Baked Smoked Sausage Spaghetti Casserole

Recipe from Johnsonville Sausage

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  • 1 package (13.5 ounces) Johnsonville Smoked Split Rope Sausage, sliced
  • 1 pound spaghetti, cooked according to package directions
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 medium green bell pepper, diced
  • 1 package (8 ounces) sliced mushrooms
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon Italian seasoning
  • 1 can (28 ounces) crushed tomatoes
  • 3/4 cup water
  • 1 cup basil leaves, coarsely chopped
  • 1 cup shredded Cheddar cheese, divided


  1. In a Dutch oven, over medium heat, cook sausage, onion and garlic in oil until onions are tender.  Add green pepper, mushrooms, salt and seasoning; continue to cook for 4 minutes.  Stir in tomatoes, water and basil.  Simmer, uncovered, for 20-25 minutes.  Add prepared spaghetti to sauce; toss to coat evenly.  Spoon one-half of the pasta mixture into a greased 2-1/2 quart baking dish.  Sprinkle with one-half  of the cheese.  Top with remaining pasta mixture and cheese.  Bake, covered, at 375°F for 20-25 minutes.  Remove cover, bake 5 minutes longer.  Serve.
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