12ounceswhole wheat spaghettiregular spaghetti also works
1 ½cupsshredded mozzarella cheesedivided
Instructions
Preheat the oven to 350F. Lightly butter or oil a 12-inch cast iron skillet or 9x13-inch casserole dish, depending on which you prefer using.
Heat a large skillet over medium-high heat. Add one tablespoon of olive oil. Once hot, add the mushrooms, onions, garlic, and salt. Add additional veggies now if desired. Saute for 6 to 8 minutes, or until mushrooms are softened. Drain off any excess liquid.
Add chopped parsley, rosemary, thyme, and oregano. Saute another 30 seconds to bloom the herbs. Add extra oil as needed.
Add the crushed tomatoes with juices, sugar, and black pepper. Bring to a rapid simmer over medium-high heat. Reduce to a low simmer over medium-low heat. Simmer for 15 minutes then turn off the heat. Taste for salt.
Meanwhile, cook the spaghetti to al dente in well salted water, according to package instructions. Once cooked, drain the pasta. Transfer spaghetti to the pasta sauce. Stir in ¾ cup shredded mozzarella.
Transfer spaghetti and sauce mixture to the oiled cast iron pan or baking dish. Top with remaining ¾ cup of shredded mozzarella.
Bake at 350F for 20 minutes, or until mozzarella is golden and bubbling. Remove from the oven and let rest 5 minutes before slicing to serve. Enjoy!
Notes
Fresh herbs: Rosemary, oregano and thyme can each be replaced with 1 teaspoon dry herbs.
Extra veggies: Add carrots, squash, peas, or other vegetables for additional veggies. Fresh or frozen works, but if using frozen make sure to thaw first and add at the same time as the tomatoes. peas for extra veggies. You can blend the pasta sauce after simmering if you prefer a "hidden veggie" sauce. Make sure to vent the blender as it will be very hot.
Add protein: Saute meatless crumbles or Impossible sausage alongside the mushrooms to increase the protein, or add a drained can of chickpeas.
Storage: Keep refrigerated in a closed container for 3 to 4 days. To freeze, cover the cooled casserole with foil and freeze for up to 3 months. Let thaw overnight before reheating, covered, in the oven at 325F until warmed through.