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Italian Sausage & Spaghetti Casserole


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

30 minutes


6 servings


12  oz.  Rummo Spaghetti Pasta (may substitute other varieties)

2  Tbsp.  Central Market or Rustico di casa Asaro Extra Virgin Olive Oil

1  bag frozen  H-E-B Select Grilled Mixed Peppers, Zucchini, or Eggplant Slices, thawed slightly and chopped

1  lb.  H-E-B Italian Sausage, mild, sweet, or hot

1  jar (24 oz.)  Orti di Calabria Pasta Sauce

2  c. (8 oz.)  shredded Italian-blend cheese

1/2  c.  shredded Grana Padano Cheese


Heat oven to 375°F. Spray a 9 x 13-inch baking dish with non stick spray.

Cook pasta in boiling, salted water according to package directions. Drain pasta and return to cooking pot; toss with oil and chopped vegetables to combine. Set aside.

While pasta cooks, remove sausage from casings and brown in a large skillet over Medium-High heat 6 to 8 minutes or until no longer pink. Stir in pasta sauce and bring to a boil.

Place half of spaghetti in bottom of baking dish; layer half of sauce mixture over pasta and sprinkle with 1 cup of Italian-blend cheese. Layer remaining ingredients in the same order. Top casserole with Grana Padano cheese.

Cover dish with foil and bake 20 minutes. Remove foil and bake 5 to 10 minutes longer or until hot and bubbly.
Nutritional Information
No Nutritional Information Available

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