This baked spaghetti combines al dente pasta with a savory sun-dried tomato and cream sauce, finished with melted cheese and baked until golden. The bright acidity of lemon and depth of sun-dried tomatoes make it a standout comfort dish.
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In a large pot or Dutch oven, heat the butter and sun-dried tomato oil over medium heat.
Add the diced red onion and minced garlic, and sauté until fragrant.
Stir in the julienned sun-dried tomatoes, lemon zest, and tomato paste. Cook for 1-2 minutes, stirring frequently.
While the sauce cooks, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside.
Sprinkle the flour over the tomato mixture in the pot and stir to combine. Cook for one minute.
Add the lemon juice and white wine to deglaze the pot, scraping up any bits from the bottom.
Stir in the Dijon mustard, followed by the chicken stock and heavy cream. Bring the sauce to a simmer.
Once simmering, reduce heat and stir in 1/2 cup of Parmesan cheese and 1/2 cup of chopped fresh parsley until the cheese is melted.
Add the drained spaghetti and 1 cup of shredded mozzarella to the sauce. Toss until the pasta is fully coated.
Transfer the spaghetti mixture to a large baking dish and spread evenly.
Top with the remaining 1 cup of mozzarella, 1/4 cup of Parmesan, and a sprinkle of fresh parsley.
Bake in a preheated oven until the cheese is melted and bubbly and the top is golden brown (typically 375°F for 15-20 minutes).
Let the baked spaghetti rest for a few minutes before serving.
Cover and refrigerate up to 4 days. Reheat covered at 350°F for 15–20 minutes; add a splash of water or broth if dry.
9x13-inch baking dish · Large pot for pasta
Yes. Assemble the dish in the baking dish, cover tightly, and refrigerate up to 24 hours. Add 10–15 minutes to baking time if baking from cold.
A mix of mozzarella and Parmesan creates the best melt and flavor. Use whole milk mozzarella for better browning.
Fresh tomatoes will change the flavor significantly—sun-dried tomatoes provide concentrated umami. If substituting, use 2 cups fresh tomatoes, reduce liquid, and add 1 tbsp tomato paste for depth.
The top should be golden brown and the sauce should bubble around the edges. The cheese will be fully melted and slightly browned.
Dry white wine adds acidity and flavor. You can substitute with vegetable broth or skip it and add an extra 2 tbsp lemon juice instead.
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