This dish of spaghetti baked with a creamy red bell pepper sauce and cheese could become the next Christmas cooking tradition at your house.
- 1 teaspoon olive oil
- 6 basil leaves
- 1 ½ pounds spaghetti
- 2 teaspoons butter
- ½ cup garlic herb butter, cut into 1-teaspoon chunks
- 2 (12 fluid ounce) cans evaporated milk
- 1 pound American cheese, shredded
- 1 pound red bell peppers, chopped
- 1 teaspoon salt
- 12 ounces shredded Monterey Jack cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Stir olive oil and basil leaves into the boiling water; cook spaghetti, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
- Grease a large casserole dish with 2 teaspoons butter. Loosely pile about 1/3 of the spaghetti into the casserole dish; do not pack. Dot spaghetti with about 1/3 of the garlic herb butter.
- Combine evaporated milk, American cheese, red bell peppers, and salt in a blender, working in batches if necessary; blend until smooth.
- Sprinkle spaghetti in the dish with 1/3 the Monterey Jack cheese and pour 1/3 the blended American cheese sauce over the top. Layer 1/3 the remaining spaghetti, 1/3 the garlic herb butter, 1/3 the Monterey Cheese, and 1/3 the sauce twice more. Cover dish with aluminum foil.
- Bake in the preheated oven until the dish is bubbling and the sauce has darkened slightly from pink to orange, about 30 minutes.