Recipe Background
Momma's Italian Bake really does have everything you could want in your Sunday dinner inside a single casserole dish! The noodles are tender, the sauce is creamy and infused with hearty sausage flavor, and the ricotta evokes the delicious taste of lasagna! Momma's Italian Bake is the marriage of all things Italian that we love, and you're sure to be hooked!
Momma's Italian Bake really does have everything you could want in your Sunday dinner inside a single casserole dish! The noodles are tender, the sauce is creamy and infused with hearty sausage flavor, and the ricotta evokes the delicious taste of lasagna! Momma's Italian Bake is the marriage of all things Italian that we love, and you're sure to be hooked!
Ingredients
- 8 ounces spaghetti
- 1 (10-ounce) package frozen chopped spinach thawed, well-drained
- 1 (10.75-ounce) can cream of mushroom soup
- 1 clove garlic minced
- 1/2 teaspoon dried whole marjoram
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound Italian sausage ground or links with casings removed
- 1 large onion chopped
- 1 egg slightly beaten
- 1 (16-ounce) carton ricotta cheese
- 1 tomato chopped, for topping
- 1/3 cup fresh parsley chopped, for topping
Directions
- Lightly grease a 9x13-inch baking dish.
- In a large pot of salted, boiling water, cook the spaghetti to al dente, according to the package directions.
- Drain the spaghetti and add it to the prepared baking dish.
- In a bowl, add the spinach, the cream of mushroom soup, the garlic, the marjoram, the tarragon, the salt, and the pepper and stir to combine.
- Spoon the spinach mixture over the spaghetti in the baking dish.
- In a large skillet over medium-high heat, add the ground sausage and the onions and cook, while crumbling the meat, until the sausage is cooked through and is no longer pink, about 5-7 minutes.
- Drain the fat from the skillet.
- Sprinkle the sausage-onion mixture over the spinach mixture.
- In a clean bowl, add the egg and the ricotta and stir to combine.
- Spread the ricotta-egg mixture over the spaghetti mixture in the baking dish.
- Cover the baking dish and chill it in the refrigerator for at least 8 hours and up to overnight.
- Preheat the oven to 375 degrees F.
- Transfer the baking dish from the refrigerator and let the casserole come to room temperature, about 30 minutes.
- Cover and bake the casserole until thoroughly heated through, about 35-40 minutes.
- Sprinkle the top of the casserole with the tomatoes and the parsley.
- Serve.
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