Spaghetti Bake

Name: Spaghetti Bake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 serving(s)
Ingredients: 2 lbs mild Italian sausage, casings removed; 2 onions, chopped; 6 garlic cloves, minced; 1 tablespoon dried basil; 4 cups sliced mushrooms; 2 (28 ounce) cans chopped tomatoes; 1 (5 1/2 ounce) can tomato paste; 1/2 teaspoon pepper; 6 cups chopped fresh spinach; 1 (12 ounce) package spaghetti; 2 tablespoons butter; 1/2 cup all-purpose flour (see chef note in introduction); 3 cups milk; 3/4 cup shredded mozzarella cheese; 1/8 teaspoon salt; 1/8 teaspoon fresh ground black pepper; 1/2 cup grated parmesan cheese

(11)

Recipe by SharleneW

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 9x9-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.

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READY IN: 1hr 10mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

2

lbs mild Italian sausage, casings removed
2

onions, chopped
6

garlic cloves, minced
1

tablespoon dried basil
4

cups sliced mushrooms
2

(28 ounce) cans chopped tomatoes
1

(5 1/2 ounce) can tomato paste
¹⁄₂

teaspoon pepper
6

cups chopped fresh spinach
1

(12 ounce) package spaghetti
Topping
2

tablespoons butter
¹⁄₂

cup all-purpose flour (see chef note in introduction)
3

cups milk
³⁄₄

cup shredded mozzarella cheese
¹⁄₈

teaspoon salt
¹⁄₈

teaspoon fresh ground black pepper
¹⁄₂

cup grated 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.