I'm so excited to share this one because Tuscan baked spaghetti has become the recipe my family asks for every single week. It started one rainy Wednesday when I had leftover Italian sausage in the fridge and no plan for dinner. I tossed it together with spaghetti, a creamy milk sauce, sun dried tomatoes, and spinach. Then I baked it all until the cheese on top turned golden and bubbly.
Jump to:
- Why You Will Like This Recipe
- What You Need For Tuscan Baked Spaghetti
- How To Make This Tuscan Baked Spaghetti Step By Step
- Tuscan Baked Spaghetti
- Storage And Reheating
- Tips And Variations For Tuscan Baked Spaghetti
- Tuscan Baked Spaghetti Frequently Asked Questions
- Recipes You May Like
- Time To Make This Tuscan Baked Spaghetti Your Own
Alex took one bite and said it tasted like something from a restaurant. Donald went back for seconds before I even sat down. That night, I knew this recipe was going into regular rotation.
So what makes this different from regular baked spaghetti? The Tuscan twist. The sun dried tomatoes bring a rich sweetness, the Italian sausage adds warmth, and the spinach gives it color and a boost of nutrition. It all comes together in a creamy, cheesy bake that feels special but takes very little effort.
Plus, here's what I love about it. You can prep this dish a day or two ahead, pop it in the oven when you're ready, and dinner is done. It's the kind of meal that feeds a crowd without stress. If you love cozy pasta dinners, you should also try my loaded bacon cheeseburger alfredo pasta for another family hit.
Why You Will Like This Recipe
- Quick prep time. Only 10 minutes of hands on work before it goes in the oven.
- Feeds the whole family. This recipe serves 6 generous portions, perfect for a weeknight dinner or casual get together.
- Creamy and comforting. The milk based sauce coats every strand of spaghetti without feeling heavy.
- Packed with good stuff. Spinach, sun dried tomatoes, and Italian sausage make every bite interesting.
- Make ahead friendly. Assemble it up to 2 days in advance and bake when you're ready.
- Kid tested. Alex and Sarah both go back for seconds every time I make this.
What You Need For Tuscan Baked Spaghetti
- 1 pound dried spaghetti noodles
- 2 tablespoons unsalted butter
- 1 pound raw mild or spicy Italian sausage (casings removed if needed)
- 1 medium yellow onion, diced (about 1 ½ cups)
- 1 cup julienne cut sun dried tomatoes (about 3 ounces)
- 3 cloves garlic, minced
- 1 ½ teaspoons kosher salt, plus more for the pasta water
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons all purpose flour
- 4 cups whole or 2% milk
- 5 ounces baby spinach (about 5 packed cups)
- 3 ounces shredded low moisture mozzarella cheese (about ¾ cup)
- Finely chopped fresh parsley leaves for garnish (optional)
Quick substitution notes: You can swap the Italian sausage for ground turkey if you want a lighter version. Sarah actually prefers it with mild sausage, while Donald likes it spicy. I usually go with mild to keep everyone happy.
How To Make This Tuscan Baked Spaghetti Step By Step
Getting Everything Ready
Heat your oven to 375°F. Bring a large pot of heavily salted water to a boil over medium high heat.
Add your spaghetti to the boiling water and cook it for about 1 minute less than the package says for al dente. You want it slightly underdone because it finishes cooking in the oven. Trust me on this one. I overcooked it the first time and it turned mushy after baking.
Building The Creamy Sauce
While the pasta cooks, melt 2 tablespoons of butter in a Dutch oven or deep skillet over medium high heat. Add the Italian sausage and break it into small pieces with a wooden spoon. Cook until it's no longer pink, about 5 to 7 minutes.
Stir in the diced onion, sun dried tomatoes, minced garlic, salt, Italian seasoning, and black pepper. Cook for about 4 minutes until the onion softens. This is where your kitchen starts smelling amazing.
Now sprinkle the flour over the sausage mixture. Stir constantly for 1 minute to cook out that raw flour taste. Then slowly whisk in the milk. Bring it to a boil while whisking, then lower the heat and let it simmer for about 5 minutes until it thickens up.
Stir in the baby spinach a handful at a time until it wilts down. It looks like a lot of spinach at first, but it shrinks so much. Alex doesn't even notice it's in there, which is a win in my book.
Assembling And Baking
Drain your spaghetti and put it back in the pot. Pour the sauce over the pasta and toss everything together. Taste it and add more salt if it needs it.
Transfer the mixture into a 9x13 inch baking dish (or a 9x9 inch square dish if you want thicker slices). Spread it into an even layer and sprinkle the mozzarella cheese over the top.
Bake for 18 to 20 minutes until the edges are bubbling and the cheese is melted. Let it cool for 5 minutes before cutting. I like to cut it into squares like lasagna. Garnish with fresh parsley if you're feeling fancy.
If you want a great garlic bread side dish to go along with this, it makes the meal feel extra special.
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Tuscan Baked Spaghetti
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Tuscan baked spaghetti is loaded with Italian sausage, sun dried tomatoes, and spinach in a creamy milk sauce topped with melted mozzarella and baked until golden and bubbly.
Ingredients
- 1 pound dried spaghetti noodles
- 2 tablespoons unsalted butter
- 1 pound raw mild Italian sausage, casings removed
- 1 medium yellow onion, diced
- 1 cup julienne cut sun dried tomatoes
- 3 cloves garlic, minced
- 1 ½ teaspoons kosher salt, plus more for pasta water
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons all purpose flour
- 4 cups whole milk
- 5 ounces baby spinach
- 3 ounces shredded low moisture mozzarella cheese
- Fresh parsley for garnish, optional
Instructions
- Heat your oven to 375°F and bring a large pot of heavily salted water to a boil over medium high heat.
- Cook the spaghetti for about 1 minute less than the package directions for al dente, then drain and set aside.
- Melt 2 tablespoons of butter in a Dutch oven over medium high heat, add the Italian sausage and break it into small pieces with a wooden spoon, cook until no longer pink about 5 to 7 minutes.
- Stir in the diced onion, sun dried tomatoes, minced garlic, salt, Italian seasoning, and black pepper, cook for about 4 minutes until the onion softens.
- Sprinkle the flour over the sausage mixture and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly whisk in the milk, bring to a boil while whisking, then lower the heat and simmer for about 5 minutes until the sauce thickens.
- Stir in the baby spinach a handful at a time until it wilts down completely.
- Pour the sauce over the drained spaghetti and toss everything together, taste and add more salt if needed.
- Transfer the mixture into a 9x13 inch baking dish, spread into an even layer and sprinkle the mozzarella cheese over the top.
- Bake for 18 to 20 minutes until the edges are bubbling and the cheese is melted and golden.
- Let it cool for 5 minutes before cutting into squares and garnish with fresh parsley if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Add a splash of milk when reheating to bring back the creamy texture. You can freeze the assembled unbaked dish for up to 3 months. Swap Italian sausage for ground turkey for a lighter version or skip the meat and add white beans for a vegetarian option. Penne or rigatoni work great instead of spaghetti if you want something that holds more sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 705
- Sugar: 11g
- Sodium: 1065mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 80mg
Storage And Reheating
In the fridge. Store leftovers in an airtight container for up to 4 days. The sauce thickens as it sits in the fridge, which is totally normal.
Reheating tip. Add a splash of milk when you reheat it. This loosens the sauce and brings back that creamy texture. I usually microwave individual portions for about 2 minutes or reheat a larger batch in the oven at 350°F for 15 minutes.
In the freezer. You can freeze the assembled (unbaked) dish for up to 3 months. Cover it tightly with foil. When you're ready, thaw it overnight in the fridge. Bake covered at 350°F for about 20 minutes, then uncover and bake another 15 to 20 minutes until the cheese turns golden brown.
Honestly, the leftovers are almost better the next day because the flavors soak in even more. Donald actually prefers it reheated, which I find funny.
Tips And Variations For Tuscan Baked Spaghetti
- Use a different pasta. Penne or rigatoni work great if you want something that holds more sauce in each bite.
- Add more veggies. Mushrooms, roasted red peppers, or artichoke hearts all fit the Tuscan flavor.
- Make it spicier. A pinch of red pepper flakes in the sauce gives it a nice kick. Have you ever tried adding a touch of chili to creamy pasta? It's so good.
- Go meatless. Skip the sausage and add an extra cup of spinach or some white beans for protein.
- Extra cheese on top. Mix some Parmesan with the mozzarella for a sharper, crispier topping.
- Watch the baking time. Don't overbake it or the pasta dries out. Once the edges bubble and the cheese melts, it's done. What's the point of a creamy sauce if you bake it dry, right?
Tuscan Baked Spaghetti Frequently Asked Questions
Can I Make Tuscan Baked Spaghetti Ahead Of Time?
Yes, and this is one of the best things about this recipe. Assemble everything in your baking dish, cover it with foil, and store it in the fridge for up to 2 days. When you're ready to eat, bake it as directed. You might need to add a few extra minutes since it's going in cold. I do this almost every Sunday so Monday dinner is already taken care of.
Can I Freeze Tuscan Baked Spaghetti Before Baking?
Absolutely. Cover the unbaked dish tightly with aluminum foil and freeze for up to 3 months. Thaw it in the fridge overnight before baking. Bake covered at 350°F until it's heated through, about 20 minutes. Then remove the foil and bake for another 15 to 20 minutes until the cheese on top is golden brown.
What Can I Serve With Tuscan Baked Spaghetti?
A simple green salad with a light vinaigrette is perfect alongside this dish. You could also serve it with crusty bread or shrimp and crab garlic bombs for something extra. Sarah loves having it with a side of roasted broccoli. For dessert, something light like a cottage cheese lava cake balances out the richness of the pasta.
How Do I Reheat Tuscan Baked Spaghetti Without Drying It Out?
The key is adding a splash of milk before reheating. This brings back the creamy sauce. For the microwave, heat individual portions for about 2 minutes. For the oven, cover the dish with foil and bake at 350°F for about 15 minutes. The foil traps moisture and keeps everything from getting tough.
Recipes You May Like
- Creamy Spaghetti Alla Carbonara Another pasta night winner with a rich, eggy sauce that the whole family goes crazy for.
- Creamy Baked Mac And Cheese If you love baked pasta, this comfort food classic is just as cozy and simple to make.
- Creamy One Pot Pasta For those nights when you need dinner fast, this 30 minute pasta comes together in a single pot.
Time To Make This Tuscan Baked Spaghetti Your Own
This Tuscan baked spaghetti is one of those meals that looks and tastes way more impressive than the effort it takes. The creamy sauce, the savory Italian sausage, the pops of sun dried tomato sweetness, and that melty cheese on top all come together beautifully.
It's become a true family staple in our home. Alex requests it at least once a week, Sarah loves helping me toss the pasta with the sauce, and Donald always says it's restaurant quality. That's the best compliment I can get.
I really hope you give this one a try. Once you taste it, I think it'll become a regular in your kitchen too. Don't forget to save this recipe to Pinterest so you can find it whenever pasta night rolls around.
