Sunday, October 21, 2012


This is a quick and easy dish to serve, especially on this cold weather and also a perfect potluck dish to served to family and friends. You can even make this dish with your leftover pasta. Here's the recipe I would like to share...Enjoy!!!


Kosher salt
1 pound box spaghetti
4 tsp extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 pound mild Italian sausage, casings removed
1 28-ounce can unsalted diced tomatoes
1 jarred marinara sauce
Salt & pepper to taste
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
1 packed frozen sweet peas, thawed 


1. Preheat the oven to 375 degree Farenheit and bring a large pot of salted water to boil. Add the pasta and cook according to the package direction; drain.

2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Stir in the diced tomatoes, marinara sauce and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly and the flavors are blended, about 15 minutes. Season with some salt and pepper.

3. Spray a casserole dish with cooking spray. Add the pasta to the skillet and toss to combine with the sauce. Spoon half of the pasta mixture into the casserole dish. Sprinkle with half of each cheese. Spoon the remaining pasta mixture on top. Sprinkle with the remaining cheese and cover loosely with foil sprayed with cooking spray (NOTE: Do let the foil touch the cheese). Bake until the cheese is melted and bubbly, about 30 to 35 minutes.

4. Meanwhile, bring a small pot of water to a boil. Add in the sweet peas and let it cook for about 3 minutes and drained.

5. Once the pasta is ready, let it stand for 5 minutes before serving. Then cut the baked spaghetti with a knife in desired size and placed it on a serving platter. Top the baked spaghetti with some sweet peas and serve.

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