Baked Spaghetti With Sauce

The cozy baked spaghetti recipe is formed just a touch lighter with easy, flavoured packed homemade spaghetti sauce! But once we crave something warmer, I opted for this vegetarian baked spaghetti. 

Baked Spaghetti With Sauce
Baked Spaghetti With Sauce

Don't have as many cheeses as other recipes out there, and that i use part-skim cheese when maybe still this spaghetti will satisfy the will of food comfort.

This grilled spaghetti casserole are often an ideal addition to an excellent special dinner. But, since it's healthy enough, if you cater to alittle family, this might stand as a main course. I usually make an outsized bowl of fattoush or ingredient of this Mediterranean salad to start with.

Baked Spaghetti With Sauce


  • 1 lb thin spaghetti (whole grain spaghetti, if you like)
  • 3 eggs
  • 1 cup part-skim ricotta (I used this one)
  • 1/2 cup grated Parmesan cheese
  • 1 to 1 1/2 cup shredded mozzarella (non-fat, if possible), more to your liking

For Homemade Spaghetti Sauce:

  • 1/4 cup Private Reserve Greek extra virgin olive oil
  • 1/2 yellow onion, grated
  • 3 garlic cloves, finely chopped
  • 2 carrots, finely grated (I used this box grater)
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 cup water
  • Salt and Black Pepper
  • 1 tbsp dried oregano
  • 1 tsp sweet Spanish paprika
  • 1/4 cup each fresh torn basil and chopped parsley leaves
  • Crushed red pepper, optional


  1. Preheat oven to 375 degrees F.
  2. Make the sauce. In a large oven-proof pan or braiser like this one, heat the olive oil over medium until just shimmering. Add the onions. Cook for 4 to 5 minutes, stirring regularly. Add the garlic and carrots and cook for another 3 minutes, stirring regularly.
  3. Now add the crushed tomatoes, water, a generous pinch of salt and pepper, oregano, and paprika.
  4. Bring the sauce to a boil, stirring regularly. Turn heat down to low, cover and let simmer for 15 to 20 minutes (occasionally check and give the sauce a stir).
  5. While sauce is simmering, cook the pasta to al dente according to package. Drain and rinse.
  6. When sauce is ready, uncover and add the cooked pasta. Stir until pasta is well-coated.
  7. In a mixing bowl, whisk together the eggs, ricotta and grated Parmesan. Add the mixture to the spaghetti.  Stir until well-combined.
  8. Top the pasta with shredded mozzarella. Transfer to oven, uncovered.
  9. Bake in 375 degrees F heated-oven for 15 to 20 minutes or until the cheese is melty and bubbly. If you like to give the top of the baked spaghetti some color and crunch, simply switch to broil briefly (watch carefully).
  10. Remove from oven and garnish with fresh basil and parsley. Add crushed peppers, if you like. Enjoy!

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