Spaghetti Bake

The ingredients of the recipe

• 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 pepper/" title="fresh ground black pepper">fresh ground black pepper
• 1⁄2 cup grated parmesan cheese

Preparation

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.

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Source: Food