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Marry Me Baked Spaghetti

Melissa Jo Posted: Last Updated:
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A close-up of creamy marry me baked spaghetti topped with herbs, served on a white plate with a red background. The pasta appears rich in sauce, with green garnish sprinkled on top.

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.

A hand pours chili oil with bits of chili from a glass jar into a white pot with melted butter on a stovetop, against a backdrop of white tiled wall.
Chopped red onion and garlic cooking in melted butter in a white pot, with salt being sprinkled in from a red container.
A hand grates lemon zest into a white pot with simmering tomato sauce on a stove. A stainless steel pot and a tomato-themed container are visible in the background.
A hand squeezes tomato paste from a yellow tube into a pot with sizzling onions, garlic, and dried chilies on a stovetop.
A hand pours flour from a small white container into a cream-colored pot with sautéed vegetables and spices, while stirring with a wooden spoon on a stovetop.
A hand pours flour from a small white cup into a white pot on the stove, where chopped sun-dried tomatoes for marry me baked spaghetti are being sautéed in oil. A wooden spoon rests inside the pot, with white tiles lining the wall.
A red baking dish filled with creamy marry me baked spaghetti, topped with grated cheese and freshly chopped herbs, sits on a kitchen counter. Parsley is being sprinkled from above. A black-and-white checkered vase is in the background.
A close-up view of a baked casserole in a white rectangular dish, featuring the golden-brown, slightly crispy top of marry me baked spaghetti with melted cheese, herbs, and savory sauce visible on the surface.
A woman in a striped shirt smiles and leans on a kitchen counter next to a red dish of marry me baked spaghetti. A colorful bouquet of flowers sits nearby, with white cabinets and a window in the background.

🗒 More Delicious Recipes

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

Can I make Marry Me Baked Spaghetti ahead of time?

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).

Can I substitute the wine in the sauce?

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.

A close-up of creamy marry me baked spaghetti topped with herbs, served on a white plate with a red background. The pasta appears rich in sauce, with green garnish sprinkled on top.

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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6 people

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.

Video

Youtube video
Keyword baked spaghetti, marry me baked feta pasta, marry me baked spaghetti
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One Comment

  1. 5 stars
    I made this for dinner tonight ! And it is amazing!!! The best baked spaghetti we’ve ever had. I never write reviews – but I had to share that this was so good!! 10/10! Chef kiss!

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