Name: Baked Spaghetti with Cheesy Tomato Sausage 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 bouillons 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 something incredibly comforting about the melty, savory goodness of a well-made baked pasta dish, and this Baked Spaghetti with Cheesy Tomato Sausage Recipe has become my go-to for cozy family dinners. The blend of spicy sausage, creamy tomato sauce, and oozing cheese just hits all the right notes every time.

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

Why You'll Love This Recipe

This Baked Spaghetti with Cheesy Tomato Sausage Recipe is one of those dishes that feels like a warm hug on a plate. I love how it comes together with simple ingredients yet delivers on flavor and satisfaction, perfect for feeding a crowd or meal prepping.

Rich and Creamy Sauce: The tomato cream sauce balances tangy crushed tomatoes with luscious heavy cream for incredible depth.
Comfort in Every Bite: Cheesy layers of mozzarella and Parmesan make this baked spaghetti irresistibly gooey and golden on top.
Versatile and Easy: You can customize the sausage or add veggies to make this recipe your own without extra fuss.
Make-Ahead Friendly: It reheats beautifully and freezes well, so you can enjoy leftovers without losing that fresh-baked charm.

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 Cheesy Tomato Sausage Recipe plays a crucial role. The balance of savory sausage, aromatic herbs, and creamy cheese gives you a rich, satisfying bake that's full of comforting flavor.

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 evenly and holds the sauce well without getting mushy when baked.
Mozzarella Cheese: Melts beautifully for that stringy, cheesy texture we all adore.
Parmesan Cheese: Adds a sharp, nutty finish that complements the creamy mozzarella.
Hot Italian Sausage: Brings spice and depth; I love how it perks up the sauce, but you can swap in turkey or chicken sausage for a lighter option.
Onion, Carrot, Celery: These veggies create a subtle sweetness and base flavor in the sauce – don’t skip them if you want richness.
Garlic & Red Chili Flakes: Garlic gives that warm aroma, while chili flakes add a hint of heat to keep things interesting.
Crushed Tomatoes: The core of the sauce — robust, fresh, and not too sweet.
Beef Bouillon Base: Elevates the tomato sauce with umami that’s hard to replicate otherwise.
Herbs (Basil, Parsley, Oregano, Thyme): The classic Italian herb combo brings that signature Mediterranean vibe.
Heavy Cream: Makes the sauce velvety and smooth, balancing acidity perfectly. Evaporated milk works in a pinch.
Bay Leaf & Sugar: Bay leaf layers subtle earthiness and the sugar rounds out acidity from tomatoes or omitted carrot.

📝

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 parts about this Baked Spaghetti with Cheesy Tomato Sausage Recipe is its flexibility. I often tweak it depending on what’s in the fridge or who I’m cooking for, and it always comes out delicious.

Try a milder sausage: When I want a less spicy dinner, I use sweet Italian chicken sausage, and it still gets rave reviews.
Add extra veggies: Sometimes I toss in mushrooms or zucchini to sneak in more nutrients, and they soak up that creamy sauce perfectly.
Swap cheeses: Feel free to mix mozzarella with provolone or fontina for a different cheesy twist.
Make it vegetarian: Use lentils or plant-based sausage substitutes for a satisfying meat-free version.

Step-by-Step: How I Make Baked Spaghetti with Cheesy Tomato Sausage Recipe

Step 1: Cook Spaghetti Just Right

I like to cook the spaghetti until it’s just about a minute shy of al dente—that means it should still have a slight bite because it’ll finish cooking in the oven. Drain it and rinse with cold water to stop the cooking, then set aside. Trust me, this trick keeps your pasta from turning into mush later.

Step 2: Chop Veggies and Brown the Sausage

Throw the onion, celery, and carrot into your food processor for a quick chop or finely dice them by hand. Then, in a large pan or Dutch oven, brown the hot Italian sausage with these veggies over medium heat. When they’re fragrant and cooked through, stir in minced garlic and a pinch of red pepper flakes for an extra kick. If there’s a lot of grease, I drain it off to keep the bake from being too oily.

Step 3: Build the Tomato Cream Sauce

Pour in crushed tomatoes, sprinkle in beef bouillon, sugar, dried herbs, salt, pepper, and toss in a bay leaf. Cover the pot, but leave a slight gap for steam to escape, and simmer gently for about 10 minutes, stirring every few minutes. This lets the flavors meld and the sauce thicken just right.

Step 4: Combine Pasta and Finish the Sauce

Remove the bay leaf, stir in the heavy cream to make the sauce luxuriously smooth, then add your cooked spaghetti straight into the pot. Toss it all together with tongs until every noodle is evenly coated with that creamy, spicy tomato goodness.

Step 5: Layer and Bake

I lightly grease a 9×13 baking dish and layer half the spaghetti in the bottom, then sprinkle with Parmesan and half the mozzarella. Next, I add the rest of the spaghetti and top with the remaining mozzarella. Cover it with foil and pop it into a 350°F oven for 30 minutes to melt all that cheese into a bubbling masterpiece. For a golden, toasty top, I usually remove the foil for the last 5-10 minutes.

Top Tip

After making this Baked Spaghetti with Cheesy Tomato Sausage Recipe multiple times, I’ve learned a few things that really help it turn out perfectly every time. These small hacks save me from common pasta bake pitfalls.

Don’t overcook the pasta: This is crucial. Undercooking by one minute before baking prevents sogginess and keeps the texture just right.
Drain excess sausage fat: Sausage can release a lot of grease—drain it off so the sauce isn’t too oily and bakes with a lovely texture.
Layer cheeses thoughtfully: Dividing the mozzarella and adding Parmesan in the middle helps create a nice cheesy crust with depth.
Let it rest before slicing: I wait about 10 minutes after baking to let all the layers settle, so the casserole holds together when served.

How to Serve Baked Spaghetti with Cheesy Tomato Sausage Recipe

Garnishes

I always sprinkle fresh chopped parsley on top just before serving—it adds a little pop of color and a bright herbal note that cuts through the richness beautifully. Sometimes I add a sprinkle of extra Parmesan at the table for those who want a cheesier punch.

Side Dishes

This meal loves company on your plate! I often serve it alongside a crisp green salad dressed with tangy vinaigrette or some garlicky roasted broccoli. A crusty baguette or garlic bread is also a must-have for soaking up that extra sauce.

Creative Ways to Present

For dinner parties, I sometimes bake this casserole in individual ramekins, letting each guest have their own cheesy, bubbling portion. For holiday meals, topping it with a drizzle of basil pesto or sundried tomato tapenade adds a festive flourish that guests love.

Make Ahead and Storage

Storing Leftovers

I transfer leftovers to an airtight container and store them in the fridge, covered tightly with foil to keep moisture in. The flavors actually meld and improve after a day or two – a nice bonus when you’re meal prepping.

Freezing

Freezing this baked spaghetti is a lifesaver for busy weeks. I assemble it fully but don’t bake, then tightly wrap the dish with plastic wrap and foil before freezing. When it’s time to eat, I bake it straight from the freezer, adding extra time so it heats evenly without drying out.

Reheating

Reheat leftovers in the oven covered with foil at 350°F to keep that cheesy, creamy texture intact—microwaving tends to dry the pasta out. Adding a splash of milk or cream before reheating helps keep things moist and delicious.

Frequently Asked Questions:

Can I use other types of pasta for this recipe?

Yes! While thin spaghetti is recommended for its texture and ability to hold sauce, you can substitute with penne, rigatoni, or fusilli. Just be sure to follow the same cooking guideline: cook the pasta nearly al dente before baking to prevent it from becoming mushy.

What can I substitute for hot Italian sausage?

If you prefer something milder or leaner, sweet Italian chicken or turkey sausage works well. For a meat-free option, use plant-based sausage alternatives or brown lentils with Italian seasonings. If using plain ground meat, consider adding extra Italian herbs and a pinch of red pepper flakes to replicate that spicy flavor.

How do I make this recipe ahead of time?

You can fully assemble the casserole but hold off on baking. Cover it tightly with foil or plastic wrap and refrigerate for up to 24 hours. When ready to bake, let it sit on the counter for about 20 minutes, then bake at 350°F, adding about 10 extra minutes to the usual bake time to ensure it’s heated through.

Can I freeze this baked spaghetti?

Absolutely! Assemble the entire dish without baking, then wrap it tightly in two layers of plastic wrap and a layer of foil. Freeze for up to three months. When you want to enjoy, bake from frozen at 350°F for about 1 hour covered with foil, then uncover and bake 15-30 minutes more until the cheese is bubbly and golden.

Final Thoughts

I can’t recommend this Baked Spaghetti with Cheesy Tomato Sausage Recipe enough — it’s become a staple in my kitchen for good reason. Whether you’re feeding family, meal prepping, or just need a comforting dish to enjoy after a long day, this baked pasta delivers on flavor, ease, and that warm, homey feeling we all crave. Give it a try, and I hope it becomes one of your favorites, just like it did for me.