Ingredients
- 1 (12-ounce) package spaghetti
- 2 cups milk, heavy cream or half and half
- 1½ cups shredded (or finely chopped) mozzarella cheese
- 1/2 cup grated or shredded parmesan cheese
- 1 tablespoon Italian seasoning
- 1 cup Italian seasoned breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper, to taste
Chef notes
I created this dish for myself after having an extraordinary pasta dinner at a swank New York City restaurant. I typically make this casserole with leftover baked ham, but always like to make a meatless version for those who don't eat meat. Topped with toasty Italian breadcrumbs and smothered in melted cheese, this tender noodle casserole will knock your socks off.
Swap Option: Substitute milk, heavy cream or half-and-half for jarred Alfredo sauce. Use whatever pasta you like, or you may substitute cheeses for provolone and/or pepper jack.
Preparation
1.Preheat your oven to 375 F.
2.Grease your casserole dish and set aside.
3.Cook pasta per package instructions, drain and set aside.
4.In a large pot, melt butter, add milk (or heavy cream or half-and-half) and bring to a simmer on medium heat. Add cheeses and Italian seasoning; then salt and pepper, to taste.
5.In a medium-sized bowl, toss breadcrumbs with olive oil and combine thoroughly. Add more Italian seasoning, if desired.
6.Gently toss cooked and drained pasta cheese mixture. Transfer to a baking dish, top pasta with bread crumb mixture evenly. Bake for 5 minutes, or until top becomes crispy and golden.
