Tuscan Baked Spaghetti
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Tuscan Baked Spaghetti is a creamy, cheesy casserole layered with Italian sausage, sun-dried tomatoes, spinach, and a luscious white sauce. It’s easy, comforting, and perfect for family dinners or make-ahead meals.
- Prep time
- 10 minutes
- Cook time
- 40 minutes
- Total time
- 50 minutes
- Yield
- 6 servings
Ingredients
1 pound dried spaghetti noodles 2 tablespoons unsalted butter 1 pound mild or spicy Italian sausage, casings removed 1 medium yellow onion, diced 1 cup julienne cut sun-dried tomatoes 3 cloves garlic, minced 1 1/2 teaspoons kosher salt 1 teaspoon dried Italian seasoning 1/4 teaspoon black pepper 3 tablespoons all-purpose flour 4 cups whole or 2% milk 5 ounces baby spinach 3 ounces shredded low-moisture mozzarella cheese Fresh parsley (optional)Instructions
- Prep Oven: Preheat the oven to 375°F.
- Boil Pasta: Cook spaghetti in salted water until just under al dente. Drain and set aside.
- Cook Sausage: In a Dutch oven, melt butter. Add sausage and cook until browned.
- Add Veggies: Stir in onion, garlic, sun-dried tomatoes, salt, pepper, and Italian seasoning. Cook until onion softens.
- Make Sauce: Sprinkle flour into the pot and stir for 1 minute. Gradually whisk in milk. Simmer until thickened.
- Add Spinach: Stir in baby spinach until wilted.
- Combine: Mix cooked spaghetti with the sauce.
- Transfer to Dish: Spread into a 9x13-inch baking dish and top with mozzarella cheese.
- Bake: Bake for 18–20 minutes until bubbly and golden.
- Garnish & Serve: Let cool 5 minutes, garnish with parsley, and serve.
Notes
To make ahead: Assemble the casserole up to 2 days in advance. Cover and refrigerate. Bake straight from the fridge at 350°F covered for 20 minutes, then uncover and bake for another 15–20 minutes until golden. To freeze: Wrap unbaked casserole tightly and freeze for up to 3 months. Thaw overnight before baking. Reheating: Add a splash of milk and warm covered in oven or microwave.Nutrition
- Calories
- 788
- Fat
- 35.1g
- Saturated fat
- 16.3g
- Sugar
- 18.6g
- Sodium
- 975mg
- Protein
- 36g
- Carbohydrates
- 82.9g
- Fiber
- 5.3g