Tried and True

Baked Spaghetti

Name: Baked Spaghetti
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 pound spaghetti (not cooked); ¼ cup olive oil; 4 garlic cloves (minced); 1/2 onion (thinly sliced, about 1 cup); 1 tablespoon Italian seasoning; 1 teaspoon salt (or to taste); 14 ½ oz diced tomatoes; 1 cup sliced bell pepper; 3 cups water; 2 cups marinara; 2 sprigs basil; 2 cups mozzarella cheese

8 servings

porciones

10 minutes

tiempo activo

1 hour 5 minutes

tiempo total

Comenzar a cocinar

Ingredientes

1 pound spaghetti (not cooked)

¼ cup olive oil

4 garlic cloves (minced)

1/2 onion (thinly sliced, about 1 cup)

1 tablespoon Italian seasoning

1 teaspoon salt (or to taste)

14 ½ oz diced tomatoes

1 cup sliced bell pepper

3 cups water

2 cups marinara

2 sprigs basil

2 cups mozzarella cheese

Instrucciones

Preheat the oven to 375°F.

Place the uncooked spaghetti in a 9 x 13-inch baking dish. Add the olive oil, garlic, onions, Italian seasoning and salt. Uses your hands to gently toss and evenly distribute the ingredients.

Add the tomatoes, peppers, water, marinara and basil on top of the spaghetti, and toss it again using tongs to evenly coat the spaghetti with the sauce and vegetables.

Sprinkle mozzarella cheese on top to cover the spaghetti.

Bake uncovered in the preheated oven for 45 – 55 minutes or until the top is browned and bubbly.

Notas

Blitz onion in food processor

Whole wheat spaghetti was good

Nutrición

Tamaño de porción

Calorías

388 kcal

Grasas totales

14 g

Grasas saturadas

4 g

Grasas insaturadas

Grasas trans

Colesterol

22 mg

Sodio

801 mg

Carbohidratos totales

50 g

Fibra dietética

3 g

Azúcares totales

6 g

Proteínas

15 g