Easy Baked Spaghetti
This Baked Spaghetti Recipe is a cheesy vegetarian pasta casserole dish that is simple to make, requires only one pan in the oven and a family favorite meal
Servings 8 servings
Calories 388kcal
Ingredients
- 1 pound spaghetti not cooked
- ¼ cup olive oil
- 3 garlic cloves minced
- 1/2 onion thinly sliced (about 1 cup)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt or to taste
- 14.5 oz diced tomatoes
- ½ cup sliced green pepper
- ½ cup sliced red pepper
- 3 cups water
- 2 cups marinara
- 2 sprigs basil plus torn leaves for garnish
- 2 cups 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. 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.
- Remove from the oven, garnish with fresh basil and parmesan cheese and serve
Video
Notes
Recipe: This recipe was inspired by a recipe from the Half Baked Harvest Cookbook for Dad's Friday Night Pasta.
Storage: Store any leftovers in an airtight container. They will last about 4-5
Freezing Instructions: You can also freeze the baked spaghetti for up to 3 months. I recommend freezing it before you bake it. Then simply thaw in the fridge overnight and bake as per the instructions.
Substitutes: For best results, follow the recipe as is. However this recipe is very loose and easy to adapt to your preferences.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for 1/8 of the baking dish, which is about 2 ounces of spaghetti.
Nutrition
Calories: 388kcal | Carbohydrates: 50g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 801mg | Potassium: 505mg | Fiber: 3g | Sugar: 6g | Vitamin A: 850IU | Vitamin C: 29.3mg | Calcium: 194mg | Iron: 2.3mg