Description
This Baked Spaghetti recipe combines tender vermicelli pasta with a hearty sweet Italian sausage and mushroom tomato sauce, layered with ricotta, Parmesan, and mozzarella cheeses. Baked until bubbly and golden, it’s a comforting casserole perfect for family dinners and easy to prepare in advance.
Ingredients
Scale
Pasta
- 3/4 pound vermicelli pasta or thin spaghetti
Sauce and Meat
- 1 pound bulk sweet Italian sausage, casings removed
- 1/4 pound shiitake or cremini mushrooms, roughly chopped
- 1 medium onion, chopped (about 1 1/2 cups)
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 3 cups (24 ounces) marinara or meatless tomato sauce, homemade or store bought
- 1 1/2 cups water
- 1 tablespoon Italian seasoning
- 1/4 cup chopped fresh parsley
- 1 tablespoon extra virgin olive oil, plus more for greasing
Cheese Mixture
- 1 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1 cup ricotta cheese
- 2 to 3 cups shredded mozzarella cheese
Instructions
- Prep the Pasta Water: Fill a large pot with water and add about 2 tablespoons of salt for 4 quarts of water. Place it on high heat and bring to a boil while you prepare the other ingredients.
- Cook the Sausage: In a large sauté pan over medium heat, break up the Italian sausage into clumps. Cook slowly, breaking into smaller pieces as it cooks, until fully browned and no longer pink. Remove the cooked sausage with a slotted spoon and set aside. Drain the excess fat from the pan.
- Sauté Vegetables: Add the chopped onions and mushrooms to the pan. Increase heat to medium-high and cook, stirring frequently, until onions become translucent and mushrooms release their liquid. Add minced garlic and red pepper flakes, cooking for about one more minute.
- Simmer Sauce: Pour the marinara sauce and 1 1/2 cups water into the pan with the vegetables. Return the cooked sausage to the pan. Stir in Italian seasoning and chopped parsley. Bring to a gentle simmer, then reduce heat to the lowest setting. Let simmer for 10 to 15 minutes while preparing the pasta.
- Cook Pasta: Once the water is boiling, add pasta and cook uncovered at a rolling boil for 5 to 6 minutes until al dente. Drain the pasta and rinse under cold water to stop cooking.
- Toss Pasta with Cheese and Eggs: Transfer the cooled pasta to a large bowl. Drizzle with olive oil and toss. Add grated Parmesan cheese and beaten eggs, mixing thoroughly (using clean hands makes this easier).
- Prepare Casserole Dish: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with olive oil.
- Assemble Casserole: Spread 1 cup of the sauce evenly on the bottom of the casserole dish. Layer half of the pasta on top, then cover with half of the remaining sauce.
- Add Cheese Layers: Dot the sauce layer with all the ricotta cheese. Sprinkle half of the shredded mozzarella over the ricotta. Layer the remaining pasta, followed by the remaining sauce and mozzarella cheese.
- Bake Covered: Cover the casserole dish with foil and bake in the oven for 40 minutes.
- Bake Uncovered: Remove the foil and bake uncovered for an additional 20 minutes until bubbly and golden on top.
- Rest and Serve: Remove from the oven and let the casserole rest for at least 10 minutes before cutting into squares and serving.
Notes
- Baked spaghetti casserole is like lasagna's easier cousin, offering a rich, cheesy, and meaty pasta dish without the layering complexity of traditional lasagna.
- Using sweet Italian sausage adds a flavorful dimension to the sauce, but you can substitute with mild or spicy varieties based on preference.
- Allowing the pasta to cook al dente is crucial because it will continue absorbing sauce during baking, preventing it from becoming too soft.
- Letting the baked casserole rest helps it set and makes serving easier.
Nutrition
- Serving Size: 1 serving (approx. 1/10 of casserole)
- Calories: 352 kcal
- Sugar: 6 g
- Sodium: 1004 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 85 mg
