When I asked Ryan if he wanted anything in particular for dinners this week, he actually had a request. Most of the time, he answers back with “ummm…I don’t know” or “you pick!” or my favorite *cough sarcasm* “I don’t care!”
His request: Baked Spaghetti.
I thought, oh this is easy, I’ve already made this before I’ll just find the recipe I’ve used in the past. Except…I didn’t have any ground turkey like I did last time.
No worries, I turned to my friend Google and searched Baked Spaghetti for an alternative plan. Plenty of recipes came up, specifically one from Bobby Dean. While it looked and sounded delicious it was not the healthiest dish I’ve ever seen. Since I’m less than 3 weeks away until the wedding, I didn’t want to make this rich and heavy pasta dish so I decided to wing it. I almost never wing dishes. 95% of the time I’m at least somewhat following a recipe but turns out winging it isn’t as scary as I thought! Maybe I’m the next Iron Chef
- 2 italian sausages
- 1 jar of your favorite pasta sauce
- half a box of whole wheat spaghetti
- 4 oz mushrooms, chopped
- half onion, chopped
- 1 tsp minced garlic
- 1 cup shredded mozzarella cheese
Preheat your oven to 375 degrees. Cook pasta according to box. While the pasta is cooking, cook the two italian sausages. Chop the italian sausages after cooking. In a separate pan, saute the chopped mushrooms and onions until soft (3-4 minutes). Add in the minced garlic to the onion & mushroom mixture. Cook an additional 2 minutes.
Drain the pasta and place in a greased 5×8 dish. Place the pasta sauce in the same pot you cooked the pasta sauce. Put in the italian sausages and mushroom/onion mixture into the pasta sauce to combine. Put the pasta sauce mixture on top of the pasta. Cover with aluminum foil and cook for 30 minutes. Remove foil and broil for an additional 5 minutes.