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   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 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. (Like Rao's or Onofrio's - UDD)   
        
     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 saute 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   
       
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