Baked Spaghetti and Mozzarella


Serves 4

  • Coarse salt
  • 2 cans (28 ounces each) 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)


  1. Preheat oven to 400 degrees.  Set a large pot of salted water to boil.
  2. In a food processor, pulse tomatoes until coarsely chopped.
  3. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute.
  4. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes.
  5. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot.
  6. Add tomato sauce, basil, and half the mozzarella and toss to combine.
  7. 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.

Compliments of Everyday Food