Ingredients:
- 3/4 lb. vermicelli pasta or thin spaghetti1 lb. sweet Italian sausage bulk
- 1/4 lb. shiitake or cremini mushrooms, roughly chopped1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp. red pepper flakes
- 24 oz. tomato sauce
- 1 1/2 cups water
- 1 Tbsp. Italian seasoning
- 1/4 cup chopped fresh parsley
- 1 Tbsp. olive oil, plus more for greasing the casserole dish
- 1 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1 cup ricotta cheese
- 2 to 3 cups shredded mozzarella cheese
Directions:
- Put a large pot of water on the stove on high heat.
- Break up the sausage in clumps into a large sauté pan. Turn heat to medium. Slowly cook the sausage, breaking into smaller pieces as it fully cooks. Remove sausage from the pan with a slotted spoon and set aside.
- Add the chopped onions and mushrooms to the pan. Increase the heat to medium-high. Cook, stirring frequently, until the onions become translucent and the mushrooms are done. Add the minced garlic and red chili pepper flakes and cook a minute more. Add the marinara sauce and 1 1/2 cups of water to the pan with the onions and mushrooms.
- Add the sausage back to the pan. Add the Italian seasoning and chopped parsley. Bring to a simmer and reduce the heat to a very low simmer on the lowest setting on your stovetop. Cook for 10 to 15 minutes or so while you make the pasta.
- Add the pasta to the boiling water and cook, uncovered, at a rolling boil, for 5 to 6 minutes, to al dente. Drain the pasta and rinse in cold water.
- Place the cooled pasta in a large bowl. Toss with olive oil, then the Parmesan and then two beaten eggs.
- Preheat oven to 350 F. Rub the inside of a 9-by-13-inch casserole dish with olive oil.
- Layer sauce and pasta in casserole dish. Sprinkle half of the mozzarella over the ricotta layer. Layer again with the remaining pasta, the remaining sauce and the remaining mozzarella.
- Cover with foil and bake for 40 minutes. Remove the foil and bake an additional 20 minutes uncovered. Remove from the oven and let rest for at least 10 minutes before cutting into squares and serving.
