Spaghetti Bake - cooking recipe

Ingredients

2 lbs mild Italian sausage, casings removed
2 onions, chopped
6 garlic cloves, minced
1 tablespoon dried basil
4 cups sliced mushrooms
2 (28 ounce) cans chopped tomatoes
1 (5 1/2 ounce) can tomato paste
1/2 teaspoon pepper
6 cups chopped fresh spinach
1 (12 ounce) package spaghetti
Topping
2 tablespoons butter
1/2 cup all-purpose flour (see chef note in introduction)
3 cups milk
3/4 cup shredded mozzarella cheese
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup grated parmesan cheese

Preparation

In a large pot, cook sausage over medium-high heat, breaking up as it cooks with a spatula.
Cook until it is no longer pink.
Drain off fat.
Add onions, garlic and basil and cook for another 5 minutes to soften onions.
Add mushrooms and cook until liquid is evaporated, about 5 minutes.
Add tomatoes, tomato paste and pepper; bring to a boil.
Reduce heat and simmer for about 15 minutes until most of liquid is evaporated.
Stir in spinach.
Meanwhile, for topping: in saucepan, melt butter over medium heat.
Whisk in the flour and cook, whisking constantly for 1 minute.
Whisk in the milk.
Cook, whisking constantly for 12 to 15 minutes until sauce is thickened.
Add mozzarella cheese, salt and pepper.
Meanwhile, for noodles: cook spaghetti in large pot of boiling salted water for 5 minutes or until tender but firm.
Drain and add to MEAT sauce; toss to coat.
Spread in 2 greased 8-inch square glass baking dishes (this is what original recipe says, but not adequate--try 2 9 x 13-inch pans instead); pour topping over and then sprinkle with Parmesan cheese.
Bake in 375F\u00b0 oven for 30 to 40 minutes or until bubbly and golden.