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Baked Spaghetti and Mozzarella
Ingredients
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)
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.
Compliments of Everyday Food
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