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X Italian Pasta Dishes
Superior Spaghetti Casserole (Cut up spaghetti in a sauce made with tomatoes, ground beef and Italian sausage)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1/2 pound broken spaghetti

4 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped
1 clove garlic, mashed
1/2 pound beef, ground
1 quart tomatoes, cut up
1 teaspoon salt
1/2 pound Italian sausage, cut up

1 cup Parmesan cheese, grated


Fry sausage lightly in hot olive oil; remove from pan and cook onion, green pepper, garlic, and seasoning until onion is soft; add ground beef and cook until brown.

Combine sausage and tomatoes with meat mixture; cover and simmer 1 hour.

Season to taste.

Cook spaghetti in boiling salted water; drain, and mix with meat sauce and half the cheese.

Bake in casserole and mix with meat sauce and half the cheese.

Bake in casserole in a slow oven (300 degrees F.) about 1 hour.

Uncover last 15 minutes of baking and let brown slightly.

Serve sprinkled with cheese.

Serves 6.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- George Clauser: Les faucheurs, 1892.

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