Spaghetti Bake

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* Exported from MasterCook *

 

Spaghetti Bake

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 oz spaghetti -- (350g)

1 onion

4 oz mushrooms -- (100g)

1 carrot

4 oz lentils -- (brown)

3 cloves garlic

1 teaspoon oregano

1 teaspoon basil

1 tin tomatoes, canned -- (14oz 400g)

2 teaspoons tomato puree

1/4 pint tomato juice -- (150ml)

oil for frying

salt and pepper

4 oz grated cheese -- (100g)

 

Soak the lentils over night if you can and then cook until tender but not

mushy. They will cook unsoaked but take a lot longer. If using tinned

lentils, drain first and rinse.

 

Put a large pan of salted water on to heat and bring to the boil. Once

boiling break the dry spaghetti into short pieces and add to the pan. Stir

well to stop the pasta clumping together then partially cover and cook,

using the recommended time on the packet. Once cooked drain, and then put it

back in the pan and stir in a teaspoon or so of olive oil to keep it

separate. Put the lid on the pan and leave it until you need it.

 

Whilst all this is going on you can start on the sauce.

 

Peel and chop the onion finely, peel and crush the garlic and fry together

until the onion becomes clear.

 

Wash or wipe the mushrooms, chop or slice them and add them to the onions

with the herbs and fry on for a couple of minutes.

 

Liquidise or chop up the tomatoes and add to the pan along with the pureé

and tomato juice. Allow the mixture to simmer for 10 minutes.

 

Wash and peel the carrot if not organic, then grate it and add it to the

sauce. Now mix in the cooked lentils and season the mixture to taste. The

sauce should be tasty but a sloppy, thin consistency - add more tomato juice

if necessary.

 

Next put the cooked spaghetti in an oven dish and pour over the sauce,

stirring it to mix into the pasta. Cover with the grated cheese and bake for

20 to 25 minutes at 180°C/350°F/Gas mark 4 until the cheese has melted and

the top has browned.

 

The only point to watch out for to create the perfect Spag Bog is to keep

the sauce runny, it will all be evaporated or absorbed as it cooks so if you

have too little liquid in at the start you will end up with a solid cake at

the end, tasty but solid.

 

Some years ago one of our workers, Sarah, was coming into work on the bus

seated behind two students. They chatted on about life in the big city and

eventually mentioned Eighth Day, at which point Sarah took an interest and

listened in to the rest of the conversation. " Have you eaten in the Café "

" Oh yeah, it's great isn't it, I love the spaghetti bolognese " " So do I but

it doesn't half make you go to the toilet! " On such is our reputation based.

 

Description:

" This is probably the most maligned recipe in this collection, it has been

on the menu in our Café since the day we opened and is still a favourite

among customers who like the traditional solid Eighth Day wholefood-style. "

Source:

" Eighth Day Cafe, Manchester, England "

S(Internet Address):

" "

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Per Serving (excluding unknown items): 567 Calories; 11g Fat (17.8% calories

from fat); 28g Protein; 89g Carbohydrate; 13g Dietary Fiber; 30mg

Cholesterol; 355mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat;

1 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : This is probably the most maligned recipe in this collection, it has

been on the menu in our Café since the day we opened and is still a

favourite among customers who like the traditional solid Eighth Day

wholefood-style. At one time in our history, when we cooked what we felt

like on that day without any reference to what had been done the week or

even the day before, one legendary worker decided to only cook Spag Bog, as

it was known. He worked fixed days and cooked every Saturday, which meant

that those poor customers who visited every Saturday had virtually a fixed

choice for years. Yet they still came back! Those were the days, customer

choice, what's that?

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

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