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!
Servings: 6 servings
Ingredients
- 16 oz whole wheat spaghetti
- 1 tbsp olive oil
- 2 lb button mushrooms
- 1 tsp dried oregano
- 1 tbsp smoked paprika
- 1 onion finely diced
- 3-4 garlic cloves minced
- 24 oz marinara sauce
- Kosher salt and pepper to taste
- 1 cup shredded mozzarella
- 1/2 cup grated parmesan cheese
- Optional: chopped fresh parsley to garnish
Instructions
- Preheat the oven to 375F. Cook the pasta according to package directions. Drain and set aside in a large baking dish.
- Meanwhile, place half of the mushrooms in a food processor and pulse a few times, just until small chopped. Repeat with the remaining mushrooms.
- Heat the 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 a half of the amount, stir in the oregano, paprika, onion and garlic. Continue to cook for 5-6 minutes, stirring frequently. Stir in the marinara sauce and simmer for a couple of minutes. Season the sauce with salt and pepper.
- Pour the sauce over the cooked spaghetti and gently stir to combine; sprinkle with the mozzarella and parmesan. Bake the casserole for 25-30 minutes, or until bubbly and the cheese is melted.
- Garnish with freshly chopped parsley, if desired, and serve warm.
Video
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, we 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
Serving: 1serving | Calories: 449kcal | Carbohydrates: 72g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 1203mg | Potassium: 1073mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1270IU | Vitamin C: 13mg | Calcium: 234mg | Iron: 5mg