Timballo Spaghetti Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I came home from a local restaurant and recreated this delicious dish. We serve it with a side salad and crusty bread. Ingredients:
1 tablespoon olive oil |
1 (16 ounce) package spaghetti |
2 (24 ounce) jars marinara sauce |
3 cups cooked chicken breast meat, diced |
1 large onion, diced |
1 (7 ounce) package of sliced pepperoni, diced |
1 green pepper, diced |
1 (5 ounce) can mushroom pieces, drained |
1 (3 ounce) can sliced black olives, drained |
3 cups shredded mozzarella cheese |
1 tablespoon grated parmesan cheese, or to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spread olive oil into the bottom of a cast-iron skillet or large baking dish.
2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
3. Stir spaghetti, marinara sauce, diced chicken, onion, pepperoni, green pepper, mushroom pieces, and black olives together in a large bowl; transfer into the prepared cast-iron skillet. Top with mozzarella cheese in a layer and sprinkle with Parmesan cheese.
4. Bake in the preheated oven until casserole is bubbling, chicken is cooked through, and the cheese topping is lightly browned, about 30 minutes.
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