Baked Creamy Garlic Parmesan Tomato Spaghetti with Mozzarella

Instructions

step 1 Preheat oven to 375°F (190°C). Grease a baking dish lightly with oil or butter. /n
step 2 Cook spaghetti according to package instructions until al dente. Drain and set aside. /n
step 3 Heat olive oil and butter in a large skillet over medium heat. Add diced onion and cook until softened. /n
step 4 Stir in minced garlic and cook for about 1 minute until fragrant. /n
step 5 Add marinara sauce and let it simmer for 3–4 minutes. /n
step 6 Pour in heavy cream and stir until smooth and creamy. /n
step 7 Mix in Parmesan cheese, salt, pepper, Italian seasoning, and red pepper flakes. /n
step 8 Toss cooked spaghetti in the sauce until fully coated. /n
step 9 Transfer the pasta mixture into the prepared baking dish and spread evenly. /n
step 10 Top with shredded mozzarella cheese. /n
step 11 Bake uncovered for 15–20 minutes until cheese is melted and bubbly. /n
step 12 Broil for 2–3 minutes for a golden, slightly crispy top if desired. /n
step 13 Garnish with fresh parsley and serve hot.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in portions with a splash of milk or cream to maintain creaminess. This dish can also be frozen before baking for up to 2 months; thaw overnight in the refrigerator before baking.