I know this isn’t the prettiest dish I have presented to you, but it sure was a tasty one! I had no plans whatsoever to make this dish. It came about because I have been trying to be a good girl and use up all of my leftovers. I had marinara sauce left over from making the Caprese Meatball Subs
, and the Pizza Balls
, and I wanted to use it up. So into my fridge I went, digging for some ingredients to cook up a meal that Kevin would enjoy. Out I came with Italian sausage, mozzarella cheese, and Parmesan cheese. I knew I could do something with that.
I had heard of baked spaghetti before but had never tried it. I do however love pasta carbonara and I figured I would go along those lines to try my spaghetti baking experiment errr experience. I wish there had been some parsley in my fridge, but it came out really good without it.
Again, I think Kevin was a bit skeptical when I told him what we were having. I think it was kind of like;
Kevin – What’s for dinner?
Me – Baked Spaghetti.
Kevin – What?
Me – Baked Spaghetti!
Kevin – What in the heck is that?
Me – It is spaghetti mixed with lots of ingredients and baked in an oven *annoyed look*
Kevin – Smart a……
Of course, as usual, he had to eat his words (pardon the pun) because he really liked it. In fact he liked it so much he took it to work the next day for lunch and took some extra so his boss could have some too. I love it when that happens!!
If you want to make this recipe a bit quicker you could use jarred marinara sauce, but my recipe is so easy and I just love the fresh flavor better. Either way though, I hope you give it a try!!
16 ounces (1 package) spaghetti noodles
1 pound Italian sausage
1 onion, chopped
4 cups Marinara Sauce (see recipe below)
2 large eggs
1/2 cup grated Parmesan cheese, plus more for sprinkling
4 tablespoons butter, melted
1 ball of fresh mozzarella cheese, sliced
For the Marinara Sauce:
2 tablespoons olive oil
1 large onion, chopped
2 large cloves of garlic, minced
1 28 ounce can of crushed tomatoes (Recommended San Marzano)
2 6 ounce cans of tomatoes paste
1 cup water
1/4 cup fresh oregano leaves, chopped
1 bay leaf
salt and pepper
Preheat oven to 350 degrees F.
Heat a large skillet over medium-high heat and add the olive oil. Add the onion and cook until translucent, about 5 to 7 minutes. Mix in half of the minced garlic and cook one more minute. Stir in crushed tomatoes, tomatoes paste, water, half of the chopped oregano, and the bay leaf. (Add more water if sauce seems too thick). Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer. Leftovers can be frozen if needed.
Meanwhile cook the spaghetti per package directions.
Crumble Italian sausage into a large skillet over medium-high heat. Cook until no pink remains. Drain fat if needed. Stir in Marinara sauce and season with salt and pepper to taste. Set aside.
In a large bowl whisk the eggs, Parmesan cheese, and butter together. Drain spaghetti and toss with the egg mixture. Spray the bottom of a 9 x 13 casserole dish with non stick spray. Place the spaghetti in the casserole dish. Top with meat sauce and sliced mozzarella. Cover with foil and bake for 25 minutes. Remove foil and cook an additional 5 minutes or until cheese gets bubbly.