Casseruola di Spaghetti


Preheat oven 375°

2 Pkgs. Tofu Shirataki Noodles, Angel Hair or 1 medium Squaghetti

1 lb.       Lean Ground Turkey or 93% lean Ground Beef

1 lb.       Ground Italian Turkey Sausage or Ground, Italian Sausage

1 cup     Onion, Diced

1 jar       Pasta Sauce, Arriabbata works well

1 cup     Pepperoni, diced

1 pkg.   Cheese, Mozzarella or Italian mix, Shredded

Open noodles and drain liquid.  Rinse thoroughly and allow to dry.  Brown ground turkey or beef with onion, and Italian sausage.  Add pepperoni to ground meat for a minute to release juices and drain to remove excess grease.  Combine meat mixture with the noodles and sauce in a 9×12 baking dish.  Sprinkle package of cheese on top and cover with foil.  Bake for 20 minutes or until cheese in melted.

Buon Appetito!




6 thoughts on “Casseruola di Spaghetti

  1. Pasta the Safe Way | Annamia At 50 March 26, 2016 at 8:47 pm Reply

    […] challenge is to prove him wrong with a culinary adventure!  See my interpretation of the classic Casseruola di […]


  2. mylifeasishan March 26, 2016 at 11:32 pm Reply



  3. cewinta March 28, 2016 at 10:54 am Reply

    We def going to try this recipe! Looks so delicious, thanks for sharing 😀


    • Mr. Solberg June 23, 2016 at 10:15 pm Reply

      Did you try it? What did you think of it?


  4. […] convert.  I have already found a great spaghetti casserole conversion to give me an Italian treat (see my recipe).  I have also found instead of using tofu noodles, a great replacement is spaghetti squash!  I […]


  5. Squaghetti | Annamia At 50 June 25, 2016 at 10:11 pm Reply

    […] place of pasta in dishes that you would normally use spaghetti or Asian noodles.  My recipe for Casseruola di Spaghetti can easily use this UFV in place of the tofu noodles if desired.  I have made many different […]


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