Baked Spaghetti and Mozzarella

By á-3145

Ingredients

• Coarse salt
• 2 cans (28 ounces each) whole peeled tomatoes
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, smashed and peeled
• 3/4 pound spaghetti
• 2 cups packed basil leaves (from 1 bunch), torn if large
• 3/4 ld fresh mozzarella, cut into 1/2-inch pieces (2 1/2 C)

Details

Servings 4
Preparation time 25mins
Cooking time 85mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 400 degrees.

Set a large pot of salted water to boil.

In a food processor, pulse tomatoes until coarsely chopped.

In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil.

Cook at a rapid simmer until sauce thickens, about 12 minutes.

Meanwhile, cook pasta 5 minutes (it will still be crunchy).

Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine.

Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.