Sunday, November 21, 2010
Baked Spaghetti and Mozzarella
I love baked pasta. When I saw this recipe for baked spaghetti I thought "HUH?! Baked SPAGHETTI?!" As far as baked pasta goes I typically only think of baked ziti. So needless to say this was eye-opening. I immediately added it to the menu and made it as soon as I could. I have to say, this recipe did not disappoint!
I cut the recipe in half and next time I would make the whole recipe as it is stated below- this is one of the few foods where I feel it's even better the next day. Yum. A new staple in my house for sure. I feel like it's extremely kid friendly too so if you have kids give it a shot!
Source: Kitchen Corners
2 cans whole peeled tomatoes (San Marzano if you can find them)
2 tablespoons olive oil
2 garlic cloves smashed and peeled
3/4 pound spagetti
2 cups diced mozzarella
Directions:Preheat oven to 400*
Set a large pot of salted water to boil.
In a food processor, pulse tomatoes until chopped.
In a large skillet, heat oil over medium-high and add garlic and cook until fragrant.
Add tomatoes and bring to a boil.
Add Italian seasoning and salt to taste.
Cook until sauces starts to thicken
Meanwhile, cook pasta for 5 minutes. Drain pasta and return to pot.
Add tomato sauce and half of the mozzarella and toss to combine.
Transfer mixture to a 3-quart baking dish and top with remaining cheese.
bake until cheese is golden. About 20-25 minutes.