BAKED SPAGHETTI RECIPE WITH HOMEMADE SPAGHETTI SAUCE

February 19, 2019
A comforting baked spaghetti recipe (made simply a bit lighter) with an easy, taste-packed home made spaghetti sauce!

BAKED SPAGHETTI RECIPE WITH HOMEMADE SPAGHETTI SAUCE
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.

BAKED SPAGHETTI RECIPE WITH HOMEMADE SPAGHETTI SAUCE

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

  1. Preheat oven to 375 ranges F.
  2. 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.
  3. Now upload the overwhelmed tomatoes, water, a generous pinch of salt and pepper, oregano, and paprika.
  4. 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).
  5. at the same time as sauce is simmering, cook the pasta to al dente according to package deal. Drain and rinse.
  6. while sauce is prepared, find and upload the cooked pasta. Stir until pasta is nicely-coated.
  7. In a blending bowl, whisk collectively the eggs, ricotta and grated Parmesan. add the combination to the spaghetti.  Stir till well-combined.
  8. top the pasta with shredded mozzarella. switch to oven, uncovered.
  9. 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).
  10. dispose of from oven and garnish with clean basil and parsley. upload crushed peppers, if you want. enjoy!

A comforting baked spaghetti recipe (made simply a bit lighter) with an easy, taste-packed home made spaghetti sauce!

BAKED SPAGHETTI RECIPE WITH HOMEMADE SPAGHETTI SAUCE
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.

BAKED SPAGHETTI RECIPE WITH HOMEMADE SPAGHETTI SAUCE

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

  1. Preheat oven to 375 ranges F.
  2. 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.
  3. Now upload the overwhelmed tomatoes, water, a generous pinch of salt and pepper, oregano, and paprika.
  4. 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).
  5. at the same time as sauce is simmering, cook the pasta to al dente according to package deal. Drain and rinse.
  6. while sauce is prepared, find and upload the cooked pasta. Stir until pasta is nicely-coated.
  7. In a blending bowl, whisk collectively the eggs, ricotta and grated Parmesan. add the combination to the spaghetti.  Stir till well-combined.
  8. top the pasta with shredded mozzarella. switch to oven, uncovered.
  9. 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).
  10. dispose of from oven and garnish with clean basil and parsley. upload crushed peppers, if you want. enjoy!

A comforting baked spaghetti recipe (made simply a bit lighter) with an easy, taste-packed home made spaghetti sauce!

BAKED SPAGHETTI RECIPE WITH HOMEMADE SPAGHETTI SAUCE
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.

BAKED SPAGHETTI RECIPE WITH HOMEMADE SPAGHETTI SAUCE

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

  1. Preheat oven to 375 ranges F.
  2. 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.
  3. Now upload the overwhelmed tomatoes, water, a generous pinch of salt and pepper, oregano, and paprika.
  4. 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).
  5. at the same time as sauce is simmering, cook the pasta to al dente according to package deal. Drain and rinse.
  6. while sauce is prepared, find and upload the cooked pasta. Stir until pasta is nicely-coated.
  7. In a blending bowl, whisk collectively the eggs, ricotta and grated Parmesan. add the combination to the spaghetti.  Stir till well-combined.
  8. top the pasta with shredded mozzarella. switch to oven, uncovered.
  9. 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).
  10. dispose of from oven and garnish with clean basil and parsley. upload crushed peppers, if you want. enjoy!

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