Name: Tomato & Mozzarella Spaghetti Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 garlic cloves, chopped; 2 x 400g cans chopped tomatoes; Good pinch chilli powder; Salt and freshly ground black pepper, to taste; 400g spaghetti, broken into short lengths; Handful basil leaves, plus a few extra for garnish; 250g pack mozzarella, sliced; 50g grated Parmesan (or vegetarian alternative)

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Introduction

This tomato and mozzarella spaghetti bake is a comforting, cheesy dish perfect for weeknight dinners. Combining a rich tomato sauce with layers of melted mozzarella and parmesan, it’s both simple and satisfying.

The dish is a baked spaghetti casserole in a white rectangular dish placed on a white marbled surface. The top layer is golden-brown with toasted spaghetti strands that look crispy and mixed with soft, melted cheese that is white and creamy. There are scattered pieces of reddish-brown bacon or dried meat and fresh green basil leaves adding a touch of color and freshness. The texture looks mixed between crunchy spaghetti and gooey cheese underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
2 garlic cloves, chopped
2 x 400g cans chopped tomatoes
Good pinch chilli powder
400g spaghetti, broken into short lengths
Handful basil leaves, plus a few extra for garnish
250g pack mozzarella, sliced
50g grated parmesan (or vegetarian alternative)

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Heat the olive oil in a large pan over medium heat. Add the chopped garlic and fry for 1 minute until fragrant.
Step 2: Stir in the chopped tomatoes, chilli powder, and seasoning. Bring the sauce to a boil then reduce heat to simmer. Let it cook gently for 10 minutes to thicken.
Step 3: Meanwhile, cook the spaghetti according to package instructions until al dente. Drain well.
Step 4: Mix the cooked spaghetti with the tomato sauce and basil leaves. Spoon half of this mixture into a large ovenproof dish.
Step 5: Layer half of the sliced mozzarella over the spaghetti, then sprinkle with half of the grated parmesan. Repeat the layers with the remaining spaghetti mixture, mozzarella, and parmesan.
Step 6: Bake in the preheated oven for 15-20 minutes until the top is lightly browned and bubbly.
Step 7: Remove from the oven, scatter with extra basil leaves, and serve warm, ideally with a fresh green salad.

Tips & Variations

Use fresh chilli or chilli flakes if you prefer a spicier sauce.
Substitute mozzarella with provolone or fontina for a different cheesy flavor.
For a meaty twist, add cooked sausage or ground beef to the tomato sauce.
Use gluten-free spaghetti to make this dish gluten-free.
Adding a splash of cream to the tomato sauce can make it richer and more indulgent.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or oven until warmed through. You can also freeze the baked dish for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white rectangular dish filled with baked spaghetti nests that have a golden-brown crust on top. The spaghetti is mixed with melted white cheese and small pieces of red tomatoes visible between the noodles. Fresh green basil leaves are scattered on top, adding a pop of color. The dish sits on a white marbled surface, and the texture of the baked spaghetti looks slightly crispy and cheesy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Use about 800g of ripe tomatoes, chopped, and simmer a bit longer to break them down and thicken the sauce.

Is it necessary to break the spaghetti into short lengths?

Breaking the spaghetti helps it layer more evenly and makes the dish easier to serve, but you can leave the pasta whole if you prefer.