Baked Spaghetti

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

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

Directions

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

• Calories: 388 kcal
• Total Fat: 14 g
• Saturated Fat: 4 g
• Cholesterol: 22 mg
• Sodium: 801 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 15 g