Jennifer doesn’t like to cook. However, early in our marriage, while I was working to establish myself in a new career and our two sons were not yet in school full time, Jennifer did most of the cooking. It was during that time that she developed this recipe based on something she found in a magazine. These days she prepares this dish about once a year.
Jennifer’s Baked Spaghetti with Garden Sauce
½ lb spaghetti
¼ cup extra virgin olive oil
½ large onion (chopped)
1 cloves garlic, minced (optional)
¼ cup chopped carrots
½ cup chopped fresh tomatoes (seeded)
¼ lb mushrooms (sliced)
1/8 tsp black pepper
2 cups canned tomato sauce
1 Tblsp dried oregano (crushed)
Romano or Parmesan cheese
Pre-heat the oven to 350 degrees. Cook the spaghetti in boiling salted water until tender. Drain and turn into a greased casserole. While spaghetti is cooking, heat the oil in a large skillet, add onion, garlic, carrots, tomatoes, mushrooms and pepper. Sautee over medium heat 10 minutes. Add the tomato sauce and oregano and simmer covered 15 minutes. Pour sauce over the spaghetti and mix lightly. Sprinkle with fresh grated cheese. Bake until cheese browns.
Serve with additional fresh cheese to grate over spaghetti, garlic bread and small green salad with mild Italian dressing if desired.