Baked Spaghetti Casserole
Baked Spaghetti Casserole is a hearty, home cooked meal that’s loaded with zesty marinara sauce, tender pasta, and melted cheese!
Servings: 8
Ingredients
- 1 pound dry spaghetti
- 1 pound sweet Italian sausage
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 40 ounces marinara sauce
- 16 ounces ricotta cheese
- 1 whole egg
- 2 cups shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- chopped fresh parsley, optional, for garnish
Instructions
- Preheat oven to 350˚F.
- Bring a large pot of salted water to a boil over high heat. Add in the spaghetti and cook until it is pliable but still firm to the bite, about 8 minutes. Drain well and set aside.
- In the meantime, heat a large pan over medium heat. Crumble in the Italian sausage and stir occasionally until browned, about 4 to 5 minutes.
- Add onion, garlic, salt, and pepper. Cook until the onion is translucent and slightly softened, about 2 minutes.
- Pour in the marinara sauce and stir to combine. Remove from heat and set aside.
- In a large bowl, whisk together the ricotta and egg until combined. Set aside.
- Pour half of the marinara sauce into a deep 9x13 inch casserole dish, and then layer on half of the pasta.
- On top of the pasta, spread all of the ricotta cheese mixture into an even layer.
- Add the remaining pasta, pour on the remaining marinara sauce, and top with mozzarella and parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 5 to 10 minutes, or until the cheese is melted and sides are bubbling.
- Remove from oven. Garnish with chopped parsley and/or additional parmesan cheese.
- Serve immediately.
Nutrition
Calories: 655kcal | Carbohydrates: 54g | Protein: 32g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 100mg | Sodium: 1568mg | Potassium: 801mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1111IU | Vitamin C: 12mg | Calcium: 360mg | Iron: 3mg
