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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.
Melissa Jo

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

5 from 1 vote
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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian

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

Method
 

Cook the Spaghetti
  1. 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
  1. 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.
  2. 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.
  3. Stir in heavy cream, season with salt and pepper, and simmer another 2–3 minutes. Taste and adjust seasoning if needed.
Combine Pasta & Sauce
  1. Add the creamy marinara directly into the pot with the cooked spaghetti. Toss until everything is evenly coated.
Assemble the Baked Spaghetti
  1. Preheat oven to 350°F.
  2. Lightly grease a 9×13 baking dish.
  3. Add half of the spaghetti mixture to the dish and spread evenly.
  4. Sprinkle with ½ cup cubed mozzarella and 2 tablespoons Parmesan.
  5. Using a small cookie scoop, add about 8 scoops of ricotta evenly over the layer.
  6. Add the remaining spaghetti mixture and smooth it out.
Top with:
  1. Small dollops of ricotta scattered across the top
  2. Remaining ½ cup mozzarella
  3. Remaining 2 tablespoons Parmesan
  4. Fresh parsley
Bake
  1. Cover the dish tightly with foil and bake at 350°F for 20 minutes.
  2. Remove foil and continue baking for 15–20 more minutes, or until the pasta is hot and bubbly and the cheese is perfectly melted.
  3. Let rest for 10 minutes before serving so everything sets up beautifully.

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