Baked Spaghetti and Mozzarella

Prep Time:
25 mins
Total Time:
1 hrs

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


  • 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)


  1. 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.

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