Marry Me Baked Spaghetti
If you love cozy, cheesy pasta dinners, this Marry Me Baked Spaghetti is about to become your new obsession. If you’ve made and loved my Million Dollar Baked Spaghetti (one of my most viral baked spaghetti recipes ever), are a fan of my comforting Poor Man’s Casserole, or crave rich, creamy pasta dishes like my Million Dollar Spaghetti, then trust me — this one belongs on your dinner table.
This is not your average baked spaghetti. It’s a 2026-level glow-up made with a luxurious cream sauce, sun-dried tomatoes, Parmesan, mozzarella, lemon, and just the right amount of richness. It bakes up perfectly bubbly, thickens beautifully as it rests, and tastes like something you’d order at a restaurant… but better.
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Tips for the Best Baked Spaghetti
- Squeeze the sun-dried tomatoes dry so the sauce doesn’t get greasy
- Don’t panic if it looks saucy before baking — it’s supposed to
- Freshly grated cheese melts smoother and tastes richer
- Letting it rest before serving is key for perfect slices
👝 How to Store Leftovers
Store in an airtight container for 3-5 days
🤔 Common Questions
Yes! You can assemble the entire dish up to 24 hours in advance, cover it tightly, and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed (you may need to add 5–10 extra minutes).
Absolutely. If you prefer not to use wine, substitute it with additional chicken stock or a splash of cream plus stock. The sauce will still be rich and flavorful.
Marry Me Baked Spaghetti
Ingredients
For the Sauce
- ½ stick salted butter
- 1 tablespoon sun-dried tomato oil
- ⅓ cup diced red onion
- 4 cloves garlic chopped
- 1 cup julienned sun-dried tomatoes squeezed dry
- Zest of 1 small lemon
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 2 tablespoons all-purpose flour
- 4 ounces Chardonnay or dry white wine
- Juice of 1 small lemon
- 1¾ cups chicken stock
- 1 quart heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup chopped fresh parsley
- For the Pasta
- 1 pound spaghetti
- Salt for pasta water
Cheese
- 1 cup freshly shredded mozzarella mixed into pasta
- 1 additional cup freshly shredded mozzarella for topping
- ½ cup grated Parmesan for topping
- Fresh parsley for garnish
Instructions
Start the sauce
- In a large pot or deep skillet, melt the butter over medium heat. Add the sun-dried tomato oil, red onion, and garlic. Sauté until the onion is soft and translucent.
Build the flavor
- Add the sun-dried tomatoes and sauté for a few more minutes. Stir in the lemon zest, tomato paste, and Dijon mustard.
Make the roux
- Sprinkle in the flour and stir well. Cook for 1–2 minutes until bubbly and the raw flour smell is gone.
Deglaze
- Pour in the Chardonnay, scraping up any bits from the bottom of the pan. Let it simmer until the alcohol cooks off.
Create the sauce
- Add the lemon juice, chicken stock, and heavy cream. Bring to a full boil, then reduce to a simmer. Simmer for 5–10 minutes, until slightly thickened.
Finish the sauce
- Stir in the Parmesan cheese and chopped parsley. Let it simmer for another 5 minutes.
Cook the spaghetti
- Meanwhile, bring a large pot of well-salted water to a boil. Cook spaghetti just under al dente, then drain.
Combine
- Add the drained spaghetti directly into the sauce. Stir well — it will look very saucy, and that’s exactly what you want. With the heat off, stir in 1 cup of mozzarella and let it melt into the pasta.
Assemble
- Transfer everything to a greased 9×13 (or similar) baking dish. Top with remaining mozzarella, grated Parmesan, and fresh parsley.
Bake
- Bake uncovered at 375°F, middle rack, for 45 minutes, until bubbly and golden.
Rest & serve
- Remove from the oven and let stand for 10–15 minutes before serving. The sauce thickens beautifully as it rests.
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