MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Spaghetti
Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
Yield: 9 Servings

3/4 lb Vermicelli or thin spaghetti
1 lb Bulk Italian sausage
1/4 lb Shiitake or cremini
- mushrooms; rough chopped
1 md Onion; chopped
2 cl Garlic; minced
1/4 ts Red pepper flakes
3 c Marinara or meatless tomato
- sauce *
1 1/2 c Water
1 tb Italian seasoning
1/4 c Chopped fresh parsley
1 tb Olive oil + more to grease
- the casserole
1 c Grated Parmesan cheese
2 lg Eggs; beaten
1 c Ricotta cheese
2 c (to 3 c) shredded mozzarella
- cheese

* You can make your own or use a good quality jarred
sauce.

Put a large pot of water on the stove on high heat. Add
salt to the water, about 2 Tbsp for 6 quarts of water.
While the pasta water is heating, continue with the next
steps.

Break up the sausage into clumps into a large sauté pan.
Turn the heat on, to medium. Slowly cook the sausage,
breaking it up into smaller pieces with the a wooden
spoon. The slow cooking will help the fat render out. Cook
until the sausage is cooked through, no longer pink
anywhere, and lightly browned. Remove the sausage from the
pan with a slotted spoon and set aside. Drain the fat from
the pan (not into your sink or you may clog it!)

Add the chopped onions and mushrooms to the pan. Increase
the heat to medium high. Cook, stirring frequently, until
the onions become translucent and the mushrooms have given
up some of their liquid. Add the minced garlic and red
chile pepper flakes, and cook a minute more.

Add the marinara sauce and the 1 1/2 cups of water to the
pan with the onions and mushrooms. Add the sausage back to
the pan. Add the Italian seasoning and chopped parsley.
Bring to a simmer and reduce the heat to a very low simmer
on the lowest simmer setting on your stovetop. Cook for 10
to 15 minutes or so while you make the pasta.

By this time your pasta water in step one should be
boiling. Add the pasta to the boiling water and cook,
uncovered, at a rolling boil, for 5 to 6 minutes, al
dente. Note that the pasta will continue to cook and
absorb some of the sauce when it is in the casserole dish
in the oven, so the pasta should be al dente. When ready,
drain the pasta and rinse in cold water.

Place the cooled pasta in a large bowl. Toss with olive
oil, then the Parmesan, then 2 beaten eggs. It's easiest
to do this with your (clean) hands.

Set your oven @ 350ºF/175ºC.

Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
works great) with olive oil. Spread 1 cup of the sauce
over the bottom of the casserole dish.

Place half of the pasta in an even layer in the casserole
dish.

Cover with half of the sauce. Then dot the sauce with all
of the ricotta cheese. Sprinkle half of the Mozzarella
over the ricotta layer. Layer again with the remaining
pasta, the remaining sauce, and the remaining Mozzarella.

Cover with foil and bake for 40 min at 350ºF/175ºC.

Remove the foil and bake an additional 20 minutes
uncovered. Remove from oven and let rest for at least 10
minutes before cutting into squares and serving.

Yield: Serves 8 to 10

RECIPE FROM: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... New Orleans food is as delicious as the less criminal forms of sin.
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