Tuscan Baked Spaghetti
February 16, 2026
Tuscan Baked Spaghetti with sun-dried tomatoes and sausage is a rustic, crowd-pleasing casserole that leans heavily into the bold, earthy flavors of Central Italy.
The brilliance of this specific combination lies in its texture. You have the silky pasta, the crumbly sausage, and the slightly leathery, intense bite of the sun-dried tomatoes. Topped with a generous dusting of freshly grated Parmesan, it hits every sensory note. Buon appetito!
- Prep: 10 mins
- Cook: 40 mins
- Yields: 6 Servings
Ingredients
1 pound dried spaghetti noodles
1 pound raw mild or spicy Italian sausage, casings removed if needed
1 medium yellow onion, diced (about 1½ cups)
1 cup julienne cut sun-dried tomatoes (about 3 ounces)
1½ 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
5 ounces baby spinach (about 5 packed cups)
3 ounces shredded low-moisture mozzarella cheese (about ¾ cup)
Directions
1Heat the oven to 375°F. Bring a large pot of heavily salted water to a boil over medium-high heat.
2Cook the spaghetti according to package directions for 1 minute less than al dente. Meanwhile, make the sauce.
3Melt the butter in a Dutch oven or high-sided skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until cooked through and no longer pink, 5 to 7 minutes.
4Stir in the onion, sun-dried tomatoes, garlic, kosher salt, Italian seasoning, and black pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes.
5Sprinkle with flour over the sausage mixture. Cook, stirring constantly, for 1 minute to cook the floury taste out. Slowly whisk in the milk. Bring to a boil, whisking occasionally. Reduce the heat to maintain a simmer and cook, whisking occasionally, until the sauce is slightly thickened, about 5 minutes. Stir in 5 ounces of baby spinach, a handful at a time, until just wilted.
6When the spaghetti is ready, drain, then return it to the pot. Add the sauce and toss until combined. Taste and season with more kosher salt if needed. Transfer to a 9x9-inch square (at least 2 inches high) or 9x13-inch baking dish and arrange into an even layer. Sprinkle evenly with mozzarella cheese.
7Bake until the edges are bubbling and the cheese is melted, 18 to 20 minutes. Let cool for 5 minutes. Garnish with fresh parsley leaves if using before cutting into pieces like a lasagna and serving.
Make ahead
1Cover the unbaked, assembled spaghetti with aluminum foil and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator overnight. Bake, still covered, at 350°F until heated through and bubbling around the edges, about 20 minutes. Uncover and bake until the cheese on top is golden-brown, 15 to 20 minutes more.
Storage
1Refrigerate leftovers in an airtight container for up to 4 days. The baked spaghetti will lose some of its creaminess upon refrigeration. Add a splash of milk during reheating to loosen the sauce.
Recipe adapted from The Kitchn.
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