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X Italian Pasta Dishes
Baked Spaghetti Elbows/Spaghetti al forno (using onions, mushrooms, olives and breadcrumbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 pound elbow spaghetti

1/2 pound mushrooms
1 tablespoons onion, minced
3 tablespoons olive oil
12 stuffed olives, sliced
3 tablespoons flour
1 1/2 cups milk
salt and pepper
Parmesan cheese
buttered breadcrumbs


Cook spaghetti in boiling, salted water.

Saute onions in hot olive oil, add mushrooms and cook until brown; blend in flour, and add milk, stirring constantly.

Add olives and drained spaghetti elbows, mixing well.

Season and turn into casserole; top with breadcrumbs, sprinkle with cheese, and bake in a moderate oven (350 degrees F.) about 30 minutes.

Serves 6.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Jean Beraud: La Parisienne, late 19th century.

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