Spaghetti Casserole Recipe

Name: Spaghetti Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 16 ounces whole wheat spaghetti; 1 tablespoon olive oil; 2 pounds button mushrooms; 1 teaspoon dried oregano; 1 tablespoon smoked paprika; 1 onion; 3-4 garlic cloves; 24 ounces marinara sauce; kosher salt and pepper; 1 cup shredded mozzarella; 1/2 cup grated Parmesan cheese; chopped fresh parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 servings
Calories
449 kcal
Course
Main Course
Cuisine
Italian, American

Spaghetti Casserole Recipe

Deacon Rivera

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This Spaghetti Casserole is tender pasta tossed in a hearty vegetarian mushroom sauce, then topped with cheese and baked to golden brown perfection. A comforting meal that’s perfect for feeding a crowd!

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Ingredients

Servings

16 ounces whole wheat spaghetti
1 tablespoon olive oil
2 pounds button mushrooms
1 teaspoon dried oregano
1 tablespoon smoked paprika
1 onion finely diced
3-4 garlic cloves minced
24 ounces marinara sauce
kosher salt and pepper to taste
1 cup shredded mozzarella
1/2 cup grated Parmesan cheese
chopped fresh parsley Optional, to garnish

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Instructions

Preheat the oven to 375 F. Cook the 16 ounces whole wheat spaghetti according to package directions. Drain and set aside in a large baking dish.
Meanwhile, place half of the 2 pounds button mushrooms in a food processor and pulse a few times, just until small chopped. Repeat with the remaining mushrooms.
Heat the 1 tablespoon olive oil in a large deep pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 8-10 minutes.
Once the mushrooms reduced their size to about half of the amount, stir in the 1 teaspoon dried oregano, 1 tablespoon smoked paprika, 1 onion (diced), and 3-4 garlic cloves (minced). Continue to cook for 5-6 minutes, stirring frequently.
Stir in the 24 ounces marinara sauce and simmer for a couple of minutes. Season the sauce with Kosher salt and pepper.
Pour the sauce over the cooked spaghetti and gently stir to combine; sprinkle with the 1 cup shredded mozzarella and 1/2 cup grated parmesan cheese. Bake the casserole for 25-30 minutes, or until bubbly and the cheese is melted.
Garnish with freshly chopped fresh parsley, if desired, and serve warm.

Notes

Storing leftovers: Store in an airtight container in the refrigerator for 3 to 5 days. Reheat individual servings in the microwave or the entire pan, covered with foil, in the oven at 350ºF for about 20 to 30 minutes or until heated through.
Make ahead: You can prepare this dish up to 24 hours in advance. Cover and refrigerate until baking. An extra 5-10 minutes may need to be added to the bake time if it's cold from the fridge.
Freezing: If you plan to freeze this, I recommend undercooking the pasta a bit. Cover the pan with plastic wrap and then again with foil. Freeze for up to 3 months. When you’re ready to enjoy, thaw in the fridge, remove plastic wrap, and bake according to directions.

Nutrition Information

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Serving 1serving Calories 449kcal (22%) Carbohydrates 72g (24%) Protein 24g (48%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 22mg (7%) Sodium 1203mg (50%) Potassium 1073mg (31%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1270IU (25%) Vitamin C 13mg (14%) Calcium 234mg (23%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 449 kcal

% Daily Value*

Serving	1serving
Calories	449kcal	22%
Carbohydrates	72g	24%
Protein	24g	48%
Fat	11g	17%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	22mg	7%
Sodium	1203mg	50%
Potassium	1073mg	23%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	1270IU	25%
Vitamin C	13mg	14%
Calcium	234mg	23%
Iron	5mg	28%