Spaghetti Casserole


Do you see the hunk of cheese??!

That was pulled off the top of the spaghetti casserole and heaped on top of my plate, because I just needed to sink my teeth into it!  Wouldn’t you have done the same?

This casserole is phenomenal.  It is more plentiful and is easier to make than spaghetti and meatballs, it’s extremely flavorful and there are 2 cheesy layers to it!  What more could you ask for on a weeknight?

Let the savory adventure begin!


Heat a large sauté pan over medium high heat and add 2 tablespoons olive oil and 2 tablespoons butter.


Brown 1 pound of ground beef.  Drain excess fat.


Add 1 small onion, chopped, 1 garlic clove, minced, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Cook for 2 minutes.


Add 1 can (8 ounces) of tomato sauce,


1 can (28 ounces) of whole peeled San Marzano tomatoes, pureed in food processor,


8-10 ounces of fresh mushrooms, chopped,


2 teaspoons dried oregano, and salt and pepper to taste.


Add 1/2 package of cooked spaghetti (8 ounces) to meat sauce.


Add 1/2 of spaghetti/meat mixture to a 2 quart pan.

Combine 1 1/2 cups of freshly shredded mozzarella cheese with 1/3 cup freshly grated Parmesan cheese.


Top the spaghetti/meat mixture with half of the cheese mixture.


Repeat layers.

Bake in a preheated, 350 degree oven for 10-20 minutes; until bubbly and light brown.



Servings: 8

Serve with garlic bread and salad with Italian dressing or Caesar.

Bon Appétit, Ma Chérie!


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