Description
This hearty baked spaghetti casserole combines tender vermicelli pasta with a rich sausage and mushroom tomato sauce, layered with creamy ricotta, Parmesan, and mozzarella cheeses. Baked to melty perfection, it’s an easier alternative to traditional lasagna that satisfies with a blend of savory flavors and comforting textures.
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
Cheese Mixture
- 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: Put a large pot of water on the stove on high heat and add about 2 tablespoons of salt for 4 quarts of water. Wait for it to come to a rolling boil while you prepare the sauce ingredients.
- Cook the sausage: Break up the bulk sweet Italian sausage into clumps in a large sauté pan over medium heat. Slowly cook, breaking into smaller pieces as it cooks to render fat and ensure it cooks through with no pink remaining. Use a slotted spoon to remove sausage and set aside. Drain fat from the pan, disposing of it properly.
- Sauté vegetables: Add chopped onions and mushrooms to the pan and increase heat to medium-high. Cook, stirring frequently, until onions are translucent and mushrooms release some liquid. Add minced garlic and red pepper flakes, cooking for another minute to infuse flavors.
- Simmer sauce and sausage: Stir in the marinara sauce and 1 1/2 cups water, then add the cooked sausage back into the pan. Add Italian seasoning and chopped parsley. Bring mixture to a simmer, then reduce to the lowest heat setting and let simmer gently for 10 to 15 minutes.
- Cook pasta: Once the water is boiling, add the pasta and cook uncovered for 5 to 6 minutes until al dente, since the pasta will continue cooking in the oven. Drain the pasta and rinse with cold water to stop cooking.
- Toss pasta with cheese and eggs: Place cooled pasta in a large bowl. Toss with olive oil, grated Parmesan cheese, and the 2 beaten eggs, using clean hands to evenly combine all ingredients.
- Preheat oven and prepare dish: Preheat oven to 350°F (175°C). Rub a 9×13 inch casserole dish with olive oil to prevent sticking.
- Assemble casserole: Spread 1 cup of the sauce across the bottom of the casserole dish. Layer half the pasta evenly over the sauce. Spoon half the remaining sauce over the pasta. Dot all of the ricotta cheese over the sauce, then sprinkle half of the shredded mozzarella on top. Repeat layers with the remaining pasta, sauce, and mozzarella cheese.
- Bake covered: Cover the casserole dish with foil and bake for 40 minutes at 350°F (175°C) to meld flavors and heat through.
- Bake uncovered: Remove the foil and continue baking uncovered for an additional 20 minutes to brown the cheese and create a bubbly, golden top.
- Rest and serve: Remove the casserole from the oven and let it rest for at least 10 minutes before cutting into squares and serving, allowing the layers to set.
Notes
- Baked spaghetti casserole is a simpler, less labor-intensive alternative to traditional lasagna with equally comforting and hearty results.
- Using sweet Italian sausage adds rich flavor; you can substitute with ground beef or turkey if preferred.
- Choose fresh mushrooms like shiitake or cremini for added earthiness.
- Letting the casserole rest after baking helps it hold together better when serving.
Nutrition
- Serving Size: 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
