Easy Baked Spaghetti
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
387 kcal
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Course
Main Course
Easy Baked Spaghetti
Description
Easy Baked Spaghetti is a casserole made by layering uncooked spaghetti with a mixture of olive oil, garlic, onions, Italian seasoning, salt, diced green bell pepper, canned diced tomatoes, marinara sauce, and fresh basil. The ingredients are tossed in a baking dish to evenly coat the pasta before baking uncovered at 375°F. The initial 40 minutes softens the pasta, and after stirring and adding mozzarella cheese, a second baking creates a browned, bubbly cheese topping.
The finished dish combines tender pasta with a flavorful tomato and vegetable sauce, accented by the aromatic basil and Italian herbs. The melted mozzarella adds a creamy texture and a golden crust, while the Parmesan garnish adds a sharp finishing touch.
This casserole is suited to practical home cooking, providing a saucy pasta meal that can feed a group with minimal stovetop work. It can be served as a main dish with salad or vegetables.
The recipe allows freezer storage of the assembled but unbaked casserole for up to three months, making it convenient for meal prep. Leftovers keep for four to five days in the refrigerator and can be reheated in the oven, stovetop, or microwave with recommended methods to maintain texture and prevent splattering. The recipe is flexible and easy to adapt according to personal ingredient preferences.
Ingredients
- 1 pound spaghetti
- ¼ cup olive oil
- 3 garlic minced, cloves
- 1 onion diced, small
- 1 tablespoon Italian seasoning
- 1 teaspoon salt or to taste
- 1 green bell pepper diced
- 1 (14.5-ounce) diced tomatoes canned
- 3 cups water
- 2 cups marinara sauce
- ¼ cup basil chopped, plus more for garnish, fresh
- 2 cups mozzarella cheese
- Parmesan Cheese for serving, grated
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.
Notes
- Store leftovers airtight in the refrigerator for 4-5 days and reheat gently either in the oven at 350°F, on the stovetop with a splash of water, or in the microwave covered to minimize splatter.
- The casserole can be assembled and frozen before baking for up to three months; thaw overnight in the refrigerator before baking as directed.
- One serving corresponds to about 2 ounces of spaghetti.
- The recipe is flexible and can be adapted to personal taste preferences without affecting the basic cooking method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 2oz | |
| Calories | 387kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 22mg | 7% |
| Sodium | 839mg | 35% |
| Potassium | 480mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 22mg | 24% |
| Calcium | 198mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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