Vegetarian Baked Spaghetti

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This baked spaghetti combines tender noodles with bits of eggplant and a flavorful herb-seasoned sauce.

Nutritional info
per serving

Calories 310
Fat 9g
Saturated fat 2g
Carbohydrates 48g
Sodium 965mg
Fiber 5g
Protein 11g
Cholesterol 6mg

Vegetarian Baked Spaghetti

10 cups
Servings
Prep time: Cook time: Total time:

Ingredients

  • 1 medium eggplant, diced
  • 1 large white onion, finely chopped
  • 1 medium green bell pepper, ribs and seeds removed, and finely chopped
  • 2 TB. minced garlic
  • 4 TB. extra-virgin olive oil
  • 2 (16-oz.) can plain tomato sauce
  • 1 (16-oz.) can diced tomatoes, with juice
  • 3 TB. tomato paste
  • 2 cups water
  • 2 TB. sugar
  • 2[1/2] tsp. salt
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • [1/3] cup fresh basil, chopped
  • 3 TB. fresh Italian parsley, chopped
  • [1/2] tsp. crushed red pepper flakes
  • [1/2] tsp. ground black pepper
  • 1 lb. spaghetti
  • 1 cup shredded mozzarella cheese

Directions

In a large, 3-quart pot over medium heat, brown eggplant for 5 minutes.

Stir in white onion, green bell pepper, garlic, and extra-virgin olive oil, and cook for 5 minutes.

Add tomato sauce, diced tomatoes with juice, tomato paste, water, sugar, 1[1/2] teaspoons salt, oregano, thyme, basil, Italian parsley, crushed red pepper flakes, and black pepper, and stir. Reduce heat to low, and cook for 20 minutes.

Bring a large pot of water to a boil over high heat, and boil remaining 1 teaspoon salt and spaghetti for 8 minutes.

Preheat the oven to 450°F.

Drain spaghetti, pour into a large casserole dish, add pasta sauce, and toss to combine.

Cover dish with a piece of aluminum foil, and bake for 20 minutes.

Remove casserole dish from the oven, remove the foil, and sprinkle mozzarella cheese over spaghetti. Bake for 15 more minutes.

Remove spaghetti from the oven and let rest for 10 minutes before serving.

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