Make too much spaghetti and unsure what to do with it all? Bored of the same old pasta and sauce? This baked spaghetti features everything you love about a quick weeknight meal, plus more flavor, texture, and, of course, cheese! Whether you make this every week or only on leftover night, covering pasta with cheese and baking until browned and bubbling makes everyone happy.
The best thing about this recipe is it was made to revive leftover vegetables such as zucchini, mushrooms, eggplant or peppers. Chop them up, mix them in with the sauce, and let the melted cheese topping and the fragrant garlic and onions give them new life (Seriously, no one will notice).
Vegetarian baked spaghetti
8
10 minutes
30 minutes
40 minutes
1 package spaghetti
2 tablespoons olive oil
1 sweet onion, diced
6 cloves of garlic, minced
Salt and pepper
2 teaspoons dried basil
1 teaspoon dried oregano
1 tablespoon crushed red pepper flakes
25 ounces pasta sauce
1 1/2 cups mozzarella cheese, shredded
Heat the oven to 450 F.
Cook the spaghetti according to the instructions on the box. Drain and set aside.
In a large skillet over a medium high heat, add the olive oil, onion, garlic, salt and pepper, dried basil, dried oregano and crushed red pepper flakes.
Sauté until the onion begins to soften, about 5 minutes.
Add the pasta sauce to the skillet and stir well. Sauté until warmed through.
Spray a 9-by-13 baking dish with nonstick spray. Put the pasta down in the dish in a single layer.
Pour the pasta sauce over the spaghetti as evenly as possible, mixing it in slightly with a spoon.
Sprinkle the mozzarella cheese on top and bake for 10 to 15 minutes, or until cheese has melted and started to brown and the sauce is bubbling up around the edges.
Let cool slightly before serving.