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…
It’s filled with lots of fresh andouille sausages, and loads of cheese.
First, I brown up fresh ground turkey and adouille sausages.
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, don’t forget to 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.
I drain and rinse my pasta in hot water because this is a hot dish. Cold water for cold dishes such as pasta salad.
Drain again and toss with a little olive oil or butter to prevent sticking.
Don’t forget to toss in the fresh Italian Parsley.
Lastly, add the cooked pasta to the sauce, stir in lots of grated cheese, and place into a greased casserole dish.
Top with more cheeses and the sliced mozzarella.
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!
Spaghetti Casserole with Andouille Sausage
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Ingredients
- 1 lb andouille sausage, fresh, casing removed
- 1 lb ground turkey
- 1 lb spaghetti pasta, cooked 9 minutes
- 1 red onion, diced
- 1 bell pepper, diced
- 1 stalk celery, diced
- 1/2 bunch Italian parsley, minced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 28oz. can crushed tomatoes
- 1 6oz. can tomato paste
- 1 tablespoon black pepper
- 1 tablespoon creole seasoning or seasoning salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Italian seasonings
- 1 teaspoon crushed red pepper
- 1 teaspoon sugar
- 4 oz. parmigiano reggiano cheese, grated
- 1 cup sharp cheddar cheese, grated
- 1 cup jack cheese, grated
- 8 oz. fresh mozzarella cheese
- extra virgin olive oil
Instructions
- Pre heat oven to 375 degrees.
- Bring a large pot of salted water to boil. Cook spaghetti 9 minutes. We will finish cooking it in the oven.
- Mix seasonings and set aside.
- In a large soup pot heated over medium heat add 2 tablespoon of olive oil, add onion, bell pepper, and celery. Saute for about 5 minutes, add garlic and cook 1 minute more. Add ground turkey and andouille sausage and break apart. Season with 1 tablespoons of seasoning blend and cook until browned about 15 minutes.
- Add tomato paste and mix well, cook for 5 more minutes. Season with 1 tablespoon more of spice blend and mix well. Add tomato sauce and chicken broth, season with remaining seasoning blend and mix well.
- Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally.
- Add chopped parsley and mix well and allow sauce to cook about 15 more minutes. Add 1/2 cup of parmigiano reggiano and mix well. Stir in cooked spaghetti.
- Transfer mixture to a greased 13X9 inch casserole dish. Dot the top with mozzarella cheese, cover with sharp/jack cheese mixture and bake at 375 degrees for 30 minutes covered with foil.
- Remove foil and broil for about 5 minutes. Remove from oven, allow to cool 10 minutes. Serve with garlic bread.
Nutrition
- Serving Size: 6-8
Love this recipe, Lisa! Looks wonderful!
Thanks Sheena.
Oh my goodness! Look at all that cheesy goodness. I can eat a big bowl of this.
Thanks Anne, it was delicious…
Define italian seasonings…ugh
Do you think I could make this and then fridge it for a few days and then pop it in the oven? i need to make something for when my husband goes hunting and this sounds perfect!
Kristin, I’ve never allowed it to sit that long..I often prepare a big batch and freeze half the next day after it has cooled completely. But I did do some research for you and it says cooked meat last 3-4 days. That’s the important part the cooked meat in the dish…here is the link… http://www.foodsafety.gov/blog/meatinrefrig.html hopes this helps…
Lisa
It was pretty good. I made it tonight. I used Italian sausage instead. Only thing is, why did we have to cook the noodles before making everything else? I would think boiling the noodles last would make more sense.
I cook the noodles first because I don’t want the boiling water in my face while I make my sauce. it’s not anything technical behind it, it’s just my preference. With recipes you have to do what you think is best for you…I am just giving you the basics, the goal is to make it your own…I don’t use recipes, I am used to cooking from my soul and my taste buds…the hardest part of blogging is writing recipes down…sometimes I use a little more or less spices depending on how I feel….unless you’re baking…then you might want to follow the recipe exact as it’s a science and one off ingredient and your cake will turn into a scone…lol…and how do I know this…because it happened to me…lol
Great recipe.. I used angel hair pasta instead of spaghetti.
I’ve been looking for a good crockpot cookbook!
Thank You. I make them all the time, they are so tasty.
Correct Teresa, I normally add the sausage and chicken at the same time. LOL
I won’t say a word! 🙂 Can’t wait to make this– I’ll let you know how it turns out!