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Tomato & mozzarella spaghetti bake

Tomato & mozzarella spaghetti bake

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A star rating of 4.6 out of 5.61 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal639
fat24g
saturates11g
carbs80g
sugars8g
fibre5g
protein31g
low insalt1.14g
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Ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 2 x 400g cans chopped tomatoes
  • 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)

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, October 2009

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Overall rating

A star rating of 4.6 out of 5.61 ratings
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