Spaghetti Bolognese Casserole
I love the heartiness of this casserole which has all of the satisfying flavour of spaghettti bolognese, but in dairy and grain free form.
Although spaghetti squash topped with meat sauce is delicious on its own, I love the dense consistency and rich flavours that develop when everything is packed into a casserole dish and then baked in the oven.
The chunky tomato sauce is packed with ground beef (although turkey, chicken or pork would also work), chopped mushrooms and garlic. The longer you leave the sauce to cook, the better the flavour will be. Make sure that you cook it for a minimum of 10 minutes on high heat so that some of the liquid reduces otherwise you will end up with a watery casserole.
The spaghetti squash is then tossed together with the sauce, fresh spinach and egg which helps to bind everything together. If you have an egg allergy you can simply leave it out but I think that it really helps the casserole hold once baked. If you are not on a dairy free diet then add 1/2 a cup of grated cheese to the mixture for a bit of gooey cheesiness.
Once everything is well mixed together it’s transferred to an oven proof pan or dish, topped with slices of tomato and then baked in the oven for 25 minutes. I recommend covering the casserole with tin foil for the first 15 minutes of baking to ensure the top doesn’t brown too quickly.
This is a great make ahead dish, you could prep the casserole a day in advance and bake before eating. Alternatively it would also freeze well. Due to the egg I would recommend freezing the casserole after baking and then reheating can be done in the microwave or oven.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Spaghetti Bolognese Casserole
- 1 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic minced
- 2 cups chopped mushrooms
- 400 grams ground beef
- 2 x 14oz cans diced tomatoes
- 1 tsp dried oregano
- 1 spaghetti squash cooked until tender
- 2 cups spinach
- 2 eggs whisked
- 2 large tomatoes thinly sliced
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
- Heat the oil in a skillet and add in the diced onion and garlic. Saute for 4-5 minutes until the onion begins to soften and then add in the mushrooms and cook for 2 minutes.
- Add in the ground beef and using a wooden spoon break it up into a crumbly texture. Once the beef is no longer pink in colour, stir in the canned tomatoes and oregano and let simmer for 5-10 minutes until the sauce has thickened.
- In a bowl stir together the spaghetti squash and egg before adding in the spinach and sauce and stir until everything is well mixed. Transfer everything to a cast iron skillet or oven proof dish. Place the sliced tomatoes over the top of the casserole and then cover with tin foil, and bake for 25 minutes, removing the tin foil and allowing it to bake uncovered for an additional 10 minutes.