Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Midwest Living

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Recipe Summary

prep:
35 mins
bake:
25 mins
total:
1 hr
Servings:
4
Yield:
4 main-dish or 8 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the spaghetti according to package directions. Drain off the water.

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  • For tomato-mushroom sauce, in a skillet, cook green peppers and onions in the 2 tablespoons butter or margarine until tender. Stir in undrained tomatoes and bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. Stir in the mushrooms and olives.

  • Meanwhile, for white sauce, in a medium saucepan, melt the 1 tablespoon butter or margarine. Stir in flour and salt. Add the whipping cream and milk all at once. Cook and stir until thickened and bubbly. Remove from heat.

  • To assemble, arrange spaghetti in an 8x8x2-inch baking dish. Top with white sauce, followed by the tomato-mushroom sauce. Sprinkle with Parmesan cheese.

  • Bake, uncovered, in a 350 degree F oven for about 25 minutes or until heated through. Makes 4 main-dish servings or 8 side-dish servings.

Nutrition Facts

554 calories; fat 30g; cholesterol 93mg; saturated fat 18g; carbohydrates 60g; mono fat 9g; poly fat 2g; insoluble fiber 5g; sugars 10g; protein 14g; vitamin a 1311.9IU; vitamin c 49.6mg; thiamin 0.7mg; riboflavin 0.5mg; niacin equivalents 5.7mg; vitamin b6 0.4mg; folate 169.3mcg; vitamin b12 0.4mcg; sodium 593mg; potassium 606mg; calcium 212mg; iron 3.8mg.
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