Go Back
Baked Spaghetti on a plate
Andrew Fowler

Baked Spaghetti

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb dry spaghetti
  • 1 tbsp fine salt for pasta water
  • 12 oz cremini mushrooms finely chopped
  • 1 small yellow onion diced
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 oz
  • 1 can tomato sauce 15 oz
  • 1 tsp dried basil
  • 1/2 tsp fine salt for sauce
  • 1/4 tsp black pepper
  • 8 oz low-moisture mozzarella grated
  • 1/3 cup finely grated Parmesan

Method
 

  1. Heat oven to 375°F. Cook mushrooms and onion in oil in wide saucepan 10 to 12 minutes until water evaporates. Add garlic 30 seconds.
  2. Add tomatoes, sauce, basil, sauce salt, and pepper; simmer 10 minutes. Meanwhile, boil spaghetti with tablespoon salt to 3 minutes short of package time; drain.
  3. Thoroughly tong-toss spaghetti with sauce to coat long strands. Transfer to deep 9-by-13-inch dish.
  4. Scatter mozzarella and Parmesan evenly; foil-cover and bake 20 minutes.
  5. Uncover; bake 8 to 10 minutes until center 165°F and top lightly patch-browned. Rest 10 minutes; lift with tongs and wide spoon.