Oven-Baked Spaghetti With Sausage
A creamy and heart-healthy spaghetti dish with sausage, perfect for busy weeknights. This meal is protein-packed and low in carbohydrates, making it a great choice for the family.
Ingredients
For the spaghetti
- 12 ounces Spaghetti Cooked al dente
- 1 tablespoon Olive Oil For sautéing vegetables
- 1 large Onion Chopped
- 2 cloves Garlic Minced
- 1 pound Sausages Sliced (Italian or turkey sausage)
- 1 can Diced Tomatoes Adds moisture and acidity
- 1 cup Broth Savory base for the sauce
- 1 cup Heavy Cream Creates a creamy texture
- 1 teaspoon Paprika For flavor enhancement
- 1 teaspoon Oregano For additional seasoning
- to taste Salt & Pepper For seasoning
- 1 cup Shredded Cheese Optional topping
- 1/4 cup Fresh Herbs For garnishing (e.g., parsley or basil)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until fragrant and translucent, about 3-4 minutes.
- Stir in minced garlic and cook for another minute until aromatic.
- Slice sausages and add to the pot, cooking until browned.
- Prepare diced tomatoes, broth, heavy cream, and spices.
Cooking and Assembly
- Once sausage is cooked, add diced tomatoes and broth, stirring to combine.
- Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 5 minutes.
- Stir in heavy cream and spices, letting everything meld together.
- In a separate pot, cook spaghetti according to package instructions until al dente, then drain.
- Combine the cooked spaghetti with the sausage mixture, tossing well to coat.
- Transfer the spaghetti to a baking dish and top with shredded cheese if desired.
- Bake for about 15-20 minutes until bubbly and golden on top.
Serving
- Let the dish rest for a few minutes before serving.
- Garnish with freshly chopped herbs and serve warm.
Notes
Consider using Italian sausage for better flavor or swap for turkey sausage for a lower-fat option. This dish can be frozen for up to 3 months. Store leftovers in an airtight container for 3-4 days.