Today was a rainy sort of day. Yesterday I was sitting at the beach reading and today I am nesting and preparing food for the winter. I sound like a squirrel...I do LOVE nuts!!!! We are not huge casserole fans around here, but, this is one of my favourite down home ways to use up that zucchini at the end of the season. My daughter will be living at the dorms at university, so, I can eat what I love and enjoy....lovely shepherd's pie, meatloaf and garlic mashed potatoes, robust stews....you name it she doesn't like it. I tried to move her over to comfort foods, but, she is more of a Thai/stir-fry kind'a gal. I love those foods too, but there is nothing wrong with a casserole. Must be a generational thing.This has been a Canadian Living magazine favourite of mine for years. I love the smooth texture of the bechamel/cheese sauce melting on top and the marriage of ratatouille flavours inside.
Since it was a rainy day and I had all the ingredients taking up room in my refrigerator it was inevitable that I should make this dish.
I am sending it over to Ruth for Presto Pasta Night at http://onceuponafeast.blogspot.com/. She always has such a great line-up of pastas from all over the globe provided by many talented bloggers.
**Baked Vegetable Spaghetti**
2 T olive oil
2 large onions, chopped
3 garlic cloves, minced
4 medium zucchini, diced
1 each sweet red and yellow pepper, diced
1 eggplant, peeled and diced
2 cans (19-oz) tomatoes
1 can tomato paste
2 tsp dried basil
1 tsp each dried oregano, granulated sugar and salt
1/2 tsp pepper
1/4 tsp dried thyme
1 lb spaghetti (serves 8)
1/4 cup freshly grated Parmesan cheese
Cheese Sauce:
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup mozzarella cheese, shredded
1/2 tsp salt
1/4 tsp pepper
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In a Dutch oven, heat half of the oil over medium-high heat; cook onions, garlic, zucchini, sweet peppers and eggplant for 5 - 10 minutes, stirring, or until starting to soften. Add tomatoes, tomato paste, basil, oregano, sugar, salt, pepper and thyme; bring to a boil. Reduce heat and simmer, uncovered, for 25 - 30 minutes or until slightly thickened.
In a Dutch oven, heat half of the oil over medium-high heat; cook onions, garlic, zucchini, sweet peppers and eggplant for 5 - 10 minutes, stirring, or until starting to soften. Add tomatoes, tomato paste, basil, oregano, sugar, salt, pepper and thyme; bring to a boil. Reduce heat and simmer, uncovered, for 25 - 30 minutes or until slightly thickened.
Cheese Sauce: In saucepan, melt butter over medium-high heat; whisk in flour and cook, whisking for 2 minutes, without browning. Whisk in milk and bring to a boil; reduce heat to medium-low and cook, whisking, for about 10 minutes or until thickened. Stir in mozzarella, salt and pepper; cook stirring, until cheese melts. Taste and adjust seasonings.
Meanwhile, in large pot of boiling salted water, cook spaghetti for 5 minutes or until still very firm. Drain; toss with remaining olive oil and vegetable mixture. Transfer spaghetti mixture to a 13 x 9-inch baking dish (3 litre); spoon cheese sauce over top. Sprinkle with Parmesan.
(Can be cooled, covered and refrigerated up to 1 day, or freeze for up to 2 weeks; let thaw in refrigerator for 48 hours. Add 10 minutes to baking time).
Bake, uncovered, on baking sheet in 350F oven for about 1 hour or until golden and heated through.
Serves 8
