If you want a new pasta bake for weeknights, this baked spaghetti with Italian sausage is simple, budget-friendly, and feeds a family. With just a few common ingredients and straightforward steps, it becomes a comforting casserole everyone will enjoy.
I put this together on a cold evening using pantry staples: spaghetti, frozen Italian sausage, and a bag of Italian-blend cheese. I didn’t have jarred pasta sauce, but I did have several cans of diced tomatoes normally reserved for chili. Turning those tomatoes into a quick sauce kept the meal economical and fresh-tasting.
Canned Tomatoes to Make the Sauce
Using canned diced tomatoes to create the sauce is a great alternative when you don’t have jarred sauce. Pureeing the tomatoes yields a light, fresh base that you can season however you like. Of course, if you have a favorite jarred sauce, homemade meat sauce, or marinara, those work just as well.
What You Need for This Baked Spaghetti
- Spaghetti noodles
- Canned diced tomatoes
- Italian sausage links or ground Italian sausage
- Italian blend or mozzarella cheese
- Carrot
- Onion
- Fresh garlic or garlic powder and other seasonings (Italian seasoning, oregano, basil)
Is This Dinner Budget-Friendly?
Yes. With rising grocery prices, meals that stretch ingredients are valuable. Depending on sausage cost, this casserole can be made for roughly ten dollars and makes enough for multiple meals—leftovers reheat well for a couple of extra dinners.
How to Make Baked Spaghetti with Italian Sausage
This casserole comes together in a few phases: cook the pasta, make the tomato sauce, brown the sausage, combine everything, then bake until bubbly and golden.
How to Make Sauce with Canned Tomatoes
Place the diced tomatoes in a food processor or blender and puree until smooth if you prefer a silky sauce, or pulse less for a chunkier texture.
Heat olive oil in a large sauté pan and add chopped onion and shredded or finely chopped carrot. Sauté until softened and fragrant. Stir in the pureed tomatoes, then season with garlic powder, Italian seasoning, oregano, basil, salt, and pepper to taste. Let the sauce simmer a few minutes to meld the flavors.
Cook the Italian Sausage
In a separate pan, heat a little oil and brown the sausage links until no pink remains. Remove them from the pan and roughly chop, or cook and break up ground sausage directly. If using links, slice into bite-sized pieces after cooking.
When the pasta is al dente, reserve one cup of the pasta water before draining. Add the drained spaghetti to the sauce along with the reserved pasta water and the cooked sausage, stirring to combine and coat the noodles evenly.
Assemble
Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray or brush with olive oil. Spoon half of the spaghetti mixture into the dish and scatter half of the cheese over it. Add the remaining pasta and top with the remaining cheese.
Cover with foil and bake for about 35 minutes until heated through. Remove the foil and bake another 5–10 minutes to brown the cheese on top.
Can I Make This Ahead?
Yes. Assemble the casserole but skip the baking step, then cover and refrigerate until you’re ready to bake—either later the same day or the next day. This recipe also freezes well: divide into two dishes and freeze one for another night.
What to Serve with This Spaghetti Dinner
- Red wine or a fruity sangria
- Parmesan-and-chive bread or garlic bread
- A simple mixed green salad
Looking for Other Recipes Using Italian Sausage?
Try an Italian sausage tortellini bake or a simple sausage-and-cherry-tomato pasta for more family-friendly dinners that highlight the flavor of Italian sausage.
Baked Spaghetti with Italian Sausage
Pin Recipe
Ingredients
- 1 lb. of spaghetti noodles
- 2 Italian sausages or 1 lb ground
- 3 15 oz. Cans of diced tomatoes (plain or Italian flavor)
- 1 medium onion chopped
- 1 carrot shredded or finely chopped
- 2 Tablespoons olive oil
- 1-2 teaspoons of garlic powder to taste
- Italian Seasoning to taste optional
- 2 cups Italian Blend or Mozzarella (divided) or more to your liking
Equipment
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1 food processor or blender
Method
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First boil your noodles. While they cook, prepare the tomato sauce. If using jarred sauce, skip the tomato step. Reserve 1 cup of the pasta water before draining the noodles.
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Puree the canned tomatoes in a food processor or blender until smooth or leave them a bit chunky if preferred.
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Heat oil in a large sauté pan and cook the chopped onion and shredded carrot until soft and fragrant.
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Add the pureed tomatoes and season with garlic powder, Italian seasoning, oregano, basil, salt, and pepper. Simmer a few minutes to combine flavors.
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Stir in the cooked spaghetti, reserved pasta water, and the cooked sausage until everything is evenly coated.
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Spray a 9×13-inch dish with nonstick spray or oil. Layer half the spaghetti mixture, half the cheese, then the remaining spaghetti and cheese.
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Cover with foil and bake at 350°F for about 35 minutes. Uncover and bake an additional 5–10 minutes to brown the top.