Description
A creamy, cheesy baked spaghetti casserole cooked outdoors on a grill using indirect heat for a smoky depth of flavor. This crowd-pleasing dish is perfect for potlucks and barbecues.
Ingredients
Scale
- 1 pound Italian sausage (sweet or hot)
- 1/2 pound ground beef
- 1 large yellow onion, finely diced
- 6 cloves garlic, minced
- 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon brown sugar
- 1 pound spaghetti
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 1 cup freshly grated Parmesan cheese
- 1/2 cup fresh basil, chopped
- 4 cups low-moisture mozzarella cheese, shredded
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Preheat grill for indirect heat at 350°F (175°C). Bank coals to one side or light only one side of gas burners.
- Boil a large pot of salted water. Cook spaghetti 1-2 minutes less than package directions until al dente. Reserve 1 cup pasta water, drain pasta, and toss with a little olive oil.
- Heat olive oil in a large skillet on the grill. Sauté onion for 3-4 minutes until soft. Add garlic and cook for 1 minute.
- Add Italian sausage and ground beef; cook until browned. Drain excess fat if necessary.
- Stir in tomato paste, crushed tomatoes, Italian seasoning, red pepper flakes, and brown sugar. Simmer for 5 minutes.
- In a bowl, mix ricotta, egg, half of the Parmesan, and basil until smooth.
- Toss cooked spaghetti with half of the meat sauce. Transfer to a grill-safe skillet or Dutch oven.
- Spread ricotta mixture over pasta. Dollop remaining meat sauce on top. Sprinkle with mozzarella and remaining Parmesan.
- Cover skillet with lid or heavy-duty foil. Place on the cool side of the grill (indirect heat).
- Cook for 25-30 minutes until cheese is bubbly and golden.
- Remove from grill and let rest for 10 minutes before serving.
Notes
Use low-moisture mozzarella to prevent a soupy casserole. Drain ricotta for 10 minutes if it appears watery. Do not skip the resting time, as it allows the cheese to set for clean cuts. For a vegetarian version, substitute meat with mushrooms and spinach.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 square slice
- Calories: 520
- Sugar: 8
- Sodium: 680
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 3
- Protein: 22
Keywords: baked spaghetti, casserole, grill recipe, outdoor cooking, comfort food, crowd pleaser, Italian sausage, cheesy pasta