Monday, August 16, 2010

Baked spaghetti & mozzerella

I love the days when all my magazines come in the mail. I curl up on the couch and dog-ear recipes I want to try. As soon as I saw the photo in this month's Everyday Food for baked spaghetti my mouth started to water. I knew that this recipe would be one I was going to make--and soon.

Hungry for gooey cheese and bubbly red sauce, I turned this recipe around in just 2 days from receiving the magazine! And let me tell you, it was well worth it. This dish was satisfying and delicious and both Joey and I loved it! Plus, it only uses a few ingredients, mostly staples!

The recipe says it serves 4 but I made enough for at least 6--maybe even 8. Serve this with garlic bread and if you want to round it out a nice salad.

salt & pepper
2 28 oz cans crushed tomatoes
2 T olive oil
1 1/2 T oregano
2 cloves garlic, smashed and peeled (I am bad at smashing, so I peeled them and then used a meat tenderizer to smash)
3/4 pound spaghetti (I eyeballed it and clearly made more pasta than they called for)
2 C packed basil leaves
3/4 lb fresh mozzarella, cut into 1/2 inch pieces

1. Preheat Oven to 400 degrees. Set a large pot of salted water over high heat to boil
2. Prepare basil, garlic, and mozzarella & open tomatoes
3. In a large frying pan, heat oil over medium heat. Add garlic and cook until fragrant, about 1 minute
4. Add tomatoes, oregano & salt & pepper to taste, bring to a rolling boil. Simmer on a high simmer 12 minutes until sauce thickens slightly.
5. Cook pasta 5 minutes (it will still be hard), drain, return to pot
6. Stir sauce, pasta, basil & half the cheese with the noodles. Pour into a 3-qt oven-safe dish
7. Top with the remaining cheese. Bake 20-25 minutes until sauce is bubbly and cheese is slightly golden


Jenny said...

a.) Did you use fresh or dried oregano,
b.) You don't have a garlic press?

Nadine said...

This sounds like a more updated version of the old favorite spaghetti bake -- although I don't think you cook the spaghetti in that one at all.