This recipe is another “pantry-buster” (i.e., a recipe made completely of things most people will have lying around). It’s quick, easy, and so delicious. In hindsight, it probably would’ve been really tasty (and add some nutrients) to add frozen spinach in the cheese layer.
You will need:
- 3/4 pound of spaghetti
- 1 jar of spaghetti sauce (or equivalent of homemade sauce)
- 2 small cans of mushrooms (or fresh mushrooms if you have them)
- spices and herbs of your choice
- cheese of your choice (about 2 cups)
Boil spaghetti until al-dente. (That means it’s still a little bit resistant/firm)
Meanwhile, preheat your oven to 375 degrees Fahrenheit and spray a 9″x9″ baking dish with nonstick cooking spray.
Now you can start layering. Start with a layer of spaghetti.You should use half of your spaghetti at this time.
Then add half of your sauce. You can use homemade spaghetti sauce if you have some in the freezer, or if you don’t, a jar of store-bought junk is fine.
Add half of the mushrooms and some herbs to the sauce layer.
And top with half of your cheese.
Then repeat the layers. Pasta, sauce, mushrooms/herbs, cheese.
Top with more herbs and put the whole thing in the oven. As I was pantry-busting, I also chucked in a loaf of frozen garlic toast.
Bake it about 25 minutes, until everything is warm and melty. I switched to the broiler for the last 2-3 minutes, so that the top would get that lovely toasty color.
Serve it up, and enjoy! The leftovers were even better. Mmm…