Name: Baked Spaghetti with Sausage and Cheese Recipe
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Cuisine: Italian-American
Ingredients: 3/4 pound vermicelli pasta or thin spaghetti; 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); 1 cup grated Parmesan cheese; 2 large eggs, beaten; 1 cup ricotta cheese; 2 to 3 cups shredded mozzarella cheese

If you’ve ever wanted a cozy, family-friendly dinner that feels like a big warm hug, this Baked Spaghetti with Sausage and Cheese Recipe is exactly what you need. It’s basically the love child of classic spaghetti and a cheesy casserole, and trust me, once you try it, you’ll find yourself making it on repeat. The combination of sausage, mushrooms, rich tomato sauce, and that glorious trio of cheeses creates this irresistible melty goodness that everyone goes crazy for. So grab your apron, and let’s make some magic happen!

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Why You’ll Love This Recipe

Comfort Food at Its Best: Melty cheese, hearty sausage, and tender pasta baked together make an unbeatable combo.
Simple Yet Impressive: You won’t believe how easy it is to throw together a dish that looks and tastes like you spent hours in the kitchen.
Family-Friendly Crowd Pleaser: Leftovers disappear fast because everyone loves the cheesy, saucy goodness.
Customizable: Easy to tweak ingredients to suit what you have on hand or your dietary preferences.

A close-up of a square white baking dish filled with a baked spaghetti casserole. The casserole has three visible layers: a bottom layer of pasta mixed with ground meat and tomato sauce in red and brown tones, a middle layer showing more pasta and sauce with bits of vegetables, and a top layer covered in melted golden-brown cheese. A portion is being lifted with a utensil held by a woman's hand, showing the thick, mixed texture of pasta, meat, sauce, and cheese with a slightly crispy top edge. The background is a simple soft beige, and the dish rests on a white marbled surface photo taken with an iphone --ar 2:3 --v 7 - Baked Spaghetti with Sausage and Cheese, comforting baked pasta with sausage, cheesy casserole spaghetti, family-friendly baked spaghetti, savory sausage pasta bake

Ingredients You’ll Need

This Baked Spaghetti with Sausage and Cheese Recipe shines when you have quality ingredients that work together harmoniously — juicy sausage, savory mushrooms, and a blend of cheeses that melt to perfection. Here’s what I usually keep on hand or pick out when I shop for this dish.

Flat lay of uncooked thin spaghetti pasta neatly coiled, a small pile of raw bulk sweet Italian sausage loosely arranged showing texture, roughly chopped fresh shiitake mushrooms with their caps and stems, a medium white onion diced into even chunks, two whole brown eggs with smooth uncracked shells, two cloves of fresh garlic with papery skin intact, a delicate handful of bright green chopped flat-leaf parsley, a small white ceramic bowl holding vibrant red marinara tomato sauce, another small white bowl filled with golden extra virgin olive oil, a simple white bowl of creamy white ricotta cheese, a neat mound of finely grated pale Parmesan cheese, and a small heap of shredded white mozzarella cheese, all 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 - Baked Spaghetti with Sausage and Cheese, comforting baked pasta with sausage, cheesy casserole spaghetti, family-friendly baked spaghetti, savory sausage pasta bake

Vermicelli or thin spaghetti: I like vermicelli for its delicate strands, but thin spaghetti works just as well—both soak up the sauce beautifully without getting mushy.
Bulk sweet Italian sausage: Removing the casings lets you break it apart easily for that perfect meaty texture throughout the casserole.
Shiitake or cremini mushrooms: These add a nice earthy flavor and soak up the sauce, making every bite interesting.
Onion: Chopped finely, it provides a sweet, aromatic base for the sauce.
Garlic: Just a couple of cloves to add a punch of flavor without overpowering.
Red pepper flakes: A little spice that adds warmth and balances the richness.
Marinara or meatless tomato sauce: Use your favorite bottled sauce or homemade if you have some on hand—it’s the heart of this dish.
Italian seasoning: A blend of herbs that ties all the flavors together.
Fresh parsley: Adds a fresh, bright note to the hearty dish.
Extra virgin olive oil: You’ll use it for sautéing and greasing—trust me, it makes a difference.
Parmesan cheese: Grated fresh is best for that salty, nutty hit.
Eggs: Beaten, they help bind everything together without making it heavy.
Ricotta cheese: Creamy and mild, it balances the sausage’s intensity and adds moisture.
Mozzarella cheese: The melty superstar—use good quality shredded mozzarella for that gooey top layer.

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.

Variations

One of the things I adore about this baked spaghetti recipe is how easy it is to make it your own. I’ve switched up the mushrooms for bell peppers or zucchini, and it works just as well. Don’t hesitate to experiment – this dish is forgiving and welcomes your creativity.

Meat Variation: I’ve also made this using spicy Italian sausage or even ground turkey, and both turned out great—just adjust the seasoning accordingly.
Cheese Swap: Feel free to add provolone or swap mozzarella for smoked gouda for a little twist.
Vegetarian Option: Skip the sausage and double up on mushrooms or add sautéed eggplant and spinach for a hearty meatless version.
Gluten-Free: Use your favorite gluten-free pasta; just be mindful of cooking times as they vary.

How to Make Baked Spaghetti with Sausage and Cheese Recipe

Step 1: Warm Up the Water and Prepare for Pasta

Start by filling a large pot with water and crank up the heat to high. Add a generous pinch of salt (about 2 tablespoons for 4 quarts). This little trick seasons the pasta from the inside out. While that water is coming to a boil, you can move on to that savory sausage sauce—it saves you time and makes the process smooth.

Step 2: Brown the Sausage for Maximum Flavor

Break up your bulk sausage into chunks in a large sauté pan and cook over medium heat. I like to take it slow here—the sausage renders its fat and deepens in flavor. Use a wooden spoon to crumble the meat into small pieces as it browns evenly. When it’s no longer pink anywhere, scoop it out with a slotted spoon and set aside. Don’t dump that fat down the drain—let it cool and dispose of it carefully to avoid clogging your pipes!

Step 3: Sauté the Aromatics and Mushrooms

Into the same pan, toss your chopped onions and mushrooms. Turn the heat up a bit to medium-high, stirring frequently until the onions become translucent and the mushrooms release their juices—this adds great depth and umami. Add your minced garlic and a pinch of red pepper flakes and cook for one more minute. This little bit of heat really wakes up the sauce.

Step 4: Simmer the Sauce with Sausage and Herbs

Pour in the marinara sauce and 1 1/2 cups of water to loosen it up slightly. Stir in the cooked sausage, Italian seasoning, and fresh parsley. Bring everything to a gentle simmer, then lower the heat to the lowest possible setting and let it bubble softly for 10 to 15 minutes. This slow simmer melds all those gorgeous flavors together like magic.

Step 5: Cook the Pasta to Al Dente Perfection

By this point, your pasta water should be boiling hard. Add your pasta and cook uncovered for 5 to 6 minutes—make sure it’s al dente, because it’ll finish cooking in the oven and you don’t want mushy noodles. When it’s ready, drain and rinse briefly with cold water to stop further cooking and to make it easier to toss.

Step 6: Toss Pasta with Cheese, Eggs, and Olive Oil

Place the cooled pasta in a large bowl. Drizzle with olive oil to prevent sticking. Then add grated Parmesan and the two beaten eggs. I always find it easiest to mix this part with my (clean!) hands—makes sure every strand gets coated evenly. This mixture is what binds everything together beautifully in the casserole.

Step 7: Layer Your Baked Spaghetti Casserole

Preheat your oven to 350°F. Grab a 9×13 inch casserole dish and rub the inside with olive oil so nothing sticks. Spread about a cup of the sausage sauce over the bottom. Then layer half the pasta evenly, cover with half the sauce, dollop all the ricotta over the sauce, and sprinkle half the mozzarella. Repeat the layers with the remaining pasta, sauce, and mozzarella. Covered with foil, it’s ready to bake!

Step 8: Bake to Cheesy, Saucy Perfection

Bake covered with foil for 40 minutes to heat everything thoroughly and meld the flavors. Then remove the foil and bake for another 20 minutes so that mozzarella gets beautifully golden and bubbly. Let it rest for at least 10 minutes after baking—this step is crucial, as it helps the casserole firm up for neat squares when serving.

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Pro Tips for Making Baked Spaghetti with Sausage and Cheese Recipe

Don’t Overcook the Pasta: Al dente is key because the pasta will soak up sauce during baking and continue cooking a bit, so it shouldn’t be too soft upfront.
Use Freshly Grated Parmesan: It melts better and has more flavor than pre-grated varieties, giving your casserole that authentic cheesy bite.
Let It Rest Before Serving: This prevents the casserole from falling apart when you cut it, making your serving look neat and appetizing.
Mind the Sausage Fat: Carefully drain excess fat before adding mushrooms and onions to avoid a greasy sauce.

How to Serve Baked Spaghetti with Sausage and Cheese Recipe

A white rectangular baking dish filled with a layered lasagna, showing golden-brown melted cheese on top with some darker browned spots and red tomato sauce peeking through. The edges are bubbly and slightly crispy, showing a textured mix of cheese and sauce. Around the dish, there is a beige cloth beneath, and on the white marbled surface near the top-left corner, there are two small white bowls, one filled with fresh green parsley and the other with thin white slices, possibly cheese. photo taken with an iphone --ar 2:3 --v 7 - Baked Spaghetti with Sausage and Cheese, comforting baked pasta with sausage, cheesy casserole spaghetti, family-friendly baked spaghetti, savory sausage pasta bake

Garnishes

I like to sprinkle freshly chopped parsley or basil leaves right before serving for a pop of color and freshness—it really brightens up the rich flavors. Sometimes, a little extra grated Parmesan on top never hurts either.

Side Dishes

This baked spaghetti pairs wonderfully with a crisp green salad with vinaigrette or some roasted garlic bread to sop up that savory sauce. When I want to keep things simple, a side of steamed green beans or sautéed spinach rounds out the meal perfectly.

Creative Ways to Present

For special occasions, I’ve served this baked spaghetti in individual ramekins for stylish single servings. It’s also fun to switch up the cheese topping with jalapeño slices or olives for a little flair. Adding a drizzle of balsamic glaze post-bake can elevate presentation and flavor for dinner guests.

Make Ahead and Storage

Storing Leftovers

I store leftover baked spaghetti covered tightly in the refrigerator for up to 3 days. When I reheat portions, I place them on a microwave-safe plate with a damp paper towel on top to keep the pasta moist and prevent the cheese from drying out.

Freezing

This recipe freezes well! I often portion it into airtight containers or wrap the whole casserole tightly with foil and plastic wrap before popping it in the freezer for up to 2 months. Just make sure to thaw it overnight in the fridge before reheating to keep everything creamy and gooey.

Reheating

To reheat, I prefer the oven set to 350°F. Cover the dish loosely with foil to keep moisture in and heat for about 20–25 minutes or until warmed through. This helps retain the casserole’s texture much better than the microwave, although the microwave works fine in a pinch!

FAQs

Can I use other types of pasta for this baked spaghetti recipe?

Absolutely! While vermicelli or thin spaghetti works best because of their delicate texture, you can substitute with penne, rigatoni, or other short pasta shapes. Just adjust cooking times so the pasta stays al dente before baking.
Is it necessary to rinse the pasta after boiling?

Rinsing pasta in cold water helps stop the cooking process and cools it down, which is important here as the pasta will continue cooking in the oven. It also prevents sticking when tossing with olive oil and cheese. So yes, for this recipe, I recommend rinsing gently.
Can I prepare this baked spaghetti recipe in advance?

You can absolutely assemble the casserole a few hours ahead of time or even the day before. Just keep it covered and refrigerated until you’re ready to bake. This lets flavors meld and makes it perfect for busy weeknights or entertaining.
What’s the best way to prevent the casserole from being soggy?

Cooking the pasta al dente and simmering the sauce before layering really helps control moisture. Also, draining excess sausage fat and using just enough sauce to coat (not drown) the pasta keep the texture just right.

Final Thoughts

This Baked Spaghetti with Sausage and Cheese Recipe has become one of my go-to comfort dishes — it’s hearty, cheesy, and packed with flavor that hits all the right spots. I love the way the layers come together and how it’s both fuss-free and so satisfying. If you want a meal that feels special but doesn’t require hours in the kitchen, this one’s a winner. I can’t wait for you to try it and see for yourself why my family eagerly asks for seconds every time!