JAYNE'S BAKED SPAGHETTI

Jayne's Baked Spaghetti image

Yield makes 10 servings

Number Of Ingredients 13

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1 (16-ounce) package angel hair pasta
Cooking spray
2 tablespoons unsalted butter
1 cup chopped onion
1 cup chopped celery
1 (28-ounce) can diced tomatoes
1 (4-ounce) can sliced button mushrooms, drained
1 (2 1/4-ounce) can sliced black olives, drained
2 teaspoons dried oregano
8 ounces Cheddar cheese, shredded (2 cups)
1 (10 3/4-ounce) can cream of mushroom soup, or 1 1/2 cups homemade Cream of Mushroom Soup (page 203)
1/4 cup whole milk
1/4 ounce grated Parmesan cheese

Steps:

Cook the pasta according to the package directions. Set aside.
Preheat the oven to 350°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
In a large sauté pan set over medium heat, melt the butter. Add the onion and celery and cook until tender, about 8 minutes. Add the tomatoes, mushrooms, olives, and oregano. Reduce the heat to low and cook for 10 minutes.
In the prepared casserole dish, layer half of the pasta, half of the sauce, and half of the Cheddar cheese. Repeat the layers with the remaining ingredients.
Combine the soup and milk, stirring until smooth, and pour over the top of the casserole. Sprinkle with the Parmesan cheese and bake for 30 to 40 minutes or until the pasta is bubbling around the edges.
variation
A simple way to enrich this dish is to add beef. Season 1 pound of ground beef with salt and freshly ground black pepper, and brown it in a large sauté pan set over medium-high heat. Add the meat to the sauce while it simmers so that the flavors have time to marry.
note
Vegetarian friendly!