Baked Spaghetti Olivetti
baked, contemporary, vegetarian
12 ounces spaghetti
1 teaspoon olive oil
1/4 teaspoon salt
2 1/2 cups grated Swiss or Muenster cheese
1/2 cup freshly grated Parmesan cheese
1 cup sliced green olives
1 cup sliced black olives
4 cups Vegetarian Spaghetti Sauce; see recipe
1/2 cup minced fresh parsley; for garnish
Heat oven to 375°F. Prepare Vegetarian Spaghetti Sauce. Cook pasta for one-third of its preparation time in oiled and salted water. Pasta should be chewy and a little hard in the middle. Drain all but about 1/4 cup of the water. Stir in Vegetarian Spaghetti Sauce. Mixture should be very wet because the spaghetti will continue to cook and absorb moisture. Grease a large baking dish and put a layer of spaghetti, then a layer of one-third of the cheese, then a layer of one-half of the olives (both kinds), repeat, then more spaghetti. Sprinkle with Parmesan cheese and bake for 30 minutes or until warmed through. Garnish with the remaining grated cheese and raw parsley. Serve.
NOTES : Spaghetti and a vegetable-laden vegetarian sauce baked with cheese and olives. 0 0 0 1466 20086 3584 0 5072 0
Contributor: Earth Kitchen Cookbook by Dee Bell
Yield: 4 servings
Preparation Time: 0:45
