Pastelón de espaguetis (Spaghetti Casserole)

Ingredients

• 5 cups of boiled spaghetti or pasta of your choice
• 1/2 cup of grated Parmesan cheese
• 2 cups of tomato sauce
• 3 tablespoons of olive oil
• 12 very ripe tomatoes, peeled and diced
• 1 green pepper diced into very small cubes
• 1 pinch of oregano
• 1 tablespoon of basil finely chopped
• 1/2 cup of seeded olives, cut into slices
• 1/2 cup of capers
• 1 cup of cream (or evaporated milk)
• Basil for decoration
• Pepper
• Salt

Instructions

1. Oil a bread loaf pan using a teaspoon of oil.
2. Pre-heat up oven to 300 °F (150 °C).
3. Boil the pasta al dente.
4. In a heavy sauce pan heat the remaining oil over low heat.
5. Sautee the tomatoes, oregano, chopped basil, garlic until the tomatoes are tender.
6. Add half a cup of water and the tomato sauce.
7. Simmer over low heat for 5 minutes. Reserve half of the tomato sauce for serving.
8. Mix in capers and olives with the tomato sauce.
9. Add the cream or milk. Season with salt and pepper to taste.
10. Add the spaghetti to the tomato and cream sauce and mix well.
11. Place some basil leaves at the bottom of the baking pan.
12. Pour in the pasta without disturbing the basil leaves.
13. Lightly press with a fork to compact.
14. Bake covered with aluminum foil for 15 minutes.
15. Cool down for 5 minutes before removing from the pan.
16. Garnish with the tomato sauce you had reserved and sprinkle with cheese. Serve with green salad.

Important Notes