Serves: 6
Total Calories: 423
1. Partially cook the spaghetti 6 to 7 minutes, or until slightly firmer than al dente. Drain well and either return it to the pot or place it in a large mixing bowl.
2. Add the sauce to the spaghetti and toss well to coat.
3. Transfer the pasta to a 13x9 inch baking dish and top with mozzarella. Bake in a preheated 350°F oven for 30 minutes.
4. Cut the baked spaghetti into squares (as you would lasagna), remove it from the dish with a spatula or serving spoon.
Important tip
Unless you are cooling off your freshly cooked pasta for a salad, don’t rinse it with water after draining it. Pasta releases starch while it cooks—and it is this starch that actually helps the sauce cling to the pasta.
This Baked Spaghetti recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.
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