Spaghetti with Creamy Marinara

Generally when I make spaghetti, I’m all about adding some spicy Italian sausage or every once in a while plump juicy meatballs. But the other day I was craving a little bit of a lighter sauce. To curb my craving, I opted to forgo the sausage and meatballs and cooked up this creamy marinara instead. It has flavors of slow cooked tomatoes, garlic, fresh oregano and little twist from an unlikely ingredient.

When most people think creamy sauce, they probably think heavy cream or maybe even half and half is added. However, for this recipe I decided to go with goat cheese. It adds a creaminess to the sauce but also a tangy flavor. And a bonus, its a little better for you than heavy cream.

Spaghetti with Creamy Marinara Recipe

Serves 6 Prep Time: Cook Time:


  • 2 tablespoons olive oil
  • 1/2 medium onion, sliced
  • 4 cloves garlic, sliced
  • 1/2 teaspoon crushed red pepper
  • 2 (28 ounce) cans whole tomatoes
  • 1 tablespoon fresh oregano
  • 4 ounces goat cheese
  • kosher salt and fresh cracked pepper
  • 1 pound dried spaghetti



Preheat oven to 325.


In a large oven proof pot or dutch oven heat olive oil over medium heat. Add onions, garlic and crushed red pepper. Cook until onions are translucent, about 5 minutes. Pour in whole tomatoes.


Place tomato sauce in the oven and bake for 1 1/2 hours. Stirring occasionally.


Remove from oven. Using an immersion blender puree until smooth (Note: If you don't have an immersion blender, carefully transfer, in batches, to a blender and blend until smooth). Place on stove top over medium heat. Stir in oregano and goat cheese. Season to taste with salt and pepper. Reduce heat to low and allow to simmer while you prepare the noodles.


Prepare the noodles according to package directions.


Divide noodles evenly among bowls and spoon sauce over the top. Serve.



Leave a Comment

  • Reply
    Hina gul
    June 30, 2013 at 2:17 am

    hi..i’ll try this…

  • Reply
    May 29, 2013 at 5:58 pm

    Ami- I don’t see why not. I would boil and blanch the tomatoes then remove all of the seeds and then follow the recipe. You may have to cook it down a bit longer if it’s watery. And be sure to cook it uncovered. Hope this helps!

  • Reply
    May 29, 2013 at 4:48 pm

    Looks delish!! Could I use fresh tomatoes instead of canned and if so how would I need to change the recipe so that the sauce isn’t too runny?

  • Reply
    June 22, 2011 at 12:02 pm

    Love the photos and the recipe. Can’t wait to try this out!

    For another great spaghetti recipe check out:

  • Reply
    April 30, 2010 at 2:42 am

    I just love these nice dish photos! (I use them as my wallpapers @work ;)

  • Reply
    April 14, 2010 at 4:19 am

    Goat cheese is a fabulous flavor addition to marinara sauce… and I’m intrigued by the baking method. I’ll have to give this recipe a try!

  • Reply
    April 13, 2010 at 10:33 pm

    Looks tasty! Love the picture!

  • Reply
    April 13, 2010 at 9:18 am

    I like the idea of using a soft cheese instead of cream but I’m not a big fan of goat cheese. Do you think feta would work as well?

  • Reply
    April 13, 2010 at 7:14 am

    That looks really good. I’ve used cream cheese before to add some creaminess to pasta but I like the idea of goat cheese–it has more bite to it. Thanks for posting!


  • Reply
    Heavenly Housewife
    April 13, 2010 at 12:26 am

    How delicious. I am always looking for cool pasta sauces. Thanks for sharing this recipe.
    *kisses* HH

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