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Recipe Summary

prep:
35 mins
bake:
25 mins at 350°
Servings:
4
Max Servings:
8
Yield:
4 main-dish or 8 side-dish servings
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Ingredients

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Directions

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  • 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.

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  • 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.

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

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  • 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; total fat 30g; saturated fat 18g; polyunsaturated fat 2g; monounsaturated fat 9g; cholesterol 93mg; sodium 593mg; potassium 606mg; carbohydrates 60g; fiber 5g; sugar 10g; protein 14g; trans fatty acidg; vitamin a 1312IU; vitamin c 50mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 6mg; vitamin b6mg; folate 169mcg; vitamin b12mcg; calcium 212mg; iron 4mg.

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