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Oma's German Noodle Nests ❤️
➤ by Oma Gerhild Fulson
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Need an easy pasta casserole recipes, aka Nudelkasserole? Here's an adaptation of one I found when I was in Germany several years ago, Noodle Nests! It came from one of the many German cooking magazines that have so many wonderful recipes.
This one is a variation of a spaghetti casserole recipe.
Pasta is Italian and noodles are German AND Southern Germany loves its noodles. Enjoy this cultural mix because these "noodle nests" don't use German noodles, but rather spaghetti. It makes one wonder why it's called noodles, but that's the way it's known.
It's a fun casserole to make for company. Make it ahead and then just pop it in the oven to bake.
I've made this using either whole wheat or multigrain spaghetti - not only delicious, but healthy as well! Want vegetarian? Then omit the sausage.
Oma's German Noodle Nests ❤️
Ingredients:
- 12 oz spaghetti
- 5 tbsp olive oil
- 24 oz can pasta sauce
- 1 lb fresh mushrooms
- 2 - 3 smoked sausage (precooked), cubed
- 1 garlic clove
- 3 green onions, chopped
- salt, pepper
- 4 oz mozzarella, cubed
Instructions:
- Preheat oven to 400°F.
- Cook spaghetti according to package instructions, till "al dente".
- Drain spaghetti, rinse with cold water. Return to pot and mix in 3 tbsp olive oil.
- Quarter mushrooms. In frying pan, put remaining olive oil. Heat. Add mushrooms, stirring until browned. Add sausage,
- Using a garlic press (or chopping finely), add garlic to mushrooms. Continue to brown for a few minutes. Remove from heat.
- Add green onions and season with salt and pepper.
- Put ⅓ of pasta sauce in bottom of casserole dish.
- Form "noodle nests" by dividing spaghetti into 6 portions. Place one portion on a saucer and from into a nest by twirling it around the fork with a depression in the center. Slide it into the casserole dish. Repeat with remaining spaghetti.
- Distribute the mushroom mixture in the center of the nests.
- Pour the rest of the pasta sauce around the nests.
- Sprinkle cubed mozzarella over top.
- Bake, uncovered, until bubbly - about 25 - 30 minutes.
- Makes 6 servings.
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To those who don’t know Gerhild, she’s the Oma who put German cuisine on the map with her highly popular website, justlikeoma.com.
Oma dispelled, with great skill, my stereotypical view of beige-y sauce over beige-y sausage with beige-y sauerkraut and beige-y potatoes and finally – beige-y taste.
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