Ingredients
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6 garlic cloves, minced
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1 tablespoon dried basil
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4 cups sliced mushrooms
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2 (28 ounce) cans chopped tomatoes
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1 (5 1/2 ounce) can tomato paste
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1/2 teaspoon pepper
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6 cups chopped fresh spinach
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1 (12 ounce) package spaghetti
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2 tablespoons butter
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1/2 cup all-purpose flour (see chef note in introduction)
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3 cups milk
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3/4 cup shredded mozzarella cheese
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1/8 teaspoon salt
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1/8 teaspoon fresh ground black pepper
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2 onions, chopped
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2 lbs mild Italian sausage, casings removed
Instructions
- In a large pot, cook sausage over medium-high heat, breaking up as it cooks with a spatula.
- Cook until it is no longer pink.
- Drain off fat.
- Add onions, garlic and basil and cook for another 5 minutes to soften onions.
- Add mushrooms and cook until liquid is evaporated, about 5 minutes.
- Add tomatoes, tomato paste and pepper; bring to a boil.
- Reduce heat and simmer for about 15 minutes until most of liquid is evaporated.
- Stir in spinach.
- Meanwhile, for topping: in saucepan, melt butter over medium heat.
- Whisk in the flour and cook, whisking constantly for 1 minute.
- Whisk in the milk.
- Cook, whisking constantly for 12 to 15 minutes until sauce is thickened.
- Add mozzarella cheese, salt and pepper.
- Meanwhile, for noodles: cook spaghetti in large pot of boiling salted water for 5 minutes or until tender but firm.
- Drain and add to MEAT sauce; toss to coat.
- 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.
- Bake in 375F° oven for 30 to 40 minutes or until bubbly and golden.