Spaghetti, Mushroom and Tomato Bake
Are you tired of making spaghetti with marinara sauce? I feel the same from time to time. My son loves spaghetti so I find a way to make it in a different way. Try this recipe. Not only it’s easy for a weekday meal, it’s pretty wholesome too. Round it up with green salad and maybe garlic bread, you’ll have the same feeling as if you’re eating spaghetti marinara, only baked. The recipe came from a book that I have for a long time, it’s Vegetarian Pasta by Rose Elliot. She has recipes which are straightforward but with great flavors. The original recipe suggested using Cheddar or Gruyére cheese which I chose Gruyére, and I didn’t use a whole cup of cheese in my pasta dish. It was more like 1/3 of cup but it still tasted very tasty. It also suggested using fresh oregano in the dish, but since I had this canned diced tomatoes with oregano and basil that’s what I used. My oregano leaves served as decoration at the end.
I’m sending this for the Presto Pasta Night which is a brainchild of lovely Ruth, hosted by Kevin at Closet Cooking this week. Hope I’m not too late!
Spaghetti, Mushroom and Tomato Bake
Serves 4
6 ounces spaghetti
Salt
1 tablespoon olive oil
1 onion, peeled and chopped
8 ounces mushrooms, washed and chopped
1 garlic clove, peeled and crushed
14 ounces canned diced tomatoes with basil and oregano
1 egg, beaten
1 cup Gruyére cheese, grated
Freshly ground black pepper
1/4 cup fresh bread crumbs
1/3 cup freshly grated Parmesan cheese
Fill a large saucepan with 4 quarts of water and bring to a boil over high heat for the pasta.
Set the oven to 400° F. Grease a casserole dish or roasting pan about 8×12 inches and at least 2 1/2 inches deep.
When the water in the saucepan boils, add the spaghetti, holding it straight up like a bunch of flowers and gently pushing it into the water as it softens. Add a tablespoon of salt and give the pasta a quick stir. Briefly put the lid on until it starts to lift, showing that the water has come back to a boil, then let the pasta bubble away, uncovered, for about 8 minutes, or unitl it is tender but still has some bite to it. Drain the spaghetti.
Meanwhile, heat the oil in a medium-sized saucepan and put in the onion; cover and sauté for 5 minutes. Then add the mushrooms, garlic and tomatoes and cook, uncovered, for further 10 minutes, until the onions and mushrooms are tender.
Add the egg to the vegetable mixture and stir well over the heat for a minute or two until the egg has cooked. Remove from the heat and add the spaghetti, along with the Gruyére cheese. Season with oregano and salt and pepper.
Spoon the spaghettti mixture into the ovenproof dish, scatter with the bread crumbs and Parmesan and bake for about 30 minutes, until golden brown and crisp on top.
Source: adapted from Vegetarian Pasta by Rose Elliot
Pasta with mushrooms and tomatoes and a baked on crisp layer of bread crumbs and cheese sounds really good! Thanks for sharing with Presto Pasta Nights
thanks for hosting and letting me in too in such a short notice!
Comment by Kevin — June 13, 2008 @ 3:49 am
Oh this looks a nice change! Yummy food, mummy good!
LOL…mummy good? you’re so funny, girl…
Comment by Mrs Ergül — June 13, 2008 @ 3:49 am
Aren’t we all sometimes get tired to eat the same thing over and over? your idea to serve baked spaghetti marinara was great! I also prefer gruyere then cheddar. Cheers!
that’s what i thought
a little twist in the old tradition is always welcome!
Comment by elra — June 13, 2008 @ 8:37 am
Great idea. I loved baked pastas and this is one to add to my list. Thanks for sharing with Presto Pasta Nights.
hiya Ruth! i’m glad to share this with you too!
Comment by Ruth — June 13, 2008 @ 6:06 pm
This looks and sounds really tasty! I saw it over on Presto Pasta Nights and I will definitely be making it, in fact I would like a portion right now :p
good for you!
Comment by holler — June 14, 2008 @ 3:19 am
I love baked pasta! I will definitely have to try this!
hope you’ll eat a plenty!
Comment by pam — June 14, 2008 @ 1:16 pm
I have not got tired of pasta with marinara sauce at this moment but you have a twist there
oh, thanks tigerfish!
Comment by tigerfish — June 14, 2008 @ 3:53 pm
sueger bener fotonya
. Mpok ada tag dari gue ya, to show up your top 10 foodie pics.
bener, ijo royo2
thanks Dit…entar gue liat…
Comment by dita — June 16, 2008 @ 9:57 am
I love the idea of making spaghetti this way. What a delicious dish, Liz!
thanks sweetie…
Comment by Patricia Scarpin — June 16, 2008 @ 11:58 am
Looks Yummy!!
thanks!
Comment by titi — June 16, 2008 @ 8:01 pm
yumminy yumminy yumminy yum! enak buanget ini pasti ehmmm pengennnn
hihi…iya, enak Rit
Comment by rita — June 16, 2008 @ 9:48 pm
This looks delicious! I make it often with rigatoni, but I loved your idea of adding gruyere cheese! gotta try it soon:)
variety makes the world! i love gruyere more and more…
Comment by Mansi — June 17, 2008 @ 12:57 pm
keliatannn segerrr tenan mbakk..:D…
abis ada warna ijo2 sih ya?
Comment by elsye — June 18, 2008 @ 3:02 am
Yum! I might even be able to sneak those mushrooms in there without my son noticing them too much!
yes, Lori, that’s a good idea! fortunately my son pretty much gobbles anything right now so I don’t have to sneak those mushrooms
Comment by RecipeGirl — June 18, 2008 @ 7:24 am
Waah…yang kayak gini kesukaan anak-anakku
. Dipanggangnya 30 menit ya, kira-kira spaghettinya nggak kering khan atasnya?
aku udah jawab di blogmu Ret…
Comment by retno — June 19, 2008 @ 8:45 am
I think I must try this for supper tomorrow night – my family will be in heaven!
hey, have a good eat!
Comment by nina — June 19, 2008 @ 12:09 pm
What a beautiful dish and I love Gruyére cheese! I think it’s my favorite and use it in as many cheese dishes as I can. I love coming here and see all your beautiful photo’s. Very Nice!
thanks so much Chuck!
Comment by Chuck — June 20, 2008 @ 10:28 am
What a great way to serve spaghetti! On my list of things to make soon!
have a great dinner Lynn!
Comment by Mrs. L — June 21, 2008 @ 2:03 pm
My girls will eat spaghetti any day of the week. As easy as making spaghetti, we usually go to Old Spaghetti Factory instead.
This looks like a great dish to prepare in advance and heat in the oven right before guests arrive. Great for potluck.
Thanks for sharing.
i know…it’s just too easy to eat out. but you might want to try this once in a while, it is easy to make. you’re welcome!
Comment by lee ping — June 27, 2008 @ 4:30 pm