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Tuesday, April 26, 2011

Baked spaghetti

This baked spaghetti is so GOOD, I've been making it since 2001, it's one of those 'go-to' recipes.

2 medium yellow onions chopped
1 large green pepper chopped
8oz baby Bella mushrooms chopped
10-12 cloves garlic, peeled and finely chopped (I LOVE garlic so I use a LOT, but you don't have to)
1 tbsp olive oil
2-3 tbs Italian seasoning
28oz can Muir Glen crushed tomatoes with basil
14.5oz Muir Glen diced fire roasted tomatoes
1/2 tbsp fresh cracked pepper
salt to taste
24oz whole wheat spaghetti, cooked, rinsed in cold water
10.5oz can condensed cream of mushroom soup
8oz shredded cheddar cheese
grated parmesan cheese for sprinkling on top of the spaghetti bake
1/2 cup sliced black olives
1/2 cup water

Let's cook shall we?
1) Add oil to a large pan, once hot, add onions, cook on medium heat, you don't want the onions to brown,
2) Add green peppers after 6 minutes, cook the onion and green pepper mixture on medium for about 5 minutes
3) Add garlic and cook for 1 minute
4) Add chopped mushrooms,
5) Add Italian seasoning
6) Cook and stir mixture often, the veggies will give off a lot of liquid and you don't want too much liquid or your sauce will be too runny. Once most of the liquid is gone...
7) Add both tomato cans, salt and pepper. Simmer the sauce for 30 minutes on low.
8) Let sauce cool a little before putting everything together
9) Take a large baking dish, spray with olive oil take half of the cooked spaghetti and spread it out
10) Add half of the sauce on top of the cooked spaghetti
11) Sprinkle 4oz of cheddar on top of the sauce
12) repeat the three layers (spaghetti, sauce and cheddar)
13) Add 1/2 cup water to the condensed cream of mushroom soup and mix well (till smooth) add dollops of this mixture to the top and spread it out evenly
14) sprinkle parmesan cheese
15) top with black olives
16) bake for 30 minutes on 350 degrees, till you see bubbling on the edges of the baking dish

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