Tomato & mozzarella spaghetti bake

Tomato & mozzarella spaghetti bake

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(43 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4

This pasta bake is simple yet satisfying, great for a weeknight supper

Nutrition and extra info

  • Vegetarian


  • kcal639
  • fat24g
  • saturates11g
  • carbs80g
  • sugars8g
  • fibre5g
  • protein31g
  • salt1.14g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, chopped
  • 2 x 400g cans chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • good pinch chilli powder
  • 400g spaghetti, broken into short lengths
  • handful basil leaves, plus a few extra
  • 250g pack mozzarella, sliced
  • 50g grated parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.

  2. Meanwhile, cook the spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.

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Comments, questions and tips

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15th Apr, 2011
this was a lovely, simple meal to cook as a 16 year old!! i would leave the sauce in for slightly longer as said before :)
2nd Apr, 2011
Add a little Balsamic vinegar, use really good quality ingredients, and this is a perfect dish for pasta lovers!! Enjoy :)
dragonma5306's picture
3rd Apr, 2010
Nice and tasty and quick and easy to make. I also added some chopped onion and a tablespoon or so of red-wine vinegar. I used only 300g of spaghetti as 400g seemed rather a lot! Served 4 comfortably and the sauce was just right for that amount of pasta.
3rd Nov, 2009
I added some mushrooms, onion and a splash of balsamic and a tin of butter beans to the sauce and cooked some left over broccoli with the pasta. It made a really substantial meal. Very tasty, I will be making this again.
Ferrari butterfly
1st Nov, 2009
I added bacon and sliced mushrooms to the tomato sauce, tasted fab!
13th Oct, 2009
Cheated and used a big tub of tomato and mascarpone sauce! asted great - love all that melted mozarella.
7th Oct, 2009
Liked this as a veggie alternative to Spag Bol. Would work equally well with pasta shapes, if you have no spaghetti.
Frantic Flapjack
28th Sep, 2009
Found this very stodgy and boring.
25th Sep, 2009
I have to agree with Sally, the sauce could take a little longer to reduce. Also, I found the addition of half an onion and a dash of balsamic vinegar really helped boost teh flavour. Everyone really liked this new take on spaghetti, it was quick and dead easy to make- well worth a try.
18th Sep, 2009
This was a nice quick mid week meal, however the tomato sauce needs a lot longer than 10mins to reduce, I did mine for 15-20 mins and it still came out of the cooker too watery, I was expecting it to thicken up more in the didn't. I will do this again but will definitely reduce the sauce a lot more before cooking.


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