Who loves a good, saucy pasta bake? This Baked Spaghetti Pie Casserole is the best darn thing you can make for somebody who needs a good, comforting (carb-loaded) meal delivered to their door.
1lb.angel hair pasta, cooked according to pkg. directions, well drained
1lb.Italian sausage, browned, fats drained
26-ozjar spaghetti sauce
8-ozHunt’s Roasted Garlic tomato sauce
2/3cupgrated parmesan cheese
6Tbs.unsalted butter, melted
2large eggs, beaten
2cupscottage cheese
1cupricotta cheese
1tsp.granulated garlic
1/2tsp.kosher salt
1/2tsp.black pepper
4cupsshredded mozzarella cheese
Instructions
Preheat oven to 350ºF.
In a large skillet, add spaghetti sauce and tomato sauce to the cooked Italian sausage; cook until just warmed through.
In a large bowl, whisk together eggs, parmesan cheese and melted butter; add cooked pasta, tossing to coat. In another bowl, combine the cottage cheese and ricotta with the granulated garlic, salt, and pepper.
Divide pasta mixture in half, placing the first half evenly into the bottom of a greased 9 x 13 pan. Top pasta with half of the cottage cheese/ricotta mixture, half of the meat sauce, then half of mozzarella cheese; repeat layers one more time.
Cover the spaghetti casserole tightly with aluminum foil. Bake for 30 minutes; remove foil and bake casserole an additional 20-25minutes, or until the casserole is hot throughout (165 degrees F. at the center) and golden brown and bubbly on top.
Let casserole rest for 5-10 minutes before serving.