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

portions

10 minutes

temps actif

1 hour 5 minutes

temps total

Commencer à Cuisiner

Ingrédients

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

Instructions

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.

Notes

Blitz onion in food processor

Whole wheat spaghetti was good

Nutrition

Taille de Portion

Calories

388 kcal

Lipides Totaux

14 g

Lipides Saturés

4 g

Lipides Insaturés

Acides Gras Trans

Cholestérol

22 mg

Sodium

801 mg

Glucides Totaux

50 g

Fibres Diététiques

3 g

Sucres Totaux

6 g

Protéines

15 g