Spirited Essence Works

So lately, I have had more time on my hands waiting on this baby boy to get here. I’ve been trying to tackle this housewife role. It is perplexing to me still that I don’t have a fast paced work schedule I need to keep up with so cooking and cleaning are my new schedule of events. Ever since we moved back to the South, my husband has been raving over this recipe called “Spaghetti Casserole” that his grandmother makes. So finally, I got my shopping list ready and called his grandmother up to find out how to make this delicious casserole. Turns out it’s super easy to make, tasty, and is perfect if you love leftovers because it makes a lot. But you don’t have to take my word on it, try it out for yourself.

Spaghetti Casserole

1 pound uncooked spaghetti
1 tablespoon extra virgin olive oil
1 pound Italian Sausage
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Pinch crushed red pepper
2-3 15oz cans of Tomato Sauce
1 medium Onion, chopped
1 Green Bell Pepper, chopped
1-15oz can of Jumbo Olives
1-8oz package of sliced Mushrooms
1-4oz package of Pepperoni
3 ounces Asiago Cheese, freshly grated (about 3/4 cup)
8 ounces Cream Cheese, softened
16 ounces of Cottage Cheese

Cooking Instructions:

Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions and drain. Drizzle olive oil over noodles to keep noodles from sticking together.

In a large Dutch oven, brown the Italian Sausage, breaking up the meat as it cooks then drain. Pour in Tomato sauce into Dutch oven with sausage and add the salt, oregano, black pepper, and red pepper flakes. Stir in the onion, green pepper, olives, mushrooms, and pepperoni. Cook on low heat for 30 mins. Mix together the cream cheese, cottage cheese and Asiago cheese until well combined. Then begin layering your baking dish, place a layer of noodles in first, then a layer of sauce, then a layer of the cheese mixture. Repeat layering once more. Top evenly with a sprinkle of grated Asiago. Bake for 30 to 40 minutes or until the cheese is melted and bubbling.

And Voilà! You have a fantastic meal prepared and plenty of leftovers. Enjoy!