Description
This Baked Spaghetti recipe is a comforting Italian-American casserole combining vermicelli pasta with a savory sausage and mushroom tomato sauce, layered with ricotta, Parmesan, and mozzarella cheeses. Baked until bubbly and golden, it offers an easier, cheesy alternative to traditional lasagna with rich flavors and a satisfying texture perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 3/4 pound vermicelli pasta or thin spaghetti
Sauce
- 1 pound bulk sweet Italian sausage (removed from casings)
- 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 the casserole dish)
Cheeses & Eggs
- 1 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1 cup ricotta cheese
- 2 to 3 cups shredded mozzarella cheese
Instructions
- Prepare the pasta water: Place a large pot of water on high heat and add about 2 tablespoons of salt for 4 quarts of water. Allow it to come to a full rolling boil while preparing the sauce ingredients.
- Cook the sausage: In a large sauté pan over medium heat, break the sausage into clumps. Cook slowly, breaking into smaller pieces and allowing the fat to render out. Cook until no pink remains. Remove the cooked sausage with a slotted spoon and set aside. Carefully drain the fat from the pan without clogging your sink.
- Sauté vegetables: Add the chopped onions and mushrooms to the pan and increase heat to medium-high. Cook, stirring frequently, until onions are translucent and mushrooms release their liquid. Add minced garlic and red pepper flakes; cook for an additional minute until fragrant.
- Add sauce and seasonings: Stir in the marinara sauce and 1 1/2 cups water. Return the cooked sausage to the pan. Add Italian seasoning and chopped parsley. Bring to a simmer, then reduce heat to the lowest setting. Let it gently simmer for 10 to 15 minutes while preparing pasta.
- Cook the pasta: Once the water is boiling, add the vermicelli or thin spaghetti. Boil uncovered for 5 to 6 minutes until al dente, as it will cook further in the oven. Drain and rinse pasta in cold water to stop cooking.
- Toss pasta with cheese and eggs: Place the cooled pasta in a large bowl. Drizzle with olive oil and toss with your hands. Add grated Parmesan cheese and the two beaten eggs, mixing thoroughly for an even coating.
- Preheat oven and prepare casserole dish: Set oven to 350°F (175°C). Grease a 9×13 inch casserole dish with olive oil to prevent sticking.
- Assemble the casserole: Spread 1 cup of the sauce evenly over the bottom of the casserole dish. Layer half of the pasta over the sauce, then cover with half the remaining sauce. Dollop the ricotta cheese evenly over the sauce, and sprinkle half of the shredded mozzarella. Repeat layers with remaining pasta, sauce, and mozzarella.
- Bake the casserole: Cover the dish with foil and bake at 350°F for 40 minutes. Remove foil and continue baking uncovered for another 20 minutes to melt and brown the cheese.
- Rest and serve: Remove the casserole from the oven and let it rest for at least 10 minutes before slicing into squares. This helps the layers set for easier serving. Enjoy your baked spaghetti warm.
Notes
- This baked spaghetti casserole is like an easier version of lasagna, combining sausage, mushrooms, tomato sauce, and three cheeses for a melty, hearty dish.
- If you prefer a vegetarian version, omit the sausage and use meatless tomato sauce.
- Allowing the casserole to rest after baking ensures better slicing and flavor melding.
- Rinsing pasta stops the cooking process and prevents overcooking in the casserole.
- Use a mixture of mozzarella amounts depending on how cheesy you prefer your dish.
Nutrition
- Serving Size: 1 serving (about 1/10 of the recipe)
- Calories: 352
- Sugar: 6 g
- Sodium: 1004 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 85 mg
