Baked Spaghetti Casserole With Mushrooms And Mozzarella

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · vegetarian, high-protein

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Ingredients

• 1 14 oz box spaghetti
• 1/2 lb, sliced cremini mushrooms
• 1 24 oz jar marinara sauce
• 1 1/2 cups low-moisture mozzarella, shredded
• 1/2 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 1 1/2 tbsp unsalted butter
• 1 medium, diced yellow onion
• 1, diced green bell pepper
• 1 tbsp olive oil
• 1 tbsp total dried oregano, salt and black pepper

Method (tap to check — screen stays awake)

1. Boil the spaghetti 2 minutes shy of the box time so it still snaps when bent, then drain and toss with the butter.
2. Cook the mushrooms in the oil over high heat for 8 minutes without stirring much, until they release their liquid and it cooks away to browned edges.
3. Add the onion and bell pepper and cook 5 minutes until the pepper softens and the onion turns translucent.
4. Stir in the marinara and oregano and simmer 5 minutes until thick.
5. Fold the spaghetti into the sauce, then layer half into a buttered 9x13 dish, dot with the ricotta, and cover with the rest.
6. Blanket with mozzarella and Parmesan and bake at 375F for 30 minutes until the top is bubbling and browned in patches.
7. Rest 10 minutes so the casserole holds a clean square when cut.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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