Italian Casserole

It is a priority during the busy holiday season to spend time with special people. But how many times have you said farewell to dinner guests or out-of-town company and realized you were so busy preparing a fabulous menu that you missed the visit altogether?

This Italian casserole, sent to us by Mrs. Harland J. Stone from Ocala, Fla., and published in the November 1990 edition of Southern Living, is just what you will need for the chaotic days surrounding the holidays.

You can assemble it a day ahead and chill overnight. Pair this casserole with a green salad and some warm bread, and you have a savory and satisfying meal.

This casserole also makes a great meal for a weeknight family supper, and leftovers are ideal for taking to the office for lunch the next day. You may even assemble this recipe in two smaller baking dishes; bake one for dinner, and freeze the other for a later meal. Simply wrap it securely in plastic wrap, then aluminum foil, and store in the freezer for when you need it.

Ingredients for Italian Casserole

To make this casserole, you'll need:

• Uncooked spaghetti: Boil before transferring to a baking dish as the base of this casserole. Can substitute with other types of pasta if preferred.
• Frozen chopped spinach: Thawed and drained for added color and nutrients.
• Cream of mushroom soup: Flavors the casserole and adds a rich, creamy texture.
• Garlic, dried marjoram, and dried whole tarragon: To add flavor to the casserole. Can use Italian seasoning or other herbs, like basil, in the place of the marjoram and tarragon.
• Salt & pepper: Enhances the flavor.
• Italian sausage: For a meaty addition with notes of fennel and garlic.
• Onion: For additional flavor to complement the sausage.
• Large egg: Helps bind and set the ricotta while baking.
• Ricotta cheese: A mild, light cheese that adds a creamy touch to the casserole.
• Tomato: A bright, acidic garnish.
• Fresh parsley: For garnish.

How To Make Italian Casserole

This casserole comes together with only 20 minutes of hands-on prep. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Cook spaghetti: Cook spaghetti according to package directions; drain. Transfer to a lightly greased 13- x 9-inch baking dish.
• Step 2. Make pasta topping: Combine spinach and next 6 ingredients; spoon over spaghetti.
• Step 3. Cook sausage: Remove the casings from the Italian sausage links. Cook the sausage with onion in a large skillet until meat is browned. Drain well, and sprinkle over spinach mixture.
• Step 4. Make cheese mixture, chill: Combine egg and ricotta; spread over sausage mixture. Cover and chill 8 hours.
• Step 5. Bake: Bring casserole to room temperature. Bake, covered, at 375°F for 35 to 40 minutes. Sprinkle with tomato and parsley.

Variations for Italian Casserole

The best part of making this casserole is that you can usually make it work with what you have on hand, and according to your taste. Here are some variation ideas if you'd like to change it up:

• Type of pasta: While spaghetti bakes are a classic for weeknight meals, any type of pasta will do here, including rigatoni, cavatappi, medium shells, and more.
• Swap the sausage: Ground beef, turkey, or rotisserie chicken can all be used in the place of the Italian sausage.
• Switch up the sauce: Other creamy soups will work, or go full-Italian with marinara.
• Use other herbs: Fresh basil, Italian parsley, or Italian seasoning can take the place of the dried marjoram or tarragon.
• Add other veggies: Sautéed bell peppers or mushrooms would make a nice addition.
• Up the cheese: Add a layer of mozzarella and grated Parmesan cheese for a gooey, cheesy topping.

How To Store and Reheat Italian Casserole

Having dinner ready to go during the holiday season is a great way to minimize that pre-holiday stress. This casserole can be made in advance, or baked ahead and refrigerated to reheat when needed:

To make it ahead: Prepare as directed through Step 4. Wrap and refrigerate overnight, or freeze for up to three months. Thaw overnight in the refrigerator if frozen, then bring to room temperature before baking as directed (it may need additional baking time).

To store and reheat leftover casserole: Wrap and refrigerate leftover casserole for up to three days, or freeze for up to three months. Thaw and bring to room temperature before reheating, covered, in a preheated 350°F oven or on the stovetop until hot throughout.

More Make-Ahead Casserole Recipes You'll Love

Get ahead of the week and fill your refrigerator or freezer with casseroles that can be made in advance:

• Classic Parmesan Scalloped Potatoes
• Old-School Squash Casserole
• Creamy Kale and Pasta Bake
• Classic Cornbread Dressing
• Two-Cheese Squash Casserole
• Homestyle Ground Beef Casserole
• Chicken Tortilla Casserole
• Tomato-and-Beef Casserole with Polenta Crust
• Cheesy Broccoli-and-Rice Casserole
• Classic Make-Ahead Macaroni and Cheese

Editorial contributions by Katie Rosenhouse.