Baked Spaghetti

Woo hoo I'm proud of myself! I made another Britt original recipe! :) And no, I didn't measure so I'm going to guess. Please feel free to adjust if you try this too - I'm sure your measurements are much better than mine!!!! I made this up because I was inspired by what we had at my friend Kate's house on Tuesday. She made us some delicious baked spaghetti with veggies, tomatoes and cheese. I decided to use what I had on hand an make a red-sauce version for Sam tonight. Here goes -

Ingredients

1 package spicy Italian sausage
1 onion, diced
1 clove garlic, finely diced
1/2 cup marsala wine
1 jar crushed tomatoes (28 oz)
1/8 -1/4 cup cream cheese (start with a little and taste until its the way you like it)
Salt
Pepper
handful of fresh chopped basil, oregano and thyme (or whatever combination of fresh or dried Italian herbs you have on hand)
1/2 cup shredded mozzerella cheese
1/2 box of spaghetti noodles
1/4 cup grated parmesan cheese

Directions

Preheat oven to 350 degrees. Also, fill a large pot with water and put it over high heat.

In a large skillet, brown the Italian sausage. Add the onion about half way through the cooking of the sausage. Add garlic. Saute until tender. Add the marsala wine and cook until it reduces by half. Add the crushed tomatoes. Add the cream cheese and break it up as it melts into the sauce. Simmer until sauce thickens. Salt and pepper to taste. Add the fresh herbs.

Meanwhile, break the spaghetti into 3 inch pieces and add to the boiling water. Salt the water heavily. Drain the noodles just before al dente (they will continue to cook in the oven.)

Spray a casserole dish with non-stick spray. Add the spaghetti noodles in the bottom and pack down. Cover with the mozzerella. Cover with the sauce. Sprinkle the parmesan cheese on top.

Cook for about a half hour (or until sauce is bubbling and parmesan is golden brown) at 350 degrees. Enjoy!!! (while watching the Office, if you like your supper Sam-and-Britt style!)