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Tomato & mozzarella spaghetti bake

This pasta bake is simple yet satisfying, great for a weeknight supper

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 639
  • Carbohydrates 80
  • Saturated Fat 11
  • Sugar 8
  • Protein 31
  • Fat 24
  • Fibre 5
  • Salt 1.14

Nutrition per serving

  • Calories 639
  • Carbohydrates 80
  • Saturated Fat 11
  • Sugar 8
  • Protein 31
  • Fat 24
  • Fibre 5
  • Salt 1.14

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
  • 250g pack mozzarella, sliced
  • 50g grated parmesan (or vegetarian alternative)

Method

  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.

  2. Meanwhile, cook the spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.

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