Love spaghetti? How about lasagna? Of course you do! How about if I told you it was possible to eat both at once?
Oops, should’ve told you to sit down for that one!
This Baked Spagansa recipe is the result of a happy marriage between Mr. Lasagna and Ms. Spaghetti. It’s absolutely life changing and you’ll never eat just one of your favorites at dinner again when you can have both in the same dish.
Please note, this recipe makes a LOT of food. It’s perfect when you have house guests and it’s great if you want to take dinner to a friend. Or perhaps you’re like my sister-in-law and you dream of pre-portioned single serving size dishes stashed in your freezer. It can do that, too.
- 24 ounces spaghetti
- 32 ounces mozzarella cheese, shredded
- 8 ounces ricotta cheese
- 8 ounces plain yogurt
- 1-1/4 cups half and half
- 1 cup parmesan cheese, grated
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 pound sweet italian sausage
- 1 onion, diced
- 3 tablespoons olive oil
- 1 28 oz can crushed tomatoes
- 1 teaspoon red pepper flakes
- 3 cloves garlic, minced
- Preheat oven to 350 degrees.
- Cook spaghetti a minute shy of al dente and drain.
- In large bowl, stir together yogurt, ricotta, half and half, 1/2 cup Parmesan cheese, mozzarella cheese, oregano, basil, pepper, and salt. Add spaghetti and toss until well coated.
- Pour mixture into 9x13 pan lightly sprayed with cooking spray. Before covering dish with aluminum foil, spray the Spagansa side lightly with cooking spray to prevent cheese from sticking. Bake for 30 minutes.
- While pasta is baking, brown Italian sausage with the onion. Drain set aside. In same skillet, add olive oil, garlic and a pinch of salt over low heat. Cook until garlic becomes fragrant. Add crushed tomatoes and pepper flakes and increase heat to medium for two minutes. Return to low simmer and stir in remaining Parmesan cheese and sausage.
- After baking, remove pasta from oven and top with meat sauce. Allow to sit for 10 minutes before cutting into squares to serve.
- I like to use whole wheat spaghetti for any dish, including this one. I believe they're a benefit to this dish as they're able to maintain their shape and texture without becoming mushy. Who wants to eat a square of mushy spaghetti?
What are you waiting for? A towering square of cheesy Italian goodness awaits!