Name: Baked Spaghetti with Italian 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 bouillon 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 unbelievably comforting about a bubbling dish of cheesy pasta fresh from the oven. This Baked Spaghetti with Italian Sausage Recipe turns a simple weeknight meal into a cozy Italian feast that’s perfect for feeding a crowd or savoring leftovers all week long.

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

Why You'll Love This Recipe

Honestly, this isn’t your everyday spaghetti — it’s layered with Italian sausage and smoothed over with a dreamy tomato cream sauce that’s just a little spicy and totally comforting. I can’t get enough of how the cheese melts into the noodles, creating that perfect, gooey texture that feels like a warm hug.

Rich, Creamy Sauce: The tomato cream sauce balances acidity and spice so well, making every bite flavorful without being overpowering.
Hearty Italian Sausage: Using hot Italian sausage adds a wonderful kick and depth that plain ground meat just doesn’t give.
Cheesy Goodness: Mozzarella and Parmesan cheese melt beautifully, creating layers of richness that tie everything together.
Make Ahead Friendly: You can assemble this casserole the day before, making dinner prep easier on busy nights.

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 baked spaghetti boasts layers of great flavors tied together by simple, fresh ingredients. Each one plays a crucial role — from the spicy sausage to the herbs in the sauce. When shopping, choose fresh mozzarella for that perfect melt, and if you can find Italian sausage in casings, even better; just be sure to remove them before cooking!

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 cooks perfectly in this bake, holding sauce and cheese without getting mushy.
Mozzarella Cheese: For that stretchy, gooey cheese pull that makes this dish irresistible.
Parmesan Cheese: Adds a sharp, nutty finish that complements the creamy mozzarella.
Italian Sausage: The star protein here; spicy or mild works, but hot sausage adds a nice zing.
Onion, Carrot, Celery: Classic soffritto veggies that build deep flavor in the sauce — plus, they mellow with cooking.
Garlic and Red Chili Flakes: Garlic adds warmth; the chili flakes bring just the right amount of heat.
Crushed Tomatoes and Beef Bouillon: Create a rich and savory base for the sauce.
Dried Herbs (Basil, Parsley, Oregano, Thyme): Give this dish an authentic Italian herb bouquet.
Heavy Cream: Rounds out acidity and brings luscious creaminess to the sauce — you can swap evaporated milk if you want it lighter.

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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

I love tweaking this baked spaghetti to match whatever’s in my fridge or spice drawer. You can easily swap the sausage for ground turkey or chicken if you want a lighter dish, or spice it up more with extra chili flakes. And for some freshness, I sometimes mix in chopped spinach or mushrooms right into the sauce.

Variation: One time, I added roasted red peppers and it gave the sauce a wonderful smoky sweetness — totally delicious and something you might want to try.

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

Step 1: Cook the Spaghetti Perfectly

Start by boiling your spaghetti in salted water, but here’s a trick — cook it until it’s just shy of al dente, about a minute less than the package says. It’ll finish cooking in the oven, so you don’t want it mushy by the time you’re ready to eat. Once done, drain and rinse with cold water to stop the cooking and prevent sticking.

Step 2: Build Your Flavor Base

While the pasta cooks, pulse your chopped onion, celery, and carrot in a food processor until finely chopped – about a dozen quick pulses. If you don’t have a processor, chopping by hand works well, but this speeds things up.

Step 3: Brown the Sausage and Veggies

In a large Dutch oven or heavy pot, brown the sausage over medium heat, breaking it up with your spoon. Once it starts to brown, add the chopped veggies and cook until softened. Stir in the garlic and red pepper flakes and cook for just 30 seconds so the garlic doesn’t burn. Drain off excess grease if there’s too much, but a little adds flavor.

Step 4: Create the Sauce

Add the crushed tomatoes, beef bouillon, sugar, dried herbs, salt, pepper, and bay leaf to the sausage mixture. Cover, but leave a small gap so some steam escapes, and gently simmer for about 10 minutes, stirring occasionally to develop flavors and thicken slightly.

Step 5: Stir In Cream and Pasta

Remove the bay leaf, then add the heavy cream to the sauce. Stir well, then add your cooked spaghetti back to the pot and toss with tongs or a large spoon until every strand is thoroughly coated in that rich sauce.

Step 6: Layer and Bake

Grease a 9×13 baking dish lightly. Layer half the spaghetti mixture, then sprinkle with Parmesan and half the mozzarella. Top with the remaining spaghetti and sauce, and finish with the rest of the mozzarella cheese on top. Cover tightly with foil and bake at 350°F for 30 minutes, or until the cheese melts beautifully. For a bubbly, golden crust, remove the foil and bake a few more minutes.

Top Tip

From my experience, a few little tricks make all the difference when you’re making this baked spaghetti with Italian sausage recipe. These tips will help you avoid soggy pasta or a dry bake — and bring out those wonderful flavors.

Don’t Overcook the Pasta: Leaving it barely underdone prevents it from turning mushy after baking.
Drain Excess Grease: Removing extra fat after browning the sausage keeps the dish from getting greasy but keeps flavor.
Let the Bake Rest: After it comes out of the oven, wait a few minutes before serving so everything sets perfectly.
Use Fresh Cheese: Freshly shredded mozzarella melts better than pre-shredded, which often has anti-caking agents.

How to Serve Baked Spaghetti with Italian Sausage Recipe

Garnishes

I personally love finishing this dish with a sprinkle of freshly chopped parsley to brighten it up and give a pop of color. A little extra grated Parmesan at the table never hurts either!

Side Dishes

To keep it Italian and wholesome, I usually pair this baked spaghetti with a crisp Caesar or mixed greens salad and some garlic bread. Roasted vegetables like asparagus or broccoli also complement this rich dish beautifully.

Creative Ways to Present

For special occasions, I like serving portions in individual ramekins or small cast iron skillets right from the oven – it makes the meal feel a bit fancier and the cheese topping crisps up nicely on the edges.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, tightly covered with foil to keep moisture in. Leftovers usually stay delicious for up to 5 days, making it perfect for quick lunches or easy dinners later in the week.

Freezing

This baked spaghetti recipe freezes wonderfully. I assemble the whole dish in a freezer-safe container without baking, wrap it tightly with plastic and foil, then freeze for up to 3 months. When it’s time to enjoy, I bake it straight from the freezer, adding extra baking time to ensure it heats through.

Reheating

Reheat leftovers covered in the oven at 350°F until warmed through, about 20 minutes. I like to keep a little foil on top at first to prevent the cheese from over-browning, then uncover at the end for that melty finish.

Frequently Asked Questions:

Can I use mild Italian sausage instead of hot?

Absolutely! Mild Italian sausage works just as well if you prefer less heat. You can also add a pinch of red chili flakes to give it a little kick if you still want some spice.

Do I need to peel the sausage casings?

Yes, it’s best to remove the casings before cooking so the sausage breaks apart evenly and mixes smoothly into the sauce.

Can I make this recipe gluten-free?

Definitely! Just swap out the regular spaghetti for your favorite gluten-free pasta, and be sure to check your bouillon and canned tomatoes for gluten additives. The dish will be just as delicious.

Can I prepare this recipe ahead of time?

Yes, this baked spaghetti is perfect to assemble the day before. Just cover tightly and refrigerate. When you’re ready, let it sit on the counter for about 20 minutes, then bake — adding an extra 10 minutes to the baking time to ensure it cooks through.

Final Thoughts

This Baked Spaghetti with Italian Sausage Recipe has become one of my favorite go-to dishes when I want something that’s hearty, satisfying, and a little special without a lot of fuss. It’s perfect for dinner parties, family meals, or when you just need that warm, cheesy comfort food fix. Trust me, once you try it, you’ll want to make it again and again — and share it with everyone you know.