If you’re craving comfort food that’s hearty, cheesy, and downright satisfying, I’ve got something for you. This Baked Spaghetti with Sausage and Cheese Recipe is one of my all-time favorites for an easy weeknight dinner or a cozy weekend gathering. It’s like lasagna’s easygoing cousin—same melty, cheesy goodness but way less fuss. Trust me, once you try this, you’ll find yourself coming back to it again and again.
Why You’ll Love This Recipe
- Simplicity Meets Flavor: You get all the richness of sausage and cheese without complicated layering like traditional lasagna.
- Kid-Friendly Comfort Food: The melty mozzarella and manageable pasta shape make it a family favorite, even for picky eaters.
- Make-Ahead Magic: It reheats beautifully, making your busy weeknights easier.
- Customizable Layers: You can swap mushrooms, add heat, or change cheeses to fit your mood.
Ingredients You’ll Need
This baked spaghetti recipe calls for familiar ingredients that balance each other beautifully. The sausage adds savory depth, mushrooms bring an earthy note, and the medley of cheeses ensures every bite is delightfully gooey. Tip: Use good-quality marinara sauce or homemade if you can—it really makes a difference.
- Vermicelli pasta or thin spaghetti: I love this shape because it bakes nicely without getting mushy.
- Bulk sweet Italian sausage: Remove the casing for easy browning and crumbled texture.
- Shiitake or cremini mushrooms: These add a nice meaty texture, but feel free to omit if you’re not a fan.
- Onion: Adds sweetness and flavor depth when sautéed.
- Garlic: A must for that aromatic punch.
- Red pepper flakes: Just a touch for gentle heat—you can always add more!
- Marinara or meatless tomato sauce: Both work well, depending on your preference.
- Water: Helps loosen the sauce for perfect coating of the pasta.
- Italian seasoning: Your classic blend that ties the sauce together.
- Fresh parsley: Brightens up the dish and adds fresh color.
- Extra virgin olive oil: For sautéing and greasing.
- Parmesan cheese: Sharp and salty—makes everything more savory.
- Eggs: Helps bind the pasta mixture.
- Ricotta cheese: Creamy layer that keeps each bite soft and luscious.
- Mozzarella cheese: The ultimate melty cheese topping.
Variations
One of the things I love about this Baked Spaghetti with Sausage and Cheese Recipe is how flexible it is. You can tweak it based on what you’ve got in your fridge or dietary needs—and it always turns out delicious.
- Spicy Kick: Once, I swapped sweet Italian sausage for spicy hot sausage, and my whole family went crazy for the bold heat.
- Vegetarian Version: Replace sausage with sautéed eggplant or zucchini, and use vegetable-based marinara to keep it veggie-friendly.
- Cheese Swap: Try provolone instead of mozzarella for a slightly smokier flavor that melts just as well.
- Mushroom-Free: If mushrooms aren’t your thing, diced bell peppers or olives make a great substitute for texture and flavor.
How to Make Baked Spaghetti with Sausage and Cheese Recipe
Step 1: Cook the Sausage Slowly for Deep Flavor
Start by breaking the sausage into chunks in a large sauté pan and cooking it over medium heat slowly. This helps render the fat, which really amplifies the flavor. Keep breaking the sausage into smaller pieces as it cooks and make sure there’s no pink left. Once done, remove it with a slotted spoon to drain the fat—don’t pour it down the sink or you might end up with a clogged drain!
Step 2: Sauté the Veggies and Build the Sauce
In the same pan, toss in your chopped onions and mushrooms, bumping the heat to medium-high. Keep stirring until the onions soften and the mushrooms release their liquid—this adds a rich earthiness. Then add garlic and red pepper flakes, cooking them just for a minute until fragrant. Pour in the marinara sauce, water, Italian seasoning, and fresh parsley, then bring to a simmer. Don’t forget to stir the sausage back in! Keep it on a very low simmer for 10 to 15 minutes while you prepare the pasta.
Step 3: Cook Pasta Just Right
By now, your pasta water should be boiling. Add your vermicelli and cook it uncovered for about 5 to 6 minutes until al dente. This is important because the pasta will cook more in the oven, soaking up the sauce. Drain the pasta and rinse under cold water to stop the cooking and prevent clumping.
Step 4: Mix Pasta with Cheese and Eggs
Pop your pasta into a large bowl, drizzle with olive oil, and add grated Parmesan cheese along with the beaten eggs. I find using clean hands here gives the best mixing control—you’ll coat every strand perfectly without mashiness.
Step 5: Assemble and Bake to Perfection
Preheat your oven to 350°F and lightly grease a 9×13-inch casserole dish with olive oil. Spread one cup of sauce at the bottom, then layer half of the pasta, followed by half of the remaining sauce. Dot evenly with all the ricotta, then sprinkle half of the mozzarella on top. Layer again with the leftover pasta, sauce, and mozzarella. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake uncovered for another 20 minutes. Let it rest for at least 10 minutes before slicing to allow it to set—it makes cutting so much cleaner!
Pro Tips for Making Baked Spaghetti with Sausage and Cheese Recipe
- Slow Saute for Flavor: Don’t rush cooking the sausage; slow and steady browning brings out the best taste and texture.
- Pasta Timing: Cooking pasta al dente is key so it doesn’t turn mushy in the bake—remember the oven continues the cooking.
- Cheese Layer Magic: Dotting ricotta rather than spreading gives pockets of creamy richness throughout the casserole.
- Rest Before Serving: Allowing the baked spaghetti to rest makes slicing neat and prevents a saucy mess on your plate.
How to Serve Baked Spaghetti with Sausage and Cheese Recipe
Garnishes
I usually sprinkle a little extra chopped fresh parsley or basil on top right before serving for a pop of color and freshness. A dusting of extra grated Parmesan never hurts either—it elevates that cheesy vibe.
Side Dishes
To keep things classic, a crisp green salad with vinaigrette pairs wonderfully, balancing the richness of the casserole. Garlic bread or a warm crusty loaf is fantastic too—perfect for sopping up any leftover sauce on your plate.
Creative Ways to Present
For special occasions, I sometimes bake this in individual ramekins for a cute personal serving. Another fun twist is layering it with roasted vegetables on the bottom for additional flavor and a colorful presentation that wows guests.
Make Ahead and Storage
Storing Leftovers
Leftover baked spaghetti stores really well in an airtight container in the fridge for up to 3 days. I like to portion it out so I can grab individual servings for lunches or quick dinners.
Freezing
I’ve frozen this dish successfully several times. Just make sure it has fully cooled, then wrap tightly in foil or freezer bags. It’s best eaten within 2 months for optimal flavor. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
The best way I found to reheat baked spaghetti is in the oven at 350°F, covered with foil to keep it moist. About 20 minutes will usually do the trick. You can also microwave individual servings covered loosely with a damp paper towel, but the oven method keeps the cheese melty and texture closer to fresh.
FAQs
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Can I use a different type of pasta for baked spaghetti with sausage and cheese recipe?
Absolutely! While vermicelli or thin spaghetti are traditional here, you can swap in penne, rigatoni, or any pasta that holds sauce well. Just adjust cooking time so it’s al dente before baking.
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Is it possible to make this recipe vegetarian?
Yes, just replace the sausage with sautéed mushrooms, diced eggplant, or a plant-based sausage alternative. Use a vegetable marinara sauce to keep it vegetarian and you’re good to go!
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How do I prevent the baked spaghetti from drying out?
Make sure you include enough sauce and cover the dish with foil during most of the baking time. Removing the foil only at the end helps create a golden top without drying out the pasta beneath.
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Can I prepare baked spaghetti with sausage and cheese recipe ahead of time?
Definitely! You can assemble the casserole a day ahead, keep it covered in the fridge, and bake it when you’re ready. This recipe is perfect for meal prep or entertaining.
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What’s the best cheese combination for this recipe?
The classic blend is Parmesan for sharpness, ricotta for creaminess, and mozzarella for melty stretchiness. Feel free to experiment with provolone or fontina for a different twist!
Final Thoughts
I absolutely love how this Baked Spaghetti with Sausage and Cheese Recipe comes together with simple steps and delivers cozy, crowd-pleasing results every time. It’s the kind of dish that makes you want to linger over dinner with family or friends, soaking in that perfect cheesy, savory goodness. So go ahead, give it a try—you’ll feel like a kitchen hero, and your taste buds (and tummy) will thank you big time.
Print
Baked Spaghetti with Sausage and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 105 minutes
- Total Time: 115 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
This hearty baked spaghetti casserole combines tender vermicelli pasta with a rich sausage and mushroom tomato sauce, layered with creamy ricotta, Parmesan, and mozzarella cheeses. Baked to melty perfection, it’s an easier alternative to traditional lasagna that satisfies with a blend of savory flavors and comforting textures.
Ingredients
Pasta
- 3/4 pound vermicelli pasta or thin spaghetti
Sauce
- 1 pound bulk sweet Italian sausage (removed from casings)
- 1/4 pound shiitake or cremini mushrooms, roughly chopped
- 1 medium onion, chopped (about 1 1/2 cups)
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 3 cups (24 ounces) marinara or meatless tomato sauce, homemade or store bought
- 1 1/2 cups water
- 1 tablespoon Italian seasoning
- 1/4 cup chopped fresh parsley
- 1 tablespoon extra virgin olive oil, plus more for greasing the casserole dish
Cheese Mixture
- 1 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1 cup ricotta cheese
- 2 to 3 cups shredded mozzarella cheese
Instructions
- Prepare the pasta water: Put a large pot of water on the stove on high heat and add about 2 tablespoons of salt for 4 quarts of water. Wait for it to come to a rolling boil while you prepare the sauce ingredients.
- Cook the sausage: Break up the bulk sweet Italian sausage into clumps in a large sauté pan over medium heat. Slowly cook, breaking into smaller pieces as it cooks to render fat and ensure it cooks through with no pink remaining. Use a slotted spoon to remove sausage and set aside. Drain fat from the pan, disposing of it properly.
- Sauté vegetables: Add chopped onions and mushrooms to the pan and increase heat to medium-high. Cook, stirring frequently, until onions are translucent and mushrooms release some liquid. Add minced garlic and red pepper flakes, cooking for another minute to infuse flavors.
- Simmer sauce and sausage: Stir in the marinara sauce and 1 1/2 cups water, then add the cooked sausage back into the pan. Add Italian seasoning and chopped parsley. Bring mixture to a simmer, then reduce to the lowest heat setting and let simmer gently for 10 to 15 minutes.
- Cook pasta: Once the water is boiling, add the pasta and cook uncovered for 5 to 6 minutes until al dente, since the pasta will continue cooking in the oven. Drain the pasta and rinse with cold water to stop cooking.
- Toss pasta with cheese and eggs: Place cooled pasta in a large bowl. Toss with olive oil, grated Parmesan cheese, and the 2 beaten eggs, using clean hands to evenly combine all ingredients.
- Preheat oven and prepare dish: Preheat oven to 350°F (175°C). Rub a 9×13 inch casserole dish with olive oil to prevent sticking.
- Assemble casserole: Spread 1 cup of the sauce across the bottom of the casserole dish. Layer half the pasta evenly over the sauce. Spoon half the remaining sauce over the pasta. Dot all of the ricotta cheese over the sauce, then sprinkle half of the shredded mozzarella on top. Repeat layers with the remaining pasta, sauce, and mozzarella cheese.
- Bake covered: Cover the casserole dish with foil and bake for 40 minutes at 350°F (175°C) to meld flavors and heat through.
- Bake uncovered: Remove the foil and continue baking uncovered for an additional 20 minutes to brown the cheese and create a bubbly, golden top.
- Rest and serve: Remove the casserole from the oven and let it rest for at least 10 minutes before cutting into squares and serving, allowing the layers to set.
Notes
- Baked spaghetti casserole is a simpler, less labor-intensive alternative to traditional lasagna with equally comforting and hearty results.
- Using sweet Italian sausage adds rich flavor; you can substitute with ground beef or turkey if preferred.
- Choose fresh mushrooms like shiitake or cremini for added earthiness.
- Letting the casserole rest after baking helps it hold together better when serving.
Nutrition
- Serving Size: 1/10 of casserole
- Calories: 352 kcal
- Sugar: 6 g
- Sodium: 1004 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 85 mg
