Grandma’s Baked Pasta

Sometimes it’s the simplest ingredients that make the best meals. You have a busy work week ahead and need something you can make on Sunday that will last the next few days.  You have tight deadlines, morning meetings and the last thing you want to think about is cooking when you get home from a demanding day at the office.

I like to think that I follow in the footsteps of my Grandma June because I make a homemade meal, from scratch, just about every night of the week. I downright love being in the kitchen. Though, there are definitely days that I find myself crunched for time and I need to get dinner on the table in a jiffy. She taught me a number of recipes, but I’d have to say that her Baked Spaghetti is one of my favorites. It’s a pretty laid-back recipe: the leftovers reheat nicely, it doesn’t require a lot of preparation and it will satisfy the pickiest of eaters. Fun Fact? If you look right now, I’d bet that you already have most of the ingredients in your pantry.

If you want to share this breathtaking dish with your friends, it’s a great item to make for a dinner party or bring as a side dish to your next holiday extravaganza. Trust me, you will be asked for the recipe again and again.

TO PRINT:

Grandma's Baked Pasta

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Sometimes it’s the simplest ingredients that make the best meals. You have a busy work week ahead and need something you can make on Sunday that will last the next few days. 

Slice of Jess: Jess

Serves: 8

Ingredients

• 1 package Vermicelli or Spaghetti (16 oz)
• 1 lb Ground Sausage (Italian or Spicy work best)
• 1 jar of your favorite Pasta Sauce (24 oz) - I use Classico Cabernet Marinara for this recipe.
• ½ medium Onion, chopped
• 2 Eggs
• ½ cup Parmesan Cheese, grated
• 6 tbsp. Butter, melted
• 15 oz. Whole Milk Ricotta or ¼ cup Cream Cheese (optional)
• 5 cups Mozzarella Cheese, shredded
• Olive Oil (as needed)

Instructions

1. Cook Pasta of choice according to the package instructions.
2. While Pasta cooks sauté Sausage in a large skillet over medium heat for 5-7 minutes or until browned and crumbly, adding Onion about halfway through. Once cooked, drain and set aside.
3. In a large mixing bowl, whisk together Eggs, Parmesan and Butter. Set aside.
4. Drain Pasta and add the Egg Mixture. Toss until all the noodles are coated. Add optional cream cheese or ricotta here.
5. Lightly oil a large oven-safe casserole dish. Pour ⅓rd jar of the Pasta Sauce on the bottom of the dish and spread evenly.
6. Place half of the noodle mixture in the dish. Top with ⅓rd jar of Pasta Sauce, half of the Sausage & Onion mix and 2.5 cups Mozzarella.
7. Pour the remaining half of the noodle mix on top of the first layer and top with the remaining Pasta Sauce, Sausage & Onion mix and remaining Mozzarella.
8. Cover with foil and bake at 350° for 30 minutes. Uncover and bake at 400° for 15-20 minutes, or until cheese is bubbly and browning.

3.5.3251

Personal Notes:

I like to serve mine with Red Pepper Flakes, fresh chopped Parsley, dried Oregano, more Parmesan for topping and a {big} glass of Red Wine (Current Obsession is Michael David’s Freakshow Cab). Keep leftovers in an air tight container, refrigerated for up to 3 days. 🙂 Enjoy!