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Instead of your normal spaghetti why not try this version with a twist. It uses all inexpensive ingredients that are easy to find at the grocery store. It is a great make ahead meal and the portions can be modified to feed even a bigger crowd. I serve this with my Easy Peasy Breadsticks and I round it off with a salad. Everything together makes a complete meal.
You can also freeze this after you bake it, then warm it up before serving. So this makes it a great make ahead meal. For those of us with a larger extended family, this dish is perfect. You can modify it and use more veggies instead of the sausage or you can use the vegetarian sausage if you want to serve it during Lent. I have a lot of vegetarian family members and I use the fake sausage, or I double up on the mushrooms and completely omit the sausage all together.
Either way, this is a win win recipe for everyone.
Ingredients
- 1 (10 oz) package of Spaghetti
- 1/4 cup margarine or butter softened
- 1/2 pound italian sausage
- 1 small onion chopped
- 1/2 cup chopped mushrooms
- 1/2 cup red or green peppers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 eggs slightly beaten
- 1 cup shredded cheese
Instructions
- Preheat oven to 375 degrees. Grease a 10 inch round dish. Cook spaghetti as directed on the package. Drain. Toss cooked noodles with margarine or butter and set aside.
- Cook the sausage, onion, mushrooms and bell pepper in a skillet over medium heat. Cook until the sausage is no longer pink,
- Toss spaghetti, sausage mixture,spices and eggs together and pour into prepared dish. Sprinkle with cheese and cover with foil. Bake for 45 minutes or until hot. Cut into wedges and serve.
