Kio’s Recipes

Baked Spaghetti Recipe

Name: Baked Spaghetti Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb thin spaghetti (whole grain spaghetti, if you like); 3 eggs; 1 cup part-skim ricotta (I used this one); 1/2 cup grated Parmesan cheese; 1 to 1 1/2 cup shredded mozzarella (non-fat, if possible), more to your liking; 1/4 cup Private Reserve Greek extra virgin olive oil; 1/2 yellow onion, grated; 3 garlic cloves, finely chopped; 2 carrots, finely grated (I used this box grater); 1 can (28 ounces) crushed tomatoes; 1/2 cup water; Salt and Black Pepper; 1 tbsp dried oregano; 1 tsp sweet Spanish paprika; 1/4 cup each fresh torn basil and chopped parsley leaves; Crushed red pepper, optional

6 servings

servings

10 minutes

active time

45 minutes

total time

Start Cooking

Ingredients

1 lb thin spaghetti (whole grain spaghetti, if you like)

3 eggs

1 cup part-skim ricotta (I used this one)

1/2 cup grated Parmesan cheese

1 to 1 1/2 cup shredded mozzarella (non-fat, if possible), more to your liking

1/4 cup Private Reserve Greek extra virgin olive oil

1/2 yellow onion, grated

3 garlic cloves, finely chopped

2 carrots, finely grated (I used this box grater)

1 can (28 ounces) crushed tomatoes

1/2 cup water

Salt and Black Pepper

1 tbsp dried oregano

1 tsp sweet Spanish paprika

1/4 cup each fresh torn basil and chopped parsley leaves

Crushed red pepper, optional

Directions

Preheat oven to 375 degrees F.

Make the sauce. In a large oven-proof pan or braiser like this one, heat the olive oil over medium until just shimmering. Add the onions. Cook for 4 to 5 minutes, stirring regularly. Add the garlic and carrots and cook for another 3 minutes, stirring regularly.

Now add the crushed tomatoes, water, a generous pinch of salt and pepper, oregano, and paprika.

Bring the sauce to a boil, stirring regularly. Turn heat down to low, cover and let simmer for 15 to 20 minutes (occasionally check and give the sauce a stir).

While sauce is simmering, cook the pasta to al dente according to package. Drain and rinse.

When sauce is ready, uncover and add the cooked pasta. Stir until pasta is well-coated.

In a mixing bowl, whisk together the eggs, ricotta and grated Parmesan. Add the mixture to the spaghetti. Stir until well-combined.

Top the pasta with shredded mozzarella. Transfer to oven, uncovered.

Bake in 375 degrees F heated-oven for 15 to 20 minutes or until the cheese is melty and bubbly. If you like to give the top of the baked spaghetti some color and crunch, simply switch to broil briefly (watch carefully).

Remove from oven and garnish with fresh basil and parsley. Add crushed peppers, if you like. Enjoy!

Nutrition

Serving Size

Calories

376

Total Fat

15 g

Saturated Fat

4.2 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

109.2 mg

Sodium

287.1 mg

Total Carbohydrate

43 g

Dietary Fiber

6.7 g

Total Sugars

4.6 g

Protein

21 g