Baked spaghetti and mozzarella

By taniaf

per serv: 725 cal

Ingredients

• salt and pepper
• 2 cans (28 oz each) whole peeled tomatoes
• 2 tbsp olive oil
• 2 garlic cloves, smashed and peeled
• 3/4 lb spaghetti
• 2 cups basil leaves, torn
• 3/4 lb fresh mozzarella, cut into pieces

Details

Servings 4
Preparation time 25mins
Cooking time 26mins

Preparation

Step 1

Preheat oven to 400. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until chopped. In a large skillet, heat oil over medium. Add garlic and cook until fragrant, 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, 12 minutes. Meanwhile, cook pasta 5 minutes. Drain pasta and return to pot. Add tomatoes, basil, and half mozzarella, toss to combine. Transfer mixture to a 3 quart baking dish and top with rest of mozzarella. Bake until cheese is golden and edges are bubbling, 25 minutes.