Cheesy Layered Baked Spaghetti Casserole |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I developed this recipe it's a great casserole, since I really don't bother to measure for this recipe, the exact amounts are not really required! The olives are only optional, I like to add them in, it brings out so much extra flavor! Of coarse you can make this recipe using your own favorite pasta sauce if desired! This can be made using all ground beef if desired. I strongly suggest to make the tomato/beef sauce a day or up to 2 days in advance and refrigerate to blend the flavors! For a smaller casserole reduce the spagetti amount and bake in a 13 x 9-inch baking dish, just make certain to cook enough spaghetti for two layers, use as much pasta as you want, a little or a lot! If you have any leftover sauce you can freeze it for the next time! Prep time does not include making the meat sauce. Ingredients:
12 ounces spaghetti (cooked to al dente) |
2 eggs, slightly beaten |
1 cup grated parmesan cheese |
1/2 lb ground beef |
1/2 lb ground pork |
2 -3 teaspoons dried oregano |
1 teaspoon dried basil |
2 teaspoons dried chili pepper flakes (or to taste) |
1 large onion, chopped |
1 green bell pepper, seeded and chopped |
1 -2 jalapeno pepper, seeded and finely chopped (optional) |
2 -3 tablespoons minced fresh garlic |
1 (10 ounce) can sliced mushrooms, drained |
1/2 cup sliced green olives (optional, can use a bit more) |
1 (28 ounce) can crushed tomatoes |
1 (14 ounce) can crushed tomatoes |
salt and black pepper |
3 cups grated mozzarella cheese, divided (can use more or less) |
2 (10 ounce) cans cream of mushroom soup, undiluted |
1/3 cup milk or 1/3 cup water |
1 green bell pepper, seeded and chopped |
1/3 cup grated parmesan cheese |
Directions:
1. Grease a lasagna baking pan.
2. Place the cooked spaghetti in a bowl and toss with salt, pepper, eggs and 3/4 cup grated Parmesan cheese; set aside.
3. For the sauce (this sauce is better if made a day in advance!).
4. Brown the ground beef and pork in a medium heavy pot along with the dried oregano, basil, chili flakes, onion, one green bell pepper, jalapeno pepper, garlic and mushrooms; cook until the beef and pork are browned and the veggies are tender (about 12-15 minutes) drain fat, then add in the olives and crushed tomatoes; simmer uncovered for about 45 minutes.
5. Season sauce with salt and pepper to taste.
6. At this point you can cool to room temperature then refrigerate for up to 2 days.
7. Place half of the spaghetti in the bottom of the baking dish/pan.
8. Top with the half of the meat sauce, then about 1-1/2 cups mozza cheese.
9. Repeat layers once ending up with the mozza cheese on top.
10. Sprinkle a chopped green bell pepper on top of the mozza cheese.
11. In a bowl mix together the soup with milk or water, then drizzle on top of the casserole.
12. Top/sprinkle with about 1/3 cup (or more or less) Parmesan cheese (the pan will be full so I advise you to place the pan on a baking sheet to catch spills).
13. Bake in a 375 degree oven for 35-40 minutes or until bubbly (if desired sprinkle some mozza cheese on top the last 5 minutes of baking).
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