SIMPLE CREAMY SPAGHETTI BAKED
There is something exceptional about a bubbling cheesy casserole straight out of the oven. In this spaghetti-baked casserole, the noodles are cooked and then tossed in a creamy, cheesy white sauce that infuses the pasta with so much flavor. Things don't end there. The Italian sausage is sauteed and cooked in tomato sauce. After these components are ready, we create layers of these two, starting with the creamy spaghetti, followed by the delicious saucy sausage, and topped with cheese. This casserole dish's layers are packed with delicious flavors, making it difficult to resist. It's the perfect dish for feeding a crowd or preparing ahead of time for meal prep.
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Servings: servings
Calories: 324kcal
Equipment
- 9×13 baking dish
Ingredients
- 1 pound spaghetti (salt the pasta water)
White Creamy Sauce
- 1 cup heavy cream
- 1 ( 5 fl oz.) evaporated milk
- 1 ½ cups parmesan cheese
- ⅓ cup mozzarella cheese
- ½ boursin cheese
- ⅓ cup pasta water
Sausage Mixture
- 1 (19 Oz) italian sausage (5 sausages) I used spicy Italian sausage in this recipe, but sweet Italian sausage would work just as well.
- ¼ teaspoon oregano
- 2 cloves garlic (minced)
- 1 tablespoon italian seasoning
- 1 tablespoon ketchup
- 1 (32oz) marinara sauce (Rao is my first choice, but any other option will work).
Toppings
- ⅓ cup parmesan cheese
- ⅓ cup mozarella cheese
Instructions
The first step is to get the sausage ready.
- Usually, sausages come with a transparent casing. Cut along the sausage lengthwise and remove and discard the casing using a paring knife.
Let's continue by cooking the sausage.
- In a non-stick skillet, over medium-high heat, sauté the sausages and crumble them as much as you can. Oil is not needed for this as the sausages release enough fat.
- Next, set the sausages on one side of the skillet and sauté the Italian seasoning, oregano, and garlic.
- Add the marinara sauce and 1 tablespoon of ketchup and stir to combine. Cook for 3–5 minutes, then remove from heat and set aside.
- Preheat the oven to400° F. Cook spaghetti according to package directions until al dente. Drain and set aside. Save some of the pasta water, about 1/3 of a cup, for later use.
- While the spaghetti is cooking, prepare the white sauce. In a large mixing bowl, combine the cheeses, milk, and heavy cream.
- Toss in the drained spaghetti, add the pasta water, and stir until all the pasta is well coated with the sauce.
- Then, transfer the creamy spaghetti into a baking pan and gently cover the top with the sausage in the marinated sauce, topped with cheese.
- Bake uncovered for 15–20 minutes, depending on your oven.
Notes
I used spicy Italian sausage in this recipe, but sweet Italian sausage would work just as well. You can also substitute ground beef for the sausage, or make a vegetarian version by omitting all meat and substituting vegetables like mushrooms and peppers.
Nutrition
Calories: 324kcal | Carbohydrates: 36g | Protein: 13g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 288mg | Potassium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 511IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 1mg