Baked Four Cheese Spaghetti With Italian Sausage

Source: Southern Living, slightly adapted. Intensely cheesy

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• 8  ounces spaghetti
• 1  lb Italian sausage (about 4 links)
• 4  ounces  chopped onions
• 4  ounces  chopped green bell peppers
• 2  teaspoons  jarred minced garlic
• 1  tablespoon  vegetable oil
• 1 (24 ounce) jar  fire-roasted tomato and garlic  pasta sauce
• 1 (16 ounce) package  shredded sharp cheddar cheese
• 1 (8 ounce) package  shredded mozzarella cheese, divided
• 4  ounces Fontina cheese, shredded
• 1⁄2 cup  shredded parmesan cheese

Directions

1. Cook pasta in boiling salted water in a large Dutch oven according to package directions. Drain and return to pan.
2. Meanwhile, brown sausage, onion, bell pepper and garlic in oil in a large nonstick skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir meat mixture, pasta sauce, and Cheddar cheese into pasta. Spoon half of pasta mixture into a lightly greased 5-qt. slow cooker coated with cooking spray.
3. Combine mozzarella cheese and fontina cheese. Sprinkle half of mozzarella mixture over pasta mixture in slow cooker. Top with remaining pasta mixture, remaining mozzarella mixture, and Parmesan cheese. Cover and cook on Low 3 hours. Let stand, covered, 10 minutes before serving.