Umami Recipes
Umami Recipes

Tried and True

Baked Spaghetti

8 servings

servings

10 minutes

active time

1 hour 5 minutes

total time

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

Serving Size

-

Calories

388 kcal

Total Fat

14 g

Saturated Fat

4 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

22 mg

Sodium

801 mg

Total Carbohydrate

50 g

Dietary Fiber

3 g

Total Sugars

6 g

Protein

15 g

8 servings

servings

10 minutes

active time

1 hour 5 minutes

total time
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