Andrea's Baked Spaghetti with White Wine Tomato Cream Sauce

First of all, we are so sorry for taking forever to upload the recipes you guys have been sending to us. We are going to try and do a lot better from here on out. This one came from Andrea and sounds absolutely amazing!

Ingredients for Marinara Sauce

3 Garlic cloves 2 tablespoons Thyme
1 Carrot 1 tablespoon crushed Rosemary
1 Celery stalk 2 teaspoon Basil
½ small Onion 1 teaspoon Sage
1 pound of Italian Sausage ¼ teaspoon White Pepper
2- 15 oz. can of Tomato Sauce
2 tablespoons Oregano Olive Oil

Ingredients for Cheese Sauce

1 pound whole milk Ricotta Cheese
¾ cup Three-blend Cheese
½ cup Heavy Cream
1 cup above Marinara Sauce

Additional Ingredients for Baked Spaghetti

1 pound Spaghetti noodles
2 cups shredded Mozzarella cheese

Ingredients for White Wine Tomato Cream Sauce

1 – 15 ounce can Diced tomatoes
4 tablespoons butter
1 cup Heavy Cream
¼ cup White Wine
Salt, Pepper, and Garlic Powder

Instructions for Marinara Sauce

Mince the garlic, carrot, celery and onion. Sauté in oil olive until the vegetables are slightly brown and getting soft. Cook Italian sausage. Combine vegetables, Italian sausage, and tomato sauce in large saucepan. Add all the spice and stir sauce to combine all ingredients well. Simmer over low heat until ready to use.


Instructions for Cheese Sauce

Mix together ricotta cheese and three-cheese blend in medium saucepan. Slowly incorporate the heavy cream into the cheese mixture. Heat over medium heat until the cheese is melted and smooth. Stir occasionally and take off the heat when the cheese is melted. (Be careful stirring the mixture as it tends to have air pockets within it that burst upward as it heats.)Add 1 cup of prepared Marinara Sauce to the Cheese Sauce.


Instructions for putting together the Baked Spaghetti

Begin by preparing the Marinara Sauce. Next cook spaghetti noodles to al dente. Don’t over cook the noodles as they will continue to cook in the oven. Next make the cheese sauce. Drain the spaghetti noodles when they are finished cooking. Keep the spaghetti noodles in a large pot and add the cheese sauce to the noodles. Stir to combine well. Preheat oven to 350°. Place the spaghetti noodle/cheese mixture into a 13 x 9 glass baking pan. Smooth out the picture to be even in the pan. Top this mixture with approximately 2 cups of marinara sauce. Top with the 2 cups of mozzarella cheese. Cover the top of the pan first with a layer of shrink wrap and then a layer of aluminum foil. (Don’t skip the shrink wrap. It will come off the pan after baking and is very important to maintain the moisture within the baked spaghetti.) Bake, covered, for 25 minutes. Uncover and bake for an additional 5 minutes or until cheese is browning and bubbly.

Instructions for the White Wine Tomato Cream Sauce

While the Baked Spaghetti is baking, prepare the White Wine Tomato Cream Sauce. Start by placing the diced tomatoes and 2 tablespoons of butter in a Sauté pan. Bring to a boil. Let the mixture boil for 10 minutes. (This helps eliminate the acidic tomato taste.) Add the heavy cream to the mixture and continue to boil for 5 more minutes. Add the white wine and continue to boil for 5 more minute. Add the last 2 tablespoons of butter to finish the sauce. Place ½ cup of sauce under each serving of Baked Spaghetti.

Enjoy!