Don’t be afraid to experiment!
Here’s my take on a Baked Spaghetti and Mozzarella Recipe. I am always looking on Pinterest for new recipes to use the food I have in the pantry. Any recipe that doesn’t require me to go to the grocery store is a winner in my book.
I had most of what I needed but made a few changes.
Baked Spaghetti and Mozzarella Recipe
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Try this twist on a family favorite! This baked spaghetti and mozzarella recipe is full of flavor.
Ingredients
- 2 (28 oz) cans of crushed tomatoes
- 2 TBSP Extra Virgin Olive Oil
- 1 TBSP chopped garlic (from a jar I had in the fridge)
- 3/4 pound spaghetti
- 2 TBSP dried sweet basil
- 1/2 pound fresh mozzarella, cut into 1/2 inch pieces (almost 2 cups)
- 1/4 - 1/2 cup of grated Parmesan
Instructions
- Set the oven to 400 degrees
- Pour the Olive Oil in a large skillet and heat
- Add chopped garlic to olive oil and heat for about 1 minute
- Add both cans of crushed tomatoes to the olive oil and garlic
- Simmer on medium for about 12 minutes
- While that is simmering, cook the spaghetti in a separate pot of boiling water for 5 minutes and drain, then return to the pot
- Add basil, Parmesan, tomato sauce and a few pieces of the mozzarella to the spaghetti and combine
- Pour into a 3-quart casserole dish and top with remaining mozzarella
- Bake for 25 minutes
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All in all, I would say it was delicious and better than just “plain-ole” spaghetti. If we had more mozzarella on hand, I definitely would have used it. I like changing things up a bit and I am glad we added Parmesan cheese. My 2 year old loved it and I think she ate 3 bowls last night. I was just happy it used up more of my pantry items and I didn’t have to run to the store. That is a great feeling.
