The transition from winter to spring is never easy for me. Although days are getting warmer, nights are still chilly. This makes it challenging for me to know -- not only what to wear each day -- what to cook each night. The weather's not cold enough for soup, chili or stew, but not warm enough for chicken salad, congealed salad or a chilled soup. Baked Spaghetti is the perfect compromise for those nights when Mother Nature can't decide if it's winter or spring. Baked Spaghetti isn't as hearty as my traditional spaghetti, yet it offers warmth on a chilly night via a delectable blend of spices. Most of my recipes have a story behind them and this one is no exception.
My first attempt was good, but not as good as what she made. Over the next few months, I tried unsuccessfully to duplicate the recipe. My version was either too runny, too dry, too spicy or not spicy enough! The recipe was too good to throw away, so I filed it complete with notes and revisions in a recipe box with plans to cook it again at a later date.
The mixture goes in a greased 3-quart pan and into the oven for 20 minutes. To make a cheesy version, add a cup of grated cheese on top before you put the pan in the oven.
1 (8 oz.) can mushroom stems and pieces, drained (optional)
1 c. shredded cheese (optional)