Spaghetti Casserole with Andouille Sausage
1 lb andouille sausage, fresh, casing removed
1 lb ground turkey
1 lb spaghetti pasta, cooked 9 minutes
1 red onion, diced
1 bell pepper, diced
1 stalk celery, diced
1/2 bunch Italian parsley, minced
4 cloves garlic, minced
2 cups chicken broth
1 28oz. can crushed tomatoes
1 6oz. can tomato paste
1 tablespoon black pepper
1 tablespoon creole seasoning or seasoning salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Italian seasonings
1 teaspoon crushed red pepper
1 teaspoon sugar
4 oz. parmigiano reggiano cheese, grated
1 cup sharp cheddar cheese, grated
1 cup jack cheese, grated
8 oz. fresh mozzarella cheese
extra virgin olive oil
Pre heat oven to 375 degrees.
Bring a large pot of salted water to boil. Cook spaghetti 9 minutes. We will finish cooking it in the oven.
Mix seasonings and set aside.
In a large soup pot heated over medium heat add 2 tablespoon of olive oil, add onion, bell pepper, and celery. Saute for about 5 minutes, add garlic and cook 1 minute more. Add ground turkey and andouille sausage and break apart. Season with 1 tablespoons of seasoning blend and cook until browned about 15 minutes.
Add tomato paste and mix well, cook for 5 more minutes. Season with 1 tablespoon more of spice blend and mix well. Add tomato sauce and chicken broth, season with remaining seasoning blend and mix well.
Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally.
Add chopped parsley and mix well and allow sauce to cook about 15 more minutes. Add 1/2 cup of parmigiano reggiano and mix well. Stir in cooked spaghetti.
Transfer mixture to a greased 13X9 inch casserole dish. Dot the top with mozzarella cheese, cover with sharp/jack cheese mixture and bake at 375 degrees for 30 minutes covered with foil.
Remove foil and broil for about 5 minutes. Remove from oven, allow to cool 10 minutes. Serve with garlic bread.