Sometimes the same old recipe can become a little boring. Now don’t get me wrong I love spaghetti, it happens to be my favorite dish I could eat it every day. But why not give it a little twist and try something new with it.
Richard helped me prepare this dish tonight after I top the first layer of pasta with cheese he decided that the Italian cheese blend that contains 6 different cheese wasn’t enough that we needed more cheese so he added the blend of cheddar and Monterey jack that I always keep in the fridge. Yes that is his hand adding more cheese and as he is doing this he is saying “You can never have enough cheese.” So when it comes to the amount of cheese that you want to use when you make this dish the choice is yours or in my case, my husbands who just wanted to help me out today.
Baked Spaghetti with Italian Sausage
1 pound Italian Sausage
1 small onion, chopped
2 cloves garlic, minced
2 (15oz.) cans tomato sauce
1 (15oz.) can diced tomatoes
1 (8oz.) can mushrooms
1 tablespoon Italian seasoning
3 tablespoon brown sugar
1(16oz) package spaghetti
2 cups Italian cheese blend
In a large skillet over medium heat, brown Italian sausage with chopped onion and garlic. Add tomato sauce, can tomatoes, mushrooms, Italian seasoning and brown sugar; allow to simmer for 45 to 60 minutes.
Cook the package of spaghetti according to the instructions on the package.
Spray a 9x13 inch baking dish with cooking spray. Spread 1/3 of sauce in the bottom of the baking dish