Baked Spaghetti

Baked spaghetti casserole is the less difficult relative of lasagna! Layer pasta with a tomato sausage and mushroom sauce. Bake until the ricotta, Parmesan, and mozzarella cheeses melt to perfection.

Ingredients :

STEPS :

     1. Heat salted water for the pasta :

Heat a big saucepan of water over high heat. Add salt to the water, roughly 2 tablespoons for every 4 quarts. Continue with the next steps while the pasta water is heating.

     2. Cook the sausage :

In a large sauté pan, break up the sausage into clumps. Set the heat to medium. Cook the sausage slowly, breaking it up into smaller pieces as it cooks. Slow cooking will aid in fat rendering. Cook until the sausage is no longer pink in any place.

With a slotted spoon, remove the sausage from the skillet and set aside. Drain the fat from the pan (but not into the sink, otherwise it will clog!)

     3. Cook the onions, mushrooms, and spices :

To the pan, add the chopped onions and mushrooms. Turn the heat up to medium high. Cook, stirring constantly, until the onions are transparent and the mushrooms have released part of their liquid.

Cook for another minute after adding the minced garlic and red chili pepper flakes.

     4. Simmer the marinara, sausage, and seasonings :

To the pan with the onions and mushrooms, add the marinara sauce and 1 1/2 cups of water. Return the sausage to the pan. Mix in the Italian spice and parsley.

Bring to a boil, then lower to a very low simmer on your stovetop's lowest setting. Cook for around 10 to 15 minutes while you make the pasta.

     5. Cook and drain the pasta :

Your pasta water should be boiling by this point. Add the pasta to the boiling water and cook, uncovered, for 5 to 6 minutes, or until al dente.

Keep in mind that the pasta will continue to cook and absorb some of the sauce while in the oven, so it should be al dente. When the pasta is done, drain it and rinse it under cool water.

     6. Toss with olive oil, then eggs :

In a large mixing basin, combine the chilled pasta. Toss with olive oil, Parmesan, and 2 beaten eggs. This is simplest to do using your (clean) hands.

     7. Preheat oven and prepare casserole pan :

Preheat the oven to 350 degrees Fahrenheit. Olive oil the inside of a 9x13 inch casserole dish (a Pyrex dish works well).

     8. Layer sauce and pasta in casserole dish :

1 cup of the sauce should be spread over the bottom of the casserole dish.

In the casserole dish, arrange half of the pasta in a uniform layer. Half of the sauce should be on top.

     9. Add the cheeses and layer again :

Dot the sauce with the remaining ricotta cheese. Half of the Mozzarella should be sprinkled over the ricotta layer.

Repeat with the remaining pasta, remaining sauce, and remaining mozzarella.

     10. Bake :

Cover with foil and bake at 350°F for 40 minutes. Remove the foil and continue baking for another 20 minutes, uncovered. Allow it cool for at least 10 minutes before cutting into squares and serving.