Baked Spaghetti Casserole

Baking this spaghetti melts the cheese evenly.

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  • Servings: 4 to 6

Ingredients

  • 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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1046146 recipes/baked-spaghetti-casserole 2015-11-23T16:40:53+00:00 Ian Knauer pasta-and-noodles|italian|american|weeknight-dinner|4||6|web-exclusive|fast|fall|winter|vegetarian june-2014 recipes,baked-spaghetti-casserole 1046146

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