Million Dollar Spaghetti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cooking spray
Kosher salt, as needed
1 pound hot or sweet Italian sausage
1 medium yellow onion, coarsely chopped
48 ounces store-bought or homemade vodka sauce
1/2 cup coarsely chopped sun dried tomatoes
16 ounces dry spaghetti
15 ounces ricotta
8 ounces cream cheese
2 large eggs
Freshly ground black pepper, to taste
2 cups shredded mozzarella
1 cup (4-ounces) freshly grated parmesan
Coarsely chopped parsley, for serving
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Directions: |
Directions:Steps to Make It
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F. Spray a 9 x 13-inch baking dish with cooking spray. Bring a large pot of well-salted water to a boil over high heat (it should taste like the ocean).
Remove the casings from the sausage. Cook the sausage in a large skillet or saucepan over medium heat, breaking up the meat with a spatula or spoon until it is no longer pink, about 4 minutes. Raise the heat to medium-high. Add onion and continue to cook until the sausage is brown and onions are translucent, about 8 minutes. Remove from the heat.
Drain any excess fat from the skillet (tilt the skillet, allowing the fat to pool on one side and use a spoon to scoop it out). Add the vodka sauce and sun-dried tomatoes, stirring together until combined.
Cook the spaghetti according to package directions to AL DENTE (usually about 9 minutes).
Meanwhile, in a large bowl, stir to combine the ricotta, cream cheese, eggs, and several grinds of pepper. Add the still hot spaghetti to the bowl and quickly toss until the pasta is evenly coated and the eggs have formed a sauce. Set aside.
Mix together the mozzarella and parmesan in a medium bowl.
To assemble, spread half of the meat sauce across the bottom of the baking dish. Spread half of the pasta mixture over the meat sauce. Sprinkle half of the mozzarella and parmesan over the pasta mixture.
Continue layering by spreading the remaining meat mixture over top, followed by the remaining pasta mixture, and the remaining mozzarella and parmesan.
Bake until the edges of the casserole are bubbling, and the cheese is fully melted and lightly browned, 35 to 40 minutes. If desired, broil on high until the cheese is browned all over, 1 to 2 minutes more.
Let cool for 5 minutes, then garnish with parsley and serve. |
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Number Of
Servings: |
Number Of
Servings:12, Yield: 1 9-x 13-inch baking dish |
Preparation
Time: |
Preparation
Time:15 min, Cook 66 min |
Personal
Notes: |
Personal
Notes: “This is such a fun variation on a lasagna, but with so much less effort. The sun-dried tomatoes add a bit of decadence to shop-bought pasta sauce, too. If you can resist digging in straight away, allowing the dish to cool slightly will help with slicing into portions.”
Storage
You can store leftover million dollar spaghetti in an air-tight container in the refrigerator for up to 5 days.
You can store in the freezer for up to 1 month. Thaw the frozen casserole overnight and reheat in the oven at 350 degrees F until warm throughout, about 20 minutes.
Al Dente Pasta is Key
Don't cook the pasta past al dente because it will continue to cook in the oven later on.
Recipe Variations
Swap the spaghetti noodles for any of your other favorite noodles.
Go veggie by cooking down mushrooms for the sauce in the place of the sausage.
You can use your favorite pasta sauce in place of the vodka sauce.
Top with pesto or chopped Calabrian chilis more even more depth of flavor.
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