French Baked Spaghetti

4
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"Midwest living no meat"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (472.3 g)
  • Calories 815.6
  • Total Fat - 44.3 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 86.9 mg
  • Sodium - 803 mg
  • Total Carbohydrate - 81.8 g
  • Dietary Fiber - 6.5 g
  • Sugars - 21.5 g
  • Protein - 31.8 g
  • Calcium - 404.8 mg
  • Iron - 4.7 mg
  • Vitamin C - 53.4 mg
  • Thiamin - 0.6 mg

Step 1

Cook the spaghetti a little underdone in boiling salted water

Step 2

Drain

Step 3

For tomato-mushroom sauce

Step 4

In a skillet, cook green peppers and onions in the 2 tablespoons butter until tender.

Step 5

Stir in undrained tomatoes and bring to boiling.

Step 6

Reduce heat and simmer, uncovered, for 15 minutes.

Step 7

Stir in the mushrooms and olives.

Step 8

Meanwhile

Step 9

For white sauce

Step 10

In a medium saucepan, melt the 1 tablespoon butter .

Step 11

Stir in flour and salt.

Step 12

Add the whipping cream and milk all at once.

Step 13

Cook and stir,(dont boil) until thickened and bubbly.

Step 14

Remove from heat.

Step 15

To assemble

Step 16

Arrange spaghetti in an 8x8x2-inch baking dish.

Step 17

Top with white sauce, followed by the tomato-mushroom sauce.

Step 18

Sprinkle with Parmesan cheese.

Step 19

Bake, uncovered, in a 350 degree F oven for about 35 minutes or until heated

Tips & Variations


No special items needed.

Tags : Dinner

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