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.
The best minced garlic, so delicious!
🗒 More Delicious Recipes
-
One-Pot Homemade Italian SpaghettiOs (Just Like Mom Made)
If you love cozy Sicilian and Italian comfort food recipes like this, you have to try my Sicilian Sausage Ditalini Soup, Sicilian Pastina Soup, and Sicilian Shrimp Linguine. They’re all simple, nostalgic, and packed with flavor—just like these homemade Italian SpaghettiOs. When I was growing up, if I asked my mom for SpaghettiOs, this is…
-
Greek Marinated Salad — Make-Ahead & Portable
If you love a Greek salad but want something more versatile, make-ahead, and flavor-packed, this Greek Marinated Salad is the move. Instead of building everything all at once, this recipe creates a bold, herby Greek marinade loaded with veggies and feta that you can spoon over anything — potatoes, chickpeas, greens, pasta, or even turn…
-
Chicken Parmesan Sliders
If you need a guaranteed win for Super Bowl Sunday (or honestly any party where you’re feeding people you love), these Chicken Parmesan Sliders are it. Cheesy, saucy, buttery, handheld perfection — and the best part? They’re incredibly easy thanks to a high-quality grocery store shortcut. If you’ve been around here, you already know —…
👝 How to Store Leftovers
Store in an airtight container in the refrigerator for 3-5 days
🤔 Common Questions
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.
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.
Creamy Italian-Style Baked Spaghetti (Better Than Baked Ziti)
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.
