Description
This delicious baked spaghetti recipe features al dente thin spaghetti tossed in a rich tomato cream sauce with hot Italian sausage and a blend of mozzarella and Parmesan cheeses. Layered and baked to golden perfection, it's a comforting, hearty dish 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
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the spaghetti casserole later.
- Cook Spaghetti: Cook the pasta in salted boiling water according to the package instructions until it is just shy of al dente by one minute to prevent overcooking during baking. Drain and rinse with cold water to stop cooking.
- Chop Vegetables: Roughly chop the onion, celery, and carrot into small pieces suitable for processing. Pulse in a food processor about 12 times or finely chop by hand.
- Brown Sausage and Vegetables: In a large Dutch oven over medium heat, cook the hot Italian sausage along with the chopped onion, celery, and carrot until browned. Add minced garlic and red chili flakes and cook for an additional 30 seconds. Drain excess grease if needed.
- Add Sauce Ingredients: Stir in the crushed tomatoes, bouillon, sugar, dried herbs (basil, parsley, oregano, thyme), salt, pepper, and bay leaf into the sausage mixture.
- Simmer Sauce: Cover the pot leaving an inch gap to allow steam to escape, then let the sauce simmer gently for 10 minutes, stirring occasionally to blend flavors.
- Combine Sauce and Pasta: Remove and discard the bay leaf. Stir in the heavy cream, then add the cooked spaghetti to the sauce. Toss with tongs to evenly coat all pasta strands with the creamy sauce.
- Layer in Baking Dish: Lightly grease a 9x13 inch baking dish. Spread half of the spaghetti mixture evenly on the bottom. Sprinkle with the Parmesan cheese and 1 1/2 cups mozzarella cheese. Add the remaining spaghetti and any sauce left in the pan on top, then top with remaining 1 1/2 cups mozzarella cheese.
- Bake: Cover the baking dish with foil and bake in the preheated oven at 350 degrees Fahrenheit for 30 minutes until the cheese is melted. Remove foil and bake for a few more minutes if you want a toasted cheese topping.
- Serve: Garnish with fresh parsley if desired and serve warm for a comforting meal.
Notes
- Sausage substitutions: Use hot Italian chicken or turkey sausage, or lean ground beef, chicken, or turkey for a milder flavor. Add Italian seasoning and fennel to mimic spice if using plain meats.
- Storage: Store leftovers in an airtight container covered tightly with foil in the refrigerator for up to 5 days.
- Make Ahead: Assemble the casserole a day ahead, refrigerate covered without baking, then bake when ready. Allow 20 minutes at room temperature before baking and add 10 extra minutes to bake time.
- Freezing: Assemble in a freezer-safe dish, wrap tightly with plastic wrap and foil, freeze up to 3 months. Bake frozen at 350 degrees Fahrenheit for 1 hour covered, then 15-30 minutes uncovered until heated through and cheese melts.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 85 mg
