Baked Four Cheese Spaghetti with Italian Sausage

Baked Four Cheese Spaghetti with Italian Sausage will feed a crowd and makes a delicious, hearty meal.

8 oz. spaghetti, uncooked

1 lb. bulk Italian sausage

1/2 green pepper, chopped

1/2 cup onion, chopped

2 tsp. minced garlic

1 Tbsp. olive oil

24 oz. jar fire-roasted tomato & garlic pasta sauce or homemade recipe here

16 oz. package shredded sharp cheddar cheese

8 oz. package shredded mozzarella cheese, divided

4 oz. fontina cheese, shredded

1/2 cup shredded Parmesan cheese

Cook pasta according to package directions in a Dutch oven. Drain and return to pan.

Meanwhile, brown sausage, pepper, onion and garlic in oil in a large nonstick skillet over medium-high heat, stirring often, 8-10 minutes or until sausage crumbles and is no longer pink. Drain.

Stir sausage mixture, pasta sauce and cheddar cheese into pasta. Spoon half of pasta mixture into a lightly greased 5 quart slow cooker.

Combine mozzarella cheese and fontina cheese. Sprinkle half of the mixture over pasta in slow cooker.

Top with remaining pasta mixture, remaining mozzarella mixture and Parmesan cheese.

Cover and cook on low setting for 3 hours. Let stand, covered, 10 minutes before serving.

Serves 8-10

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