Description

This classic baked spaghetti casserole combines al dente vermicelli pasta with flavorful sweet Italian sausage, mushrooms, and a rich marinara sauce enhanced by Italian seasoning and fresh parsley. Layered with creamy ricotta, sharp Parmesan, and gooey mozzarella cheeses, then baked to bubbly perfection, it’s an easy, comforting dish reminiscent of lasagna but simpler to prepare.

Ingredients

Scale

Pasta and Sauce

3/4 pound vermicelli pasta or thin spaghetti
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

Cheeses and Eggs

1 cup grated Parmesan cheese
2 large eggs, beaten
1 cup ricotta cheese
2 to 3 cups shredded mozzarella cheese

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Instructions

Heat 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 the water to come to a rolling boil before adding pasta.
Cook Sausage: Break up the bulk sweet Italian sausage into clumps in a large sauté pan over medium heat. Slowly cook, breaking into smaller pieces, until fully cooked through and no longer pink. Remove sausage with a slotted spoon and drain the fat from the pan carefully.
Sauté Vegetables: Add chopped onions and mushrooms to the pan; increase heat to medium-high. Cook, stirring frequently, until onions are translucent and mushrooms release their liquid. Add minced garlic and red pepper flakes and cook for an additional minute.
Simmer Sauce: Pour marinara sauce and 1 1/2 cups water into the pan with vegetables. Return sausage to the pan. Stir in Italian seasoning and chopped parsley. Bring to a simmer, then reduce to lowest heat and let cook gently for 10 to 15 minutes while preparing pasta.
Cook Pasta: Add pasta to boiling salted water and cook uncovered at a rolling boil for 5 to 6 minutes until al dente. Drain and rinse pasta in cold water to stop cooking.
Combine Pasta Mixture: Place cooled pasta in a large bowl. Toss with 1 tablespoon olive oil, then add grated Parmesan cheese and beaten eggs. Mix thoroughly with clean hands for even coating.
Prepare Casserole Dish: Preheat oven to 350°F (175°C). Grease a 9×13 inch casserole dish with olive oil.
Assemble the Dish: Spread 1 cup of sauce on the bottom of the dish. Layer half of the pasta evenly, then half the remaining sauce. Dot with all the ricotta cheese and sprinkle half the mozzarella. Repeat layering with remaining pasta, sauce, and mozzarella cheese.
Bake Covered: Cover the dish with foil and bake for 40 minutes at 350°F.
Bake Uncovered: Remove the foil and bake uncovered for an additional 20 minutes until cheese is golden and bubbly.
Rest and Serve: Remove from oven and let rest for at least 10 minutes before cutting into squares and serving.

Notes

Baked spaghetti casserole is like lasagna’s easier cousin—a delicious layered pasta dish that’s simpler to prepare.
Using sweet Italian sausage and a combination of three cheeses gives it rich and savory depth of flavor.
Cooking the pasta al dente is crucial as it will continue to cook and absorb sauce in the oven.
Letting the casserole rest after baking helps it set and makes it easier to slice.

Nutrition

Serving Size: 1 serving (approximate)
Calories: 352 kcal
Sugar: 6 g
Sodium: 1004 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 85 mg