Timballo With Cheese

Ingredients

• 1 lb. spaghetti(uncooked--break strands in halves)
• 1/3 c. butter
• 1 lb. bulk pork sausage
• 1 (4oz.)can sliced mushrooms, drained
• 3 tblsp.finely chopped onion
• 1/3 c. sliced pimiento-stuffed olives
• 1/2 c. grated Parmesan cheese
• 2 tblsp. chopped parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. dry bread crumbs
• 2 eggs, well beaten
• 1/4 lb. mozzarella cheese, shredded
• Cheese Sauce

Directions

Cook spaghetti 10 minutes in boiling salted water. Drain; toss with butter.

Saute sausage in skillet until almost done. Pour off fat; return 2 tblsp. to skillet. Add mushrooms and onion; saute until tender.

Toss together spaghetti, sausage mixture, olives, Parmesan cheese, parsley, salt and pepper.

Coat a buttered 9"" spring-form pan with bread crumbs; reserve some for top. Place half of the spaghetti mixture in pan; pour eggs evenly over all. Sprinkle with mozzarella cheese; top with remaining spaghetti mixture. Sprinkle with reserved crumbs. Cover with foil; bake in moderate oven(375 degrees F.)40 minutes. Let stand 5 minutes. Serve with Cheese Sauce. Makes 6 to 8 servings.

Cheese Sauce:

Melt 1/4 cup butter or regular margarine over low heat; blend in 1/4 cup flour. Add 2 cups milk and cook, stirring constantly, until thick and smooth. Stir in 3/4 teaspoon salt, 1/4 cup Parmesan cheese and 1 tablespoon chopped parsley

Submitted 6/13/05.
Source: Farm Journal's Country Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Timballo With Cheese