Spaghetti au four facile

Ingrédients

• 1 lb. thin spaghetti
• 3 cups freshly shredded mozzarella cheese
• 1/3 cup freshly shredded Parmesan cheese
• fresh parsley ((optional for garnish))
• 1 tablespoon olive oil
• 1 pound hot Italian sausage, (casings removed (see notes for substitutions))
• 1 small onion ((may sub 2 tsps. onion powder))
• 1 carrot ((optional))
• 1 stalk celery ((optional))
• 6 cloves garlic, (minced)
• pinch-1/4 teaspoon red chili pepper flakes ((optional for more heat))
• 2 28 oz. cans crushed tomatoes in puree
• 2 teaspoons beef bouillons (base, crushed cubes or powder)
• 1/2 teaspoon sugar (more or less to taste (more if carrot's omitted))
• 1 TBS EACH dried basil, dried parsley ( (may sub 3 TBS minced fresh))
• 1 teaspoon dried oregano
• 1/2 tsp EACH dried thyme, salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 3/4 cup heavy cream ((may sub evaporated milk))

Préparation

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Cook spaghetti: Cook pasta in salted water according to package directions until 1 minute shy of al dente – don’t overcook because it will continue to cook in the oven. Strain and rinse with cold water.

3. 3

   Chop veggies: Roughly chop onion, celery, and carrot just so they fit in your food processor. Pulse until finely chopped (about 12 pulses), or chop by hand.

4. 4

   Brown sausage/veggies: In a large Dutch oven, brown sausage and onion/celery/carrots over medium heat. Add garlic and red pepper flakes and cook 30 more seconds. Discard excess grease (if there is any).

5. 5

   Add ingredients: Stir in crushed tomatoes, bouillon, sugar, all seasonings and bay leaf.

6. 6

   Simmer: Cover, leaving about a 1-inch gap, and gently simmer for 10 minutes, stirring occasionally.

7. 7

   Add spaghetti: Discard the bay leaf. Stir in the heavy cream. Add the spaghetti and toss with tongs until evenly coated.

8. 8

   Layer: Evenly layer half of the spaghetti in a lightly greased 9×13 baking dish. Top with the Parmesan and 1 ½ cups mozzarella. Top with remaining spaghetti, including any leftover sauce in the pan. Top with remaining 1 ½ cups mozzarella.

9. 9

   Bake: Cover with foil and bake at 350 degrees F for 30 minutes or until cheese is melted. Remove the foil and bake a few more minutes for toasted cheese if desired. Garnish with fresh parsley (optional).