I developed this recipe it's a great casserole, since I really don't bother to measure for this recipe, the exact amounts are not really required! The olives are only optional, I like to add them in, it brings out so much extra flavor! Of coarse you can make this recipe using your own favorite pasta sauce if desired! This can be made using all ground beef if desired. I strongly suggest to make the tomato/beef sauce a day or up to 2 days in advance and refrigerate to blend the flavors! For a smaller casserole reduce the spagetti amount and bake in a 13 x 9-inch baking dish, just make certain to cook enough spaghetti for two layers, use as much pasta as you want, a little or a lot! If you have any leftover sauce you can freeze it for the next time! Prep time does not include making the meat sauce.
- 12 ounces spaghetti (cooked to al dente)
- 2 eggs, slightly beaten
- 1 cup grated parmesan cheese
- 1⁄2 lb ground beef
- 1⁄2 lb ground pork
- 2 -3 teaspoons dried oregano
- 1 teaspoon dried basil
- 2 teaspoons dried chili pepper flakes (or to taste)
- 1 large onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 -2 jalapeno pepper, seeded and finely chopped (optional)
- 2 -3 tablespoons minced fresh garlic
- 1 (10 ounce) can sliced mushrooms, drained
- 1⁄2 cup sliced green olives (optional, can use a bit more)
- 1 (28 ounce) can crushed tomatoes
- 1 (14 ounce) can crushed tomatoes
- salt and black pepper
- 3 cups grated mozzarella cheese, divided (can use more or less)
- 2 (10 ounce) cans cream of mushroom soup, undiluted
- 1⁄3 cup milk or 1⁄3 cup water
- 1 green bell pepper, seeded and chopped
- 1⁄3 cup grated parmesan cheese
- Grease a lasagna baking pan.
- Place the cooked spaghetti in a bowl and toss with salt, pepper, eggs and 3/4 cup grated Parmesan cheese; set aside.
- For the sauce (this sauce is better if made a day in advance!).
- Brown the ground beef and pork in a medium heavy pot along with the dried oregano, basil, chili flakes, onion, one green bell pepper, jalapeno pepper, garlic and mushrooms; cook until the beef and pork are browned and the veggies are tender (about 12-15 minutes) drain fat, then add in the olives and crushed tomatoes; simmer uncovered for about 45 minutes.
- Season sauce with salt and pepper to taste.
- At this point you can cool to room temperature then refrigerate for up to 2 days.
- Place half of the spaghetti in the bottom of the baking dish/pan.
- Top with the half of the meat sauce, then about 1-1/2 cups mozza cheese.
- Repeat layers once ending up with the mozza cheese on top.
- Sprinkle a chopped green bell pepper on top of the mozza cheese.
- In a bowl mix together the soup with milk or water, then drizzle on top of the casserole.
- Top/sprinkle with about 1/3 cup (or more or less) Parmesan cheese (the pan will be full so I advise you to place the pan on a baking sheet to catch spills).
- Bake in a 375 degree oven for 35-40 minutes or until bubbly (if desired sprinkle some mozza cheese on top the last 5 minutes of baking).
Uh....this was okay... But for the effort next time I'd use the sauce recipe for a slight twist to lasagna, swap the mushroom soup for ricotta and stick with a staple. I did love the sauce. Adding green pepper and olives and a spicy sausage added an unexpected zip. But spaghetti casseroles just don't float my boat like a big ole meaty lasagna.
I really enjoyed this recipe Kitten, but my DD wasn't crazy about it. She ate it but said she wouldn't want it again. But that is okay, cause I loved it and I do the cooking...lol. Actually she thought it smelled, but what she was smelling was the cheeses. I made the sauce on Sunday to take away doing it all during the weeknight. I made the dish for Tuesdays diner. I had the sauce simmering for about an hour and a bit. Sure smelled good in my kitchen (but I also had my osso bucco in the oven) but I am sure it was your sauce smelling real good. I made the whole amount for the sauce but the recipe itself I had halved. Which still made plenty. I have two meals I froze for my lunches and 2 containers of extra sauce in my freezer..I just changed a few things but nothing major. I used yellow peppers since that is what I had in my fridge. I did add the chili pepper flakes and only used 1/2 Jalepeno. I also used about a handful of fresh mushrooms and of course I used the green olives. When I mixed the spaghetti with the eggs I used freshly grated percorini romano cheese. I used about a 10 x 10 casserole container. But I had to cook it a little more than the 40 minutes but that is because the sauce was cold and just came out of the fridge. Served it with a nice side salad. Thanks again for another great recipe Kitten. I love all of your recipes and can't stop trying them. Wish I had a family of 8 to cook for every night, I would be in my glory.
My family loved this recipe. I left out the Cream of Mushroom soup and milk part of the recipe. I don't think this recipe needs it as it makes a lot and I wasn't sure how the flavor combination would work. Might be good though. I've made it with and without the olives. Good both ways. Freezes well. Great for potlucks.