese, baked to golden perfection. Featuring Italian sausage, garlic, and a blend of herbs, this comforting casserole is perfect for a hearty family dinner or meal prep.
Ingredients
Scale
Spaghetti and Cheese
- 1 lb. thin spaghetti
- 3 cups freshly shredded mozzarella cheese
- 1/3 cup freshly shredded Parmesan cheese
- Fresh parsley (optional for garnish)
Tomato Cream Sauce
- 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)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking your spaghetti casserole.
- Cook Spaghetti: Boil spaghetti in salted water according to package directions until it is one minute shy of al dente. Drain and rinse with cold water to stop cooking.
- Chop Vegetables: Roughly chop onion, celery, and carrot so they fit in your food processor; pulse about 12 times until finely chopped or chop by hand.
- Brown Sausage and Veggies: In a large Dutch oven over medium heat, brown the Italian sausage and the chopped onion, celery, and carrot together. Add minced garlic and red pepper flakes, cooking for an additional 30 seconds. Drain excess grease if present.
- Add Sauce Ingredients: Stir in crushed tomatoes, bouillon, sugar, basil, parsley, oregano, thyme, salt, pepper, and bay leaf. Mix well.
- Simmer Sauce: Cover the pot leaving a 1-inch gap for steam, and gently simmer the sauce for 10 minutes, stirring occasionally to blend flavors.
- Add Cream and Spaghetti: Remove the bay leaf, stir in heavy cream, then add the cooked spaghetti. Toss with tongs until the pasta is fully coated with the sauce.
- Layer Spaghetti: Lightly grease a 9x13-inch baking dish. Spread half of the spaghetti mixture evenly, then top with Parmesan and 1 ½ cups mozzarella cheese. Add the remaining spaghetti mixture and top with the remaining 1 ½ cups mozzarella cheese.
- Bake: Cover the dish with foil and bake at 350 degrees Fahrenheit for 30 minutes or until the cheese is melted. Remove foil and bake for a few additional minutes if you prefer toasted cheese on top.
- Garnish and Serve: Optionally garnish with fresh parsley before serving. Enjoy warm.
Notes
- Sausage substitutions: Replace pork Italian sausage with hot Italian chicken or turkey sausage. Alternatively, use plain lean ground beef, ground chicken, or turkey, but add Italian seasonings, red pepper flakes, and about 1/4 teaspoon fennel to retain flavor.
- Storage: Keep leftovers in an airtight container refrigerated for up to 5 days, covered tightly with foil.
- Make Ahead: Assemble the dish fully a day in advance, cover tightly and refrigerate without baking. Allow it to sit at room temperature for 20 minutes before baking, then add 10 extra minutes to the baking time.
- Freezing: Assemble in a freezer-safe dish but do not bake. Wrap with two layers of plastic wrap and foil, label, and freeze up to 3 months. Bake from frozen at 350 degrees Fahrenheit for 1 hour covered, then remove foil and bake 15-30 minutes more until cheese melts and dish is heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg
