Ready Spaghetti
This is a convienient way to serve spaghetti, the ingredients are assembled into a casserole so it can be made ahead of time and baked later. Sour cream is the secret ingredient that keeps this spaghetti moist and delicious, and the sauce can be made in a slow cooker ahead of time.
Ingredients
Meat Sauce
- 1 jar 24 oz Cabernet marinara sauce
- 1 jar 24 oz sweet basil marinara sauce
- 3/4 lb Italian sausage
- 3/4 lb ground chuck
- Italian seasoning
- garlic powder
Casserole
- 8 oz thin spaghetti
- 1 egg beaten
- 1 cup sour cream
- 4 slices provolone
- 3 oz Parmesan
Instructions
Meat Sauce
- Brown meat, season with salt and pepper and drain well on paper towels.
- Spray or line slow cooker and add sauce. Add meat and season well with 3-4 healthy dashes of Italian seasoning and garlic powder. Simmer 8 hours on low.
- Store extra sauce in refrigerator up to 1 week or freeze.
Casserole
- Cook spaghetti al dente, drain and reserve some pasta water
- Add some pasta water to beaten egg to temper.
- Toss hot pasta with egg and stir well. Place in deep 8 x 8 greased casserole dish.
- Add sour cream and mix well to evenly coat pasta.
- Cover with ample amount of sauce. Mix sauce into noodles. Top with Provolone slices. Top cheese with more sauce in an even thick layer. Sprinkle with Parmesan. Cover and refrigerate until baking.
- Refrigerate any leftover sauce for another use.
- Bake at 350 for 30-45 minutes or until hot throughout. Cut into squares to serve.