Baked Spaghetti and Mozzarella

This dish was missing something. Ben thinks it was meat and I thought it needed more spice. The crusty cheese on the top was my favorite part.  I know all pasta tastes the same, but I want to try it again with spaghetti noodles and try adding some more spices to it. Use a jar of store bought marinara sauce to make life so much easier. I wonder if the noodles could bake in the oven with the pasta sauce instead of boiling them in the water for a little while????

Nutrition Info: Calories 328 | Fat 10.87g | Carbohydrate 43.44g | Fiber 7.3g | Protein 17.03g

Points Plus: 8

Servings: 8 (If using regular pasta, the points plus value is 10 per serving)

Using Whole Wheat Pasta

Ingredients from Kitchen Corners
  • 2 cans whole peeled tomatoes
  • 2 tablespoons olive oil
  • 2 garlic cloves smashed and peeled
  • 3/4 pound spagetti
  • 2 cups diced mozzarella
  • Italian seasoning
  • salt
  1. Preheat oven to 400*
  2. Set a large pot of salted water to boil.
  3. In a food processor, pulse tomatoes until chopped.
  4. In a large skillet, heat oil over medium-high and add garlic and cook until fragrant.
  5. Add tomatoes and bring to a boil.
  6. Add Italian seasoning and salt to taste.
  7. Cook until sauces starts to thicken
  8. Meanwhile, cook pasta for 5 minutes. Drain pasta and return to pot.
  9. Add tomato sauce and half of the mozzarella and toss to combine.
  10. Transfer mixture to a 3-quart baking dish and top with remaining cheese.
  11. bake until cheese is golden. About 20-25 minutes.

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