French Baked Spaghetti
Created by dienia b on October 28, 2021
- Servings: 4
- Prep Time: 15m
- Cook Time: 60m
- Recipe #37588
Ingredients
- 8 ounces dry spaghetti
- Bell pepper sauce:
- 1 1/4 cups green bell peppers,chopped
- 1 can( 4 ounce )mushrooms
- 1 cup onions, chopped
- 1 can (14.5 ounce) tomatoes, whole
- 3 tablespoons butter
- 1 can (4 ounces) black olives, sliced
- 1/4 cup green olives,sliced
- White sauce:
- 4 teaspoons flour
- 1/8 tsp salt
- 1/8 teaspoon pepper
- 3/4 cup milk
- 8 ounces heavy cream
- Topping:
- 4 ounces parmesan cheese, grated
How to Make
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Step 1: Cook the spaghetti a little underdone in boiling salted water
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Step 2: Drain
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Step 3: For tomato-mushroom sauce
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Step 4: In a skillet, cook green peppers and onions in the 2 tablespoons butter until tender.
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Step 5: Stir in undrained tomatoes and bring to boiling.
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Step 6: Reduce heat and simmer, uncovered, for 15 minutes.
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Step 7: Stir in the mushrooms and olives.
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Step 8: Meanwhile
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Step 9: For white sauce
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Step 10: In a medium saucepan, melt the 1 tablespoon butter .
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Step 11: Stir in flour and salt.
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Step 12: Add the whipping cream and milk all at once.
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Step 13: Cook and stir,(dont boil) until thickened and bubbly.
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Step 14: Remove from heat.
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Step 15: To assemble
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Step 16: Arrange spaghetti in an 8x8x2-inch baking dish.
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Step 17: Top with white sauce, followed by the tomato-mushroom sauce.
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Step 18: Sprinkle with Parmesan cheese.
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Step 19: Bake, uncovered, in a 350 degree F oven for about 35 minutes or until heated
Nutritional Facts
- 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