On this blog you’ll see that I’ve made a handful of my grandma’s recipes, and thats because they’re awesome. This is another one of her recipes that I grew up eating and want everyone to taste! Baking this makes the cheese nice and bubbly and the edges of the pasta a little crispy. (I’m a corner girl when if comes to brownies so you know I’m a corner girl when it comes to this) Hope you love it as much as I do!
What you’ll need:
- 1/4 white onion, diced
- 2 (4oz) cans sliced mushrooms, drained
- 24 oz tomato sauce (try getting one without sugar)
- 3 tbsp cream at room temp
- 3 tbsp butter
- 1 box spaghetti
- 8 oz shredded mozzarella
- 3 oz parmesan ( i used a mix of Kraft and shredded parm)
- 1 tbsp olive oil
Preheat oven to 375.
In one pot, set salted water to boil (salty as the sea!) When the water is boiled, add pasta and cook for 1 minute less than the box says.Drain when done. While the pasta is cooking, lets move on to the sauce.
In a nice sized pot, add 1 tbsp of butter and the olive oil over medium heat. Once that’s nice and melted add the diced onions (for the first time cutting onions I didn’t cry!!!)
Once they’re nice and translucent and the drained mushrooms. I know it seems super weird to use canned mushrooms instead of fresh but trust me…. don’t use fresh mushrooms! The taste and texture will totally change. Cook the mushrooms for about 4 minutes until they are nice and hot. Then add your sauce.
Most jarred pasta sauces have sugar added too them and are too sweet for this recipe. That’s why I like using my homemade sauce, or something like Victoria White Linen tomato sauce. Make sure to read the ingredients on the labels and it shouldn’t have much more than tomato, onion, garlic and salt!
Once your sauce starts to bubble a little reduce the heat to medium low. One tablespoon at a time, add your room temp cream. At this point we want to make sure the sauce doesn’t boil because we don’t want the cream to boil. Once its all nice and mixed, we’re ready to assemble! (The sauce doesn’t look this light in person)
In a large pirex or oven safe dish, use one tablespoon of butter to coat the whole dish (it’s like cooking spray but better). Then add half the pasta, half the sauce, and move it around a little to make sure everything is coated. Then ad 1/3 of each cheese on top. Then we’ll do it again with the rest of the ingredients. Lastly, take 1 tablespoon of butter and cut it up in to small cubes and scatter it on top.
Put the dish in the oven for about 15 minutes. By this point if the cheese isn’t nice and bubble and starting to brown, turn your oven on broil. MAKE SURE TO KEEP AN EYE ON IT! The cheese can burn really quickly so watch your pasta! Mine took about 3 minutes to get to the perfect bubbly, browned cheese.
Okay, this isn’t the healthiest meal, but is incredibly delicious (and has veggies!). I hope you make this and enjoy it so much that 20 years from now you’ll make it again and it’ll feel like home.