Classic Baked Spaghetti

A comforting and cheesy baked spaghetti dish layered with savory sausage and rich marinara sauce, perfect for family dinners.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

Ingredients Method Notes

Ingredients

Pasta and Sauce Base

16 ounces spaghetti noodles Cook until al dente; ensures spaghetti maintains texture.
36 ounces marinara sauce Store-bought works well; or try homemade for a personal touch.
¼ cup tomato paste Provides depth of flavor; consider using sun-dried tomato paste as a twist.
2 teaspoons Italian seasoning Enhances the dish; fresh herbs can add brighter notes.
½ teaspoon salt Adjust to taste; sausage and cheese are often salty.
¼ teaspoon ground black pepper Elevates the taste profile; white pepper serves as an alternative.

Meat and Aromatics

1 pound Italian sausage Opt for mild, spicy, or turkey sausage as a healthier option.
1 medium chopped onion Sweetens the sauce; substitute with shallots for a milder taste.
1 tablespoon minced garlic Adds aromatic flavor; garlic powder can work in a pinch.

Binding and Topping Ingredients

2 large eggs Binds ingredients together; flax eggs work for a vegan substitute.
¾ cup grated parmesan cheese Provides a nutty flavor; nutritional yeast is a great vegan option.
5 tablespoons melted unsalted butter Adds richness; olive oil is a lighter choice.
3 cups shredded mozzarella cheese Essential for cheesiness; try provolone for a smoky flavor.
1 tablespoon chopped fresh basil Freshens the dish; use dried basil if fresh isn’t available.

Method

Preparation

Preheat your oven to 350 degrees Fahrenheit and spray a 9x13 deep casserole dish with nonstick cooking spray.
Cook the spaghetti according to package directions until al dente; drain and rinse under cold water.
In a skillet, cook Italian sausage over medium-high heat until browned; drain fat.
Add onion and garlic; sauté for 2 minutes until soft.
Stir in marinara, tomato paste, Italian seasoning, salt, and pepper; mix well and remove from heat.
In a bowl, beat eggs with parmesan and melted butter; mix in spaghetti until thoroughly coated.

Baking

Layer half the spaghetti in the baking dish, followed by half the sausage sauce and half the mozzarella. Repeat layers.
Cover with foil and bake for 30 minutes; uncover and bake an additional 5-10 minutes until golden and bubbly.
Let sit for 5-10 minutes before garnishing with fresh basil.

Notes

Serve hot out of the oven with fresh basil and grated parmesan, paired with garden salad and garlic bread. Store leftovers in the refrigerator for up to three days, reheat with a splash of marinara sauce. Can be frozen before baking, covering tightly in plastic wrap and foil.