Baked spaghetti casserole is like lasagna’s easier cousin.
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Okay, so this baked spaghetti is crazy good.
Think lasagna, but made with thin spaghetti noodles or vermicelli instead.
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How to Make Baked Spaghetti
You make baked spaghetti almost the same way you would make lasagna.
Not that I know anyone like this at all.
Jarred Sauce or Homemade?
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Your Choice
you’re free to make your own or use a good quality jarred sauce.
If you love mushrooms, I recommend using shiitake because they are so wonderfully flavorful.
Or you could augment creminis with dried porcinis that have been reconstituted in hot water.
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This baked spaghetti will keep in the fridge for at least five days.
Baked Pasta Casseroles Are the Best!
you might assemble this up to a day ahead.
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Just cover it and keep it in the fridge, and add a few minutes to the bake time.
Add salt to the water, about 2 tablespoons of salt for 4 quarts of water.
While the pasta water is heating, continue with the next steps.
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Break up the sausage into clumps into a large saute pan.
Turn the heat on, to medium.
Slowly cook the sausage, breaking the sausage into smaller pieces as it cooks.
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The slow cooking will help render the fat.
Cook until the sausage is cooked through, no longer pink anywhere.
Remove the sausage from the pan with a slotted spoon and set aside.
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Drain the fat from the pan (not into your sink or you may clog it!)
Add the chopped onions and mushrooms to the pan.
Increase the heat to medium high.
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Add the minced garlic and red chili pepper flakes, and cook a minute more.
Add the marinara sauce and the 1 1/2 cups of water to the pan with the onions and mushrooms.
Add the sausage back to the pan.
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Add the Italian seasoning and chopped parsley.
Cook for 10 to 15 minutes or so while you make the pasta.
By this time your pasta water should be boiling.
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When ready, drain the pasta and rinse in cold water.
Place the cooled pasta in a large bowl.
Toss with olive oil, then the Parmesan, then 2 beaten eggs.
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It’s easiest to do this with your (clean) hands.
Preheat your oven to 350F.
Rub the inside of a 9x13 inch casserole dish (a Pyrex dish works great) with olive oil.
Spread 1 cup of the sauce over the bottom of the casserole dish.
Place half of the pasta in an even layer in the casserole dish.
Cover with half of the sauce.
Dot the sauce with all of the ricotta cheese.
Sprinkle half of the Mozzarella over the ricotta layer.
Layer again with the remaining pasta, the remaining sauce, and the remaining mozzarella.
