Resistant Starch Italian Spaghetti Bake
This spaghetti bake includes everything you love about traditional Italian spaghetti: rich sauce, plenty of cheese, and a few extra additions that make it casserole-worthy. Plus, it's resistant starch. It’s always a hit at potlucks, and it freezes beautifully.
Equipment
- 1 knife
- 1 large pot
- 1 skillet
- 1 Large spoon
- 2 9x13" pans or 4 8x8" pans
Ingredients
- 2 packages spaghetti
- 1-1/2 lbs. ground beef
- 1 green pepper chopped
- 2 onions chopped
- 2 cloves garlic minced
- 1 Tbsp. Worcestershire
- 1 tsp. red pepper flakes
- 1 tsp. Italian seasoning
- Salt and pepper to taste
- 1 jar spaghetti sauce
- 1 pkg. pepperoni chopped
- 1 8- oz canned mushroom
- 1 can sliced olives
- 1/2 tsp. dry basil
- 1/2 tsp. dry oregano
- 1/2 tsp. seasoned salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic salt
- 1 16- oz. container ricotta cheese
- 4 cups mozzarella shredded
- 1/2 cup Parmesan cheese
Instructions
- Cook the spaghetti according to package directions. When it is done, drain and cool. Place the spaghetti in a resealable bag or container. Store it in the fridge for 24 hours to make it resistant starch.
- When ready to prepare the casserole, brown some ground beef in a large pot or skillet.
- Drain the grease.
- Add the green pepper, onion and garlic.
- Sauté until the vegetables are soft.
- Stir in Worcestershire sauce, red pepper flakes, Italian seasoning, salt and pepper.
- Add the tomato sauce, pepperoni, mushrooms, olives and remaining seasonings.
- Spoon one cup of the meat mixture into two 9x13" pans.
- Remove the spaghetti from the refrigerator and spread 1/4 of it over the sauce in each pan.
- Spread the ricotta over the top of the ricotta and sprinkle with mozzarella and parmesan.
- Repeat the layers, ending with the Parmesan.
- At this point, you can freeze the casserole. To freeze, cover the casserole well. To reheat the frozen Spaghetti Bake, thaw it first; then, bake it. Bake covered at 350 degrees for 40 minutes. Remove the cover and bake another 5-10 minutes.