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Baked Spaghetti Casserole

40 mins

Baked spaghetti casserole with green salad on a stack of white dishes


  • 1 500g pkg Marcangelo Mild or Hot Italian Sausages 1 large onion, chopped

  • 1 clove garlic, minced

  • 1 large green pepper, chopped

  • 2 19oz/540mL cans diced tomatoes, undrained

  • 1/2 cup white wine

  • 1/2 cup sliced black olives, optional

  • 2 tbsp dried basil leaves

  • 12 oz spaghetti, cooked & drained

  • 3 cups shredded mozzarella cheese

  • 1 10oz/284mL can condensed cream of mushroom soup

  • 1/4 cup milk

  • 1/2 cup shredded Parmesan cheese

Cooking Instructions

  1. Preheat oven to 350°F (180°C).

  2. Remove casings from sausages.

  3. Sauté sausage, onion and garlic in large saucepan over medium-high heat, for 5 minutes or until no longer pink.

  4. Add peppers, tomatoes, wine, olives and basil.  Simmer, uncovered for 10 minutes.

  5. Place half of spaghetti in a greased 13“x 9“ (33 cm x 23 cm) baking dish. Top with half (about 4 cups/1L) of the sausage mixture. Sprinkle half the cheese on top. Repeat layers.

  6. Mix soup and milk until smooth. Pour over casserole. Sprinkle parmesan on top. Bake, uncovered for 30 to 35 minutes or until heated through.


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