Description
This Baked Spaghetti recipe features al dente thin spaghetti baked in a rich and creamy tomato cream sauce with spicy Italian sausage and a blend of mozzarella and Parmesan cheese. It's a hearty and comforting one-dish meal perfect for family dinners or gatherings.
Ingredients
Scale
Spaghetti and Cheese
- 1 lb. thin spaghetti
- 3 cups freshly shredded mozzarella cheese
- 1/3 cup freshly shredded Parmesan cheese
- fresh parsley (optional for garnish)
Tomato Cream Sauce
- 1 tablespoon olive oil
- 1 pound hot Italian sausage, casings removed
- 1 small onion
- 1 carrot (optional)
- 1 stalk celery (optional)
- 6 cloves garlic, minced
- 1/4 teaspoon red chili pepper flakes (optional for more heat)
- 2 28 oz. cans crushed tomatoes in puree
- 2 teaspoons beef bouillon base, crushed cubes or powder
- 1/2 teaspoon sugar
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 3/4 cup heavy cream (may substitute evaporated milk)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the spaghetti casserole.
- Cook Spaghetti: Cook the thin spaghetti in salted boiling water according to the package directions until it is one minute shy of al dente. Drain and rinse with cold water to stop cooking.
- Chop Vegetables: Roughly chop the onion, celery, and carrot so they fit in your food processor. Pulse about 12 times until finely chopped or chop by hand finely.
- Brown Sausage and Veggies: In a large Dutch oven over medium heat, brown the hot Italian sausage with the chopped onion, celery, and carrot. Add minced garlic and red chili flakes and cook for an additional 30 seconds. Drain any excess grease.
- Add Sauce Ingredients: Stir in the crushed tomatoes, beef bouillon, sugar, dried basil, parsley, oregano, thyme, salt, pepper, and bay leaf into the sausage mixture.
- Simmer Sauce: Cover the pot leaving about a 1-inch vent and gently simmer the sauce for 10 minutes, stirring occasionally to develop flavor.
- Add Cream and Pasta: Remove the bay leaf. Stir in the heavy cream, then add the cooked spaghetti and toss with tongs until the pasta is evenly coated with sauce.
- Layer in Baking Dish: In a greased 9×13 baking dish, spread half of the spaghetti mixture evenly. Sprinkle with Parmesan cheese and 1 1/2 cups mozzarella. Layer the remaining spaghetti and sauce on top and finish with the remaining 1 1/2 cups mozzarella.
- Bake: Cover the dish with foil and bake at 350 degrees Fahrenheit for 30 minutes until the cheese is melted. Remove the foil and bake a few more minutes for a toasted cheese topping if desired.
- Garnish and Serve: Optionally sprinkle fresh parsley over the top before serving for a fresh touch.
Notes
- You can substitute the pork sausage for hot Italian chicken or turkey sausage, or use lean ground beef, chicken, or turkey with added Italian seasonings and red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This casserole can be assembled a day ahead, tightly covered and refrigerated; let it sit at room temperature for 20 minutes before baking and increase bake time by 10 minutes.
- To freeze, assemble but do not bake; wrap tightly with plastic wrap and foil, label and freeze up to 3 months. Bake from frozen at 350 degrees Fahrenheit for 1 hour covered, then uncover and bake an additional 15-30 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 65 mg
