Spaghetti Bake

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About This Recipe -   Spaghetti Bake

  • Prep Time: 30 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 12
  • About This Recipe

    “This is a lasagna alternative I found in an old issue of “Canadian Living”. It was from an article spotlighting personal chefs and make-ahead dishes. Bake in two 9×9-inch dishes or one very large casserole.CHEF NOTE:After making this several times, I prefer to make the “topping” more cheesy.I reduce flour to 1/4 cup and reduce milk to 2 cups, increasing cheese to a generous 1 cups mozzarella cheese with another half cup or more sprinkled over top.”

    Ingredients

  • 2lbsmild Italian sausage, casings removed
  • 2onions, chopped
  • 6garlic cloves, minced
  • 1tablespoondried basil
  • 4cupssliced mushrooms
  • 2 (28ounce) cans chopped tomatoes
  • 1 (5 1/2 ounce) cans tomato paste
  • 1/2 teaspoonpepper
  • 6cupschopped fresh spinach
  • 1 (12ounce) packages spaghetti
  • Topping

  • 2tablespoonsbutter
  • 1/2 cupall-purpose flour( see chef note in introduction)
  • 3cupsmilk
  • 3/4 cupshredded mozzarella cheese
  • 1/8 teaspoonsalt
  • 1/8 teaspoonfresh ground black pepper
  • 1/2 cupgrated parmesan cheese
  • Directions

  • In a large pot, cook sausage over medium-high heat, breaking up as it cooks with a spatula.
  • Cook until it is no longer pink.
  • Drain off fat.
  • Add onions, garlic and basil and cook for another 5 minutes to soften onions.
  • Add mushrooms and cook until liquid is evaporated, about 5 minutes.
  • Add tomatoes, tomato paste and pepper; bring to a boil.
  • Reduce heat and simmer for about 15 minutes until most of liquid is evaporated.
  • Stir in spinach.
  • Meanwhile, for topping: in saucepan, melt butter over medium heat.
  • Whisk in the flour and cook, whisking constantly for 1 minute.
  • Whisk in the milk.
  • Cook, whisking constantly for 12 to 15 minutes until sauce is thickened.
  • Add mozzarella cheese, salt and pepper.
  • Meanwhile, for noodles: cook spaghetti in large pot of boiling salted water for 5 minutes or until tender but firm.
  • Drain and add to MEAT sauce; toss to coat.
  • Spread in 2 greased 8-inch square glass baking dishes (this is what original recipe says, but not adequate–try 2 9 x 13-inch pans instead); pour topping over and then sprinkle with Parmesan cheese.
  • Bake in 375F° oven for 30 to 40 minutes or until bubbly and golden.
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