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Baked Spaghetti With Venison and Sausage Sauce

Updated on May 12, 2017

Growing up, my mother made spaghetti on the weekends, every Sunday to be exact. And I don't recall ever having leftovers, so I had never had baked spaghetti until I got married.

My husband came from a much larger family than mine, and meal times were a feeding frenzy of first come first serve. He tells me that if you were late to the table, there wasn't much left to eat. His mother was a caterer and knew how to cook in large quantities, but with 7 growing kids and a hungry husband, it wasn't often there were leftovers to be had.

On those rare occasions that his mom made too much spaghetti or someone wasn't that hungry, there were leftovers for the next day that were thrown into a baking dish and into the oven for baked spaghetti. It was nothing fancy, just good old country cooking. Simple.

The first time my husband suggested we make baked spaghetti with our leftovers, I was all for it. When he told me how to do it, I lost my enthusiasm. His mom, rest her soul, would simply put the spaghetti in the bottom of the pan, layer on the sauce, throw some cheese on it, and heat it up. Other than having melted mozzarella all over, it was basically the same spaghetti we had eaten the night before. I knew that we could improve on it and make it into something we both would really enjoy eating, so I came up with the following recipe. It uses the sauce that I posted the recipe for previously and is good for a couple of days if wrapped tightly and refrigerated. We almost always have it for lunch the next day, and it travels well so my husband loves to take it to work. I hope your family enjoys it as much as we do!

Baked Spaghetti with Venison and Sausage Sauce

The egg/Parmesan mixture in the spaghetti helps hold it together almost like a lasagna.
The egg/Parmesan mixture in the spaghetti helps hold it together almost like a lasagna. | Source

Ingredients

  • 1 box cooked spaghetti or 4 cups
  • 3 eggs
  • 2/3 cups Parmesan cheese
  • 4 cups shredded Provolone cheese or 8 slices
  • 4 cups spaghetti sauce

Directions

  1. Preheat oven to 350 degrees
  2. Spray a 9" x 13" baking dish with a non-stick spray
  3. In a large mixing bowl beat eggs
  4. Add 2/3 cups Parmesan cheese into egg mixture and mix until combined. Mixture will be a little pasty.
  5. Add spaghetti and toss until coated
  6. Pour spaghetti in to baking dish and with the back of a large spoon or spatula, press down
  7. Pour sauce evenly over spaghetti
  8. Sprinkle cheese evenly on top of sauce. If using slices, place them evenly on top of sauce
  9. Wrap lightly with foil and baked for 1 hour.

Time to eat!

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    • Tastefullywild profile image
      Author

      Fern Bailey 3 months ago from Michigan

      Tasty and easy!

    • Larry Slawson profile image

      Larry Slawson 3 months ago from North Carolina

      That looks really tasty! Thank you for sharing!