Easy Baked Spaghetti Recipe
This one-dish baked spaghetti lets the pasta cook right in the oven with marinara, tomatoes, basil, and cheese with only 10 minutes of prep!
Servings: 8 servings
Ingredients
- 1 pound spaghetti
- ¼ cup olive oil
- 3 garlic cloves minced
- 1 small onion diced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt or to taste
- 1 green bell pepper diced
- 1 (14.5-ounce) canned diced tomatoes
- 3 cups water
- 2 cups marinara sauce
- ¼ cup fresh basil chopped, plus more for garnish
- 2 cups shredded mozzarella cheese
- Grated parmesan cheese for serving
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. Use your hands to gently toss and evenly distribute the ingredients.
- Add the bell pepper, canned diced tomatoes, 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.
- Bake uncovered for 40 minutes. Toss the spaghetti and sprinkle with mozzarella cheese. Continue baking uncovered for 15-20 more minutes or until the top is browned and bubbly.
- Remove from the oven, garnish with fresh basil and parmesan cheese and serve.
Video
Notes
My Top Tip: Make sure to use enough liquid for the spaghetti. These one pan meals can be tricky to measure the right amount of liquid for pasta. But in general, 4 ounces of pasta will take about 1 cup of liquid. I like it a little more saucy, so I use 5 cups of liquid for 16 ounces of pasta. A good rule of thumb is to make sure there is enough liquid to cover the pasta in the baking dish.
Storage: Transfer leftovers to an airtight container and store in the refrigerator. To reheat, place in a 350°F oven until warmed through, or warm gently in a pan on the stovetop with a splash of water. You can also reheat easy baked spaghetti in the microwave. I recommend covering it with a paper towel to reduce splattering, then microwave on high in 30-second increments until warmed through. This easy baked spaghetti will keep in the refrigerator for four to five days.
Freezing: You can freeze it before you bake it. Assemble baked spaghetti casserole and then wrap it securely and freeze. Transfer to the refrigerator to thaw overnight and bake according to the instructions. You can also freeze the baked spaghetti for up to three months. Thaw overnight in the refrigerator, then warm in the oven until piping hot.
Substitutes: For best results, follow the recipe as is. However this recipe is very loose and easy to adapt to your preferences. Serving Size: One serving is about 2 ounces of spaghetti.
Substitutes: For best results, follow the recipe as is. However this recipe is very loose and easy to adapt to your preferences. Serving Size: One serving is about 2 ounces of spaghetti.
Nutrition
Serving: 2oz | Calories: 387kcal | Carbohydrates: 51g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 839mg | Potassium: 480mg | Fiber: 4g | Sugar: 6g | Vitamin A: 620IU | Vitamin C: 22mg | Calcium: 198mg | Iron: 2mg
QR code
Scan code to view the full recipe on your phone.
