Baked Spaghetti and Mozzarella Recipe

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 Mozarella
Baked Spaghetti and Mozzarella

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.


  • 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


    1. Set the oven to 400 degrees
    2. Pour the Olive Oil in a large skillet and heat
    3. Add chopped garlic to olive oil and heat for about 1 minute
    4. Add both cans of crushed tomatoes to the olive oil and garlic
    5. Simmer on medium for about 12 minutes
    6. While that is simmering, cook the spaghetti in a separate pot of boiling water for 5 minutes and drain, then return to the pot
    7. Add basil, Parmesan, tomato sauce and a few pieces of the mozzarella to the spaghetti and combine
    8. Pour into a 3-quart casserole dish and top with remaining mozzarella
    9. 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. 

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