-
1
In a large pot, cook sausage over medium-high heat, breaking up as it cooks with a spatula.
-
2
Cook until it is no longer pink.
-
3
Drain off fat.
-
4
Add onions, garlic and basil and cook for another 5 minutes to soften onions.
-
5
Add mushrooms and cook until liquid is evaporated, about 5 minutes.
-
6
Add tomatoes, tomato paste and pepper; bring to a boil.
-
7
Reduce heat and simmer for about 15 minutes until most of liquid is evaporated.
-
8
Stir in spinach.
-
9
Meanwhile, for topping: in saucepan, melt butter over medium heat.
-
10
Whisk in the flour and cook, whisking constantly for 1 minute.
-
11
Whisk in the milk.
-
12
Cook, whisking constantly for 12 to 15 minutes until sauce is thickened.
-
13
Add mozzarella cheese, salt and pepper.
-
14
Meanwhile, for noodles: cook spaghetti in large pot of boiling salted water for 5 minutes or until tender but firm.
-
15
Drain and add to MEAT sauce; toss to coat.
-
16
Spread in 2 greased 8-inch square glass baking dishes (this is what original recipe says, but not adequate--try 2 9 x 13-inch pans instead); pour topping over and then sprinkle with Parmesan cheese.
-
17
Bake in 375Fu00b0 oven for 30 to 40 minutes or until bubbly and golden.
