1 pound dry spaghetti,
700 ml. meat sauce - Bolognese,
2 cups shredded mozzarella cheese,
1 cup grated Parmesan cheese,
1 oz. butter,
1/4 cup fresh basil,
salt and pepper to taste.
Recipe: Boil spaghetti according to package instructions, drain and put them in a greased baking dish. Pour the meat sauce over the spaghetti and mix well. Chop the fresh basil and mix it with the spaghetti, too. Cover with the cheese and dot with butter. Cover the baking dish with tin foil and bake at medium temperature for about 25 minutes. Remove the tin foil and bake for 5 minutes more. Let the spaghetti casserole sit at room temperature for about 10 minutes after it is done, and serve. Any left-over spaghetti casserole can be refrigerated and re-heated later to 165 F before serving again. Don't like spaghetti? No problem. You can use any kind of short or long noodles for this recipe, instead of spaghetti - such as rigatoni, fettuccine, fusilli, etc.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
