A cheesy and decadently delicious dinner that the whole family will love!
– 1 tsp olive oil
– 1 onion, diced
– 1 pint mushrooms, sliced
– 1 lb mild Italian sausage
– 1 medium zucchini (grated)
– 1 cup spinach, finely chopped
– 1 jar spaghetti sauce
– 15 oz ricotta
– 1/3 cup shredded parmesan
– 1 tsp Italian seasoning
– 1/4 tsp salt
– 16 oz pasta
– 2 cups shredded mozarella
Preheat the oven to 350. Cook the pasta according to the package instructions.
Prepare the meat sauce:
Heat the olive oil in a large skillet. Add the onion and mushrooms and cook until the onion is translucent and the mushrooms are soft. Add the sausage and break it apart until it’s in small pieces. Cook until most of the pink is gone. Grate the zucchini and squeeze out the water with a paper towel. Add the zucchini and pasta sauce to the meat mixture and stir to combine. Heat until the sauce begins bubbling. Then turn off the heat and add the chopped spinach. Don’t worry if it doesn’t cook down – it will later in the oven!
Make the Ricotta Mixture:
In a small bowl mix together the ricotta, parmesan, Italian seasoning and salt.
Prepare the Casserole:
In a 9x13in baking dish, spread out a thin layer of the meat sauce. Add 1/2 of the pasta and spread it out evenly. Pour 1/2 of the meat sauce on top and make sure all the pasta is covered. Then spoon out 1/2 of the ricotta mixture onto the sauce and use a spoon to spread it out. Sprinkle 1 cup of mozarella on top.
Repeat the same process with the remainder of your ingredients.
Bake for 20-30 minutes, or until the cheese is melted and bubbly. You can broil for the last few minutes to get some extra color on top!
Enjoy your Cheesy Spaghetti Casserole. Yum!
You can easily remove any of those veggies or replace them with a different one based on your preferences. Just make sure to cook them down before putting them in the oven to remove excess moisture (or squeeze out the water like I did with the zucchini after it was grated!).