Description
This Baked Spaghetti recipe features thin spaghetti coated in a rich tomato cream sauce with hot Italian sausage and a blend of mozzarella and Parmesan cheese. Baked until bubbly and golden, it's a comforting, hearty casserole perfect for family dinners and 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 more or less to taste
- 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 prepare for baking the casserole later.
- Cook Spaghetti: Boil the thin spaghetti in salted water according to the package instructions, but remove it about 1 minute before it reaches al dente to prevent overcooking. Drain and rinse with cold water to stop cooking.
- Chop Vegetables: Roughly chop onion, celery, and carrot so they fit in a food processor. Pulse about 12 times to finely chop, or chop finely by hand.
- Brown Sausage and Veggies: In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the hot Italian sausage and chopped onion, celery, and carrot. Cook until the sausage is browned and vegetables softened. Add minced garlic and red chili flakes and cook for 30 more seconds. Drain excess grease if present.
- Add Sauce Ingredients: Stir in crushed tomatoes, beef bouillon, sugar, dried basil, parsley, oregano, thyme, salt, pepper, and bay leaf.
- Simmer Sauce: Cover the pot, leaving about a 1-inch gap to allow simmering. Let the sauce simmer gently for 10 minutes, stirring occasionally to prevent sticking.
- Combine Spaghetti and Cream: Remove and discard the bay leaf. Stir in the heavy cream. Add the cooked spaghetti and toss well with tongs so the pasta is evenly coated in the creamy tomato sauce.
- Layer the Casserole: Lightly grease a 9x13 inch baking dish. Evenly spread half of the spaghetti mixture in the dish. Sprinkle with Parmesan cheese and 1 1/2 cups mozzarella. Then top with the remaining spaghetti and any leftover sauce. Finish by sprinkling the remaining 1 1/2 cups mozzarella on top.
- 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 if you want the cheese on top toasted.
- Garnish and Serve: Optionally garnish with fresh parsley before serving for a bright touch.
Notes
- Sausage substitutions: You can use hot Italian chicken or turkey sausage instead of pork, or lean ground beef, chicken, or turkey. Add Italian seasoning, red pepper flakes, and ground fennel if using plain meats to maintain flavor.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 5 days.
- Make Ahead: Assemble the casserole a day in advance and refrigerate without baking. Before baking, let it sit at room temperature for 20 minutes and add 10 extra minutes to the bake time.
- Freezing: Prepare the casserole as directed but do not bake. Wrap tightly with plastic wrap and foil. Freeze up to 3 months. Bake from frozen at 350 degrees Fahrenheit for 1 hour covered, then 15-30 minutes uncovered until warmed through and cheese is melted.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg
