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Baked Spaghetti and Mozzarella
  • prep: 25 min
  • cook: 0 hr
  • total: 25 min
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  • servings:
  • Summary

    This new take on spaghetti is baked with fresh mozzarella, canned tomatoes, and aromatic basil for a crispy casserole main dish.

    Ingredients

    • Coarse salt
    • 2 cans (28 ounces each) whole peeled tomatoes
    • 2 tablespoons extra-virgin olive oil
    • 2 garlic cloves, smashed and peeled
    • 3/4 pound spaghetti
    • 2 cups packed basil leaves (from 1 bunch), torn if large
    • 3/4 pound fresh mozzarella, cut into 1/2-inch pieces (2 1/2 cups)

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 167 % Daily Value *
    • Total Fat: 11 g 17.12%
    • Saturated Fat: 4 g 18.1%
    • Trans Fat: 0 g %
    • Cholesterol: 20 mg 6.59%
    • Sodium: 1199 mg 49.97%
    • Calcium: 31 mg 3.12%
    • Potassium: 366 mg 10.46%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.68%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 10 g %
    • Dietary Fiber: 2 g 9.46%
    • Sugar: 6 g
    • Protein: 6 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 13.99%
    • Vitamin C 4.17%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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