Ah, you’re describing a Sausage and Egg Noodle Casserole—a comforting, Italian-inspired baked dish with hearty flavors. Here’s a full breakdown:
Italian-Style Sausage and Egg Noodle Casserole Recipe
Ingredients (Serves 6–8)
- 12 oz (340g) egg noodles
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 can (14 oz / 400g) diced tomatoes, drained
- 1/2 cup tomato sauce or marinara
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Cook the Noodles
- Boil egg noodles according to package instructions until al dente. Drain and set aside.
- Cook the Sausage
- In a skillet, cook sausage over medium heat until browned, breaking it up into pieces.
- Add onions and garlic; cook 3–4 minutes until soft.
- Prepare the Sauce
- Stir in diced tomatoes, tomato sauce, oregano, basil, red pepper flakes, salt, and pepper.
- Simmer 5–7 minutes until slightly thickened.
- Combine with Noodles
- Toss cooked noodles with the sausage mixture.
- Assemble the Casserole
- Transfer noodle mixture to a greased 9×13-inch baking dish.
- Sprinkle mozzarella and Parmesan evenly over the top.
- Bake
- Preheat oven to 375°F (190°C).
- Bake 20–25 minutes until cheese is melted and bubbly.
- Serve
- Garnish with chopped parsley if desired.
- Serve hot with a side salad or garlic bread.
💡 Tips for a Better Casserole:
- Use mild or spicy Italian sausage depending on your preference.
- Add vegetables like bell peppers, zucchini, or mushrooms for extra flavor and nutrition.
- Make ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours; bake when ready.
If you want, I can also give a “creamy version” that uses a light béchamel or cream cheese for an ultra-rich, decadent casserole.
Do you want me to share that version?
