Spaghetti is one of those meals that is not only delicious, it is easy to make. In fact, most households probably have at least one spaghetti night worked into the rotation every week. After you try this baked spaghetti with mozzarella recipe, it will replace your regular spaghetti night.
Ingredients:
– Coarse salt
– Two 28-ounce cans 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 pound fresh mozzarella, cut into 1/2-inch pieces (2 1/2 cups)
Directions:
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.