PRINTABLE RECIPE & NUTRITION INFO: www.thereciperebel.com/baked-...
Ingredients
1 lb Italian sausage (mild or spicy)
1 medium onion (diced)
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon dried basil
1 teaspoon salt
¼ teaspoon black pepper
3 cups tomato sauce
798 ml diced tomatoes (28 ounces)
375 grams uncooked spaghetti (about ¾ pound)
3 cups shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese
Instructions
To make your sauce, start by crumbling Italian sausage in a large skillet. Add diced onions. Cook sausage and onion over medium heat, stirring often, until meat is browned and onions are softened.
Stir in garlic, oregano, parsley, basil, salt and pepper and cook 1 minute.
Stir in tomato sauce and diced tomatoes. Bring to a simmer and reduce heat to low. Let simmer while you cook your spaghetti.
*Preheat oven to 375 degrees F if baking right away.
Bring a large pot of water to a boil and add a couple teaspoons of salt. Cook spaghetti just to al dente (we don't want it too soft since we are going to be baking it yet).
Drain spaghetti and spread into a lightly greased 9x13" baking dish. Pour sauce over top and stir to combine.
Sprinkle with mozzarella and parmesan cheese and bake at 375 degrees F for 20-30 minutes, until bubbly and cheese is lightly browned. Serve.
*See post above for tips on refrigerating, freezing, and baking later.
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