Spaghetti Casserole

October 20, 2020

Jill Melton

With a bit of the terrific locally made Jim’s Spaghetti Sauce left over, I mixed up this lil casserole with other stuff from the fridge. Definitely a notch above my moms.

Jill Melton

Ingredients

4 cups leftover cooked spaghetti, chopped

2 cups leftover spaghetti sauce with beef (we like Jim’s Spaghetti Sauce)

1/2 cup beer, red wine, or water

6 ounces shredded sharp aged cheddar cheese

1 cup finely chopped greens (we used arugula, kale, mizuna and parsley)

3 ounces cream cheese, cut in small pieces

salt and pepper

Preparation

1. Preheat oven to 375F. Combine spaghetti, sauce, beer, cheese, and greens in a souffle or 8 cup casserole dish. Dollop with cream cheese.

2. Cover and bake 40 minutes. Uncover and bake 10 more minutes until bubbly and browned.