Baked Spaghetti and Mozzarella
Timing
Ingredients
- Coarse salt
- 2 cans (28 ounces each) whole peeled tomatoes
- 2 tablespoon extra-virgin olive oil
- 2 garlic cloves, smashed and peeled
- ¾ pound spaghetti
- 2 cup packed basil leaves (from 1 bunch), torn if large
- ¾ pound fresh mozzarella, cut into 0.5-inch pieces (2.5 cups)
Instructions
1. Preheat oven to 400°F. Set a large pot of salted water to boil. Using a food processor, pulse tomatoes until coarsely chopped. 2. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomatoes, basil, and half the mozzarella and toss to combine. 3. Transfer mixture to a 3-quart baking dish and top with remaining cheese. 4. Bake until cheese is golden and edges are bubbling, about 25 minutes.
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Nutrition Facts
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Values are gathered via the original recipe source and/or estimated by AI. To find accurate nutrition information for your recipe, please consult a licensed nutritionist.
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