Vegetarian Baked Spaghetti
Ingredients
The sauce
-
1
tablespoon
extra virgin olive oil
-
1
small
yellow onion, finely chopped
-
8
ounces
baby bella mushrooms, finely chopped
-
3
cloves
garlic, minced
-
½
teaspoon
kosher salt
-
¼
cup
fresh chopped parsley
-
1
tablespoon
fresh chopped rosemary
-
1
tablespoon
fresh chopped thyme
-
1
tablespoon
fresh chopped oregano
-
28
ounces
crushed tomatoes
-
½
teaspoon
granulated sugar
-
¼
teaspoon
black pepper
The pasta
-
12
ounces
whole wheat spaghetti
The cheese
-
1½
cups
shredded mozzarella cheese, divided
Instructions
- Preheat the oven to 350°F and prepare a baking dish.
- Heat olive oil in a skillet and sauté onions, garlic, and mushrooms with salt until softened.
- Add herbs and sauté briefly before adding crushed tomatoes, sugar, and pepper; simmer for 15 minutes.
- Cook spaghetti to al dente, then mix with the sauce and ¾ cup of mozzarella.
- Transfer the mixture to the baking dish and top with remaining mozzarella.
- Bake for 20 minutes until the cheese is golden and bubbling, then let rest before serving.
Nutrition Facts (estimated)
Servings
6
Calories
356
Total fat
10g
Total carbohydrates
55g
Total protein
18g
Sodium
454mg
Cholesterol
22mg
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