Spaghetti Bake

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.

    • Reviews

  • “Made this in two casserole dishes (one to keep and one to share).Warning–8×8 is too small!It was spilling out over the edge when it was baking.I’d use at least 10×10 for 2 or a VERY large casserole dish for one….and OMG absolutely delicious!”

  • “This rating scale is not high enough.I am lucky enough to personally know the chef.She is awesome.I see the recipe, but it must be the chef.I am willing to camp out in front of the house (for at least 2 nights)if I can have some more of the Spaghetti Bake.You just don’t know.This is some good stuff.I am a protein kind of gut, but I am willing to give it up for this.10 stars is my rating, but I guess we’ll have to go with 5 for now.Cudos to the chef!!!”

  • “This was absolutely delicious! Although you would have to be a magician to make it fit into a 9×13 pan.I went exactly by the recipe and had to use a deep lasagna/roaster pan and it was filled to the top! There’s just me & my husband in the household & we had plenty to spare, so he took it to work for his buddies to try out.There were seven who dug into it and they loved it! In fact, one wanted the recipe! This would make a great potluck dish for any big gathering.”

  • “This was so good.I added a little more garlic, just because we love garlic.I will make this again…and again…and again.”

  • “This was pretty good.I did however not use sausage but hamburger.Also I used a bit more butter in the toppin.I thought this was good and so did the family.Its almost like a recipe I have.Maybe I will try it with the sausage next time. “

  • “This is a really good recipe.I tend to half the meat part and double the cheese part so it fits in one 9x 13. I also use spicy sausage sometimes and have usedother veggies, like peppers and zucchini one day when I didn’t have mushrooms.”

  • “This was absolutely delicious.The only difficult thing was making the sauce and it didn’t go as planned but with a little improvisation, we managed to make it work!The flavours were amazing and it won’t be long before we make this again because it was yummy!!!NOTES: We didn’t put any mushrooms in as I’m not a big fan of them, and we didn’t use any parmesan cheese, but it still tasted great.”

  • “Very, Very Good!The topping was amazing too! Thanks so much for posting!”

  • “My entire family loved this, no exceptions — the picky eaters, cheese haters, and onionphobes put their differences aside and agreed that this was amazing!I did leave out the mushrooms, and used turkey sausage to cut the fat content a bit.This is a fantastically flavorful and delicious way to use up old spaghetti!”

  • “Recipe was absolutely awesome.I’ve cooked it for my supper club and for potluck at a local bar.It’s very well liked by everyone who has eaten it. I would recommend it to anyone.”

  • “This could work. I am gonna make this!!!!!”

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