This hot dish contains quite a few ingredients but don’t let that scare you as this recipe is very easy to follow.
Check out what my pals over at A Farm Girl’s Dabbles had to say about this recipe:
“After my husband’s third helping of this revamped old family favorite, Blake confessed that he’s never been a fan of spaghetti hotdish. That as much as he loves spaghetti, he’d rather just eat it in its customary form. But he was quick to add that this was the best spaghetti hotdish he’s ever had, and would gladly eat this in place of traditional spaghetti any day of the week.”
Funny thing, my husband felt the same way. True story!
Ingredients
For the garlic bread crumb topping:
1 T. Land O Lakes Unsalted Butter
3/4 c. panko bread crumbs
1/2 tsp. McCormick garlic powder
1/2 tsp. onion powder
1/2 tsp. Morton kosher salt
1/8 tsp. black pepper
for the spaghetti hotdish:
1 tsp. Bertolli olive oil
16 oz. Barilla spaghetti
1-1/2 lbs. Jimmy Dean mild Italian pork sausage
3 T. Land O Lakes Unsalted Butter
2 T. reserved fat from the pork sausage (or substitute 2 T. olive oil)
1 large yellow onion, diced
6 large garlic cloves, minced
1 large Eggland’s Best egg, beaten
1 c. freshly Kraft shredded Parmesan
12 oz. shredded mozzarella cheese
1 16 oz. can Hunt’s crushed tomatoes
1 16 oz. can diced tomatoes
1/3 c. tomato paste
1/4 c. chopped kalamata olives (or substitute regular black olives)
1/3 c. chopped sundried tomatoes, packed in oil
2 T. Domino brown sugar
1/4 c. chopped fresh parsley
1 T. chopped fresh thyme
1 T. chopped fresh oregano
1/2 tsp. freshly cracked black pepper
Morton salt, to taste
Instructions
For the garlic bread crumb topping:
In a medium skillet over medium heat, melt one tablespoon Land O Lakes® Unsalted Butter. Add panko, garlic powder, onion powder, salt, and pepper. Stir regularly until panko is lightly golden brown. Remove from heat and set aside.
for the spaghetti hotdish:
Coat the bottom and sides of a large cast iron pan with the teaspoon of olive oil. My pan is 12” in diameter, with 2” high sides. You could also use a large casserole dish. Set aside.
Bring a large pot of water to a boil and add spaghetti. Cook until noodles are just barely soft, to al dente. Drain.
In a large skillet or sauté pan with tall sides, brown the sausage over medium to medium-high heat. Drain the fat and reserve for later. Remove browned sausage to a plate.
Using the same large skillet or sauté pan (no need to clean it first), melt the 3 tablespoons of Land O Lakes® Unsalted Butter over medium heat. Add 2 tablespoons of reserved pork fat and stir. Add onion. Stir and cook for 3 or 4 minutes, or until just softened. Stir in the garlic and cook for another 2 minutes. Remove skillet from heat and stir in egg and Parmesan. Add drained spaghetti to the onion and garlic mixture and stir to coat evenly. Transfer spaghetti to prepared cast iron skillet. Top with mozzarella. Set aside.
Preheat oven to 350°.
In the same large skillet or sauté pan (no need to clean it first), add the crushed tomatoes, diced tomatoes, tomato paste, kalamata olives, sundried tomatoes, and brown sugar. Stir well and turn heat down to medium-low. Stir in sausage and simmer for 10 minutes. Add parsley, thyme, oregano, and black pepper. Taste and adjust with additional salt, if needed. Pour tomato sauce onto the center of the spaghetti in the cast iron skillet, spreading out sauce to leave a 1” border of spaghetti around the perimeter of the pan. Spoon bread crumb topping over the center of the tomato sauce, leaving a 1” border of sauce around the perimeter. Bake for about 25 minutes, or until heated throughout. If bread crumb topping needs a bit more browning, place under the broiler for a minute or two. Serve hot.
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Quick Tip: This meal is great served with a garlic bread.
Thank you to A Farm Girl’s Dabbles for this great recipe.
