Cheesy Baked Spaghetti
2 tbsp Vegetable Oil
4 cloves Garlic, minced
1 Large Onion, chopped
1 Sweet Green Pepper, cubed
2 cups Sliced Mushrooms
2 lbs Italian Sausage
1 (28 oz/796 mL) can of Undrained Tomatoes
2 tsp Dried Oregano
1 tsp Dried Thyme
¼ tsp Pepper
pinch Hot Pepper Flakes
6 oz Spaghetti (Rotini or Penne preferred)
¼ cup Fresh Parsley, chopped
¼ cup Butter
¼ cup All Purpose Flour
2 cups Milk
2 Eggs, beaten
1 tsp Dry Mustard
2 cups Mozzarella Cheese, shredded
½ cup Parmesan Cheese, freshly grated
2 tbsp Fine Dry Breadcrumbs
In a large heavy non-stick sauce pan, heat oil over medium heat; cook garlic, onion, green pepper and mushrooms until softened, about 7 minutes. Using slotted spoon, transfer to bowl.
Cut sausage into ½” (1 cm) thick slices. Add more oil to pan if needed; increase heat to high and brown sausage in two batches. Drain off fat; return onion mixture to pan. Add tomatoes, oregano, thyme, pepper and hot pepper flakes; bring to boil. Reduce heat, cover and simmer, stirring often, for 30 minutes.
Meanwhile, break spaghetti into 3” (8 cm) lengths. In a large pot of boiling salted water, cook spaghetti until tender but firm, about 8 minutes. Drain well; add to tomato mixture. Add parsley. Taste and adjust seasoning. Transfer to 16 cup (4 L) baking dish or 2 8” (2 L) square baking pans. Set aside.
Topping: In heavy sauce pan, melt butter over medium heat; stir in flour and cook for 1 minute, stirring constantly, until thickened and smooth, about 5 minutes. Let cool slightly; stir in eggs, mustard and mozzarella cheese until cheese has melted. Spoon evenly over spaghetti mixture.
Stir together parmesan and breadcrumbs; sprinkle evenly over egg mixture. (Casserole can be prepared to this point, covered and refrigerated for up to 8 hours. Let stand at room temperature for 20 minutes before baking.) Bake in 375 degree oven for 35 to 40 minutes or until top is crusty and golden. Let stand for 10 minutes. Makes about 8 servings.
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