French Spaghetti
The cream gives this dish a really rich boost.
INGREDIENTS
Nutrition- 8ounces dried spaghetti
- 1 1⁄4
- 2⁄3
- 2tablespoons butter
- 1(14 1/2 ounce) can diced tomatoes
- 1(4 ounce) sliced mushrooms, drained
- 1⁄4
- 1tablespoon butter
- 4teaspoons all-purpose flour
- 1⁄8teaspoon salt
- 3⁄4cup whipping cream
- 3⁄4cup milk
- 1⁄4cup grated parmesan cheese
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DIRECTIONS
- 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.
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