5.0 from 6 votes
Spaghetti Casserole Recipe
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 449 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.