Kimberly Schlapman's Spaghetti Casserole
Photo credit: GAC TV
2 tablespoons olive oil
1 cup onion, thinly sliced
3 cloves garlic, minced
2 cups mushrooms, thinly sliced
1 cup fennel, thinly sliced
3 cups homemade tomato sauce
1 pound spaghetti, broken into 2 inch pieces, par-cooked and tossed in olive oil
1 cup shredded mozzarella
1 cup grated parmesan cheese
2 tablespoons parsley, minced
In a Dutch oven heat olive oil and cook the onions for 5 minutes until they soften. Add the garlic and cook for 2 minutes. Add the mushrooms and fennel and cook until vegetables are soft about 7 minutes. Add the tomato sauce and cooked spaghetti. Stir to mix well. Pour the mixture into a 2 quart casserole dish that has been sprayed with nonstick spray. Top the casserole with mozzarella, parmesan cheese and parsley. Bake in a 400 degree oven for 12-15 minutes until cheese is golden brown.
Recipe courtesy: http://www.gactv.com/gac/shows_gckim/
For more on Kimberly Schlapman, go to www.littlebigtown.com, follow her on Facebook and Twitter.
You can also find Kimberly on Great American Country's "Kimberly's Simply Southern".