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Easy Baked Spaghetti Recipe

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4.1 from 36 reviews

This Easy Baked Spaghetti recipe combines perfectly cooked pasta with a rich, savory tomato and sausage sauce layered with mozzarella and Parmesan cheeses, then baked to bubbly, golden perfection. It’s a comforting Italian-American classic perfect for family dinners or gatherings, featuring a hearty meat sauce infused with aromatic herbs and a smooth touch of cream for lusciousness.

Ingredients

Pasta

  • 1 lb. thin spaghetti

Cheese

  • 3 cups freshly shredded mozzarella cheese
  • 1/3 cup freshly shredded Parmesan cheese

Garnish

  • Fresh parsley (optional for garnish)

Sauce

  • 1 tablespoon olive oil
  • 1 pound hot Italian sausage, casings removed (see notes for substitutions)
  • 1 small onion (may substitute 2 teaspoons onion powder)
  • 1 carrot (optional)
  • 1 stalk celery (optional)
  • 6 cloves garlic, minced
  • Pinch to 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 (adjust to taste, more if carrot is omitted)
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley (may substitute 3 tablespoons minced fresh parsley)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 3/4 cup heavy cream (may substitute evaporated milk)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the assembled spaghetti dish.
  2. Cook Spaghetti: Boil the thin spaghetti in salted water according to package directions but stop cooking one minute before it reaches al dente, since it will continue cooking in the oven. Drain the pasta and rinse it briefly with cold water to stop cooking and prevent sticking.
  3. Chop Vegetables: Roughly chop the onion, celery, and carrot so they fit into a food processor. Pulse about 12 times until finely chopped. Alternatively, finely chop by hand.
  4. Brown Sausage and Veggies: Heat olive oil in a large Dutch oven over medium heat. Add the Italian sausage and chopped onion, celery, and carrot. Brown together until the sausage is cooked through and the vegetables are softened. Add minced garlic and red chili pepper flakes, cooking for an additional 30 seconds. Drain excess grease if any remains.
  5. Add Sauce Ingredients: Stir in the crushed tomatoes, beef bouillon, sugar, dried basil, dried parsley, oregano, thyme, salt, pepper, and add the bay leaf. Mix everything thoroughly.
  6. Simmer Sauce: Cover the Dutch oven leaving about a 1-inch vent opening. Let the sauce gently simmer for 10 minutes, stirring occasionally to prevent sticking and meld the flavors.
  7. Incorporate Spaghetti and Cream: Remove and discard the bay leaf. Stir the heavy cream into the sauce, then add the cooked spaghetti. Toss gently with tongs until the pasta is evenly coated with the sauce.
  8. Layer the Dish: Lightly grease a 9×13 inch baking dish. Spread half of the spaghetti mixture evenly in the dish. Sprinkle with the Parmesan cheese and 1 ½ cups of mozzarella cheese. Add the remaining spaghetti and sauce on top, followed by the remaining 1 ½ cups mozzarella cheese.
  9. Bake: Cover the baking dish with foil and bake in the preheated oven at 350 degrees F for 30 minutes, or until the cheese is melted and bubbly. For a golden toasted cheese topping, remove the foil and bake for a few additional minutes.
  10. Garnish and Serve: Remove from oven, let rest briefly, then garnish with fresh parsley if desired. Serve warm and enjoy your hearty baked spaghetti!

Notes

  • You can substitute the hot Italian sausage with mild sausage, ground beef, ground turkey, or a plant-based sausage alternative depending on dietary preference.
  • If you omit the carrot, consider adding a bit more sugar to balance acidity in the tomato sauce.
  • Onion powder can be used instead of fresh onion if preferred for convenience.
  • Evaporated milk may be used in place of heavy cream for a lighter option.
  • Adjust red chili flakes according to your desired spice level or omit for a mild flavor.
  • The recipe yields 8 servings and is great for leftovers, which can be refrigerated and reheated.

Find it online: https://justsosavory.com/easy-baked-spaghetti-recipe/