Looking for an easy, satisfying dinner that doesn’t skimp on flavor? This Baked Spaghetti and Mozzarella offers a creative take on the classic pasta bake, all while being simple enough for a busy weeknight. Featuring a speedy tomato sauce infused with whole garlic cloves and loads of fresh basil, it’s a dish that’s both aromatic and indulgent.
Spaghetti is parboiled until just barely tender, tossed with the vibrant sauce and chunks of creamy mozzarella, then baked until gooey and golden on top. The result is a crowd-pleasing comfort meal that feels both familiar and exciting.
What You’ll Need
Spaghetti
Unlike traditional bakes that use short-cut pasta like penne or rigatoni, this recipe uses spaghetti. To avoid mushiness, boil it for just 5 minutes—it should still be very firm.
Whole Canned Tomatoes
Go for two 28-ounce cans of whole peeled tomatoes. They offer a fresher, cleaner flavor than crushed or diced, though you can use a mix of diced and crushed in a pinch.
Garlic Cloves
Use two garlic cloves, smashed and peeled. No chopping required—just crack them open to release their flavor into the sauce. You can leave them in the dish or remove them before baking.
Fresh Basil
Two packed cups of torn basil leaves add a fresh herbal lift. For extra flavor, toss in the stems during the sauce simmer, then remove them before assembling the bake.
Fresh Mozzarella
Creamy, mild fresh mozzarella works beautifully here. Slice 12 ounces into half-inch chunks—tear up half for mixing into the pasta, and use the rest for topping.
How to Prep the Tomatoes
To create a nice chunky sauce, choose from one of these methods to break down the tomatoes:
- With your hands: Squeeze the tomatoes directly in a bowl. Keep them submerged in liquid to reduce splatter.
- Using a potato masher: Transfer tomatoes to a bowl and mash until coarsely chopped.
- With kitchen shears: Cut them straight in the can for minimal mess.
- In a food processor: Pulse briefly—don’t puree; texture is key!
Ingredients List
- Coarse salt
- 2 (28-ounce) cans whole peeled tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, smashed and peeled
- 12 ounces spaghetti
- 2 cups packed fresh basil leaves
- 12 ounces fresh mozzarella, cut into ½-inch pieces
Step-by-Step Instructions
1. Prep Oven and Tomatoes
Preheat your oven to 400°F. Meanwhile, bring a large pot of salted water to a boil. Pulse the tomatoes in a food processor until roughly chopped.
2. Boil the Spaghetti
Cook spaghetti for 5 minutes—it should still be very firm. Drain and return to the pot.
3. Mix with Sauce and Cheese
Add the processed tomatoes, torn basil, and half the mozzarella. Stir until everything is evenly combined.
4. Assemble and Top
Transfer the spaghetti mixture to a 3-quart baking dish. Scatter the remaining mozzarella over the top.
5. Bake
Place in the oven and bake for about 25 minutes, or until the cheese is golden and bubbling at the edges.
Storing and Reheating Tips
Store any leftovers covered in the fridge for up to 4 days. To reheat, cover the dish with foil and bake at 375°F for about 15 minutes. For crispier cheese on top, uncover for the last 5–10 minutes.
What to Serve Alongside
Pair your Baked Spaghetti and Mozzarella with:
Salads:
- Caesar salad
- Arugula with caper vinaigrette
- Greek salad
- Radicchio and endive salad
Vegetables:
- Sautéed spinach with garlic
- Zesty broccolini
- Braised green beans
FAQs
Can I make Baked Spaghetti and Mozzarella ahead of time?
Yes! You can assemble the dish in advance and refrigerate it (uncooked) for up to 24 hours. Just bring it to room temperature before baking, or add an extra 10–15 minutes to the bake time.
Can I use a different type of pasta in Baked Spaghetti and Mozzarella?
While spaghetti is part of this recipe’s charm, you can swap in short pastas like penne or fusilli. Just be mindful to slightly undercook them before baking.
Is it necessary to use fresh mozzarella in Baked Spaghetti and Mozzarella?
Fresh mozzarella adds a creamier texture and milder taste, but if you only have shredded mozzarella, you can use it—just note that it will melt differently and may be saltier.
Can Baked Spaghetti and Mozzarella be frozen?
Yes! Cool the baked dish completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating at 375°F until warmed through.