Sausage and Spaghetti Bake
- 1 pound spaghetti
- 1 pound ground Italian sausage
- 1/2 cup chopped onion
- 1 (24-ounce) jar marinara sauce
- 2 Eggs
- 1/2 cup grated Parmesan cheese
- 1 (16-ounce) container part-skim ricotta cheese
- 3 cups shredded Mozzarella cheese, divided
Preheat the oven to 350° F. (If you are doing this as a make-ahead meal, no need to turn on the oven.) Spray a large rectangular baking dish with non-stick cooking spray and set aside.
Cook the spaghetti according to the package directions for al dente. Drain and set aside.
In a large skillet, cook the sausage and onion over medium heat until the sausage is cooked through. Drain off any grease. Stir in the marinara and set aside.
In a large bowl, whisk together the eggs and Parmesan cheese. Add the cooked spaghetti to the egg mixture and toss to coat completely.
Place half of the spaghetti in the bottom of the prepared pan. Top with half of the Ricotta cheese, half of the sausage mixture, and half of the Mozzarella cheese. Repeat all the layers.
Cover and bake for 40 minutes. Uncover and bake an additional 15 minutes, or until the cheese is melted.
Recipe Notes: If you are preparing this as a make-ahead dish, layer the casserole as directed above, allow to cool completely, then cover tightly with foil. Place in the refrigerator for up to two days. When ready to cook, allow the dish to come to room temperature while the oven preheats. Bake as directed above.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.