"@thefeedfeed @tuttorossotomatoes On a chilly day, all I want is tons of cheesy baked pasta! (#ad) I love making this comforting baked spaghetti in a skillet, because every piece gets crispy. Tuttorosso Crushed Tomatoes Chunky Style in Puree with Sweet Basil are perfect for this easy dish, because they taste super fresh and are the perfect texture for a quick sauce.
#feedfeed #tuttorossotomatoes #comfortfood"
Baked Spaghetti
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 30mins
Cook time: 45mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 pound spaghetti
- 3/4 pound Italian sausage
- 3/4 pound ground beef
- 3 tablespoons Italian seasoning
- 2 tablespoons dried oregano
- 6 cloves of garlic, minced
- 2 28-ounce cans Tuttorosso Crushed Tomatoes Chunky Style in Puree with Sweet Basil
- 1 egg
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded, plus more for garnish
- kosher salt, to taste
- freshly ground black pepper, to taste
- fresh basil, to garnish
Method
Step 1
Cook spaghetti until al dente, several minutes less than package directions. Drain, reserving 1 cup pasta water. Set aside. Preheat oven to 350˚F.
Step 2
In a large saucepan or Dutch oven, brown sausage and beef, breaking into small pieces. Drain excess fat, if necessary. Add Italian seasoning and oregano, stirring to coat the meat. Add garlic. Stir in Tuttorosso Crushed Tomatoes Chunky Style in Puree with Sweet Basil and allow to simmer for 10-15 minutes, stirring occasionally. Remove 1 cup of sauce (for serving with baked spaghetti later).
Step 3
Stir spaghetti into the remaining sauce, adding small amounts of pasta water to encourage the noodles to stick. Stir in the egg.
Step 4
Scoop spaghetti into a cast iron pan (or an oiled baking dish). Top with an even layer of the cheese Cover with aluminum foil. Bake for 35 minutes, removing foil for the last 5 minutes. Broil on low for an additional 4-5 minutes for extra crispness. Enjoy with extra sauce on the side, fresh basil and a sprinkle of Parmesan.