BAKED SPAGHETTI RECIPE WITH HOMEMADE SPAGHETTI SAUCE
A comforting baked spaghetti recipe (made simply a bit lighter) with an easy, taste-packed home made spaghetti sauce!
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| BAKED SPAGHETTI RECIPE WITH HOMEMADE SPAGHETTI SAUCE |
I’ve shared with you before how, in terms of lunch my circle of relatives follows a chunk of a eighty-20 rule–80% wholesome, and 20% indulgent at the healthful(ish) facet. This baked spaghetti recipe falls inside the latter class of indulgent-however-wholesome(ish).
With all sorts of fancy pastas available, it is straightforward to forget the common-or-garden spaghetti. but it’s some thing maximum pantries have; flexible and clean to use! i love to make a easy olive oil spaghetti–once in a while, best tossing it in quality EVOO, garlic, and sparkling herbs.
INGREDIENTS
- 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
INSTRUCTIONS
- Preheat oven to 375 ranges F.
- Make the sauce. In a huge oven-proof pan or braiser like this one, heat the olive oil over medium until just shimmering. upload the onions. cook dinner for 4 to 5 mins, stirring often. upload the garlic and carrots and cook dinner for another three mins, stirring often.
- Now upload the overwhelmed tomatoes, water, a generous pinch of salt and pepper, oregano, and paprika.
- carry the sauce to a boil, stirring regularly. flip warmth down to low, cowl and permit simmer for 15 to twenty mins (from time to time check and supply the sauce a stir).
- at the same time as sauce is simmering, cook the pasta to al dente according to package deal. Drain and rinse.
- while sauce is prepared, find and upload the cooked pasta. Stir until pasta is nicely-coated.
- In a blending bowl, whisk collectively the eggs, ricotta and grated Parmesan. add the combination to the spaghetti. Stir till well-combined.
- top the pasta with shredded mozzarella. switch to oven, uncovered.
- Bake in 375 stages F heated-oven for 15 to 20 mins or till the cheese is melty and bubbly. If you like to give the top of the baked spaghetti a few colour and crunch, honestly transfer to broil in brief (watch carefully).
- dispose of from oven and garnish with clean basil and parsley. upload crushed peppers, if you want. enjoy!
