Baked Spaghetti Olivetti
Baked Spaghetti Olivetti
12 ounces spaghetti
1 teaspoon olive oil
1/4 teaspoon salt
2 1/2 cups grated mozarella cheese
1/2 cup freshly grated Parmesan cheese
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1 cup sliced green olives
1 cup sliced black olives
4 cups Spaghetti Sauce
1/2 cup minced fresh parsley, for garnish
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Heat oven to 375F. 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 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.
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