Baked spaghetti is a perfect comfort meal on cold, rainy days like we’ve been having here in D.C. It’s also really cheap and easy to make. You can make as much or as little as you like and baked spaghetti is easy for left overs.
I use whole wheat pasta noodles and part skim mozzerella to “healthify” this dish.
Ingredients: (Serves up to 6 persons)
1 small package of whole wheat capellini dried noodles (these cook up quicker than other noodles)= $1.70
1 jar organic marinara/spaghetti sauce= $3.50
1 bag of part-skim shredded mozzerella= $2.50
italian seasonings and red pepper flakes (optional)
salt and pepper
Total: $7.70/6= $1.28 per serving
Directions:
Preheat oven to 400 degrees. Boil the entire package of capellini pasta in a large pot of salted water until cooked.
Drain the cooked pasta and put it in a large baking dish (glass or metal is fine). Note*I like to season the noodles before placing into the pan. While in the strainer, toss noodles with olive oil, salt and pepper for extra flavor. Cover the pasta with sauce and cheese and bake in the oven. Bake for about 10 min at 400 degrees and then broil until the cheese is melted and browned slightly.
Cut into squares and serve with a fresh green side salad or a toasted baguette.
Sometimes the simplest dishes are the best.
Feel free to use a homemade spaghetti sauce or to add fresh veggies to this dish for extra flavor and health benefits.
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{ 2 comments… read them below or add one }
oh my goodness. I love baked spaghetti!!! This looks so good.
Looks REALLY good!