Prep 35 mins
Cook 25 mins
The cream gives this dish a really rich boost.
- 8 ounces dried spaghetti
- 1 1⁄4 cups green peppers, chopped
- 2⁄3 cup onion, chopped
- 2 tablespoons butter
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (4 ounce) sliced mushrooms, drained
- 1⁄4 cup pitted ripe olives, drained and sliced
- 1 tablespoon butter
- 4 teaspoons all-purpose flour
- 1⁄8 teaspoon salt
- 3⁄4 cup whipping cream
- 3⁄4 cup milk
- 1⁄4 cup grated parmesan cheese
- Cook the spaghetti according to package directions; drain.
- In a skillet, cook green peppers and onions in the 2 tablespoons butter until tender. Stir in undrained tomatoes and bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. Stir in the mushrooms and olives.
- Meanwhile, for white sauce, in a medium saucepan, melt the 1 tablespoon butter. Stir in flour and salt. Add the whipping cream and milk all at once. Cook and stir until thickened and bubbly. Remove from heat.
- To assemble, arrange spaghetti in an 8x8x2-inch baking dish. Top with white sauce, followed by the tomato-mushroom sauce. Sprinkle with Parmesan cheese.
- Bake, uncovered, in a 350 degree F oven for about 25 minutes or until heated through.
This recipe is full of different flavors that go perfectly together. I used red bell peppers, 1 medium onion, didn't measure ;) I used a package of 8 ounces of fresh mushrooms that I sliced and added at the same time of the bell peppers and onions. This is comfort food to me which was perfect for a rainy Sunday. Thanks Gailanng :) Made for the Australian Recipe swap for May 2011