Spaghetti Casssoulet
With September underway, kids are back in school
Temps are dropping, and the holidays are on the horizon~
In other words, days are getting busy!
Just about everybody likes spaghetti,
and this spaghetti can be made up to 3 days before baking
It is made in a casserole dish
so it’s ready to pop in the oven when you need it
It also has a secret ingredient
that makes it extra creamy and moist
Cottage cheese!
These are the ingredients I used, plus 8 oz of sliced mushrooms
First put the spaghetti into boiling water
and cook al dente
Brown the sausage while the pasta is cooking
Once the sausage starts to brown, add the onions
and then the mushrooms
Season with garlic powder and Italian seasoning
Pour the sauce into the meat and vegetables
Stir in sugar*
*a little sugar balances out the acidity from the tomatoes, omit if desired
and let that simmer while you prep the spaghetti
Put the cooked and drained spaghetti into a greased 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
Cover and refrigerate for up to 3 days
Uncover and bake for 30 minutes and enjoy…
Hot out of the oven!
Easy creamy good!
SPAGHETTI CASSEROLE
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 optional
- 1 tsp dried oregano or Italian seasoning
- 8 oz sliced mushrooms
- 1 24 oz., 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 with garlic powder and Italian seasoning, and continue cooking until meat and veggies are brown.
- Top with sauce, add sugar, and stir.
- Pour sauce over pasta and cottage cheese in dish
- 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
Notes
This is a great way to do spaghetti,
it is do ahead easy, it is deliciously creamy
and clean up is breezy!
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Good morning, Jenna. My family loves spaghetti and this
looks delicious. Being able to make ahead is definitely a winner!
Wishing you a Happy Tuesday!
Thanks Pam, it’s such a good feeling to have knowing dinner is ready to just pop in the oven!
Last night, in the middle of reading something totally unrelated, I looked up and told my husband, “I love spaghetti.” He’s used to my random thoughts and just said, “well, cook some sometime.” I guess you are the sign I was waiting for. This looks perfect.
haha, this is a great way to have it, and no clean up after dinner since you already did that when you put the dish together 🙂
Well this one is unique!
I love things that can be made ahead!
I love spaghetti, so any new way to make it is awesome in my book. Stopping in from Tuesday Turn About, and I hope you have an amazing week!
Thanks so much!
That looks like something we’d both enjoy!
Thanks Jeanie!
Mamma Mia! This is making me hungry. I have a noodle bake dish that uses cottage cheese–I love the addition of this ingredient. You’re right, it’s back to school time, time to go out and buy yellow pencils in memory of my lost youth. Thanks for this recipe that will be great on cool fall nights, or any night for that matter! Georgia Gal
Thanks Georgia Gal! Cottage cheese adds wonderful moisture~
My favorite part of this recipe is that if you prepare it ahead, you won’t have a bunch of pans to clean up on the night you serve it! YAY!!!
Exactly!!
I love this idea! Perfect for busy weeknights and I do love spaghetti.
Thanks Judee, I love that you can make it ahead of time!
Looks yummy, Jenna! My mom used to make a baked spaghetti and your recipe reminded me of it. I liked your frog drawings too! ❤️
Thanks Jill, I love recipes that can be made ahead!
I will indulge in this cheesy goodness – yum!
Thank you Mary, old fashioned goodness!
I’m going to make this, Jenna! I like the idea of cottage cheese for extra protein besides making it creamy. Also, the making in advance part is wonderful!
Thanks so much Kitty, I hope you enjoy!
Pinned!😋
Thanks Rita!
This looks truly delicious Jenna, and I love the addition of cottage cheese. I also love that it makes only four servings – just perfect for hubs and myself (and next day leftovers). Thanks for sharing and like Rita – pinned! Oh, and I love the sweet frogs too.
Thanks Kim, such an easy way to make spaghetti, and I think it tastes better too!
I’m looking at this recipe and thinking that I could make this up in individual casserole dishes to wrap and put in the freezer and I’ll have quite a few meals during the winter. Thanks! It looks delicious.
That’s a great idea Pattie, enjoy!