No Boil Spaghetti Bake
This no boil pasta bake has tender pasta, savory sauce, and plenty of melty cheese. Just add everything to the pan and bake!
Servings: 8 servings
Equipment
Ingredients
- 1 pound dry spaghetti
- 2 tablespoons olive oil
- 3 cloves minced garlic
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 small diced onion
- 1 medium diced bell pepper
- 1 (24-ounce) jar marinara sauce about 2 cups
- 1 (14.5-ounce) can diced tomatoes undrained
- 3 ½ cups chicken broth or water
- ⅓ cup chopped fresh basil
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit. In a 9 x 13-inch baking dish, add 1 pound dry spaghetti, 2 tablespoons olive oil, 3 cloves minced garlic, 1 tablespoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper. Toss everything together until evenly combined.
- Add 1 small diced onion, 1 medium diced bell pepper, 1 (24-ounce) jar marinara sauce, 1 (14.5-ounce) can diced tomatoes, 3 ½ cups chicken broth, and ⅓ cup chopped fresh basil, then stir to combine.
- Bake uncovered for 40 minutes. Remove the spaghetti from the oven and stir. Top with 2 cups shredded mozzarella cheese and return to the oven for 10-15 minutes, until the cheese is melted and bubbly. Top with more fresh basil and serve.
Notes
How to Store Leftovers
- In the Refrigerator: Store in an airtight container for up to 5 days.
- Reheat: Reheat in the oven or microwave until heated through.
- In the Freezer: You can freeze this baked or unbaked. Wrap tightly with plastic wrap and store in the freezer for up to 3 months. Thaw in the fridge overnight before baking or reheating
Nutrition
Calories: 343kcal | Carbohydrates: 46g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 708mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 286IU | Vitamin C: 29mg | Calcium: 176mg | Iron: 1mg
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