Post by MarieAlice on May 19, 2003 8:36:09 GMT -6
Spaghetti Bake
1 pound Italian sausage
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (4 ounce) can sliced mushroom, drained
1/2 teaspoon salt
1/2 teaspoon each, dried basil and oregano leaves OR 1 teaspoon Italian spice mix
6 ounces spaghetti, cooked according to package directions and drained
1/2 to 1 cup shredded cheese
2 tablespoons Parmesan cheese
Preheat oven to 375 degrees. While spaghetti is cooking, in skillet over medium heat, brown sausages until they are partially cooked through. Slice into bite sized pieces and brown until completely cooked through and no pink remains, stirring occasionally. Drain off any drippings and set aside. In large bowl combine tomato sauce, tomato paste, mushrooms, salt and seasonings. Add cooked and drained spaghetti and sausages; mix well. Spoon into lightly greased 1 1/2 quart casserole dish and sprinkle with cheeses. Bake for 20 to 30 minutes or until heated through. Makes 4 servings.
1 pound Italian sausage
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (4 ounce) can sliced mushroom, drained
1/2 teaspoon salt
1/2 teaspoon each, dried basil and oregano leaves OR 1 teaspoon Italian spice mix
6 ounces spaghetti, cooked according to package directions and drained
1/2 to 1 cup shredded cheese
2 tablespoons Parmesan cheese
Preheat oven to 375 degrees. While spaghetti is cooking, in skillet over medium heat, brown sausages until they are partially cooked through. Slice into bite sized pieces and brown until completely cooked through and no pink remains, stirring occasionally. Drain off any drippings and set aside. In large bowl combine tomato sauce, tomato paste, mushrooms, salt and seasonings. Add cooked and drained spaghetti and sausages; mix well. Spoon into lightly greased 1 1/2 quart casserole dish and sprinkle with cheeses. Bake for 20 to 30 minutes or until heated through. Makes 4 servings.