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Creamy Italian-Style Baked Spaghetti (Better Than Baked Ziti)

ByMelissa Jo Posted on
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A hand uses tongs to lift a serving of cheesy baked spaghetti with tomato sauce and herbs from a casserole dish in a kitchen setting.

If you love cozy baked pasta recipes, this creamy baked spaghetti is about to become your new favorite. Inspired by classic Italian-American comfort food, this dish lives somewhere between baked ziti and my wildly popular Million Dollar Spaghetti — and honestly? It might be even better.

While my Million Dollar Spaghetti leans more Cajun-American, this version is rich, creamy, saucy, and unapologetically cheesy in the most Italian-American way. Think baked ziti… but with spaghetti, extra creaminess, and little pockets of ricotta throughout. It’s indulgent, simple, and perfect for feeding a crowd.

If you love baked pasta like my Classic Baked Ziti, Beefy Baked Ziti, or my viral Million Dollar Spaghetti, you’re going to lose your mind over this one.

A hand holds a jar of Badia Minced Garlic & Red Chili Pepper over a pan with chopped onions sautéing on a stovetop.

The best minced garlic, so delicious!

Two glass jars filled with vibrant red tomato sauce are placed side by side on a checkered tray in a kitchen setting. The jars have labels with nutritional information visible.
A large silver pan filled with red tomato sauce sits on a stovetop, with some green herbs visible around the edges of the sauce.
A large metal pot filled with creamy tomato soup sits on a stovetop. A wooden spatula rests across the side of the pot. A glass-lidded pot and kitchen decor are visible in the background.
A close-up view of rich, red tomato sauce being poured over a pot of cooked spaghetti noodles. The sauce is thick and creamy, covering the pasta as it flows from the pot above.
A close-up of spaghetti being lifted from a pot with tongs, coated in a thick, creamy tomato sauce. A white kitchen is slightly visible in the blurry background.
A baking dish filled with spaghetti in tomato sauce, topped with dollops of ricotta cheese and scattered cubes of mozzarella cheese.
A large orange baking dish filled with spaghetti in red sauce, topped with chunks of white cheese, ricotta, and chopped herbs, sits on a kitchen counter. A person stands in the background near a stove and sink.
A woman with long brown hair smiles while leaning on a kitchen counter, wearing a dark long-sleeve top and camouflage pants. In front of her is a baked dish topped with melted cheese and herbs.
A hand holding tongs lifts a serving of cheesy baked spaghetti with tomato sauce from a casserole dish, with steam rising and melted cheese visible throughout.
A close-up of spaghetti baked in tomato sauce with melted cheese and herbs in a casserole dish. A serving of spaghetti is being lifted with tongs, showing stretchy cheese. White cabinets are visible in the background.
A plate of baked spaghetti with red sauce, cheese, and herbs sits in the foreground, garnished with grated cheese and parsley. In the background, a large orange baking dish filled with more pasta is visible.
A hand holding a fork lifts a serving of baked spaghetti with tomato sauce, melted cheese, and herbs from a casserole dish.
A hand uses tongs to lift a serving of cheesy baked spaghetti in tomato sauce from a casserole dish, with melted cheese and herbs on top.

🗒 More Delicious Recipes

👝 How to Store Leftovers

Store in an airtight container in the refrigerator for 3-5 days

🤔 Common Questions

Should baked spaghetti be covered or uncovered?

For the best texture, both. Covering the dish for the first part of baking keeps the pasta creamy and the cheese ultra-melty. Uncovering it at the end allows everything to heat through and finish perfectly without drying out.

What’s the best mozzarella to use?

Fresh mozzarella is the secret here. Instead of shredding it, cut it into small cubes so it melts into creamy pockets throughout the dish. If you’re in a pinch, low-moisture mozzarella will still work.

A hand uses tongs to lift a serving of cheesy baked spaghetti with tomato sauce and herbs from a casserole dish in a kitchen setting.

Creamy Italian-Style Baked Spaghetti (Better Than Baked Ziti)

If you love cozy baked pasta recipes, this creamy baked spaghetti is about to become your new favorite. Inspired by classic Italian-American comfort food, this dish lives somewhere between baked ziti and my wildly popular Million Dollar Spaghetti — and honestly? It might be even better.
While my Million Dollar Spaghetti leans more Cajun-American, this version is rich, creamy, saucy, and unapologetically cheesy in the most Italian-American way. Think baked ziti… but with spaghetti, extra creaminess, and little pockets of ricotta throughout. It’s indulgent, simple, and perfect for feeding a crowd.
If you love baked pasta like my Classic Baked Ziti, Beefy Baked Ziti, or my viral Million Dollar Spaghetti, you’re going to lose your mind over this one.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

For the Sauce & Pasta

  • 2 tablespoons extra virgin olive oil
  • ¼ cup diced onion
  • 1 tablespoon minced garlic I used Badia minced garlic with chili peppers
  • 2 jars marinara sauce 32 oz each, tomato basil recommended
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • 1 pound spaghetti

For Assembly

  • About 10 ounces ricotta cheese
  • 1 cup fresh mozzarella cut into tiny cubes (½ cup per layer)
  • 4 tablespoons grated Parmesan cheese divided
  • Fresh parsley for topping

Instructions
 

Cook the Spaghetti

  • Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente, according to package directions. Drain and return to the pot.

Make the Creamy Marinara

  • In a large pan, heat olive oil over medium heat. Add diced onion and sauté until soft and lightly golden. Add garlic and cook until fragrant.
  • Pour in both jars of marinara sauce. Add about ¼ cup water to each empty jar, shake well, and pour into the sauce. Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes.
  • Stir in heavy cream, season with salt and pepper, and simmer another 2–3 minutes. Taste and adjust seasoning if needed.

Combine Pasta & Sauce

  • Add the creamy marinara directly into the pot with the cooked spaghetti. Toss until everything is evenly coated.

Assemble the Baked Spaghetti

  • Preheat oven to 350°F.
  • Lightly grease a 9×13 baking dish.
  • Add half of the spaghetti mixture to the dish and spread evenly.
  • Sprinkle with ½ cup cubed mozzarella and 2 tablespoons Parmesan.
  • Using a small cookie scoop, add about 8 scoops of ricotta evenly over the layer.
  • Add the remaining spaghetti mixture and smooth it out.

Top with:

  • Small dollops of ricotta scattered across the top
  • Remaining ½ cup mozzarella
  • Remaining 2 tablespoons Parmesan
  • Fresh parsley

Bake

  • Cover the dish tightly with foil and bake at 350°F for 20 minutes.
  • Remove foil and continue baking for 15–20 more minutes, or until the pasta is hot and bubbly and the cheese is perfectly melted.
  • Let rest for 10 minutes before serving so everything sets up beautifully.
Keyword baked spaghetti, creamy italian baked spaghetti, delicious spaghetti, italian style baked spaghetti
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3 Comments

  1. 5 stars
    Hi Melissa Jo. I love your recipes and enjoy your cookbook!! I’m wondering if I can add ground chuck to this baked spaghetti? Would it enhance or take away flavor? Thank you.

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