Best Paula Deens Baked Fusilli With Italian Sausage Recipes

PAULA DEEN'S BAKED FUSILLI WITH ITALIAN SAUSAGE

Paula Deen's Baked Fusilli With Italian Sausage image

This casserole can be made ahead and frozen. If you assemble a casserole ahead of time and freeze, be sure to allow it to thaw in the refrigerator (it will take about 24 hours) before cooking.

Provided by CookingONTheSide

Categories One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb hot Italian sausage, sliced 1/4-inch thick
2 tablespoons butter
3 garlic cloves, minced
2 shallots, chopped
1 (8 ounce) package sliced fresh mushrooms
1 (3 7/8 ounce) can sliced black olives, drained
1 (32 ounce) jar spaghetti sauce
2 (8 ounce) cans tomato sauce
2 large eggs
1 (14 1/2 ounce) can diced Italian tomatoes, drained
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon italian seasoning
1 lb fusilli, cooked
4 cups mozzarella cheese, grated and divided

Steps:

Preheat oven to 350 degrees; lightly grease a 4-quart casserole dish.
In medium skillet over medium-low heat, cook sausage until well done.
Remove from pan and set aside.
Melt butter in a skillet over medium heat.
Add garlic and shallots, and cook for 5 minutes, or until tender.
Add mushrooms and black olives and cook for 10 minutes.
Remove from heat and set aside.
In large bowl, whisk together spaghetti sauce, tomato sauce and eggs.
Stir in diced tomatoes, salt, basil, oregano and Italian seasoning.
Layer half of pasta, half of mushroom mixture, half of sauce mixture and half of cheese into prepared casserole dish.
Repeat layers, ending with cheese.
Bake for 30 minutes, or until hot and bubbly.

Nutrition Facts : Calories 1017.1, Fat 50.2, SaturatedFat 21.1, Cholesterol 182.8, Sodium 3155.4, Carbohydrate 92.3, Fiber 6.2, Sugar 22.8, Protein 49.5

BAKED SPAGHETTI BY PAULA DEEN

Baked Spaghetti by Paula Deen image

This recipe is one of the better Baked Spaghetti's I've tried. I think you could easily shortcut with prepared sauce and such, but you must use angel hair pasta and Jack cheese. It makes this! **edited to add: I have tried to increase pasta per reviews, but this does not work! You come out with a dry pasta! Please make just as written and rate on the recipe as written!

Provided by Barenakedchef

Categories One Dish Meal

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 garlic cloves, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons italian seasoning
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 lbs ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar cheese
1 cup grated monterey jack cheese
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.
Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
Crumble the ground beef in a large skillet.
Cook over medium-high heat until fully cooked, with no pink color remaining.
Drain the fat from the meat, and then add the ground beef to the stockpot.
Simmer for 20 more minutes.
Cook the pasta according to the package directions.
Cover the bottom of a 13 by 9 by 2-inch pan with sauce.
Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
Bake in the oven for 30 minutes.
Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
Cut into squares before serving.
House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.