You have to try this recipe. I repeat, you have to try this recipe! It was absolutely scrumptious and a lighter take on the original. It was super simple, can feed a crowd, and if you don't have a crowd, it reheats really well. So, why are you wasting time reading my thought and not making your grocery list right now? It is great by itself, but feel free to accompany it with garlic bread.......especially the recipe below ;).
Bobby's Lighter Baked Spaghetti
6 ounces angel hair pasta
2 teaspoons olive oil
1 onion, finely chopped
1 green bell pepper, chopped
1/4 cup water
1 pound sweet Italian sausage, remove casings
1 (28 ounce) can crushed tomatoes
1/2 teaspoon seasoning salt
1/4 teaspoon Italian seasoning
1 cup shredded Cheddar cheese, divided
Preheat oven to 375 degrees. Cook pasta according to package directions and drain.
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the onion and pepper, cooking 2-3 minutes, then add water. Continue cooking, occasionally stirring about 8 minutes or until vegetables are tender. Add the sausage and cook until browned, 6-8 minutes. Stir in the tomatoes and seasonings and bring to a boil. Reduce the heat to a simmer and cover for 15 minutes. After the 15 minutes, add the pasta, tossing well to combine.
Spray a 1 1/2 quart casserole, we used a 9x13 glass baking dish, and add 1/2 of the pasta mixture. Sprinkle 1/2 cup of the Cheddar over the top. Repeat with the remaining pasta and 1/2 cup of cheese. Spray aluminum foil and loosely tent over the pasta. Bake until hot and cheese is melted, about 20-25 minutes. Let stand 5 minutes before serving.
My Garlic Cheese Bread
Rosemary Foccacia loaf
oven roasted garlic cloves
storeaged extra sharp provolone from Italy
Parmesan Reggianito from Argentina
I cut off the top of the loaf, poured the melted butter on top and then the seasonings and garlic cloves. Then I topped the bread with the cheeses and broiled until golden and the cheese was melted.