This recipe delivers a satisfying and flavorful baked spaghetti, inspired by the popular Tuscan Chicken dish. It features a rich, sun-dried tomato cream sauce that transforms a simple pasta bake into something truly special. Perfect for family dinners or cozy weeknights, this dish is easy to prepare and delivers maximum comfort in every bite.
Why This Recipe Stands Out
The key to this dish is the creamy sun-dried tomato sauce. Sun-dried tomatoes pack a concentrated umami flavor that elevates the sauce beyond the ordinary. Combining this with Italian sausage and spinach creates a well-rounded meal that doesn’t require additional sides.
This recipe is more than just ingredients; it’s about creating a comforting, satisfying experience. The blend of flavors and textures makes it a standout dish that you’ll want to make again and again.
Key Ingredients Breakdown
- Spaghetti: Using slightly undercooked spaghetti ensures it doesn’t become mushy during baking.
- Italian Sausage: Mild or spicy, depending on your preference, provides a savory base for the sauce. Bulk sausage simplifies prep.
- Baby Spinach: Adds a touch of freshness and nutrients without requiring chopping.
- Sun-Dried Tomatoes: The star ingredient, bringing intense flavor and a slightly chewy texture. Oil-packed or dry-packed both work well.
Step-by-Step Instructions
- Preheat & Cook Pasta: Preheat oven to 375°F (190°C). Boil 1 pound of spaghetti for 1 minute less than package instructions. Drain and set aside.
- Brown Sausage & Sauté Aromatics: Melt 2 tablespoons of butter in a Dutch oven or large skillet over medium-high heat. Add 1 pound of Italian sausage and cook until browned, about 5-7 minutes. Add 1 diced onion, 1 cup of sun-dried tomatoes, 3 minced garlic cloves, 1 ½ teaspoons salt, 1 teaspoon Italian seasoning, and ¼ teaspoon black pepper. Cook until the onion is softened, about 4 minutes.
- Make the Cream Sauce: Sprinkle in 3 tablespoons of flour and cook for 1 minute. Gradually whisk in 4 cups of milk, bringing to a boil while whisking. Reduce heat to simmer and cook until thickened, about 5 minutes. Stir in 5 ounces of baby spinach until wilted.
- Combine & Bake: Add the cooked spaghetti to the sauce and toss to coat. Transfer to a 9×9-inch or 9×13-inch baking dish. Sprinkle with 3 ounces of shredded mozzarella cheese. Bake for 18-20 minutes, or until bubbly and golden brown.
- Serve: Let cool for 5 minutes before cutting and serving. Garnish with fresh parsley, if desired.
Recipe Notes & Storage
- Make Ahead: Assemble the unbaked dish, cover with foil, and refrigerate for up to 2 days or freeze for up to 3 months. Thaw before baking at 350°F (175°C) until heated through.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. The sauce may thicken upon refrigeration; add a splash of milk when reheating.
This Tuscan Baked Spaghetti is a hearty, flavorful meal that’s perfect for sharing. Its creamy sauce and savory ingredients will quickly make it a family favorite.
