Cheesy Baked Spaghetti Casserole

Instructions

• In a large, deep skillet over medium heat, add the sausage. Scramble and cook until it is approximately 90% done.
• Remove the sausage from the skillet into a bowl. Set aside.
• Add the onions to the skillet and cook until translucent.
• Add the mushrooms and saute until softened.
• Add the sausage back into the skillet.
• Then add the pasta sauce. Stir to combine.
• Season the sauce with sugar and Italian Seasoning. Stir until combined.
• Put the lid on the skillet allowing a small part of one side to remain uncovered for evaporation.
• Simmer over low heat while you cook the pasta.
• Bring a pasta pot full of water to a rolling boil. Season with salt and olive oil.
• Add the spaghetti (without breaking in half). Allow to cook according to the package directions to just before the al dente stage. You don’t want to overcook the pasta because you will be baking the casserole in the oven.
• Preheat oven to 350.
• When the pasta is done, drain and separate into 2 baking pans. I use 1 foil pan so I can put it in the freezer for later use.
• Cover each pan with half of the sauce. Stir the pasta to coat with the sauce.
• If you are going to bake one casserole immediately, top with your favorite cheese.
• Cover with foil and bake for approximately 30 minutes.
• If you are going to freeze one, tightly cover with a foil lid. Write with a Sharpie the recipe name and cook time of 350 degrees for approximately 1 hour on the lid. Place in the freezer after allowing it to cool.
• If you baked one of the casseroles, remove it from the oven when it is hot and bubbly.
• Serve and enjoy!