It’s Day 2 of Casserole Week with Creole Contessa and I’ve just created some serious Casserole Goodness! My Baked Spaghetti Casserole with Andouille Sausage is just plain YUM!
I can’t really explain the level of baked goodness happening, so you must make this dish to fully understand what I am talking about…
After we brown the ground turkey and fresh andouille sausage in olive oil, I add the tomato paste, this is a very important step.
The whole point is to “bust” the tomato paste open by cooking it with the meat before adding the crushed tomatoes and chicken broth.
Next, we allow all the ingredients to simmer, uncovered for about 30 minutes before tossing in the parmigiano reggiano.
Hello people, taste your food as it cooks, we need to make sure our flavor is on point!
I boiled my pasta in a big pot of salted water, only cook the pasta for 9 minutes because the pasta will finish cooking as it bakes.
Don’t forget to toss in the fresh Italian Parsley.
I know, more pictures, but this looks so good, I can’t help myself…lol!
Last one people, and YES, it’s a close up!