Description
Classic baked spaghetti casserole layered with a savory Italian sausage tomato sauce and a creamy cottage cheese-Parmesan layer, topped with melted mozzarella.
Ingredients
Scale
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- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 Tbsp (15 ml) olive oil
- ½ lb. (227 g) Italian sausage
- 3 oz. (85 g) tomato paste
- 28 oz. (794 g) crushed tomatoes
- ½ tsp Italian seasoning
- ½ tsp salt
- ½ cup (120 ml) water
- 12 oz. (340 g) spaghetti
- 1 cup (227 g) small curd cottage cheese
- ¼ cup (25 g) grated Parmesan
- ¼ tsp freshly cracked black pepper
- 1 cup (113 g) shredded mozzarella
- 1 Tbsp (15 ml) chopped parsley (optional garnish)
Instructions
- Step 1: Sauté Onion and Garlic: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Stir regularly and cook until the onion and garlic are soft and fragrant.
- Step 2: Brown the Sausage: To the skillet, add ½ pound Italian sausage, breaking it apart with a spoon. Cook until it is browned thoroughly and no longer pink.
- Step 3: Simmer the Sauce: Stir in 3 ounces tomato paste, 28 ounces crushed tomatoes, ½ teaspoon Italian seasoning, ½ teaspoon salt, and ½ cup water. Gently simmer the sauce, stirring occasionally to prevent sticking, allowing the flavors to meld.
- Step 4: Prepare the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Optionally, add 1 tablespoon olive oil to the boiling water to prevent pasta from sticking. Cook 12 ounces spaghetti until slightly undercooked. Drain the pasta well, reserving 1 cup of pasta water for potential sauce adjustment if needed.
- Step 5: Mix Pasta and Sauce: In a large bowl, combine the drained spaghetti with the meat sauce. Mix gently, ensuring every strand is evenly coated for consistent flavor throughout the casserole.
- Step 6: Layer the Casserole: Lightly grease a 9×13 inch baking dish. Spread half of the spaghetti mixture evenly in the dish. Layer evenly with the cheese mixture made from 1 cup small curd cottage cheese, ¼ cup grated Parmesan, and ¼ teaspoon freshly cracked black pepper. Top with the remaining spaghetti mixture. Evenly distribute 1 cup shredded mozzarella over the top layer.
- Step 7: Bake Until Bubbly: Cover the baking dish tightly with foil. Bake in a preheated oven at 350°F (175°C) for 30 minutes. Check that the casserole is bubbly around the edges. Remove foil and bake uncovered for an additional 10 minutes to brown the cheese on top. If the cheese does not brown, switch to broil for 2 to 3 minutes watching carefully to avoid burning.
- Step 8: Garnish and Serve: Remove the casserole from the oven and sprinkle 1 tablespoon chopped parsley over the top if desired. Let the casserole cool for a few minutes to set for easier slicing and serving.
Notes
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- Room Temperature: Store in an airtight container on the counter no longer than 2 days for safety and flavor preservation.
- Refrigeration: Store in an airtight container inside the refrigerator for up to 5 days.
- Freezing: Wrap tightly with plastic wrap and place in a freezer container. Freeze for up to 2 months. Thaw overnight in the refrigerator prior to reheating.
- If pasta becomes sticky during boiling, adding 1 tablespoon olive oil to the boiling water helps keep strands separate.
- If sauce appears too thick during simmering, stir in ¼ cup reserved pasta water to adjust consistency for an ideal coating.
- For richer sauce flavor, simmer an additional 10 minutes, observing to avoid sticking.
- For even cheese layering, sprinkle cheese while gently pressing down on the pasta mixture to ensure it melts evenly.
- Switch to broil for 2-3 minutes at the end of baking if the top is not browning adequately, watching closely to prevent burning.
- Reheat thoroughly in an oven set to 350°F (175°C) until warmed through. If reheating from frozen, thaw overnight in the refrigerator before heating.
- Serve with a fresh garden salad or roasted asparagus for a light accompaniment. Garlic bread or gluten-free breadsticks provide a crunchy complement.
- Substitute whole wheat spaghetti for additional fiber without changing preparation steps.
- Dairy-free cheese alternatives may be used to accommodate dietary preferences, replacing cottage cheese, Parmesan, and mozzarella equally by volume.
- Use ground beef instead of Italian sausage for a different flavor profile; note this may alter moisture content requiring sauce adjustment.
- Select firm, unblemished yellow onions for sweetness and depth of flavor.
- Use fresh garlic cloves, minced by hand rather than pre-minced for stronger flavor presence.
- Choose whole peeled canned tomatoes without added sugar or preservatives for sauce richness.
- Opt for freshly grated Parmesan and shredded mozzarella for best melting quality and flavor.
- Bell peppers (optional addition) should be vibrant colored for sweetness and texture if included.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified