spaghetti-au-gratin


Gratinated Spaghetti

by Grandmother Marie (Gisèle Lamonde)



Mom used to have me prepare it often on Fridays. My children love it, and the grandchildren have renamed it "spaghetti au grapin."

–Gisèle



Ingredients:


Sauce:

  • One package of spaghetti (I use whole wheat spaghettini)
  • 1 ½ cups of finely diced celery
  • 1 ½ cups of thinly sliced onions
  • 1 can (796 ml–28 ounces) of unsalted canned tomatoes
  • 1 ½ cups of strong or extra-strong grated cheddar cheese
  • Approximately ÂĽ cup of milk
  • Butter (margarine)
  • Breadcrumbs
  • Salt and pepper
  • Fresh parsley for serving

Mix everything and incorporate it into the diced fresh tomatoes.


Preparation:

Sauté 1 ½ cups of finely diced celery and 1 ½ cups of thinly sliced onions in butter (margarine) to soften them.


Add 1 can of unsalted canned tomatoes (850 ml / 28 ounces) and simmer until thickened. Season with salt and pepper. Do not add anything else.


Cook one package of spaghetti AL DENTE, drain, and let them cool.

Add to the tomato sauce 1 ½ cups of strong or extra-strong grated cheddar cheese and approximately ¼ cup of milk.

Combine everything in a rectangular Pyrex casserole dish, sprinkle with breadcrumbs, and add a few dollops of butter (margarine).

Bake in the oven at 350°F for about 30 minutes or until the cheese is melted and nicely browned.

Let it rest for 10 minutes before serving.

Serve with fresh parsley if desired.



Gisèle Lamonde

Gisèle :Lamonde

Gisèle Lamonde

Gisèle :Lamonde

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