Description
Cheesy baked spaghetti is the lasagna alternative you didn’t know you were missing. Made to feed a crowd, this baked spaghetti casserole is loaded with sausage, spinach and lots of Italian cheeses. This hearty casserole makes enough to feed 16 people.
Ingredients
Scale
- 2 lb spaghetti
- 1 lb ground beef
- 1 lb Italian sausage (mild, medium or hot)
- 1 package frozen spinach, thawed
- 2 cups heavy cream
- 2 cups Chicken broth + ¼ cup flour, slurry
- 1 can crushed tomatoes (28 oz)
- 3 tsp minced garlic
- ½ onion, chopped
- ½ tsp marjoram
- ½ tsp tarragon
- ½ tsp parsley
- 2 eggs
- 16 oz ricotta cheese
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350˚F.
- Cook spaghetti to al denté, according the package directions; drain, drizzle with oil and set aside.
- Brown beef and sausage in a large skillet over medium heat. When cooked through, remove from skillet.
- Melt butter and sauté garlic and onions, until fragrant.
- Whisk in heavy cream and chicken broth slurry with marjoram, tarragon, parsley.
- Add crushed tomatoes and spinach. Stir until well combined and simmer for 5 minutes.
- Remove and reserve 2 cups of sauce. Stir spaghetti into sauce remaining in skillet.
- In a separate bowl, combine ricotta cheese and eggs. Stir until well incorporated.
- Layer baking dish as follows: Sauce, spaghetti, beef and sausage, ricotta mixture, remaining sauce, mozzarella cheese.
- Bake at 350˚F for 30-45 minutes or until cheese is golden and bubbling on edges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Spaghetti
- Method: Baking
Nutrition
- Serving Size:
- Calories: 404
- Sugar: 3.2 g
- Sodium: 294.7 mg
- Fat: 13.8 g
- Saturated Fat: 7.4 g
- Carbohydrates: 47.9 g
- Fiber: 2.7 g
- Protein: 21.4 g
- Cholesterol: 78.2 mg
