How to Make Baked Spaghetti and Mozzarella: A Creamy and Cheesy Spaghetti Recipe

If you are a pasta lover looking for something easy, delicious, and hearty, our Baked Spaghetti and Mozzarella recipe is perfect for you. This is a departure from the traditional pasta bake. Just a little tomato sauce with the aroma of garlic and fresh basil will have you tempted in the kitchen. Boil the spaghetti for about 5 minutes, toss it with the sauce, and top with some thickly sliced ​​mozzarella. Sprinkle more mozzarella on top and bake in the oven until golden and bubbling.

This is a weeknight-friendly dish—meaning you can easily make it on weekdays. In this recipe, you will learn how to make spaghetti with cheese and tomato sauce for a creamy and cheesy spaghetti recipe that will appeal to eaters of all ages.

Baked Spaghetti Specialty

• New Twist: We’ve reinvented the traditional pasta bake by using spaghetti instead of stubbornly cooked rigatoni or ziti.
• Quick Prep: Boil spaghetti until al dente in just 5 minutes, leaving the rest of the cooking to the oven.
• Flavored Sauce: Two whole garlic cloves and two cups of fresh basil simmered in tomato sauce give it both flavor and aroma.
• Mostlylicious Touch: Twelve ounces of fresh mozzarella—half sliced ​​and half tart—will add crunch and creaminess to every bite after baking.
• Serving: Top with basil leaves and a little extra mozzarella to make it more appealing.

This spaghetti and mozzarella pasta is also perfect for those who want to try different variations of spaghetti and mozzarella recipes.

Ingredients

The quantities below make enough baked spaghetti for 4–6 people.

• Spaghetti – 12 ounces (about 340 grams)
• Canned Tomatoes – 2 large cans (or one diced + one crushed)
• Garlic cloves – 2 whole cloves
• Fresh Basil – 2 cups torn leaves (stems optional)
• Fresh Mozzarella – 12 ounces (about 340 grams)
• Olive Oil – 2 tablespoons
• Salt and pepper – to taste
• Parmesan Cheese – for garnishing (optional)

Spaghetti

Boil the spaghetti for only 5 minutes so that it is not completely cooked—leave it al dente. This will prevent it from overcooking, even though it will be soft after baking. This method works best when making spaghetti with cheese and tomato sauce, because the boiled spaghetti needs to hold its shape while it cooks in the oven.

Canned tomatoes

The bright, clean flavor of whole peeled tomatoes makes a perfect sauce. If you only have one can each of diced and crushed, that will do.

Garlic

No need to chop or slice—just remove the skins by lightly smashing them with the flat side of a knife. You can remove them after the sauce simmers, or leave the garlic whole in the bake, which will deepen the flavor.

Basil

Two cups of torn leaves give the sauce a herby fragrance. Tear the larger leaves by hand; smaller, prettier leaves can be reserved for garnish. If you’re trying a variation of spaghetti with mozzarella balls, boil the basil stems in the sauce and remove them before baking.

Fresh Mozzarella

Mozzarella is the best cheese for a mild, milky flavor. Slice it 1/2-inch thick. Slice half and scatter over the top, and tear the rest into small pieces and mix in the center—this will allow the cheese to stretch with each stir as it bakes.

Four Ways to Crush Tomatoes

The texture of chunks of tomato sauce spilling onto the table is the heart of the recipe. You can choose any of these methods:

1. Hand Crush
   Crush the tomatoes by hand, pressing and pushing them in the can. There will be a little mess, but keep half the rough amount in contact with their juices to reduce splatters.
2. Using a Potato Masher
   Remove the tomatoes into a bowl and gently crush them with the masher to make small pieces. Quick and clean.
3. Kitchen Shears
   Chop right in the can with the shears—no cutting plate, no extra utensils. You have control of the chunks.
4. Food processor
   The fastest way—pulse on low to keep the tomatoes chunky, not smooth. You’ll have to clean the dishes.

Method of preparation

Making the tomato sauce

• Heat 2 tablespoons of olive oil in a deep skillet over medium heat.
• Add the minced garlic to a boil and sprinkle some salt over it. Sizzle until the garlic turns light golden.
• Add the crushed tomatoes (two cans) to the skillet. If you included the stems, add them as well.
• Add salt, pepper, and 1/2 cup of torn basil leaves.
• Simmer the sauce over medium-low heat for 10–15 minutes, stirring occasionally to prevent sticking to the bottom.
• If you added the basil stems, remove them before baking.

Boiling the spaghetti

• Bring a large pot of water to a boil and add salt to taste.
• Boil the spaghetti for 5 minutes or until al dente.
• Drain the water and immediately give the spaghetti a splash of cold water—this will stop the cooking and prevent sticking.

Assembly and Baking

• Preheat the oven to 200°C (390°F).
• Coat a baking dish with half the oil to prevent the spaghetti from sticking.
• Toss the boiled spaghetti lightly in the prepared tomato sauce, then turn it over in the baking dish.
• Occasionally, add small pieces of onion and pepper to the pan. Add shredded mozzarella and spread the sliced ​​mozzarella on top.
• Bake for 20–25 minutes until the cheese is golden-brown and bubbling.

Variations and Tips

• Veggie Variants: Add zucchini, bell peppers, capsicum and spinach to the sauce—add freshness and nutrition.
• Meat Lover Add-Ons: Give it a protein boost by adding sausage shavings or minced meat.
• Pure Cheesy: If you just want to enjoy spaghetti and mozzarella, try reducing the amount of tomatoes and adding a creamy white sauce or bechamel.

Storage and Reheating Tips

• Storage: Store leftover baked spaghetti in an airtight container in the refrigerator for 2–3 days.
• Freezing: Store in an airtight frozen container for up to 1 month.
• Reheat: Bake in the microwave for 1–2 minutes, or in the oven for 15 minutes at 175°C. A little water or extra tomato sauce will prevent dryness.

Serving suggestions

• Top with fresh basil and grated Parmesan cheese.
• Serve crispy garlic bread or warm bruschetta on the side.
• A light green salad or cream-based soup would be a great accompaniment.

Conclusion

With this baked spaghetti and mozzarella recipe, you can transform a plain old pasta bake into a really good, comforting meal. The swift and swift smell of tangy tomato sauce, sizzling garlic and fresh basil will permeate your kitchen. A satisfying combination of crunchy cooked spaghetti, soupy smooth mozzarella and aromatic herbs finds no place for eaters of all age categories. This silky and cheesy spaghetti recipe for a great choice for any busy weekday. It can be made more attractive by adding some extra basil and mashed cheese on the top.

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