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Baked Spaghetti

Ingredients

  • 16 oz. spaghetti (I use Whole Wheat)
  • 1 Tbls. olive oil
  • 1 c. grated Parmesan cheese
  • 2 eggs beaten
  • 1 lb. sweet Italian sausage (see note below)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/4 t. red pepper flakes
  • 3 c. marinara sauce (Mezzetta Napa Valley Bistro)
  • 1 1/2 c. water
  • 2 bay leaves
  • 1 Tbls. Italian seasoning
  • 1/4 c. chopped fresh parsley (more for garnish if desired)
  • 1 c. low-fat ricotta cheese (Gilbani)
  • 3 c. shredded mozzarella cheese

Instructions

Set a large pot of water on the stove on high heat. Add about 2 tablespoons of salt to the water and stir.

While the water is heating, break up the sausage into clumps in a large pan while cooking on medium heat. Slowly cook the sausage, continuing to break it up into smaller pieces with a wooden spoon. Cook until the sausage is heated through and not showing any pink.

Remove the sausage from the pan with a slotted spoon and set aside. Drain the fat from the pan. Add the onion to the pan. Increase the heat to medium-high. Cook, stirring frequently, until the onions become translucent. Add the minced garlic and red pepper flakes. Cook for another minute.

Add the sauce to the pan and 1-1/2 cups of water. Stir in the sausage. Add the Italian seasoning, bay leaves, and parsley. Bring to a simmer and reduce the heat to keep at a very low simmer. Cook for 10-15 minutes. Remove the bay leaves from the sauce.

While the sauce is cooking, add the pasta to the boiling water. Let the pasta cook at a high boil according to package directions, or until al dente. Drain the pasta and rinse with cold water.

Place the pasta in a large bowl; toss with olive oil. Add Parmesan cheese and 2 beaten eggs.

Preheat the oven to 350F. Grease the inside of a deep 13″ x 9″ casserole dish

Spread 1 cup of the sauce over the bottom of the dish. Spread half the pasta evenly over the sauce. Cover with half the remaining sauce, then dot the sauce with all of the ricotta cheese. Sprinkle half of the mozzarella over the ricotta. Layer again with the remaining pasta and remaining sauce.

Cover with foil and bake for 30-35 minutes. Remove the foil, add remaining mozzarella and bake an additional 20 minutes. Remove from the oven and let rest 10 minutes before serving.

Garnish with additional fresh chopped parsley if desired.

NOTE: I use Jennie-O sweet Italian turkey sausage, casings removed and meat crumbled. Hot Italian is good too.