Baked Spaghetti and Mozzarella

Name: Baked Spaghetti and Mozzarella
Prep time: 25 min
Total time: 60 min
Ingredients: Coarse salt; 2 cans (28 ounces each) whole peeled tomatoes; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, smashed and peeled; 0.75 pound spaghetti; 2 cups packed basil leaves (from 1 bunch), torn if large; 0.75 pound fresh mozzarella, cut into ½-inch pieces (2 ½ cups)

3.6

(217)

14 Reviews

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

1 hrs

Servings:

This new take on spaghetti is baked with fresh mozzarella, canned tomatoes, and aromatic basil for a crispy casserole main dish.

Ingredients

Coarse salt
2 cans (28 ounces each) whole peeled tomatoes
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed and peeled
¾ pound spaghetti
2 cups packed basil leaves (from 1 bunch), torn if large
¾ pound fresh mozzarella, cut into ½-inch pieces (2 ½ cups)

Directions

Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.