Spaghetti al Forno

By Demi

Ingredients

• SAUCE:
• 1 1/2 tbsp olive oil
• 1 small onion, finely chopped
• 2 carotts, peeled and finely chopped
• 1 stalk celery, finely chopped
• 4 cloves garlic, minced
• 1 can (28oz) diced tomatoes
• salt and pepper, to taste
• CASSEROLE:
• 1/2 lb whole wheat spaghetti
• 2 tbsp chopped flat leaf parsley
• 1 large pinch red pepper flakes
• 3/4 cup grated parmesan
• 2 tbsp whole wheat bread crumbs

Details

Servings 4

Preparation

Step 1

To make sauce: In a large saucepan, heat oil over medium heat. Add onion, carrots, celery, and garlic. Cook, stirring frequently, until vegetables begin caramelizing, about 12 minutes. Turn heat to low; cook until very soft, 10-15 minutes. Raise heat to medium; add tomatoes. Bring to a simmer and partially cover. Cook 30-40 minutes, stirring occasionally. Season with salt and pepper.

Preheat oven to 450F. Bring a large pot of water to a boil. Cook spaghetti, subtracting several minutes from cooking time so it comes out very al dente.

Drain well; add to sauce. Add parsley and red pepper flakes; toss to combine. Transfer to a 2 quart baking dish. Spread level. Sprinkle with cheese and bread crumbs. Drizzle with olive oil. Bake until top is browning and sauce is bubbling, about 15 minutes.