Spagetti Bake (Angela)

By Heather

Ingredients

• Topping:
• 2 lbs Italian sausage casing removed
• 2 onions chopped
• 2 cloves garlic minced
• 1 Tbsp dried basil
• 4 c sliced mushrooms
• 2 cans tomatoes
• 1 can tomato paste
• 1/2 tsp pepper
• 6 cups fresh spinach
• 12 oz spagetti
• 2 T butter
• 1/3 c flour
• 3 c milk
• 3/4 c shredded mozzarella
• 1/4 tsp S&P
• 1/2 c parmesan

Preparation

Step 1

Cook sausage over med heat breaking up with spoon unti no longer pink.
Drain off fat. Add onion, garlic and basil; cook stirring occassionally, for 5 minutes.
Add mushrooms cook for 5 mins until liquid is evaporated.

Add tomatoes, tomato paste and pepper - bring to a boil. Reduce heat and simmer for about 15 minutes or until most of the liquid is evaporated.
Stir in Spinach.

Topping:
In saucepan melt butter over med heat; whisk in flour and cook whisking for 1 minute. Whisk in milk, and cook 12-15 mins or until thickened.
Add mozarella, S&P.

Meanwhile in a large pot cook spaghetti for 5 minutes. Drain and add to meat sauce, toss to coat.

Spread in greased baking dishes; pour topping over casserole. Sprinkle with parmesan.

Bake in 375F oven for 30 mins