Red Gold Million Dollar Spaghetti
30m
Prep Time
45m
Cook Time
10
Servings
A hearty and satisfying meal with loads of flavor using Red Gold Crushed Tomatoes and Diced Tomatoes with Basil, Garlic & Oregano!
A hearty and satisfying meal with loads of flavor using Red Gold Crushed Tomatoes and Diced Tomatoes with Basil, Garlic & Oregano!
Ingredients
COPY INGREDIENTS
Cheese Layer
8 ounces cream cheese, softened8 ounces whole milk ricotta cheese1 cup parmesan cheese, freshly grated1 1/2 teaspoon garlic powder, divided1/2 teaspoon dried oreganoPasta Layer
1 pound uncooked spaghetti1 pound Italian sausage, bulk or sausage removed from links1 medium onion, chopped4 garlic cloves, chopped1/2 teaspoon red pepper flakes3 cans Red Gold® Crushed Tomatoes 15 oz1 can Red Gold® Diced Tomatoes Basil, Garlic & Oregano 14.5 oz2 teaspoons sugar1/2 teaspoon salt1/4 teaspoon black pepper2 teaspoons Italian seasoning blend1 teaspoon garlic powder2 cups mozzarella cheese, shreddedInstructions
- Preheat oven to 375°F. Place oven rack in the top third of oven.
- In a medium bowl, add the softened cream cheese, ricotta, parmesan, garlic powder and dried oregano. Stir together until smooth and thoroughly blended, set aside.
- In a large pot, bring salted water to a boil. Add the pasta and cook for 2 minutes less than called for on the package suggestions. Once done, drain and return to pot.
- While pasta is cooking, add sausage and diced onion to a large skillet. Cook over medium-high heat, breaking meat into crumbles as you cook. Cook for about 10 minutes until sausage is cooked and no longer pink, drain excess grease. Add the chopped garlic and red pepper flakes. Season with a bit of salt and pepper, blend well.
- In a large bowl, combine the crushed tomatoes, diced tomatoes, sugar, salt, Italian seasoning blend, black pepper and garlic powder.
- Add the sausage/onion mixture to the pot with the pasta. Pour in the seasoned tomato mixture. Mix everything together until well blended, this is easiest with large tongs or long handled spoons.
- Pour 1/2 the pasta mixture into a 9x13 deep baking dish. Spread out into an even layer. Using two spoons, scoop the cheese into small dollops evenly across the pasta mix. Top with the remaining sauce/pasta mix and spread out.
- Sprinkle the shredded mozzarella evenly over the top. Loosely cover the baking dish with foil that has been sprayed with cooking spray and bake on top third rack of the oven for 45 minutes. Remove the foil and broil for 3-5 minutes until the cheese if bubbly and beginning to brown.
- Allow the casserole to rest for 10 minutes, then using a knife cut into portions and serve.
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