Baked Spaghetti Casserole

Baking this spaghetti melts the cheese evenly.

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  • Servings: 4 to 6


  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, finely chopped
  • 1 onion, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1 (32 ounce) can whole tomatoes in juice
  • 1 pound dried spaghetti
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup finely grated parmesan cheese

How to make this recipe

  1. In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the garlic and onion and cook until the vegetables are pale golden, about 5 minutes. Stir in the tomatoes with their juice and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. In a blender, puree the sauce until smooth, then season with salt and pepper to taste.

  2. Preheat the oven to 375°F.

  3. Bake the spaghetti casserole until the cheese is melted, about 10 minutes. Serve.

Contributed By Photo © Ian Knauer Published June 2014

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