Spaghetti Bake

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From a Canadian Living "Comfort Food" special edition magazine, 2007. It could be meat-free if you leave out the sausage. I followed it to the letter - it was fairly time consuming! So there is that. But it makes a ton
for leftovers. I loved the bubbly bechamel sauce!

2lb mild Italian sausage, casings removed
2 onions, chopped
6 cloves garlic, minced
1 tbsp dried basil
4 cups sliced mushrooms
2 cans (28oz) diced tomatoes
1 can (5.5oz) tomato paste
1/2 tsp pepper
6 cups chopped fresh spinach (I used some frozen, either way...)
12oz spaghetti (375g)

Bechamel Sauce:
2 tbsp butter
1/3 cup all purpose flour
3 cups milk
3/4 cup shredded mozzarella cheese
1/4 tsp each salt and pepper
1/2 cup grated Parmesan cheese 

In Dutch oven (I used a large cast iron skillet), cook sausage over medium-high heat, breaking up with a fork until no longer pink, about 5 minutes. Drain off fat.

Add onions, garlic, and basil; cook, stirring occasionally. I felt it needed a dash of olive oil at this point. Add mushrooms, cook until liquid is evaporated, about 5 minutes.

Add tomatoes, tomato paste, and pepper; bring to a boil. Reduce heat and simmer until most of the liquid is evaporated, about 15 minutes. Stir in spinach. I thought it took a lot longer than 15 minutes for most of the liquid to be evaporated, just keep an eye on it!

Bechamel sauce: In saucepan, melt butter over medium heat. Whisk in flour; cook, whisking constantly, for 1 minute. Whisk in milk, cook, whisking constantly, until thickened, 12-15 minutes. Add mozzarella cheese, salt and pepper. Taste to see if it needs more salt - I thought it needed a bit more.

Meanwhile, in large pot of boiling salted water, cook spaghetti until tender, but firm, about 5 minutes. My package said the spaghetti was 10 minutes for al dente, so I did about 9 minutes. See what your package says. I probably could have cooked it for a bit less time. Drain and add to meat sauce: toss to coat.

Spread in 2 8-inch square glass baking dishes; pour bechamel sauce over spaghetti mixture. Sprinkle with parmesan. Bake in 375 oven until bubbly and golden, 30-40 minutes. 


You can freeze it at this point by letting it cool for 30 minutes, then refrigerate, uncovered, until cold. Cover with plastic wrap and overwrap with heavy-duty foil: freeze for up to 2 weeks. Thaw in refrigerator for 48 hours: add 20 minutes to baking time.



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