MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Spaghetti
Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
Yield: 8 Servings
3/4 lb Vermicelli or thin spaghetti
1 lb Italian sausage
1/4 lb Shiitake or cremini
- mushrooms; rough chopped
1 md Onion; chopped
2 cl Garlic; minced
1/4 ts Red pepper flakes
3 c Marinara or meatless tomato
- sauce *
1 1/2 c Water
1 tb Italian seasoning
1/4 c Fresh parsley; chopped
1 tb Olive oil; + more to grease
- the casserole
1 c Parmesan cheese; grated
2 lg Eggs; beaten
1 c Ricotta cheese
2 c Mozzarella cheese;
- up to 3 c, shredded
* You can make your own or use a good quality jarred sauce.
Put a large pot of water on the stove on high heat. Add salt to the
water, about 2 tb for 6 qt of water. While the pasta water is
heating, continue with the next steps.
Break up the sausage into clumps into a large saute pan. Turn the
heat on, to medium. Slowly cook the sausage, breaking it up into
smaller pieces with the a wooden spoon. The slow cooking will help
the fat render out. Cook until the sausage is cooked through, no
longer pink anywhere, and lightly browned. Remove the sausage from
the pan with a slotted spoon and set aside. Drain the fat from the
pan (not into your sink or you may clog it!)
Add the chopped onions and mushrooms to the pan. Increase the heat
to medium high. Cook, stirring frequently, until the onions become
translucent and the mushrooms have given up some of their liquid.
Add the minced garlic and red chile pepper flakes, and cook a
minute more.
Add the marinara sauce and the 1-1/2 cups of water to the pan with
the onions and mushrooms. Add the sausage back to the pan. Add the
Italian seasoning and chopped parsley. Bring to a simmer and reduce
the heat to a very low simmer on the lowest simmer setting on your
stovetop. Cook for 10 to 15 minutes or so while you make the pasta.
By this time your pasta water in step one should be boiling. Add
the pasta to the boiling water and cook, uncovered, at a rolling
boil, for 5 to 6 minutes, al dente. Note that the pasta will
continue to cook and absorb some of the sauce when it is in the
casserole dish in the oven, so the pasta should be al dente. When
ready, drain the pasta and rinse in cold water.
Place the cooled pasta in a large bowl. Toss with olive oil, then
the Parmesan, then 2 beaten eggs. It's easiest to do this with your
(clean) hands.
Set your oven @ 350 F/175 C.
Rub the inside of a 13x9" casserole dish (a Pyrex dish works great)
with olive oil. Spread 1 cup of the sauce over the bottom of the
casserole dish.
Place half of the pasta in an even layer in the casserole dish.
Cover with half of the sauce. Then dot the sauce with all of the
ricotta cheese. Sprinkle half of the Mozzarella over the ricotta
layer. Layer again with the remaining pasta, the remaining sauce,
and the remaining Mozzarella.
Cover with foil and bake for 40 minutes at 350 F/175 C.
Remove the foil and bake an additional 20 minutes uncovered. Remove
from oven and let rest for at least 10 minutes before cutting into
squares and serving.
RECIPE FROM:
http://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
