WCW- Salami Spaghetti Casserole

I don't know what has happened to the weather here, but is suddenly all stormy and when it is cold I always crave cheesy pasta!

This Salami Spaghetti Casserole ticks all the boxes for me- comfort food, adaptable to gluten free and delicious!

The cooked spaghetti is mixed with oregano, garlic, eggs and milk to create the base of the dish.



Layers of cheese, pasta sauce and salami are layered on top of the spaghetti and then the casserole is baked in the oven to get the gooey melted cheese stage.



We love this casserole served with simple steamed vegetables and garlic bread!



Salami Spaghetti Casserole

• 1 packet spaghetti noodles (can be gluten free)
• 3 eggs
• 1/4 cup whole milk
• 1/2 teaspoon oregano
• 1/2 teaspoon crushed garlic
• 1 can Watties Roast garlic and onion tomatoes
• 1/2 cup tomato based pasta sauce
• 3 cups grated mozzarella cheese
• 300g salami slices

Preheat oven to 180 degrees C.
Cook the spaghetti noodles according to the package directions then drain.
Whisk together the eggs, milk, oregano, garlic and 1/2 cup of the mozzarella and toss through the spaghetti noodles. Press the mixture into the bottom of a casserole dish,
Pour the spaghetti sauce and the canned tomatoes on top of noodles then layer half of the salami on top.
Add the remaining cheese on top of the first layer of salami, and then add the extra salami on top of the casserole.
Bake for 25 minutes and then leave to sit for 5 minutes before slicing and serving.