Take out Tuesday, Spaghetti Cassoulet
During the hectic few days before Thanksgiving I want to serve quick and easy meals that do not include any traditional Thanksgiving foods that we will be eating at weeks end. Tonight’s Take out Tuesday dish is a spaghetti casserole that sounded intriguing when I read the recipe. I love dishes I can make in advance and can tuck in the fridge until later and this sounded right up my alley. AND, guess what, I fixed it in under 30 minutes! Holiday heaven.
These are the ingredients I used, plus 8 oz of sliced mushrooms that I didn’t think about until later!
The original recipe called for 1 lb. of sausage, but I cut that amount in half and added a small yellow onion and some sliced mushrooms. Eat more veggies!
I got the spaghetti boiling while I sauteed the sausage
and once the sausage started to brown I threw in the onions and mushrooms.
Season well at this point. If you season several times throughout the cooking process, your dish will develop layers of flavor and be even tastier!
Now pour the sauce into the meat and vegetables and let that marry while you prep the spaghetti.
Put the cooked and drained spaghetti into a greased [sprayed with Olive oil spray] casserole dish. Toss with beaten egg and Parmesan
Combine well and make an even layer of pasta in the bottom of the dish.
Top with an even layer of cottage cheese and then pour the meat and veggie sauce over all. Sprinkle with reserved Parmesan,
and your Cassoulet is ready for baking, taking or holding!
Here it is hot out of the oven…
This is easy creamy good!
Hungry Husband loved it! He is a very smart man! This is a great way to do spaghetti, it is do ahead easy, it is deliciously creamy and clean up is breezy!
This recipe is on my bucket list, The Paint Bucket, this month as Spaghetti Casserole adapted from Plain Chicken
SPAGHETTI CASSOULET
Ingredients
- 7 oz spaghetti
- 1 egg
- 1/2 cup freshly grated Parmesan cheese divided [hold a little out for final topping]
- 12 oz 2% cottage cheese
- 1/2 lb Italian sausage
- 1 small onion sliced
- a few good dashes of garlic powder
- 1 tsp sugar
- 1 tsp dried oregano or Italian seasoning
- 8 oz sliced mushrooms
- 1 jar of Marinara or tomato sauce, any flavor
Instructions
- Cook spaghetti according to package directions. Drain.
- Toss spaghetti with egg and Parmesan cheese. Place in greased casserole dish.
- Spread cottage cheese over spaghetti mixture.
- Cook sausage, and add onions and mushrooms when sausage starts to brown.
- Season, and continue cooking until meat and veggies are brown.
- Top with sauce and stir.
- Pour sauce over pasta and cottage cheese in dish [you might have some left over].
- Sprinkle with reserved Parmesan. Dish can now hold in fridge.
- When you ready to bake, preheat oven to 350.
- Bake for 25-30 minutes. Makes 4 large servings
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There’s just something comforting about a baked pasta dish. I want to curl up with a bowl of this.
The pictures and easy directions make preparing the dishes so much easier. I made the Spaghetti and love that I can prepare it ahead and keep it in the refrigerator. My next challenge will be the chicken with alfredo sauce. I look forward to each of your entries. Thank you for getting me excited about cooking again.
Thanks Wrenn! I so appreciate your sweet comments! Thanks so much for visiting me at the Painted Apron! I hope to see you at the beach one day!
Jenna
My husband will love this. In the past I would have needed to eliminate the mushrooms, but now he will eat them, so that makes this recipe a keeper. With my busy schedule, I am always looking for make ahead and bake recipes. Thanks for sharing.
Hugs,
Susan and Bentley
Mmmm. I like this idea. I’m a vegetarian but I’ll just leave out the meat. I’m definitely making this.
I think you could definitely leave out the meat, it’s the cottage cheese that is the secret ingredient here, adds some tang and creaminess. Thanks so much!
I made this spaghetti dish yesterday and it was delicious! Sadly, I did not have cottage cheese on hand, but I substituted it with alfredo sauce, and it was outstanding. I’ll definitely be making this again. Thanks, Jenna!
Thanks Sally! I really appreciate the feedback! I bet it was really good with the Alfredo, yum! This recipe is one of my very favorites, so glad you enjoyed it 🙂