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Spaghetti Bake

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“This is a lasagna alternative I found in an old issue of "Canadian Living". It was from an article spotlighting personal chefs and make-ahead dishes. Bake in two 9x9-inch dishes or one very large casserole. CHEF NOTE: After making this several times, I prefer to make the "topping" more cheesy. I reduce flour to 1/4 cup and reduce milk to 2 cups, increasing cheese to a generous 1 cups mozzarella cheese with another half cup or more sprinkled over top.”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, cook sausage over medium-high heat, breaking up as it cooks with a spatula.
  2. Cook until it is no longer pink.
  3. Drain off fat.
  4. Add onions, garlic and basil and cook for another 5 minutes to soften onions.
  5. Add mushrooms and cook until liquid is evaporated, about 5 minutes.
  6. Add tomatoes, tomato paste and pepper; bring to a boil.
  7. Reduce heat and simmer for about 15 minutes until most of liquid is evaporated.
  8. Stir in spinach.
  9. Meanwhile, for topping: in saucepan, melt butter over medium heat.
  10. Whisk in the flour and cook, whisking constantly for 1 minute.
  11. Whisk in the milk.
  12. Cook, whisking constantly for 12 to 15 minutes until sauce is thickened.
  13. Add mozzarella cheese, salt and pepper.
  14. Meanwhile, for noodles: cook spaghetti in large pot of boiling salted water for 5 minutes or until tender but firm.
  15. Drain and add to MEAT sauce; toss to coat.
  16. 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.
  17. Bake in 375F° oven for 30 to 40 minutes or until bubbly and golden.

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